Pumpkin Cheesecake Cookies

These homemade Pumpkin Cheesecake cookies have a buttery graham cracker base with a hint of pumpkin and warm fall spices. The cheesecake filling is luscious and  creamy spiked with more pumpkin and cinnamon! These cookies are perfect for easy entertaining and fall gatherings.

Easy Pumpkin Cheesecake Cookies Recipe

This recipe combines two flavors into one handheld goodie. Cheesecake and cookies are always a winning combination and in this recipe they don’t disappoint. The combination of white sugar and light brown sugar gives these pumpkin cookies a pleasing slightly chewy texture. They’re the perfect fall treat that will appeal to pumpkin lovers of all ages. How to make homemade Pumpkin Cheesecake Cookies: (Scroll down for full printable recipe card.)

• Prepare Baking Sheets – Preheat the oven to 350°F. Line two sheet pans with parchment paper. Set aside.
• Dry Ingredients: In a medium bowl use a whisk to sift together graham cracker crumbs, flour, baking powder, baking soda and salt.
• Creamed Ingredients – In a large bowl, with an electric mixer on medium-high speed cream the butter until light and fluffy.
• Pumpkin and Sugar – To the butter add sugar, light brown sugar, pumpkin puree, vanilla extract, cinnamon, ginger, nutmeg and clove beating on medium speed.
• Eggs – Add eggs one at a time beating well after each addition.
• Combine – Gradually add the flour mixture to the creamed mixture mixing on low speed just until combined. Cover the bowl and chill for 30 minutes.
• Make Cheesecake Filling – Use an electric mixer to beat the cream cheese, granulated sugar, pumpkin puree, vanilla extract, ground cinnamon and salt.
• Divide the Dough – Scoop the cookie dough balls. Place on sheet pans 2-inches apart.
• Make a Well in the Centers with a Spoon – Fill the cookie with a heaping teaspoon of the cream cheese filling.
• Oven – Bake per the recipe until golden and the filling is set when the pan is gently shaken. Cool for 10 minutes, then remove from the pan to a wire rack.

How to Make the Best Pumpkin Cheesecake Cookies Recipe

• Ingredients you’ll need to make homemade Pumpkin Cheesecake Cookies: All purpose flour, graham cracker crumbs, baking powder, baking soda, salt, salted or unsalted butter, granulated sugar, pumpkin puree, vanilla extract, large eggs, ground cinnamon, ground ginger, ground nutmeg and ground clove or allspice.
• For the Pumpkin Cheesecake Filling you’ll need: One block plain cream cheese, pumpkin puree, granulated sugar, ground cinnamon, salt and vanilla extract.
• Kitchen gadgets you’ll need: A stand mixer or a hand mixer, large mixing bowl, medium bowl, a whisk to sift together the dry ingredients, measuring cups and spoons, a cookie scoop or ice cream scoop to divide the cookie dough and two large parchment paper lined sheet pans.
• Substitutions: You can adapt this recipe using 2 teaspoons pumpkin pie spice for the cookies in place of the spices called for in the cookie dough.
• This recipes uses canned pumpkin puree not pumpkin pie filling. If you choose to use homemade pumpkin puree, you’ll need to blot it with paper towels to absorb any excess moisture before adding it the ingredients for the cookie dough.
• When creating the well for the cheesecake filling lightly dipping the teaspoon in all-purpose
  flour will help to prevent the spoon from sticking to the dough. You could also use a pastry tamper to make the wells for the cheesecake centers.
• Customize these pumpkin spice cookies to the level of spice that you like most. You can also consider adding more cloves or more nutmeg, if you like bolder fall flavors.
• If you are in a rush you can skip the rolling of the balls of cookie dough you can just simply
  scoop them onto the cookie sheet. They will result in more rustic edges.
• When baking cookies in batches, always start with a cool cookie sheet. If you put cookie dough onto a warm cookie sheet the cooking won’t bake evenly and could burn on the bottom.
• If you have leftover cheesecake filling it’s perfect as a fruit dip for berries and apple slices!
• Storage and Leftovers: These Pumpkin Cheesecake Cookies should be stored chilled. They can be stored in an airtight container in the refrigerator for up to 4 days. Don’t stack.
• Freezer Storage: You can store pumpkin cookies in the freezer for up to 2 months.

More Holiday Cookie Recipes to Make

Regardless of the occasion, cookies are always a winning option for dessert. More cookie recipes you may also like to make:

• Cutout Gingerbread Cookies are a fun family project.
• Chocolate Dipped Pecan Lace Cookies are impressive whenever they’re served.
• Peanut Butter Cowboy Cookies never disappoint.
• Rocky Road Brownie Cookies are filled with mini marshmallows and toasted almonds.
• Butter Pecan Cookies melt in your mouth.
• Caramel Run Macaroon Cookies are chewy and delicious.
• Strawberry Cake Mix Cookies from I Heart Naptime.

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Helpful Kitchen Items:

• Mixing Bowls
• Baking Sheets
• Measuring Set
• Mixer