Name: Pumpkin Cheesecake Cookies
Prep time: 30 min
Cook time: 16 min
Total time: 1 h 16 min
Cuisine: American
Ingredients: 8 oz cream cheese, softened; 1 cup granulated sugar; 1 whole pre-baked pumpkin pie; 1 cup unsalted butter, cold and sliced; 1 cup light brown sugar; 2 eggs, room temperature; 1 teaspoon pure vanilla extract; 1 cup pumpkin puree; 1 cup all-purpose flour; 1 cup cake flour; 1 teaspoon pumpkin pie spice; 1 teaspoon ground cinnamon; 1 teaspoon baking soda; 1 teaspoon cornstarch; 1 teaspoon salt; 1 cup granulated sugar (for coating); 1 cup crushed graham crackers; 2 teaspoons ground cinnamon (for coating)

Why Make This Recipe

Pumpkin Cheesecake Cookies are the perfect treat for the fall season or any time you’re craving something sweet and festive. They combine the rich flavors of pumpkin pie and creamy cheesecake into a delightful cookie. These cookies are sure to impress your family and friends with their whimsical taste and cozy aroma. Whether you’re hosting a get-together or just enjoying a quiet evening at home, these cookies are a wonderful choice to satisfy your sweet tooth.

🧰 Kitchen tools commonly used in similar recipes

Before starting, many home cooks like to have these basic tools ready:

How to Make Pumpkin Cheesecake Cookies

Ingredients:

8 oz cream cheese, softened
1 cup granulated sugar
1 whole pre-baked pumpkin pie
1 cup unsalted butter, cold and sliced
1 cup light brown sugar
2 eggs, room temperature
1 teaspoon pure vanilla extract
1 cup pumpkin puree
1 cup all-purpose flour
1 cup cake flour
1 teaspoon pumpkin pie spice
1 teaspoon ground cinnamon
1 teaspoon baking soda
1 teaspoon cornstarch
1 teaspoon salt
1 cup granulated sugar (for coating)
1 cup crushed graham crackers
2 teaspoons ground cinnamon (for coating)

Directions:

Prepare the Filling: In a medium bowl, cream together the softened cream cheese and 1 cup of sugar using an electric mixer. Add the pumpkin pie filling and stir to combine. Place this mixture in the freezer to chill for about 20-30 minutes.
Make Cookies: Using a small cookie scoop, portion out balls of the pumpkin cheesecake mixture onto a baking sheet lined with parchment paper or a silicone mat. Chill them in the freezer for another 30 minutes.
Prepare the Cookie Dough: In a large bowl, mix the all-purpose flour, cake flour, pumpkin pie spice, ground cinnamon, baking soda, cornstarch, and salt together. In a separate bowl, use your electric mixer to combine 1 cup granulated sugar, pumpkin puree, and light brown sugar. Mix on low speed for 2-3 minutes, then increase to high speed for another 2-3 minutes until fluffy. Add the vanilla extract and mix in eggs one at a time. Gradually add the dry ingredients and mix until fully combined. Chill the cookie dough in the fridge for 30 minutes.
Bake the Cookies: Preheat the oven to 400°F (200°C). Use a medium cookie scoop to portion out balls of cookie dough on a lined baking sheet, ensuring you have an even number of dough balls. Flatten the dough balls to about 1/2 inch thick. Place a pumpkin cheesecake ball on top of half of the flattened cookies, then cover with the remaining flattened cookies. Mold the cookies around the filling into a ball shape. Roll each ball in a mixture of 1 cup granulated sugar, ground cinnamon, and crushed graham crackers. Place the cookie balls back on the baking sheet without flattening them.
Bake: Bake for 14-16 minutes. Remove from the oven and let the cookies rest on the sheet for 15 minutes before transferring them to a wire rack to cool completely.

How to Serve Pumpkin Cheesecake Cookies

Serve these cookies warm with a glass of milk or your favorite fall beverage, such as apple cider or hot chocolate. They also make a great addition to a dessert platter for parties and celebrations.

How to Store Pumpkin Cheesecake Cookies

Keep your cookies fresh by storing them in an airtight container at room temperature for up to a week. If you want them to stay fresh longer, you can freeze them. Just wrap each cookie tightly in plastic wrap and place them in a freezer-safe bag.

Tips to Make Pumpkin Cheesecake Cookies

Make sure your cream cheese is softened well for smooth filling.
Chill the cookie dough and filling fully before baking for the best texture.
Use fresh spices for a more robust flavor.
Don’t skip the rolling in sugar and cinnamon; it adds a nice sweetness and crunch!

Variation

If you want to switch things up, try adding chocolate chips to the cookie dough for a chocolatey twist. You can also experiment with different toppings like nuts or frosting.

FAQs

Q: Can I use fresh pumpkin instead of canned pumpkin puree?
A: Yes, you can use fresh pumpkin puree, but make sure it is well-cooked and blended to a smooth texture.

Q: Can I make these cookies ahead of time?
A: Absolutely! You can prepare the dough and filling ahead of time and store them in the refrigerator until you’re ready to bake.

Q: How do I know when the cookies are done baking?
A: The cookies should be golden around the edges. They may look a bit soft in the center but will firm up as they cool.