Easy Pumpkin Cheesecake Cookies Recipe
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These Pumpkin Cheesecake Cookies combine three fall favorites in one delicious little dessert! A buttery graham cracker cookie crust is filled with a creamy pumpkin cheesecake filling for an easy treat that tastes like a cross between pumpkin pie and cheesecake.
They’re perfect for fall baking, Halloween parties, Thanksgiving dessert trays, or anytime you have a little canned pumpkin left over. Best of all, they’re surprisingly simple to make with everyday baking ingredients. I first published this recipe during my first year of blogging, 2012 and just updated the recipe in 2026.
These cookies are light and crisp with a delicious creamy pumpkin filling.
This is a great cookie recipe to welcome fall
Why Try This recipe
- Easy to make – Simple ingredients and straightforward steps.
- Perfect fall flavor – Pumpkin and cheesecake make a delicious seasonal combination.
- Great for entertaining – Individual cookies are easier to serve than cheesecake.
- Uses a small amount of pumpkin – A smart recipe when you have leftover canned pumpkin.
- Make-ahead friendly – Helpful for Thanksgiving and fall parties.
Ingredients
Graham crackers: These create the cheesecake-style cookie crust. Crush them into fine crumbs so they incorporate evenly.
Cream cheese: The current recipe specifies whipped cream cheese. I would test/clarify whether regular softened block cream cheese also works because readers are very likely to ask.
Pumpkin: Make it very clear to use 100% pure pumpkin puree, not pumpkin pie filling.
Butter: Softened butter will mix much more easily with the brown sugar and graham cracker crumbs.
Vanilla: Adds warmth and enhances both the pumpkin and cheesecake flavors.
How to Make Pumpkin Cheesecake Cookies
Step 1: Make the cookie crust.
Beat the softened butter, brown sugar, and egg white together.
Step 2 – Add the crushed graham crackers, flour, and baking powder and mix until a soft dough forms.
Step 3 – Once a dough forms. Set aside and make the filing.
Step 4 – Prepare the filling.– In a separate bowl, combine the cream cheese, pumpkin puree, sugar, egg yolk, and vanilla.
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Step 5 – Blend filling until creamy and well combined. Set aside.
Step 6 – Roll Cookie dough into 1″ balls on prepared cookie sheet.
Step 7- Shape the cookies. Gently flatten each ball and make an indentation in the center to hold the cheesecake filling. A teaspoon measuring spoon works well for this.
Step 9 – Fill the cookies.
Spoon a small amount of pumpkin cheesecake filling into the indentation of each cookie.
Step 10 – Bake cookies.
Bake at 350°F for 12–14 minutes, or until the filling is set and the cookie crust is lightly golden
.
Time Saving Tips
- Use pumpkin puree, not pumpkin pie filling. Pumpkin pie filling already contains sugar and spices and can change the flavor and texture of the cheesecake filling.
- Soften the cream cheese first. Soft cream cheese blends more easily and helps create a smooth filling.
- Use parchment paper. It makes cleanup easier and helps keep the cookies from sticking.
- Make a deep enough indentation. You want a small pocket that can hold the pumpkin cheesecake filling without it spilling over the sides.
- Don’t overfill the cookies. A small spoonful of filling is all you need.
Recipe FAQs
Can I use pumpkin pie filling instead of pumpkin puree?
No. Pure pumpkin is best because pumpkin pie filling contains additional sugar and spices.
Do pumpkin cheesecake cookies need to be refrigerated?
Yes, because the cookies contain a cream cheese-based filling.
Can I make pumpkin cheesecake cookies ahead of time?
Yes. They’re a convenient dessert to prepare ahead for fall parties and Thanksgiving.
More Fall Recipes
 I just have to share a photo from the original post from 2012.
Pumpkin Cheesecake Cookies
Equipment
Ingredients
- 1/2 cup brown sugar
- 1 stick of butter or margarine softened
- 1 egg separate white from yolk
- 1 package of crushed graham crackers one of the 3 packages that comes in a box
- 1 cup flour
- 1 teaspoon baking powder
- 1/3 cup whipped cream cheese low calorie ok
- 1/4 cup canned or cooked pumpkin
- 1/4 cup sugar
- 1 teaspoon vanilla
Instructions
- Preheat oven to 350 degrees. Â In a bowl beat butter, brown sugar and egg white only. Â
- Add graham crackers, flour and baking powder. This will be the "crust" of the cookie.
- Roll the crust mixture into 1" balls and put on a baking sheet (lined with parchment works best). Â
- Flatten the cookie crust to make an indentation for your topping..
- In a separate bowl, mix together cream cheese, pumpkin, sugar, the egg yolk and vanilla. This will be your topping. Â
- Spoon this into the little pockets of your crusts.
- Bake about 12 -14 minutes until set and crust is light brown.
- Let cool before serving.
Notes
- Use pure pumpkin puree. Be sure to use 100% pumpkin puree, not pumpkin pie filling, which already contains added sugar and spices.
- Soften the cream cheese. Room-temperature cream cheese blends more smoothly with the pumpkin and helps prevent lumps in the cheesecake filling.
- Don’t overfill the cookies. Add just enough pumpkin cheesecake filling to fill the center indentation so it doesn’t spill over while baking.
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Stopping by from the “Follow Me Wednesday”!
Cute blog! 🙂 New follower!
xoxo
Anni // Grapefruitprincess ReLoaded
Thank you Anni for your sweet comment 🙂
These pumpkin cheesecake cookies look amazing. I am definitely going to make these, this Thanksgiving weekend! Thanks so much for sharing. I pinned them 😀
Thank you Feral. They are really tasty! Happy Thanksgiving!
oh my goodness! Those look soooo yummy! Perfect for the season! 😉 Thanks for sharing!
Thank you Paloma! Happy Weekend 🙂
These look yummy! Thanks for sharing your recipe & have a great Thanksgiving! pop by & add the recipe to my fall link up if you like!
Thank you for stopping by!
don’t know why this disappeared from my rss feed? I feel awful. I so wish I could have dairy, they look so yummy
No worries…Karen. Glad you are back & thanks for following!
Oh my goodness, those look amazing! I’m going to have to try that recipe! I followed you via email. I couldnt find where to follow via GFC. But I would love if you’d check my page out and maybe follow me too. 🙂
Thanks!
Lyndsay @ http://www.theallmylove.blogspot.com
ohh man…. those look delicious!!! 🙂 I’ll definitely have to make these!!
Thanks Rebecca! Let me know if you do!
They look so yummy and perfect for fall! Thanks for sharing.
Happy Sharefest. Have a great weekend.
Thanks Robin!
YUMMMMMM these look good! I’m on a pumpkin kick right now, so I might have to recreate these. Thanks for sharing! Happy Sharefest! 🙂
I love all things pumpkin but am about to go gluten-free. I’ll survive. Thanks for the post. Enjoy your Thanksgiving. Visiting from Saturday Sharefest. Off to make Death by Chocolate Cake to celebrate the launch of my kindle book The Mindstalker and one last wheat dessert.
Happy Thanksgiving and congrats on the book! That’s awesome Sheila!
Amazing!!! Thank you for sharing! Have a nice sunday
http://ellecrafts.blogspot.com
Thank you!
Those look scrumptious! Thanks for sharing at the Pomp Party! Hope to see you back next week! And Happy Thanksgiving!
Thank you Jill!
how delicious do these sound? yummy…:)
Thanks Lucy!
3 of my favorite words are ‘pumpkin, cheesecake, and cookies’! I’m definitely going to try this recipe out, I bet my family will love it!
Thanks for joining the fun at Keep Calm and Link Up! Make sure to come back next Friday to see if you were featured!
Barbara at Chase the Star
chasethestar dot net
Thanks Barbara – let me know if you try them! 🙂
Raquel,
Yum! These look delicious. Thanks so much for linking up to Creative Thursday. Can’t wait to see what you share this week! Have a wonderful week.
Michelle
Thanks Michelle!
these look really good right now!
Thanks Daniela 🙂
These were perfectly crisp on the outside with wonderful pumpkin centers. So good!