Pumpkin Cheesecake Cookies
recipes
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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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.
Ingredients and Substitutions
• 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.
Substitutions for pumpkin puree
- Sweet potato puree
- Butternut squash puree
- Fresh, canned, or frozen of all of the above
• 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.
Tips for Successful Pumpkin Cheesecake Cookies
- Blotting the pumpkin is a must! Getting all that moisture out means you’ll have chewy cookies.
- Make sure to really freeze the cheesecake filling. If it’s too soft, layering it with the dough can get a little messy.
How Should I Store [Focus Keyphrase]?
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.
Pumpkin Cheesecake Cookies
Equipment
- Half sheet pan (the standard size)
Ingredients
Cheesecake Swirl
- 8 oz cream cheese, at room temperature
- 1/4 cup (50g) granulated sugar
Pumpkin Cookies
- 1/2 cup (115g) pumpkin puree
- 1 1/2 sticks (169g) unsalted butter, at room temperature
- 1 cup (200g) light brown sugar
- 1 tablespoon pumpkin pie spice, mixed spice, or cinnamon
- 1 tablespoon (7g) malted milk powder
- 1/2 teaspoon kosher salt
- 2 large egg yolks, at room temperature
- 1 teaspoon maple extract (can use vanilla)
- 1 3/4 cup (219g) all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
Instructions
For the Cheesecake Swirl:
- In the bowl of a stand mixer fitted with the paddle, beat the cream cheese, sugar, and vanilla extract until creamy and combined.
- Spread the mixture onto a parchment-lined quarter sheet pan (Note 1). Set aside in the freezer.
For the Pumpkin Cookies:
- Spread the pumpkin puree onto a large plate. Press a piece of paper towel on top to soak up excess moisture. Repeat at least four times until all excess moisture is removed. You should have about 1/4 cup (about 60g). Set aside.
- In the same bowl used for the cheesecake filling (no need to clean), add the butter, brown sugar, pumpkin pie spice, malted milk powder, and salt. Beat on medium-high speed until pale and fluffy, 1 to 2 minutes.
- Add the egg yolks and maple extract and beat until creamy and combined, about 1 minute.
- Add the dried pumpkin and beat until creamy and combined, about 1 minute.
- Add the flour, baking powder, and baking soda. Beat on the lowest speed until just combined.
- Wrap the dough in plastic and flatten it into a disc. Freeze until firm, but not solid, about 30 minutes (or refrigerate overnight).
To Assemble and Bake:
- Transfer the cheesecake filling (still on parchment) to a cutting board and slice into small squares. Place it back on the quarter sheet pan (with parchment). Make sure the squares aren’t all stuck together. Return to the freezer.
- Preheat the oven to 350 F (175 C). Line two sheet pans with parchment paper.
- Unwrap the pumpkin dough and place it on parchment-lined cutting board. Using a bench scraper (or a knife), chop the dough into small cubes.
- In a medium bowl, add the pumpkin dough and cheesecake slices in alternating layers. Place a piece of plastic wrap on top and press everything down into the bowl.
- Using a 3-tablespoon cookie scoop, scoop the dough onto the parchment-lined sheet pans (Note 2).
- Bake until puffed and tops are matte, about 13 minutes. Remove from the oven and, using a spatula, immediately flatten each cookie into a 3 1/2-inch round (this will force some interior raw dough to the surface).
- Return to the oven and continue to bake until tops are matte, about 2 minutes (they should still feel soft to the touch). Let the cookies cool on the sheet pan for 10 minutes. Transfer cookies to a wire rack and cool completely.
Notes
- NOTE 1: If you don’t have a quarter sheet pan, just place a small rectangle of parchment paper on top of a cutting board.
- NOTE 2: Arrange the scoops on each pan → two rows of 2 and one row of 1
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