Name: Fall Pumpkin Cheesecake Cookies
Prep time: 25 min
Cook time: 14 min
Total time: 39 min
Yield: 18 cookies
Cuisine: American
Ingredients: 1 ¾ cups all-purpose flour; ½ teaspoon baking soda; ½ teaspoon ground cinnamon; ¼ teaspoon ground nutmeg; ¼ teaspoon salt; ½ cup unsalted butter, softened; ¾ cup light brown sugar, packed; ½ cup canned pumpkin puree; 1 large egg; 1 teaspoon vanilla extract; 4 oz cream cheese, softened; 2 tablespoons granulated sugar; ½ teaspoon vanilla extract (for filling)

Hey y'all! Get ready to embrace all the cozy vibes with these irresistibly soft and creamy Fall Pumpkin Cheesecake Cookies. Blending warm autumn spices, real pumpkin, and a gooey cheesecake-filled center, these cookies are perfect for Thanksgiving, Halloween, or anytime you crave a true taste of fall. They're sure to dazzle at parties, holiday gatherings, or as a special homemade treat. Let’s get cooking!

Why You'll Love This Fall Pumpkin Cheesecake Cookies Recipe

Perfectly soft and chewy with a luscious, tangy cheesecake center.
Packed with real pumpkin puree and warm spices for authentic fall flavor.
Easy to make ahead for gatherings or gifting to friends and family.
Great for kids and adults—always a crowd-pleaser at autumn events.
Freezer-friendly and ideal for prepping in advance.

Ingredients for Fall Pumpkin Cheesecake Cookies

For the Cheesecake Filling:

4 oz (113g) cream cheese, softened
2 tablespoon granulated sugar
½ teaspoon vanilla extract

For the Pumpkin Cookie Dough:

½ cup (113g) unsalted butter, softened
1 cup (200g) light brown sugar, packed
¼ cup (60g) pumpkin puree (not pumpkin pie filling)
1 large egg yolk
1 teaspoon vanilla extract
1 ⅔ cups (210g) all-purpose flour
½ teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
1 ½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon ground ginger
⅛ teaspoon ground cloves (optional)

Directions: How to Make Fall Pumpkin Cheesecake Cookies

1. Prepare the Cheesecake Filling

In a small bowl, mix together the softened cream cheese, sugar, and vanilla until smooth and creamy.
Scoop 18-20 small (about 1 teaspoon) balls of the mixture onto a parchment-lined plate.
Freeze for 30 minutes until solid. (This step is key for gooey centers!)

2. Make the Pumpkin Cookie Dough

Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
In a large bowl, cream together butter and brown sugar until fluffy (about 2 minutes).
Mix in pumpkin, egg yolk, and vanilla.
In a separate bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves.
Gradually mix the dry ingredients into the wet, stirring just until combined.

3. Assemble the Fall Pumpkin Cheesecake Cookies

Scoop 2 tablespoons of cookie dough, flatten into a disk in your palm.
Place a frozen cheesecake ball in the center, gently wrap the dough around it to seal completely.
Repeat with remaining dough and cheesecake centers. Space each cookie 2 inches apart on prepared sheets.

4. Bake and Cool

Bake for 12-14 minutes, or until cookies are just set and slightly golden on the bottoms.
Let cool on the baking sheet for 5 minutes before transferring to a rack to cool completely.

Prep time: 20 minutes (plus 30 minutes freezing)
Total time: 1 hour 5 minutes

Notes for the Best Fall Pumpkin Cheesecake Cookies

Pat your pumpkin puree dry with a paper towel to reduce excess moisture for perfectly chewy cookies. Here’s how and why: Pumpkin cookie texture tips.
Always use room-temperature butter and cream cheese—this makes for the fluffiest dough and filling.
If you're new to baking, check out this beginner’s guide to baking cookies: Cookie baking guide.