Pumpkin Cheesecake Cookies

Article By Layla Khoury-Hanold

Nothing says fall quite like pumpkin, and these pumpkin cheesecake cookies are a sweet autumn treat that brings cozy fall baking vibes into your kitchen. You might be tempted to reach for a no bake pumpkin cheesecake recipe, but these pumpkin cookies with cream cheese hit all the texture and flavor notes—a soft, chewy texture, creamy cheesecake center, and just the right amount of pumpkin spice. You’ll have to factor in a few steps and time for chilling, but the result is so worth it. With this easy pumpkin cheesecake cookie recipe, you’ll learn the best tips for ensuring a crisp-chewy texture, the one step you absolutely shouldn’t skip, and the secret ingredients for the best texture and flavor.

How to Make Pumpkin Cheesecake Cookies Like A Pro

Start with room temperature ingredients. Cream cheese, butter and eggs should all be brought to room temp to ensure ease of blending and a smooth texture for the filling and dough.

Freeze the filling first. “Freezing the cheesecake filling makes it easier to shape the cookies later on,” says Christopher Mercado, a recipe developer at Food Network.

Dry out the pumpkin puree for optimal texture. “Spreading the pumpkin puree over paper towels removes some moisture, preventing the cookies from being more cake-like,” Mercado says.

Reach for both brown sugar and white sugar. “Brown sugar provides the cookie with a chewy texture and a deeper flavor from the trace amounts of molasses in it. The white sugar gives the cookie further sweetness and a crispness,” Mercado says.

Use a small cookie scoop for portioning. A small cookie scoop helps ensure even portioning of dough and is the perfect amount for sealing around the cheesecake filling.

Chill the cookies before baking for the best texture. “Chilling the cookies after shaping helps them from spreading too much and results in a softer cookie,” Mercado explains.

Enhance flavor and texture with spiced sugar. “Rolling in a spiced sugar provides the cookie with a crispy exterior and further enhances the pumpkin spice notes,” Mercado says. “It's a pleasant contrast to the smooth, creamy interior of the cookie.”

Cool the cookies before eating. Let the cookies cool on the tray for about 10 minutes to ensure that the cookies set up and hold their shape. Allow them to fully cool before eating to ensure that the cheesecake filling firms up so it won’t be runny when you bite into it.

How to Store Pumpkin Cheesecake Cookies

Store cookies in an airtight container for up to three days.

Serving Suggestions and Pairing Ideas

These pumpkin cheesecake cookies make for a sweet fall treat on their own, but you can also turn them into a decadent dessert by serving them with a scoop of ice cream or drizzling them with chocolate, caramel or butterscotch sauce and topping them with crushed or chopped walnuts or pecans. Pair pumpkin cheesecake cookies with warm fall beverages like a pumpkin spice latte, masala chai or mulled cider, or craft cocktails such as an espresso martini, pumpkin cheesecake martini or bourbon apple punch.