Name: Pumpkin Cheesecake Cookies
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Cuisine: American
Ingredients: 1 1/4 cups graham cracker crumbs; 3/4 cup all-purpose flour; 1/2 tsp baking powder; 1/4 tsp salt; 1/2 cup unsalted butter, room temperature; 1/2 cup granulated sugar; 1 large egg; 1/2 tsp vanilla extract; 1/3 cup pumpkin puree (100% pumpkin, not pie filling); 1/2 tsp ground cinnamon; 1/4 tsp powdered ginger; Pinch of nutmeg; 4 oz cream cheese, softened; 2 tbsp granulated sugar (for filling); 2 tbsp pumpkin puree (for filling); 1/4 tsp ground cinnamon (for filling); Optional: Caramel sauce for drizzling

I’m sharing a delightful recipe for Pumpkin Cheesecake Cookies—soft, cinnamon-spiced cookies with a creamy pumpkin cheesecake center. I find these treats incredibly moist, flavorful, and perfect for cozy fall baking.

Why I’ll Love This Recipe

I love how these cookies combine the best of two worlds: the warmth of pumpkin spice and the richness of cheesecake. They’re easy to make, great for gatherings, and look as beautiful as they taste. I appreciate how quickly they come together with simple pantry ingredients, and I enjoy serving them both chilled and at room temperature.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
• graham cracker crumbs
• all-purpose flour
• baking powder
• salt
• unsalted butter (room temperature)
• granulated sugar
• egg
• pumpkin puree (100% pure, not pie filling)
• vanilla extract
• cinnamon
• ground ginger
• pinch of nutmeg
• cream cheese
• caramel sauce (optional, for drizzling)

Directions

I start by mixing the graham cracker crumbs, flour, baking powder, and salt in a bowl.
In a separate bowl, I beat the butter until smooth, then add sugar and continue beating until light and fluffy.
I add in the egg, pumpkin puree, vanilla, and spices, mixing until well combined.
I gradually stir the dry ingredients into the wet mixture until a soft dough forms.
For the filling, I beat cream cheese until smooth, then add sugar, pumpkin, and spices until creamy and light.
I scoop the dough into balls and place them on a baking sheet, spacing them about 2 inches apart.
I press a well into the center of each cookie using the back of a teaspoon and fill it with the cheesecake mixture.
I bake the cookies at 350°F for 10–12 minutes, until they’re golden and the centers are set.
After letting them cool completely, I like to drizzle them with caramel sauce before serving.

Servings and timing

This recipe makes about 28 cookies. I spend around 10 minutes preparing the ingredients and another 12 minutes baking, so they’re ready in just over 20 minutes.

Variations

Sometimes I add a touch of cloves or pumpkin pie spice to deepen the flavor. When I want a fun twist, I swap the pumpkin in the filling with a dollop of Nutella or spiced apple butter. If I’m out of graham crackers, crushed gingersnaps also make a delicious base.

Storage/Reheating

I keep these cookies in an airtight container in the refrigerator for up to 4 days. They taste great cold, but if I prefer a softer texture, I let them sit at room temperature for 10–15 minutes before serving.

FAQs

Can I make these cookies gluten-free?

Yes, I use gluten-free graham crackers and flour as substitutes and they turn out just as delicious.

Do I have to chill the dough before baking?

No, I don’t need to chill the dough. These cookies bake well right after forming and filling.

Can I freeze the cookies?

I can freeze the baked cookies in an airtight container for up to a month. I let them thaw in the fridge before serving.

How do I keep the cheesecake filling from cracking?

I make sure not to overbake the cookies—the filling should look just set when I take them out of the oven. Cooling them completely also helps prevent cracks.

Can I skip the caramel drizzle?

Absolutely. I often leave it off if I want a less sweet version or dress them up differently with a dusting of cinnamon sugar.

Conclusion

Every time I make these Pumpkin Cheesecake Cookies, I’m reminded why they’re one of my favorite fall bakes. The mix of creamy, spiced filling and buttery cookie is hard to beat. They’re easy, comforting, and always a hit at gatherings or quiet moments with coffee.