I still remember the first time I tried to swirl cheesecake into my pumpkin cookies—it was a chilly October morning, I was binge-watching old home movies, and suddenly I got hit with that familiar autumn itch. You know, the one where all you want is something cozy, comforting, and just the tiniest bit indulgent? My grandma’s pumpkin pie was a family legend, and I’ve been on a lifelong quest to blend that nostalgic flavor with my deep-down cheesecake obsession. Spoiler alert: these Pumpkin Cheesecake Cookies tick all the boxes (yes, really!).

Picture this: a soft, pillowy pumpkin-spiced base that’s lightly sweet and just a touch earthy, topped with a creamy, tangy swirl of real cream cheese. They bake up golden around the edges, crackle on top, and—my personal favorite—they’re sturdy enough to pack for a bake sale or neighborly gift, yet melt-in-your-mouth soft when you nibble one fresh from the oven. Trust me, freezer space might become your new best friend once you bake a batch.

Why You’ll Love These Pumpkin Cheesecake Cookies

Super approachable: just two bowls, a whisk, and minimal cleanup (hallelujah!).
Perfect balance of sweet pumpkin spice and tangy cheesecake—your taste buds will do a happy dance.
Uses pantry staples: canned pumpkin, cream cheese, flour—you’ve already got this stuff on hand.

Holiday-ready and giftable (you’ll want to make a double batch for friends and the post office crew).
Soft, chewy centers with just-set edges—utterly craveable and comforting.
Make-ahead friendly: bake now, snack all week long.

Kid-approved (and let’s be honest, grown-up approved, too).

Ingredients

1 cup (2 sticks) unsalted butter, softened
1 cup granulated sugar (or try coconut sugar for a mild molasses vibe)

½ cup light brown sugar, packed
1 large egg + 1 large egg yolk (both at room temperature—trust me, it helps!)
1 teaspoon pure vanilla extract (I’m loyal to Nielsen-Massey)

1 cup canned pumpkin puree (NOT pumpkin pie filling)
2½ cups all-purpose flour (spooned and leveled)
1 teaspoon baking powder

½ teaspoon baking soda
1 teaspoon pumpkin pie spice (plus extra for sprinkling on top)
½ teaspoon kosher salt

8 ounces cream cheese, softened (full-fat gives the best creaminess)
¼ cup powdered sugar, sifted

Ingredient Tips & Substitutions

Okay, let’s chat about a few tweaks and tricks before we dive in:

Pumpkin purity: Block-style cream cheese holds up better than the spreadable kind—less puddles, more swirl.
Sugar swap: If you like a little toffee note, coconut sugar is your friend. Otherwise, plain ol’ granulated sugar works beautifully.
Spice it your way: Not a pumpkin pie spice fan? Stir together ½ teaspoon ground cinnamon, ¼ teaspoon ginger, and a pinch of clove.

Room-temp everything: Butter and eggs at room temperature mix more easily, so you don’t end up with little lumps in your dough.
Fresh pumpkin: If you have leftover roasted pumpkin, roast, puree, and strain it well so your dough isn’t too wet—just like using canned, but homemade!

Directions

Get prepped: Preheat your oven to 350°F and line two baking sheets with parchment paper. (Trust me, parchment is your life hack for zero sticking and easy cleanup.)

Dry mix magic: In a medium bowl, whisk together the flour, baking powder, baking soda, pumpkin pie spice, and salt. You want every bite to have that cozy, warming spice.
Butter & sugars: In a large bowl, beat the softened butter with granulated and brown sugar until it’s light, fluffy, and a pale golden color—about 2–3 minutes with your mixer on medium. If you’re arm-powered, a sturdy whisk and some elbow grease work too!
Wet ingredients: Add the egg, egg yolk, pumpkin puree, and vanilla. Mix on low speed until just combined—don’t overdo it, or you’ll develop that gluten and end up with tougher cookies (and nobody wants that!). The batter will look glossy and a tad loose. That’s perfect.

Combine gently: Pour the dry ingredients into the wet bowl in two or three batches, folding with a spatula until no white streaks remain. Again—resist the urge to overmix (tender cookies need a gentle touch!).
Cheesecake swirl: In a separate bowl, beat the softened cream cheese and sifted powdered sugar until silky and smooth. This is the dreamy swirl that takes these cookies next level.
Scoop & swirl: Using a 2-tablespoon scoop (or two spoons), drop mounds of cookie dough onto your parchment-lined sheets, spacing them about 2 inches apart. Top each mound with about ½ tablespoon of the cheesecake mixture. Then grab a skewer or toothpick and drag an “S” or swirl pattern in each mound—go funky or neat, it’s all beautiful.

Bake: Slide the sheets into your preheated oven and bake for 12–14 minutes. You’re looking for set edges and just-soft centers (the tops will have tiny little cracks). If you’re feeling fancy, spritz very lightly with water and dust a pinch more pumpkin pie spice on top right when they come out.
Cool just a bit: Let the cookies hang out on the baking sheet for 5 minutes (don’t skip this part—it helps them finish baking gently and keeps them super soft). Then transfer to a wire rack to cool completely.

Variations & Flavor Twists

Feeling adventurous? Here are a few ways to mix things up:

Cranberry-Pumpkin Swirl: Fold in ¼ cup chopped dried cranberries to the dough for little tangy pockets of fruitiness. (Holiday vibes, check!)
Gluten-Free: Swap in a 1:1 gluten-free flour blend and add 1 teaspoon xanthan gum—just like regular flour, but gluten-free.
Vegan Dream: Use vegan butter, a flax “egg,” and dairy-free cream cheese. Totally plant-powered and still craveable.

Maple Glaze: Skip the powdered sugar swirl and drizzle a simple maple syrup glaze on top once the cookies are cool. Hello, breakfast cookies!
Chai Spice Swap: Trade pumpkin pie spice for a homemade chai blend—cardamom, ginger, a pinch of clove—and enjoy a spicier kick.
Pepita Crunch: Press some roasted pumpkin seeds onto each cookie before baking for a bit of crunch and a pretty finish.

Storage & Reheating Tips

These Pumpkin Cheesecake Cookies are pretty forgiving, but here’s how to keep them at peak deliciousness:

Room Temperature: Store in an airtight container for up to 3 days. Line layers with parchment so they don’t stick to each other.
Refrigerator: Pop them in the fridge for up to 5 days—perfect if you live where it’s warm or want an extra-cool snack.

Freezer: Flash-freeze cooled cookies on a tray, then transfer to a freezer-safe bag. They’ll stay great for up to 2 months.
To Thaw: Let them sit at room temperature for 30 minutes, or zap one on half-power in the microwave for 15–20 seconds (delightfully gooey!).
Make-Ahead Dough: You can even shape and swirl the dough, freeze the unbaked cookies on a tray, then bake from frozen—just add 2–3 minutes to your bake time.

Final Thoughts

Well, my friend, there you have it: a recipe that feels like a warm hug from your favorite sweater. Whether you’re hosting Thanksgiving, wrapping up cookies for your mail carrier, or just craving something cozy on a lazy Sunday, these Pumpkin Cheesecake Cookies will become your new autumn obsession. I can’t wait to hear how they turn out in your kitchen—drop me a comment below, share your craziest swirl designs, or ask any questions you’ve got. Happy baking, and here’s to fall flavors that always hit the sweet spot!

Pumpkin Cheesecake Cookies

Soft, spiced Pumpkin Cheesecake Cookies that bring together velvety cream cheese and warm pumpkin spice into a soft, pillowy fall dessert perfect for Thanksgiving.

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Prep Time 20

Cook Time 14

Total Time 40

Course Dessert

Cuisine American

Servings cookies

Calories 160 kcal

Ingredients

1 cup (2 sticks) unsalted butter softened

1 cup granulated sugar (or coconut sugar for a mild molasses note)
1/2 cup light brown sugar packed
1 large egg + 1 large egg yolk egg (room temperature)

1 teaspoon pure vanilla extract (I use Nielsen-Massey)
1 cup canned pumpkin puree (not pie filling)
2 1/2 cups all-purpose flour (spooned and leveled)

1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon pumpkin pie spice (plus extra for sprinkling)

1/2 teaspoon kosher salt
8 ounces cream cheese softened (use full-fat for best texture)
1/4 cup powdered sugar sifted

Instructions

Preheat oven to 350°F and line two baking sheets with parchment.
Whisk flour, baking powder, baking soda, pumpkin pie spice, and salt in a medium bowl until evenly combined.
In a large bowl, beat softened butter with granulated and brown sugar until light and fluffy.

Add egg, egg yolk, pumpkin puree, and vanilla. Mix until just combined.
Gradually stir in the dry mixture until no streaks of flour remain.
Beat cream cheese and powdered sugar until smooth and creamy.

Scoop dough onto baking sheets, top with cheesecake filling, swirl with a skewer, and bake.
Bake until edges are set but centers are still soft. Spritz with water and cool on wire rack.