Indulge in the flavors of fall with these Pumpkin Cheesecake Cookies! Perfectly soft and creamy, these treats are filled with a delightful cream cheese center that takes your cookie game to the next level. With simple ingredients and easy steps, you'll have a batch ready in just 30 minutes. Click through to discover the full recipe and make these scrumptious cookies that everyone will love!
1 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1/2 cup unsalted butter, softened to room temperature
3/4 cup brown sugar, firmly packed
1/4 cup granulated sugar
1 large egg
1 teaspoon pure vanilla extract
1/2 cup canned pumpkin puree (ensure it's pure pumpkin, not pie filling)
1/2 cup cream cheese, softened to room temperature
1/4 cup powdered sugar
1 teaspoon pumpkin spice (optional for added flavor)
![- 1 cup all-purpose flour - 1/2 teaspoon baking powder - 1/4 teaspoon baking soda - 1/4 teaspoon ground cinnamon - 1/4 teaspoon ground nutmeg - 1/4 teaspoon salt - 1/2 cup unsalted butter, softened - 3/4 cup brown sugar, firmly packed - 1/4 cup granulated sugar - 1 large egg - 1 teaspoon pure vanilla extract - 1/2 cup canned pumpkin puree - 1/2 cup cream cheese, softened - 1/4 cup powdered sugar - 1 teaspoon pumpkin spice (optional) Each ingredient plays a key role in making these cookies tasty. All-purpose flour gives the right structure. You can swap it with a gluten-free blend if needed. Baking powder and baking soda help the cookies rise. Ground cinnamon and nutmeg add warm fall flavors. Unsalted butter keeps the cookies rich. You could use coconut oil or vegan butter for a dairy-free option. Brown and granulated sugar sweeten the mix and add moisture. The egg binds ingredients. For a vegan choice, use a flax egg instead. Pure vanilla adds depth, while pumpkin puree brings moisture and flavor. Cream cheese adds a creamy filling. You can use a vegan cream cheese for a dairy-free treat. The powdered sugar sweetens the filling, and pumpkin spice adds extra warmth. Start with softened butter and cream cheese. This helps them blend well. Let them sit at room temperature for about 30 minutes before using. Measure all ingredients accurately for best results. Use a kitchen scale for precision. When mixing dry ingredients, whisk them together to avoid clumps. This ensures even distribution of flavors. For the pumpkin puree, make sure it’s pure pumpkin. Avoid pie filling, as it contains added sugars and spices. When combining wet and dry ingredients, mix until just blended. Overmixing can result in tough cookies. Following these tips will help you create perfect pumpkin cheesecake cookies every time. For the full recipe, refer back to the beginning of this article. Start by preheating your oven to 350°F (175°C). This step is vital for even baking. While the oven warms, line a baking sheet with parchment paper. This keeps the cookies from sticking and helps with easy cleanup. In a medium bowl, gather your dry ingredients. Combine 1 cup of all-purpose flour, 1/2 teaspoon of baking powder, and 1/4 teaspoon each of baking soda, ground cinnamon, ground nutmeg, and salt. Whisk them together until they are mixed well. This blend adds flavor and structure to your cookies. In a large bowl, cream together 1/2 cup of softened unsalted butter, 3/4 cup of packed brown sugar, and 1/4 cup of granulated sugar. Use a hand mixer or a stand mixer for this step. Mix until the mixture becomes light and fluffy, which should take 2-3 minutes. This process adds air and makes the cookies soft. Next, add 1 large egg and 1 teaspoon of pure vanilla extract to the creamed mixture. Mix until everything is fully combined and smooth. This step enhances the flavor and richness of your cookies. Now, gently fold the dry ingredients into the pumpkin mixture. Do this in two batches, stirring gently after each addition. You want to mix until just combined. Be careful not to overmix, as this can make your cookies tough. In a separate small bowl, mix together 1/2 cup of softened cream cheese with 1/4 cup of powdered sugar. If you like, add 1 teaspoon of pumpkin spice for extra flavor. Stir until it’s smooth and free of lumps. This filling adds a delicious surprise to each cookie. Using a cookie scoop or a tablespoon, drop rounded spoonfuls of cookie dough onto the prepared baking sheet. Leave space between each for spreading. Create an indentation in the center of each dough mound using your thumb. Fill each indent with a small dollop of the cream cheese mixture. This step ensures a creamy center. Place the baking sheet in your preheated oven. Bake for 12-15 minutes, or until the edges are lightly golden and the centers are set. Once done, let the cookies cool on the baking sheet for 5 minutes. After that, transfer them to a wire rack to cool completely. This cooling time helps the cookies firm up and improves the texture. To get soft and chewy cookies, do not overmix the dough. Mix until just combined. Chilling the dough for 30 minutes helps too. It makes the cookies thicker and prevents spreading. Also, use room temperature butter and cream cheese. This helps create a smooth batter. One common mistake is using pumpkin pie filling instead of pure pumpkin. This changes the flavor and texture. Another mistake is not measuring flour correctly. Too much flour makes the cookies dry. Always spoon flour into the measuring cup and level it off. Lastly, don’t skip cooling the cookies. Letting them cool on a wire rack gives them the right texture. To boost the flavor, add a teaspoon of pumpkin spice to the dough. You can also mix in a bit of clove or ginger for extra warmth. If you love cinnamon, sprinkle some on top before baking. These spices make the cookies taste like fall. For a unique twist, consider adding a dash of nutmeg to the cream cheese filling. This enhances the overall taste and makes them even more delicious. For the full recipe, check out the Pumpkin Cheesecake Cookies section above! {{image_4}} You can make these cookies even better by adding chocolate chips or nuts. Chocolate chips give a sweet touch. Try semi-sweet or dark chips for a rich flavor. If you prefer nuts, walnuts or pecans work great. Just fold in a half cup of either option into the dough before baking. This makes each bite even more exciting! For a gluten-free version, swap all-purpose flour with a gluten-free blend. Many blends work well. Just make sure it includes xantham gum. This will help keep your cookies soft and chewy. You can also check the labels on your baking powder and baking soda to ensure they are gluten-free. If you want to change up the cream cheese filling, you have options! You can mix in flavored extracts like maple or almond for a twist. Another idea is to add a bit of lemon zest for a fresh taste. This will give the filling a nice brightness and pairs well with pumpkin. You can also use Greek yogurt instead of cream cheese for a lighter option. Try these variations to make your Pumpkin Cheesecake Cookies unique and tasty! For the full recipe, check the recipe section above. To keep your pumpkin cheesecake cookies fresh, store them in an airtight container. This helps prevent them from drying out. You can keep them at room temperature for up to three days. If you want to enjoy them longer, refrigerate them. Just remember to let them cool completely before sealing them up. You can freeze these cookies for future enjoyment. First, let the cookies cool down completely. Then, place them in a single layer on a baking sheet. Freeze them for about an hour until firm. After that, transfer them to a freezer-safe bag or container. They can stay frozen for up to three months. When you're ready to eat them, you can thaw them in the fridge overnight. To reheat your cookies, preheat the oven to 300°F (150°C). Place the cookies on a baking sheet and warm them for about 10 minutes. This helps restore their soft texture. You can also use the microwave. Just heat them for about 10-15 seconds. Enjoy your warm pumpkin cheesecake cookies right away! For the full recipe, check out the [Full Recipe]. You can tell if the cookies are done by looking at their edges. They should be lightly golden brown. The centers will look set but might still seem soft. You can also gently press the top with your finger. If it springs back, they are ready. Remove them from the oven and let them cool. Yes, you can use fresh pumpkin! Just make sure to cook and puree it first. You want it smooth and not too watery. Fresh pumpkin gives a nice taste, but canned is easier. It saves time and is still delicious. To make these cookies vegan, replace the egg with a flax egg. Mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water. Let it sit for a few minutes to thicken. Use vegan butter instead of regular butter, and choose dairy-free cream cheese for the filling. These cookies stay fresh for about a week at room temperature. Store them in an airtight container to keep them soft. If you want them to last longer, you can freeze them. Just make sure they cool completely first. You can serve these cookies with a warm cup of tea or coffee. They also taste great with a scoop of vanilla ice cream. For a festive touch, pair them with whipped cream or a drizzle of caramel sauce. Enjoy these treats with friends and family! For the full recipe, check out the earlier sections. This blog post covered everything you need to make perfect Pumpkin Cheesecake Cookies. We looked at the ingredients, preparation steps, and tips to avoid common mistakes. You also learned about variations and how to store your cookies for later. In the end, with these easy steps, you can bake delicious cookies that impress anyone. So, gather your ingredients and start baking today!](https://tastednest.com/wp-content/uploads/2025/08/bf6d0466-98fb-4375-b2ec-dd01747be874-300x300.webp)