These Pumpkin Cheesecake Cookies are quick to make and will delight any pumpkin fan. With a soft, creamy center and a graham cracker coating, they’re the perfect autumn treat.
These cookies are easy and fast to prepare. The dough comes together in minutes and doesn’t require chilling, yet the result is rich and creamy—like a bite-sized cheesecake with pumpkin. They’re a welcome change from typical pumpkin desserts: chewy and dense with just the right warmth from spices. They’re also a great way to use up a little leftover canned pumpkin. Serve them chilled straight from the refrigerator for the best texture, just like traditional cheesecake. That makes them ideal for making ahead.
My brother described them as the perfect introduction to fall—warmly spiced but not overpowering. The cookies are finished in graham cracker crumbs, which add that classic cheesecake note. If you’d like, stir a little extra pumpkin pie spice into the crumbs to enhance the pumpkin flavor even more.
Pumpkin Puree vs Pumpkin Pie Filling
These cookies use pumpkin puree—the plain cooked and mashed pumpkin you’ll find in a can, without added sugar or spices. Don’t use pumpkin pie filling, which already contains sweeteners and spices. The recipe adds its own pumpkin pie spice and sugar so you get balanced sweetness and flavor.
How to Make Pumpkin Cheesecake Cookies
Below is a concise overview of the process. For exact measurements and full details, see the recipe card further down.
- Combine the wet ingredients. Beat the cream cheese, butter, and pumpkin puree together until smooth. Add vanilla and sugar and mix.
- Add the dry ingredients. Stir in the flour, half of the graham cracker crumbs, pumpkin pie spice, and cinnamon until fully combined.
- Shape and coat. Scoop the dough into approximately one-inch balls. Roll each ball in the remaining graham cracker crumbs (mix in additional pumpkin pie spice if desired) and place on prepared baking sheets.
- Bake. Bake at 350°F for 15 minutes, then gently press each cookie to flatten slightly and bake an additional 3 minutes.
Tips and Tricks
- Use room-temperature ingredients. Softened cream cheese and butter blend more easily and create a smoother dough. If ingredients are soft, you can mix by hand.
- Store chilled. Because these contain cream cheese, store the finished cookies in the refrigerator. They’re best served cold.
Other Pumpkin Recipes
If you’re looking for more pumpkin ideas, explore other pumpkin desserts and treats in your recipe collection.
- Pumpkin Whoopie Pies with Cinnamon Cream Cheese Frosting
- Easy Pumpkin Cheesecake Bars
- Starbucks Pumpkin Scone Copycat
Pumpkin Cheesecake Cookies
Ingredients
- 8 oz cream cheese, room temperature
- 1/2 cup butter, room temperature
- 1 1/2 cups canned pumpkin (not pumpkin pie mix)
- 1 1/2 cups granulated sugar
- 1 tsp vanilla
- 2 cups flour
- 1 cup graham cracker crumbs, divided
- 1 1/2 tsp pumpkin pie spice (plus 1/4 tsp for garnish)
- 1/2 tsp cinnamon
Instructions
- Preheat the oven to 350°F. Line two baking sheets with parchment paper.
- In a large bowl, stir together the cream cheese, butter, and pumpkin puree until completely smooth.
- Add the sugar and vanilla and mix until combined.
- Stir in the flour, 1/2 cup graham cracker crumbs, pumpkin pie spice, and cinnamon until the dough is smooth.
- Scoop the dough into one-inch balls and roll each in the remaining graham cracker crumbs (mix in extra pumpkin pie spice if desired).
- Place the coated balls on the prepared baking sheets and bake 15 minutes. Remove from the oven and press each cookie down slightly to flatten.
- Bake an additional 3 minutes. Repeat with remaining dough as needed.
- Allow cookies to cool, then store in the refrigerator. Serve chilled for best texture.
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