Pumpkin Cheesecake Cookie Recipe – Easy Fall Dessert

Pumpkin Cheesecake Cookie Recipe – A Cozy Fall Favorite

Fall has always been my season for comfort baking. Growing up in Oregon, I remember the excitement of chilly mornings, golden leaves, and the smell of pies cooling on the counter. At 49, I still feel that same spark when I pull out my mixing bowls and start baking. Food has been my way back to energy and joy, and recipes like this pumpkin cheesecake cookie are part of that journey. They bring together the soft spice of pumpkin with a creamy cheesecake swirl, creating a cookie that feels indulgent yet grounded in seasonal tradition.

There’s something special about baking with pumpkin. It’s not just another ingredient—it’s a flavor that signals cozy gatherings, family moments, and simple pleasures. When I first experimented with these cookies, I wanted to blend the richness of a cheesecake with the ease of a soft cookie, and the result exceeded my expectations. Imagine the creaminess of a pumpkin swirl cheesecake, tucked inside a portable, hand-held treat. That’s exactly what you get here.
If pumpkin desserts are your love language, you’ll find these cookies fit right in with fall classics like crustless pumpkin pie and old-fashioned pumpkin pie. But while pies often take center stage, these cookies bring a playful, easy-to-share twist that works just as well for weeknight baking as it does for a festive dessert table.

Why Make This Recipe

Every season has its signature treats, and fall is full of cozy favorites. But why should you try this pumpkin cheesecake cookie over the dozens of pumpkin dessert recipes out there? For me, it’s the balance of flavors and textures. The cookie base is tender and warmly spiced, while the cheesecake filling adds a creamy tang that makes each bite feel indulgent but not overwhelming. It’s like the best of two worlds: the nostalgia of pumpkin spice and the elegance of cheesecake.

Another reason I keep coming back to this recipe is how forgiving it is. You don’t need special pans, water baths, or fancy techniques that traditional cheesecakes often require. Everything comes together in one bowl for the cookie dough and one bowl for the filling. Scoop, fill, bake—and you’re done. It’s quick enough for a weekday treat yet polished enough to impress at a dinner party.

If you’re a fan of smooth, rich desserts, you’ll appreciate how these cookies sit comfortably beside classics like silky custard pumpkin pie or even a chilled keto chocolate mousse. The difference here is portability—you can pack these up for a lunchbox, a fall picnic, or a bake sale without worrying about slicing or serving.

And let’s not forget variety. While pies and cakes are usually reserved for special occasions, these cookies bring pumpkin and cheesecake flavors into everyday life. Bake a batch on a Sunday afternoon, and you’ll have little bites of fall ready for the week ahead. It’s this blend of practicality and pleasure that makes pumpkin cheesecake cookies such a smart addition to your seasonal baking lineup.

Ingredients:

• 1 cup pumpkin puree
• 1/2 cup unsalted butter, softened
• 1 cup brown sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/2 teaspoon salt
• Cheesecake filling:
  • 8 oz cream cheese, softened
  • 1/4 cup granulated sugar
  • 1 teaspoon vanilla extract

Directions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a bowl, cream butter and sugar until fluffy. Beat in pumpkin puree, egg, and vanilla.
3. In another bowl, whisk flour, baking soda, cinnamon, nutmeg, and salt. Gradually add dry mix to wet ingredients.
4. For the filling, beat cream cheese, sugar, and vanilla until smooth.
5. Scoop cookie dough onto the baking sheet, flatten slightly, and make a small indentation in the center.
6. Fill each indentation with about a teaspoon of cheesecake filling.
7. Bake 12–15 minutes, until edges are golden and centers set.
8. Let cool on the sheet for 5 minutes before transferring to a wire rack.

How to Make Pumpkin Cheesecake Cookie

The beauty of this recipe is that it looks like a bakery treat but comes together with simple steps you can handle in your own kitchen. If you’ve baked pumpkin desserts before, this will feel familiar, yet the cheesecake swirl makes it extra special.

Start by creaming softened butter with brown sugar until light and fluffy. This step gives the cookie its tender texture. Next, add pumpkin puree, an egg, and a splash of vanilla. The mixture will smell like fall already—warm, cozy, and inviting. In a separate bowl, whisk flour, baking soda, cinnamon, nutmeg, and a pinch of salt. Slowly fold the dry ingredients into the wet, and you’ll have a dough that’s soft but not sticky.

For the cheesecake filling, whip cream cheese, sugar, and vanilla until smooth. The trick is to keep it creamy but thick enough to hold its shape when baked. Scoop cookie dough onto a parchment-lined sheet, flatten slightly, and make a small well in the center. Drop a spoonful of cheesecake filling into each one, and you’re ready for the oven.

Bake at 350°F for about 12–15 minutes, just until the edges are golden and the centers are set. Your kitchen will smell heavenly, a mix of pumpkin spice and cheesecake goodness. Let the cookies cool for a few minutes on the sheet before moving them to a rack—they’ll firm up beautifully as they rest.

These cookies are just as approachable as whipping up keto Greek yogurt for breakfast or stirring together a creamy mousse. With each step, you’ll see how simple it is to create a dessert that looks festive and tastes even better. Fall baking doesn’t get much easier—or more rewarding—than pumpkin cheesecake cookies.

Serving, Storage, Tips & Variations

Once baked, pumpkin cheesecake cookies shine brightest when served slightly warm. The centers stay creamy, almost like a mini pumpkin swirl cheesecake, while the cookie base offers that spiced softness we all love in fall desserts. They’re the kind of treat you can proudly set on a holiday dessert table or enjoy casually with coffee on a cozy morning. I often serve them alongside savory brunch options, balancing sweet and salty much like when I share protein bagels with cream cheese and smoked salmon.

Storing these cookies is simple. Because they contain cream cheese, they need refrigeration. Keep them in an airtight container in the fridge for up to four days. If you prefer them warm, a quick 10-second zap in the microwave brings the filling back to its silky glory. For longer storage, you can freeze them in a single layer on a baking sheet, then transfer to a freezer-safe bag. They’ll last up to two months—perfect for make-ahead holiday planning or when you want pumpkin dessert recipes ready in a pinch.

A few tips make all the difference. Don’t overfill the cookie centers, as too much cheesecake mixture can spill out during baking. If your dough feels sticky, chill it for 20 minutes before scooping. Want to boost the spice? Add a pinch of ground ginger or cloves for extra warmth.

For variations, drizzle melted white chocolate over cooled cookies for an elegant touch, or swap the cheesecake filling for a dollop of spiced apple butter for a nod to apple spice cake. And if you’re planning a busy season of baking, you’ll love having these cookies in your rotation along with ideas from my easy meal prep recipe collection. They’re versatile, festive, and guaranteed to bring smiles all season long.

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Pumpkin Cheesecake Cookie Recipe – Easy Fall Dessert

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These pumpkin cheesecake cookies combine soft spiced pumpkin dough with a creamy cheesecake filling, making them the perfect fall dessert.

• Author: Chef Christina
• Prep Time: 15 mins
• Cook Time: 15 mins
• Total Time: 30 mins
• Yield: 24 cookies
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

1 cup pumpkin puree

1/2 cup unsalted butter, softened

1 cup brown sugar

1 large egg

1 tsp vanilla extract

2 cups all-purpose flour

1 tsp baking soda

1 tsp cinnamon

1/2 tsp nutmeg

1/2 tsp salt

**Cheesecake filling:**

8 oz cream cheese, softened

1/4 cup granulated sugar

1 tsp vanilla extract

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Instructions

1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment.

2. Cream butter and sugar until fluffy. Beat in pumpkin, egg, and vanilla.

3. In a bowl, whisk flour, baking soda, cinnamon, nutmeg, and salt. Add to wet ingredients.

4. Beat cream cheese, sugar, and vanilla until smooth.

5. Scoop cookie dough onto sheet, flatten slightly, and make wells in the center.

6. Fill each with 1 tsp cheesecake mixture.

7. Bake 12–15 minutes until edges are golden. Cool slightly before serving.

Notes

Store in fridge up to 4 days.

Freeze up to 2 months in airtight container.

Reheat in microwave 10 seconds for warm centers.

Conclusion

Pumpkin cheesecake cookies capture everything we love about fall: warm spices, creamy textures, and that irresistible pumpkin flavor. They’re easier than a traditional cheesecake but offer the same cozy indulgence in every bite. Whether you’re planning a festive gathering, filling your cookie jar, or just craving a seasonal treat, this recipe is one you’ll come back to again and again.

From my Oregon kitchen to yours, I hope these cookies inspire you to embrace the joy of pumpkin baking this season. Food should nourish both body and soul, and recipes like this remind us that fall desserts don’t need to be complicated to be memorable. Bake a batch, share them with friends, and let the flavors of autumn bring comfort and cheer to your table.