A soft Pumpkin Cheesecake Cookies recipe begins with a homemade buttery graham cracker cookie base that surrounds a silky smooth cheesecake center, all filled with pumpkin spice and warm flavors of fall.
These sweet treats are quick and easy to prepare using pantry staple ingredients that bake into the moistest, cinnamon-spiked desserts with a seasonal spin on the classic thumbprint jam cookies.
Pumpkin Cheesecake Filled Cookies
Our Pumpkin Cheesecake Thumbprint Cookies recipe is easily made in 10 minutes with a graham cracker and pumpkin cookie dough that’s indented and filled with a pumpkin-flavored cheesecake mixture, then baked until golden brown.
Each bite is like a fork-free version of a classic pumpkin pie combined with a cheesecake, but better because you don’t have to cook a separate crust.
These pumpkin cheese cake cookies are filled with warm autumn flavors and packed with a host of health benefits; with their tangy cream cheese centers sitting inside a cookie crust, they’re the best bite-sized treats that taste like pumpkin cheesecake bars baked into pumpkin cookies.
Perfect for fall or Thanksgiving dessert trays, this pumpkin cheesecake recipe is a fun way to take the pumpkin flavor out of the pie and prepare it in the form of pumpkin-filled cookies.
Why We Love This Pumpkin Cream Cheese Cookies Recipe
- Quick and easy to make.
- Uses simple pantry staple ingredients.
- Pumpkin is a true superfood that’s loaded with vitamins, minerals, and antioxidants, and has so many health benefits.
- Chewy cookie crust and burst of creamy pumpkin in every delicious bite.
- Single-serving snacks are pre-portioned and portable.
- Perfect homemade sweet treat for seasonal parties, gift giving, or placing on Halloween and Thanksgiving dessert platters.
Other Easy Pumpkin Recipes
Ingredients
- Graham cracker crumbs: You can use gluten-free graham crackers to make this a gluten-free cheesecake cookie recipe.
- All-purpose flour
- Baking powder
- Salt
- Unsalted butter
- Granulated sugar
- Egg
- Pumpkin puree: Make sure to use 100% pure canned pumpkin and NOT pumpkin pie filling.
- Vanilla extract
- Cinnamon
- Powdered ginger
- Nutmeg
- Cream Cheese
- Caramel sauce for garnish (optional)
Substitutions and Additions
- Add Some Spice: You can customize these pumpkin stuffed cookies to create the level of spice you prefer. Feel free to add cloves, pumpkin pie spice, or more nutmeg if you like bolder flavors.
- Tasty Toppings: Add a drizzle of caramel or chocolate sauce on top of your cookies or sprinkle them with some cinnamon sugar.
- Other Fun Fillings: There are so many other fun ways to fill your cookies. Check out my S’mores Thumbprint Cookies, Peppermint Thumbprint Cookies, or my classic Thumbprint Cookies for other ideas.
Recommended Tools
- Mixing bowls
- Electric mixer
- Cookie sheet
- Parchment paper
- Cookie scoop
- Teaspoon
See Full Recipe Card Below
Jump to RecipeHow to Make Pumpkin Cheesecake Cookies
- Make The Dry Mixture: Combine the graham cracker crumbs, flour, baking powder, and, salt.
- Make The Wet Mixture: Beat the butter until smooth and creamy, add the sugar, and cream until fluffy. Mix in the egg, vanilla, pumpkin, and spices.
- Prepare The Cookie Dough: Add the dry mixture to wet mixture and mix to combine.
- Form The Filling: Beat the cream cheese until creamy. Add the sugar, pumpkin, and spices and mix until light and creamy.
- Create The Cookies: Scoop the dough, roll it into balls, and place them 2 inches apart on the cookie sheet. Make a well in the middle of each ball and fill with the cheesecake mixture.
Pro Tip: You should have 14 cookies per baking sheet if you are using 2 sheets or bake your cookies in batches. - Bake: Bake at 350 degrees Fahrenheit for 10-12 minutes until golden and the filling looks set.
- Serve: Cool completely and drizzle with caramel sauce. Serve at room temperature or cold. Enjoy!
Tip From Our Recipe Developer
- When creating the well for the cheesecake filling, I recommend lightly dipping the teaspoon in all-purpose flour to help to prevent the spoon from sticking to the dough.
- If you are in a rush, you can skip rolling the balls of cookie dough and simply scoop them onto the cookie sheet. This will result in more rustic edges.
- The leftover cheesecake filling is perfect for serving as a fruit dip for berries and apple slices!
Storage
- To Store: These cookies can be stored in an airtight container in the refrigerator for up to 4 days.
More Easy Cookie Recipes
Pumpkin Cheesecake Cookies
Serves — 28
Pumpkin Cheesecake Cookies have a buttery graham cracker base that holds a creamy cheesecake filling. Packed with plenty of pumpkin, cinnamon and fall flavors, these treats are perfect for easy entertaining and seasonal parties.
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Ingredients
- 1½ cups graham cracker crumbs
- 1¼ cups all-purpose flour
- 1½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup (1 stick) plus 1 tablespoon unsalted butter room temperature
- ½ cup granulated sugar
- 1 large egg
- ½ cup pumpkin puree not pumpkin pie filling
- 1 teaspoon vanilla extract
- ¾ teaspoon cinnamon
- ¼ teaspoon powdered ginger
- pinch nutmeg
- caramel sauce for garnish optional
Cheesecake filling:
- 8 ounces cream cheese
- ⅓ cup granulated sugar
- 3 tablespoons pumpkin puree
- ½ teaspoon vanilla extract
- ½ teaspoon cinnamon
- pinch of salt
Instructions
- Preheat the oven to 350 degrees.
- In a large bowl, whisk together the graham cracker crumbs, flour, baking powder, and salt. Set aside.
- Beat butter with an electric mixer on medium speed until smooth and creamy, about 2 minutes.
- Add the sugar and cream until light and fluffy on medium speed for about 3 minutes.
- Add the egg, vanilla, pumpkin, and spices and mix on medium-low speed until combined.
- Gradually add the dry mixture to the bowl mixing on low speed until combined.
- Next prepare the cheesecake filling. In a medium bowl beat the cream cheese until creamy.
- Add the sugar, pumpkin, and spices and mix on medium speed until light and creamy for about 3 minutes. Set aside.
- Line a cookie sheet with parchment paper. If you have 2 cookie sheets prepare a second one or bake one batch at a time.
- Use a medium cookie scoop, scoop dough, and roll into balls placing them 2 inches apart on the cookie sheet. 14 cookies per baking sheet if you are using 2 sheets or bake in batches.
- Using a teaspoon make a well in each cookie ball. Fill the cookie with a heaping teaspoon of the cheesecake mixture.
- Bake for 10-12 minutes until golden and the filling looks set. Allow the cookie to set for 10 minutes on the cookie sheet and then transfer to a cooling rack to cool completely.
- Once the cookies have cooled down you can drizzle them with caramel sauce if desired and serve at room temperature or cold.
Jenn’s Notes
Storage :
- To Store: These cookies can be stored in an airtight container in the refrigerator for up to 4 days.
- When creating the well for the cheesecake filling, I recommend lightly dipping the teaspoon in all-purpose flour to help to prevent the spoon from sticking to the dough.
- If you are in a rush, you can skip rolling of the balls of cookie dough and simply scoop them onto the cookie sheet. This will result in more rustic edges.
- Leftover cheesecake filling is perfect for serving as a fruit dip for berries and apple slices!
Nutrition Info
Calories: 107kcal | Carbohydrates: 15g | Protein: 3g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 16mg | Sodium: 139mg | Potassium: 75mg | Fiber: 1g | Sugar: 8g | Vitamin A: 1047IU | Vitamin C: 0.3mg | Calcium: 47mg | Iron: 1mg
How much cream do you add with the sugar?
I haven’t tried it yet, but looks like it will be 5 stars.
yum
The recipe ingredients does not show cream but in the instructions it says add cream to the cookie recipe? How much cream?
it says “add the sugar cream… meaning mix in the sugar