1. Can I use canned pumpkin instead of fresh pumpkin?

Yes, canned pumpkin puree works perfectly for pumpkin cheesecake cookies. Just be sure it’s labeled 100% pumpkin and not pumpkin pie filling, which already has spices and sugar added.

2. How do I keep the cheesecake filling from spilling out?

Don’t overfill the cookie centers. About one teaspoon of cheesecake filling per cookie is enough. Also, make sure your dough is firm enough—chilling it briefly before baking helps.

3. Can I make these cookies ahead of time?

Absolutely. You can prepare the cookie dough up to two days in advance and store it in the fridge. Baked cookies also freeze well for up to two months.

4. What’s the best way to serve these for a party?

Arrange them on a dessert platter with other fall cheesecake recipes or pumpkin dessert recipes. They pair beautifully with coffee, tea, or even a spiced latte.

Pumpkin Cheesecake Cookie – Easy, Creamy & Irresistible (2025)

Name: Pumpkin Cheesecake Cookie Recipe – Easy Fall Dessert
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: American
Ingredients: 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

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

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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.

Find it online: https://www.ketorecipesideas.com/pumpkin-cheesecake-cookie-recipe/