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These Pumpkin Cheesecake Cookies are quick to make and will please any pumpkin lover. A soft creamy center with a graham cracker coating- these are the perfect treat!
These cookies are so good! I love making them because I can mix them up in about 5 minutes, the dough doesn’t need any time in the fridge to chill, and they taste so amazing! They are a fun twist on cheesecake and so different from any other pumpkin dessert.
My brother described it best when he tried one and described it as a great introduction to fall. It’s not overpowering- the pumpkin is not as strong as some other desserts, but it’s perfect! Chewy, dense, creamy, with just the right spices. It’s also great for when you have just a little pumpkin left at the bottom of the can after making another recipe. Don’t throw it out- use it for these delicious cookies! These are best served straight from the fridge, just like regular cheesecake. That means they’re perfect to make ahead and keep until you’re ready to serve or eat them.
They are coated in graham cracker crumbs that really give it that signature cheesecake flavor and if you want, you can add a little more pumpkin pie spice to that coating to enhance the pumpkin flavors.
Pumpkin Puree vs Pumpkin Pie Filling
These cheesecake cookies get their pumpkin flavor from pumpkin puree. This is canned pumpkin that is made from pumpkin that has been cooked and mashed and has no other ingredients. This is different from pumpkin pie filling which has sweeteners and spices added to to it. Double-check your can to make sure you do not have pumpkin pie filling. We add our own pumpkin spice to the dough to give it the sweetness and spice that makes the cookies so delicious!
How to Make Pumpkin Cheesecake Cookies
Here is a brief overview of how these pumpkin cheesecake cookies come together. For the full recipe including all measurements, scroll to the recipe card at the bottom of the post.
- Combine wet ingredients. Stir together the cream cheese, butter, and pumpkin puree until completely smooth. Add the vanilla and sugar and mix.
- Add the dry ingredients. Add the flour, 1/2 cup graham cracker crumbs, pumpkin pie spice, and cinnamon. Carefully mix until it is completely smooth.
- Roll the dough into balls. Using a cookie scoop or a spoon, scoop the dough into one-inch balls. Roll the dough balls in the remaining graham cracker crumbs (with the pumpkin pie spice mixed in if desired) and place them on the prepared baking sheets.
- Bake the cookies for 15 minutes. Remove from the oven and slightly press down so the cookies are flat. Bake for 3 more minutes.
Tips and Tricks
- Make sure your ingredients are at room temperature. Having your cream cheese and butter at room temperature will allow them to mix easily. They can be mixed by hand if everything is soft.
- Store the cookies in the refrigerator. Because these cookies are made with cream cheese, they should be stored in the refrigerator like you would normal cheesecake.
Other Pumpkin Recipes
If this doesn’t seem like your kind of cookie be sure to check out our other recipes that use pumpkin!
- Pumpkin Whoopie Pies with Cinnamon Cream Cheese Frosting
- Easy Pumpkin Cheesecake Bars
- Starbucks Pumpkin Scone Copycat
Pumpkin Cheesecake Cookies
- 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 in half
- 1 1/2 tsp pumpkin pie spice plus 1/4 tsp for garnish
- 1/2 tsp cinnamon
- Preheat the oven to 350 degrees Fahrenheit and line two baking sheets with parchment paper.
- In a large bowl stir together the cream cheese, butter, and pumpkin puree until completely smooth.
- Add in the sugar and vanilla and stir until combined.
- Add the flour, 1/2 cup graham cracker crumbs, pumpkin pie spice, and cinnamon. Carefully mix until it is completely mixed and smooth.
- Scoop into balls and roll the dough balls in the remaining graham cracker crumbs (with the pumpkin pie spice mixed in if desired).
- Place on the prepared baking sheets and bake for 15 minutes. Remove from the oven and slightly press down so the cookies are flat.
- Bake for 3 more minutes.
- Repeat with the remaining dough.
- Let cool and store in the fridge. These are best served cold, just like regular cheesecake.