Pumpkin Cheesecake Cookies bring together the best parts of fall baking—warm spices, tender pumpkin cookies, and a silky cheesecake filling that makes every bite feel luxurious. These cookies deliver the perfect balance of soft, cake-like texture and creamy richness thanks to a luscious cream cheese layer sandwiched between two spiced pumpkin cookies.
They taste like a cross between a pumpkin pie, a soft sugar cookie, and a mini cheesecake, creating a dessert that feels comforting yet delightfully indulgent. Whether you’re whipping them up for holiday gatherings, fall parties, bake sales, or just a cozy night in, these cookies bring warmth and sweetness to every moment. Each sandwich is festive, flavorful, and guaranteed to disappear quickly from any dessert table.
Equipment You Will Need
- Mixing bowls
- Electric mixer or hand mixer
- Spatula
- Whisk
- Baking sheets
- Parchment paper or silicone mats
- Measuring cups and spoons
- Ice cream scoop or cookie scoop
- Cooling rack
Ingredients List
- Cheesecake Filling
- 8 oz cream cheese, softened
- ¼ cup granulated sugar
- ½ teaspoon vanilla extract
- Pumpkin Cookie Dough
- ½ cup unsalted butter, softened
- 1 cup brown sugar
- ¼ cup granulated sugar
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1 egg yolk
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- 1 ½ teaspoons pumpkin pie spice
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- Optional
- Powdered sugar for dusting
- White chocolate drizzle
Step-by-Step Instructions
Begin with the cheesecake filling. In a mixing bowl, beat the softened cream cheese, granulated sugar, and vanilla extract until smooth and creamy. The mixture should be thick enough to hold its shape but still spreadable.
Scoop small spoonfuls of the filling onto a parchment-lined baking sheet, forming dollops about the size of teaspoons. Freeze these for 20–30 minutes until firm. This helps prevent the filling from running when sandwiched between the cookies.
Next, prepare the pumpkin cookies. In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy. Add the pumpkin puree, egg yolk, and vanilla extract, mixing until fully combined.
The dough will be softer than traditional cookie dough, which gives the cookies their tender texture. In another bowl, whisk together the flour, baking soda, baking powder, pumpkin pie spice, cinnamon, and salt. Gradually add the dry ingredients to the wet mixture, stirring until just combined without overmixing.
Line baking sheets with parchment or silicone mats and preheat your oven to 350°F (175°C). Using a cookie scoop, portion out small rounds of dough and place them spaced apart on the baking sheets. Flatten slightly with your fingertips to help them bake evenly.
Bake for 10–12 minutes until the cookies are puffed, soft, and barely golden around the edges. Avoid overbaking to keep the texture light and tender. Cool the cookies on the sheets for several minutes before transferring to a cooling rack.
While the cookies cool completely, remove the cheesecake filling portions from the freezer. Once the cookies are fully cool, assemble the sandwiches.
Place one frozen cheesecake center between two cookies, pressing gently so the filling spreads slightly without leaking out. The frozen centers soften into a perfectly creamy texture at room temperature. Continue until all cookies are assembled, and refrigerate for 20 minutes to help the sandwiches set.
Expert Tips for Success
Freeze the cheesecake filling before assembling the cookies—this ensures smooth, creamy centers without melting during assembly. Be sure to use pumpkin puree rather than pumpkin pie filling, which contains sugar and spices that alter texture.
When mixing the cookie dough, avoid overbeating after adding flour to prevent toughness. If your dough feels sticky, chilling it briefly improves scoopability.
Bake the cookies just until the edges are set; pumpkin cookies continue to firm up as they cool. Let them cool completely before filling to avoid melting the cheesecake layer.
For perfect presentation, match cookies by size before assembling pairs. For extra flavor, toast the spices for a few seconds in a dry skillet before adding them to the dough.
Variations and Substitutions
For a maple twist, add a teaspoon of maple extract to the cheesecake filling. Create a brown butter version by browning the butter before adding it to the dough.
Add chocolate chips, white chocolate chips, or toffee bits to the cookie batter for extra sweetness and texture. Swap the cheesecake filling with marshmallow fluff for a pumpkin s’mores-inspired treat.
For a gluten-free version, use a high-quality gluten-free flour blend. Make a chai-spiced variation by replacing pumpkin pie spice with a chai spice blend.
Add crushed graham cracker crumbs to the cheesecake filling for a pumpkin pie–meets–cheesecake effect. For extra decadence, roll the outer edges of the sandwiches in crushed pecans or cinnamon sugar.
Serving Suggestions and Pairings
These cookies are perfect with warm beverages like chai lattes, hot cocoa, pumpkin spice lattes, or classic coffee. Serve them chilled for firmer texture or room temperature for the creamiest bite. A platter of these cookies makes an excellent addition to fall parties, Thanksgiving dessert spreads, or cozy movie nights.
Pair with apple cider, caramel milkshakes, or a scoop of vanilla ice cream for an extra-dreamy dessert. For gifting, place cookies in parchment-lined boxes—the cheesecake center stays fresh and soft when refrigerated. Sprinkle the tops with powdered sugar or drizzle with melted white chocolate for a bakery-style finish.
Storage, Freezing, and Reheating
Store assembled cookies in an airtight container in the refrigerator for up to five days. The cheesecake filling keeps best when chilled, and the cookies stay soft without drying out. If stacking, layer with parchment to prevent sticking.
To freeze, place individual cookie sandwiches on a tray, freeze until firm, then transfer to freezer-safe bags. They last up to two months.
To serve from frozen, thaw in the refrigerator or at room temperature for 10–15 minutes. Avoid microwaving as it can melt the filling and alter texture. Frozen cookies maintain their flavor and softness thanks to the creamy center and moist pumpkin dough.
Frequently Asked Questions
Why are my cookies too soft?
Pumpkin dough tends to bake soft—chill the dough or bake slightly longer for firmer texture.
Can I use low-fat cream cheese?
Full-fat works best for a stable, creamy filling.
Do I have to freeze the filling first?
Yes—otherwise it may ooze out during assembly.
Can I halve the recipe?
Absolutely—simply divide ingredients evenly.