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pumpkin cheesecake cookies sitting on a black wire cooling rack with measuring cup of pumpkin next to them

Pumpkin Cheesecake Cookies

Tara Kringlen
These pumpkin cheesecake cookies are a cross between a chewy and cakey pumpkin cookie. Perfectly fall spiced, they are topped with a generous helping of pumpkin cheesecake filling and dusted with cinnamon or nutmeg. These are the perfect fall cookie!
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Prep Time 20 mins
Cook Time 12 mins
Total Time 32 mins
Course Dessert
Cuisine American
Servings 14 large cookies
Calories 365 kcal


Pumpkin Cookies

  • 2 ½ cups (320 grams) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 2 teaspoon pumpkin pie spice
  • ¾ cup (168 grams) unsalted butter, melted and slightly cooled
  • 1 ½ cups (300 grams) brown sugar packed
  • 1 large egg
  • 1 teaspoon vanilla extract
  • ½ cup (122 grams) pumpkin puree

Cheesecake Filling

  • 8 oz (224 grams) cream cheese room temperature
  • 2 tablespoons (30 grams) pumpkin puree
  • 1 ¼ cups (150 grams) powdered sugar
  • 1 teaspoon vanilla


Pumpkin Cookies

  • Preheat the oven to 350 degrees Fahrenheit. Prepare a sheet pan with parchment paper.
  • Layer 2 paper towels in a medium bowl and put the pumpkin puree onto the paper towels. Gather the paper towels around the puree and gently squeeze out the excess moisture into the bowl. Set aside.
  • In a medium bowl, combine the flour, baking soda, baking powder, salt and pumpkin pie spice. Set aside.
  • In a large bowl, stir together the cooled melted butter and brown sugar until combined.
  • Add the egg and vanilla extract and stir until combined. Add the pumpkin puree and stir.
  • Add the dry ingredients to the wet ingredients and stir just until the flour is incorporated.
  • Use a medium, 2 oz cookie scoop or a ¼ cup measure to scoop the cookie dough into balls.
  • Place on a cookie sheet, 2 inches apart.
  • Bake for 11-13 minutes until the cookie begins to turn golden brown and the middle is almost done. As soon as the cookies come out of the oven, use the back of a spoon to create an indent in the top of the cookie.
  • Allow the cookies to cool on the pan for 5 minutes and then transfer to a cooking rack to cool completely.

Cheesecake Filling

  • Beat the cream cheese until creamy. Add the pumpkin puree, powdered sugar and vanilla in a medium bowl until smooth.
  • Once the cookies are cooled, dollop the cream cheese onto the cookies. Sprinkle with cinnamon or nutmeg, if desired.


  • Store the cookies for 4-5 days in a covered container in the refrigerator.


Serving: 1cookieCalories: 365kcal
Keyword easy cookie, pumpkin cheesecake filling
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