These pumpkin cheesecake cookies feature chewy pumpkin spice cookie dough wrapped around a creamy pumpkin cheesecake filling to create the ultimate pumpkin cookie!

Pumpkin Cream Cheese Cookies

Pumpkin cheesecake in a portable, mess-free, hand-held bite! These pumpkin cheesecake cookies are the ULTIMATE cookie for all of my fellow pumpkin lovers because there is so much pumpkin flavor in every single bite!

First, we started with thick, cakey cookies made with real pumpkin. Then we stuffed them with a homemade pumpkin cheesecake filling. Finally, they are rolled in crunchy graham cracker cinnamon sugar coating and baked to perfection. This is the perfect fall treat and wow-worthy cookie to add to your fall baking list.

My husband especially likes to keep these cookies chilled in the fridge and says they taste just like pumpkin pie!

These are BIG bakery-style cookies – depending on the size cookie scoops used you’ll get anywhere from 6-10 cookies in a batch. This might be one of my favorite pumpkin desserts yet! (And I’ve tried a LOT of pumpkin desserts y’all!!)

Ingredients

Don’t be intimidated by the lengthy ingredient list! Some of the ingredients (sugar, for example) are listed in multiple parts of the recipe. Most of these ingredients are simple pantry staples that you may already have on hand.

Cookie Dough Ingredients:

1/2 cup unsalted butter, cold and sliced
1/2 cup granulated sugar
1/4 cup light brown sugar
3 eggs, room temperature
1 teaspoon vanilla extract
1/4 cup pumpkin puree
1 cup all-purpose flour
1 cup cake flour
1 teaspoon pumpkin pie spice
1/2 teaspoon ground cinnamon
1 teaspoon baking soda
1 teaspoon cornstarch
1/4 teaspoon salt

For the Filling:

1/2 of a whole pre-baked pumpkin pie (or one small pumpkin pie)
8 oz cream cheese, softened
1/2 cup granulated sugar

For the Cookie Coating:

1/4 cup granulated sugar
1/2 cup crushed graham crackers
2 teaspoons ground cinnamon

Helpful Kitchen Tools

For your convenience, I’ve included shop-able ad links to some of the ingredients and supplies used to make this recipe; disclosure policy available here.

Instructions

You’ll want to allow about 2 hours total time to make these cookies from start to finish. Most of that prep time is actually just chilling the filling and the dough, not actual “work” time.

To Make The Cheesecake Filling:

Cream together the softened cream cheese and granulated white sugar using an electric mixer and a large mixing bowl.
Add the pumpkin pie filling (from half of a baked pie) and stir to combine. Place the bowl of filling in the freezer to chill for 20-30 minutes so it will be easier to scoop.
Use a small cookie scoop to portion out equal sized balls of the pumpkin cheesecake mixture on a baking sheet lined with parchment paper or silicone mat.
Chill the balls of cream cheese filling in the freezer for at least 30 minutes.

To Make The Cookie Dough:

In a large bowl, whisk together the all-purpose flour, cake flour, pumpkin pie spice, ground cinnamon, baking soda, cornstarch, and salt.
In a separate mixing bowl, use your electric mixer to combine the granulated sugar, pumpkin puree, butter, and light brown sugar. Mix on low speed for 2-3 minutes, then increase to high speed for another 2-3 minutes, until light and fluffy.
Add the vanilla extract and mix in the eggs one at a time.
Gradually pour the dry ingredients into the bowl of wet ingredients, mixing as you add, until fully combined.
Chill cookie dough in the fridge for 30 minutes.

To Make The Cinnamon Sugar Coating

Whisk together the cinnamon, sugar, and graham cracker crumbs in a small bowl. Set aside.

To Bake The Cookies:

Preheat the oven to 350 degrees F.
Use a medium cookie scoop to portion out balls of cookie dough, placing them on a lined baking sheet. You want to have an even number of dough balls.
Use the back of a large spoon or your hands to flatten the dough balls until they are about 1/4 inch thick.
Place a frozen cheesecake ball on top of half of the flattened cookies. If you had 16 flattened cookie dough discs, then 8 of them will be topped with a cheesecake ball.
Take the remaining flattened cookies and place them on top of the cookies that have cheesecake filling. Use your hands to mold the cookies into a ball, so that the dough is surrounding the cheesecake filling.
Roll each cookie dough ball in a mixture of sugar, ground cinnamon, and crushed graham crackers, then place the cookie balls back onto the prepared baking sheet. Do not flatten the cookies.
Bake for 15-20 minutes. Check at 15 minutes and if the cookies are jiggly in the middle, they may need to bake for a couple more minutes. When done, remove from oven and allow cookies to rest on the cookie sheet for 15 minutes. Transfer to a wire rack to finish cooling.

Video Demo:

Prep Tips

Shaping the Cookies: Do not press down or flatten the cookies before baking, as this can squeeze the cheesecake filling out. They will spread out a bit during baking, but they will also remain very thick due to the filling. These are BIG cookies!
Spacing the Cookies: I recommend leaving 2-3 inches of space between each cookie, as they will spread out some during baking.
Pie Tip: Instead of buying a whole pumpkin pie, I look for half pies at the grocery store. I often see them in the bakery section and these half pies are perfect for this recipe!
Baking Time: Take care not to over-bake the cookies. Since they are orange in color, they won’t really brown up on the edges, so it’s hard to tell just by looking at them that they are done. Even if they are a little soft when you pull them from the oven, the cookies will continue to cook a bit on the pan as they cool, so they will have the perfect texture.
Storage: While these cookies can sit out at room temp for a little bit, they will need to be refrigerated for long-term storage (since they are made with cream cheese). They can be kept in an airtight container for maximum freshness, for up to a week. I actually think chilled cookies taste even more like real cheesecake!
Freezing the Cookies: You can freeze these pumpkin cheesecake cookies for 1-2 months in a large freezer bag. Bring them down to thaw in the fridge for a few hours before you want to enjoy them.

More Pumpkin Cookie Recipes To Try:

Pumpkin Cheesecake Cookie Recipe (Printable Recipe Card):

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stack of pumpkin cookies, with top two cut in half to show cheesecake filling.

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5 from 2 votes

Pumpkin Cheesecake Cookies

These pumpkin cheesecake cookies feature chewy pumpkin spice cookie dough wrapped around a creamy pumpkin cheesecake filling to create the ultimate pumpkin cookie!

Prep Time15

Cook Time15

Chill Time1 30

Total Time2

Course: Dessert

Cuisine: American, Holiday

Keyword: cookies, cream cheese, pumpkin

Servings: Cookies

Calories: 563kcal

Author: Stacey aka the Soccer Mom

Cost: $12

Equipment

1 Electric mixer
1 Baking sheet
2 Mixing bowls
2 Cookie Scoops small and medium

Ingredients

Cookie Ingredients

1/2 cup unsalted butter cold and sliced
1/2 cup granulated sugar
1/4 cup light brown sugar
3 eggs room temperature
1 teaspoon pure vanilla extract
1/4 cup pumpkin puree
1 cup all-purpose flour
1 cup cake flour
1 teaspoon pumpkin pie spice
1/2 teaspoon ground cinnamon
1 teaspoon baking soda
1 teaspoon cornstarch
1/4 teaspoon salt

Cheesecake Ingredients:

1/2 whole pre-baked pumpkin pie enjoy the rest
8 oz cream cheese softened
1/2 cup granulated sugar

Cookie Coating:

1/4 cup granulated sugar
1/2 cup graham crackers crushed
2 teaspoons ground cinnamon

Instructions

For the Filling:

Cream together the softened cream cheese and sugar using an electric mixer and a medium bowl.
Add pumpkin pie filling stir to combine.
Place in the freezer to chill for 20-30 minutes.
Use a small cookie scoop to portion out balls of the pumpkin cheesecake mixture on a baking sheet lined with parchment paper or silicone mat. Chill in the freezer for 30 minutes.

For the Cookie Dough:

In a large bowl, whisk together the all-purpose flour, cake flour, pumpkin pie spice, ground cinnamon, baking soda, cornstarch, and salt.
In a separate mixing bowl, use your electric mixer to combine the granulated sugar, pumpkin puree, and light brown sugar. Mix on low speed for 2-3 minutes, then increase to high speed for another 2-3 minutes, until light and fluffy.
Add the vanilla extract and mix in the eggs one at a time. Then add the butter.
Gradually pour the dry ingredients into the bowl of wet ingredients, mixing as you add, until fully combined.
Chill cookie dough in the fridge for 30 minutes.

To Bake the Cookies:

Preheat the oven to 350 degrees F.
Use a medium cookie scoop to portion out balls of cookie dough, placing them on a lined baking sheet. You want to have an even number of dough balls.
Use the back of a large spoon or your hands to flatten the dough balls until they are about 1/4 inch thick.
Place a ball of the pumpkin cheesecake mixture on top of half of the flattened cookies.
Take the remaining flattened cookies and place them on top of the cookies that have cheesecake filling. Use your hands to mold the cookies into a ball, so that the dough is surrounding the cheesecake filling.
Roll each cookie dough ball in a mixture of sugar, ground cinnamon, and crushed graham crackers, then place the cookie balls back onto the prepared baking sheet. Do not flatten the cookies.
Bake for 15-20 minutes. Check at 15 minutes and if the cookies are still very jiggly in the middle, bake for a couple more minutes. When done, remove from oven and allow cookies to rest on the cookie sheet for 15 minutes. Transfer to a wire rack to finish cooling.

Video

Notes

Nutrition information is an estimate only and will vary based on exact ingredients used and serving size.

Nutrition

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Author
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Stacey aka the Soccer Mom

Stacey is the creator of The Soccer Mom Blog, a Houston Texas mom blog that focuses on positive living for women and families. She loves to share real food recipes, money-saving tips, parenting encouragement, kids activities, DIY tutorials, home hacks, fitness, and so much more! To get to know Stacey even better, click here.

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