These Pumpkin Cream Cheese Cookies are the best fall cookie recipe you'll ever try! Soft and fluffy pumpkin cookies are topped with a creamy cheesecake center and dusted with cinnamon. They're kind of link thumbprint cookies with a pumpkin cheesecake twist.
These delicious fall pumpkin cheesecake cookies are perfect all through the holiday season, from Thanksgiving to Christmas! Everything is made from scratch, but this recipe is super simple with a thumbprint center for the frosting - perfect for beginner bakers.
Everyone will love these pumpkin cream cheese cookies for a dessert or tailgate party. And if you have leftover pumpkin you can use it for these Pumpkin Jumbo Muffins or Pumpkin Pasta.
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Thumbprint Pumpkin Cream Cheese Cookies
You'll love this pumpkin cheesecake cookie recipe because:
- Easy to make - It's easy to make and fun for the family on a chilly or rainy day.
- Not too sweet - They're not overly sweet, even with the creamy cheesecake filling.
- Freezes well - These cookies freeze and defrost well.
- No rolling or chilling - Unlike other cookie recipes, these skip any extra steps. Just bake these cookies and frost.
- Thumbprint cookies - Because these use a simple thumbprint technique for the cheesecake filling, they're a lot easier to make for beginner cooks or kids!
This original recipe is by Jennifer Bragdon and I've updated the process throughout the years of making them!
Choosing a Pumpkin Puree
There are so many types of pumpkin puree out there and we often don't give it a second thought. However, I have found in baking recently that regular pumpkin puree often tastes better and bakes better than organic.
Organic brands tend to have a lot more water and a lighter color to them, whereas ones like Libby are a deep orange color. You could also use homemade, just be aware that they all may give you different textures and flavors!
Ingredients
- Flour - I like to use an all purpose flour without malted barley. King Arthur Whole Wheat, Bob's Red Mill Organic, Arrowhead Mills, White Wings, and Gold Medal are some brands I tend to buy.
- Pumpkin Puree - As discussed above, I used to use organic like the above picture, but have since switched to baking with a non-organic brand like Trader Joe's or Libbys. I think these give the best flavor and texture.
- Sugar - This recipe uses 3 kinds of sugar - regular white cane sugar, light brown sugar, and powdered sugar for the cheesecake filling.
- Spices - Warm spices of cinnamon, nutmeg, cloves, and ginger all add perfect seasonal fall flavors to the recipe.
- Vanilla - Any kind of vanilla extract will work. I tend to use the Trader Joe's alcohol free vanilla.
- Cream Cheese - Philadelphia brand in the plain block form works for this recipe, as well as Publix Greenwise. You just want to avoid anything with carrageenan or any cream cheese in a tub.
- Butter - Good butter makes a difference! I love Kerrygold and get a great deal on it at Costco or Trader Joe's. Make sure this is at room temperature by leaving it on the counter an hour before you start baking. You want it to be soft, not melted.
How to Make
Pumpkin Cookies
Step 1: Mix together dry ingredients. Preheat oven to 350 degrees F. Begin by mixing the dry ingredients together - flour, baking soda, baking powder, salt, and spices. (Picture 1)
Step 2: Mix together wet ingredients. In a large bowl or mixer bowl, add room temperature butter and stir till light and fluffy, then add in sugar, egg, pumpkin and vanilla. It's ok if the mixture looks a little bit grainy (this can happen if your pumpkin puree is a little cold, which mine was). It all turns out when you bake it. (Picture 2)
Step 3: Combine the wet and dry. Slowly stir in the dry ingredients to the butter/pumpkin mixture until just combined. Don't overmix. (Picture 3)
Step 4: Make the pumpkin cookies. Using a spoon, scoop out a drop of pumpkin cookie dough onto a prepared sheet pan covered with a silpat or parchment paper. Use the back of the spoon (or finger) to create a nice "mound". (Picture 4) Bake at 350F for 13-15 minutes, until lightly brown around the edges. Cool on the baking sheet for at least 5 minutes.
Cream Cheese Filling
Step 5: Make the thumbprint. While still warm, use your finger to make a small divot in the cookie for the cream cheese filling. (Picture 5)
Steps 6-7: Make the cream cheese filling. In a mixing bowl, whisk together room temperature butter, cream cheese, and vanilla. Slowly add in powdered sugar, a little bit at a time, till desired thickness (and sweetness) is reached.
Step 8: Make the pumpkin cream cheese cookies. While still at room temperature, add a dollop of cheesecake filling inside of each cookie and then sprinkle with cinnamon on top. (Picture 8)
Expert Tips
- Use room temperature ingredients - Everything from the butter to the pumpkin puree, to cream cheese is better blended at room temperature.
- Scoop and level - Measure the flour by scooping it into a measure cup with a spoon, then level the top with a knife. Do not directly scoop the measuring cup into the flour.
- Cool before filling - Make the thumbprint indention while still warm, but completely cool these pumpkin cream cheese cookies before filling them.
- The cheesecake filling will harden if you put it in the fridge so if you do this step ahead, you need to leave out at room temperature again before filling the cookies so it's easier to work with.
Recipe Substitutions
- Gluten Free - I have not personally tried these with gluten free flour, but several readers have reported success using an all purpose 1:1 gluten free flour like Bob's red mill.
- Dairy Free - You could make this dairy free by using your favorite dairy free substitutes, however this would not be a migraine diet friendly option.
- Egg Free - For an egg substitute, I would recommend using ¼ cup of applesauce.
Storage Suggestions
Because these pumpkin cream cheese cookies involve butter and cream cheese, which should be refrigerated for storage, you have three preparation options.
- Fill the cookies right away and consume them immediately.
- Fill the cookies right away and store the whole cookie in the fridge or freezer.
- Keep the cookies out and store the frosting until you're ready to serve.
If storing in the fridge, the cookies can dry out after a day or two, so just be aware of that.
Freezer tips - I recommend defrosting by leaving out at room temperature. They should be soft within an hour or two. These cookies will store well in the freezer for up to 3 months.
Frequently Asked Questions
Yes! Just frost the whole cookie without making the thumbprint center. For those looking for a less sweet version, I encourage the thumbprint cheesecake center as it uses less frosting and is less sweet overall.
For a big party, you can wait to frost them till you arrive. Transporting with the frosting already filled can make things messy and it's hard to carry everything in one layer. Just keep the cookies and frosting separate for easy carrying.
You could probably use mascarpone as a substitute for cream cheese if you have some on hand. They would definitely be very decadent!
Favorite Pumpkin Recipes
For more delicious recipes like these pumpkin cream cheese cookies, check out these posts.
If you make this, tag me #thedizzycook or @thedizzycook on Facebook and Instagram. And if you love the recipe, please leave a review below! Follow along on my Pinterest for more great recipes.
Pumpkin Cream Cheese Cookies
Ingredients
Pumpkin Cookies
- 10 tablespoons unsalted butter, softened at room temperature * to soften, take butter out of the fridge and leave it on the counter for an hour or so before you plan to start baking. Do not heat butter to soften it.
- ¾ cup white sugar
- ½ cup light brown sugar, packed
- 1 cup canned pumpkin puree (no spices added)
- 1 large egg
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ¾ teaspoon salt
- 1.5 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves
- 1 teaspoon vanilla extract
Cheesecake Filling
- 5 tablespoons unsalted butter, softened at room temperature
- 4 oz block-style cream cheese, softened at room temperature
- 2 cups powdered sugar
- ½ teaspoon vanilla
- cinnamon for decoration
Instructions
- Preheat oven to 350 degrees F. If you have silicone baking mats, line two baking sheets with them. Otherwise, line each baking sheet with parchment paper.
- In a large mixing bowl add butter and stir till light and fluffy, then add brown and white sugar till smooth. Add egg, pumpkin and vanilla. Mix using an electric mixer until combined.
- In a medium mixing bowl combine flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger and cloves. Stir gently with a fork or whisk. Slowly add dry ingredients into the large mixing bowl with wet ingredients and continue mixing until all ingredients are well combined. Do not overmix.
- Scoop dough out using a spoon or 1 ½ tablespoon cookie scoop (filling it just slightly heaping). Drop onto prepared baking sheet spacing cookies about 2-inches apart. Bake one sheet at a time at 350 degrees F for 13-15 minutes, till just brown around the edges. Leave on the baking sheet and make an indent in the center of the cookie with your finger while still warm. Transfer to a wire rack to cool completely.
- Meanwhile in a medium mixing bowl add soft butter, room temperature cream cheese, and vanilla. Blend with an electric mixer till light and fluffy. Slowly add in powdered sugar and continue mixing until it looks smooth. This is better kept at room temperature to spread on the cookies otherwise it will be too hard to frost them well. You can always put in the fridge to store and then wait for it to come to room temp.
- Once cookies have cooled slightly (about 15 minutes), add the cheesecake filling to the center indent and sprinkle with brown sugar. Store in an airtight container (in single layers divided by wax paper) in refrigerator (see more storage suggestions in post). Bring cookies back to room temperature before serving.
Video
Notes
- Store these in an airtight container with parchment in between layers. You can also freeze these and defrost at room temperature.
- Philadelphia cream cheese, organic valley, and publix greenwise are all good brands for cream cheese. Make sure you buy it in block form and not a tub.
- You may not use all the frosting (I usually have approximately ¼ cup left), so store it in a small bowl or bag and keep in the freezer for up to 3 months.
Nutrition
This post was originally published October 15, 2018 and has been updated in October 2021 to include new recipe tips, suggestions, and photos.
Tina says
Made these for thanksgiving and they were a hit. People preferred them over pumpkin pie. I am not a baker so it took me a while but was worth it in the end. I used the pumpkin pie spice extract which was like the vanilla extract because that’s what I had at the time. My husband hates pumpkin and he tried a bite and loved it. Thanks for your recipes. Do you have one for a pumpkin pie for those family members who have to have their pie and whipped cream?
Natalie says
I made these cookies today and they are wonderful. I frosted a few but left most in frosted and will pull out the frosting, let it come to room temp a bit then frost as needed. Yum!
Alicia says
Such a great tip! That's how I do it too. 🙂
Nora M says
Made these gluten free by substituting 1 cup oat flour and 1 cup brown rice flour. Decreased baking temp to 325 and baked for around 22-30 min (sorry didn’t time it). Turned out great! They fell apart a little which I think is because they were GF and I made them a little on the big side so if I made them GF again I would keep them on the smaller side.
Alicia says
Thank you, Nora!! So helpful!
Margi Kristensen says
My hubby and I made these today. Oh. My. Giddy. Aunt. Just the treat for a beautiful fall day in Canada. 🇨🇦 Being dizzy is not so bad when you have such delicious treats to enjoy. Cheers Alicia. - Margi
Silvia says
Light and airy, with delicious frosting! One of the best cookie recipes I’ve ever made!
Stacy says
It’s embarrasing how many times I’ve made these already! They are absolutely delicious. So soft and not too sweet!
Debi says
This looks great! What would you use to make it gluten free?
Alicia says
Hey Debi! I think a good gluten free all purpose would work, like this one. It does have xanthan gum, but it might be too small to create an issue I know Jenn has a lot of luck using half brown rice flour and half oat flour, but we have not tested it with this recipe. If you try it let us know how it goes!
Nora M says
Hi Debi,
I know it’s been a while since you posted this but I just made these GF so wanted to share my experience with you! I copied and pasted my review below:
Made these gluten free by substituting 1 cup oat flour and 1 cup brown rice flour. Decreased baking temp to 325 and baked for around 22-30 min (sorry didn’t time it). Turned out great! They fell apart a little which I think is because they were GF and I made them a little on the big side so if I made them GF again I would keep them on the smaller side.
BigMac says
I was one of those who tried these at the tailgate Alicia mentioned. Couldn't hardly quit eating them. I love pumpkin anything (but coffee). We brought home a bunch and my wife tried to freeze them (which didn't hurt the taste at all), but they didn't last long once I found them.
Alicia says
haha!
Brittany Moffatt says
Oh man these were amazing! Just made them this evening and they are perfection. My husband, who has every few treats because of migraine diet, especially loves them. Fall perfection. It’s like a cake consistency but a cookie. Thanks!
Alicia says
I'm so glad you love them as much as we do, Brittany!