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. It’s important to store these cookies chilled and bring them out for serving. The flavor is one that will appeal to kids of all ages.

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, 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: Mixing bowls, 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.
You can adapt this recipe using 2 teaspoons of pumpkin pie spice for the cookie portion in place of the spices called for in the cookie dough.
This recipes uses pumpkin puree not pumpkin pie filling.
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 cookies to the level of spice you like you can also consider adding more cloves or
more nutmeg if you like bolder 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!
These cookies can be stored in an airtight container in the refrigerator for up to 4 days. Don’t stack.

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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Pumpkin Cheesecake Cookies

Prep Time10

Cook Time12

Cooling time1

Total Time1 22

Course: Cookies, Dessert

Cuisine: American

Keyword: pumpkin-cheesecake-cookies-recipe, pumpkin-cookies

Servings: 28 servings (may vary)

Calories: 141kcal

Ingredients

Cookies:
1 1/2 cup graham cracker crumbs
1 1/2 cup all purpose flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
10 Tbsp salted butter softened
2/3 cup granulated sugar
1/2 cup pumpkin puree
1 tsp vanilla extract
1 tsp ground cinnamon
1/4 tsp ground ginger
1/8 tsp ground nutmeg
1/8 tsp ground clove or allspice
2 large eggs
Cheesecake Filling:
1 8 oz block plain cream cheese softened
1/3 cup granulated sugar
3 Tbsp pumpkin puree
1 tsp vanilla extract
1/2 tsp ground cinnamon
1/8 tsp salt
warm caramel sauce for drizzling (optional)

Instructions

Preheat the oven to 350°F. Line two sheet pans with parchment paper. Set aside.
To make Cookies: In a large bowl use a whisk to sift together graham cracker crumbs, flour, baking powder, baking soda and salt.
In a separate bowl, with an electric mixer on medium speed cream the butter until light and fluffy. About 2 minutes.
To the butter add granulated sugar, pumpkin puree, vanilla extract, cinnamon, ginger, nutmeg and clove (OR allspice). Mix on medium speed until fully combined. Add eggs one at a time beating well after each addition.
Gradually add the sifted dry ingredients to the creamed mixture mixing on low speed just until combined. Stop and scrape the sides of the bowl periodically.
To make Cheesecake Filling: In a separate medium size bowl, use an electric mixer to beat the cream cheese for 1-2 minutes. Add granulated sugar, pumpkin puree, vanilla extract, ground cinnamon and salt. Beat for 2 minutes or until fully combined and smooth.
Use a medium cookie scoop to divide the dough. Roll into balls placing them at least 2 inches apart on sheet pans. (14 cookies per baking sheet if you are using 2 large sheets or bake in batches)
Use a teaspoon to make a well in the center of each cookie ball. Fill the cookie with a heaping teaspoon of the cheesecake mixture. (You can also use a pastry tamper to create the center.)
Bake for 12-14 minutes or until golden and the filling is set when the pan is gently shaken. Allow the cookies to sit on the pan for 10 minutes then transfer to a cooling rack to cool completely.
Once the cookies have cooled down you can drizzle them with caramel sauce, if desired. Serve at room temperature or cold.

Notes

You can adapt this recipe using 2 teaspoons of pumpkin pie spice for the cookie portion in place of the spices called for in the cookie dough.

Nutrition

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