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These chewy pumpkin cheesecake cookies are flavored with warm spices and swirled with a creamy, tangy filling.
October 27, 2025

Pumpkin Cheesecake Cookies
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Cookbook author. Food writer. Lover of beautiful things. Here you'll find recipes, home inspo, entertaining tips, and more—all in good taste.
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These chewy pumpkin cheesecake cookies are flavored with warm spices and swirled with a creamy, tangy filling.

Looking for more pumpkin recipes? Check out my Pumpkin Chili, Pumpkin Cheese Dip, and Bibingka Pumpkin Bread.
• Pumpkin puree: Blotting the excess moisture is critical! Pumpkin has a lot of water, which will make the cookies cakey instead of chewy. I like Libby’s. But any brand will work.
• Spice: Homemade or store-bought pumpkin spice, mixed spice, or just plain cinnamon are perfect choices.
• Malted milk powder: A baker’s secret ingredient. It’s rich, nutty, toasty, and creamy. A little bit adds so much. But if you don’t have it, just skip it.
• Maple extract: It’s like vanilla mixed with heavy notes of toffee. And it just really brings the taste of fall. But regular vanilla extract will do the trick.
Despite the cream cheese, I keep leftovers in an airtight container for one day. For longer storage, refrigerate for up to 5 days.
To freeze baked/cooled cookies, place on a parchment-lined sheet pan and freeze until solid. Transfer to a freezer bag and freeze up to 3 months. Defrost at room temperature.
To freeze unbaked cookie dough, place scooped dough on a parchment-lined sheet pan and freeze until solid. Transfer to a freezer bag and freeze up to 3 months. Bake from frozen.

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