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–+ servings
closeup of soft pumpkin cookies

Soft Pumpkin Cheesecake Cookies

Samantha Erb
Pumpkin cheesecake cookies have a soft, chewy texture that combines the creamy richness of cheesecake with the cozy spices of pumpkin pie for a perfect fall treat.
4.78 from 18 votes
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Desserts
Cuisine American
Servings 24
Calories 184 kcal

Equipment

Ingredients

For the Pumpkin Spice Cookies

  • 1 stick ½ cup unsalted butter, softened
  • 1 cup light brown sugar lightly packed
  • ¼ cup pumpkin pie filling
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 1 ¾ cups graham cracker crumbs divided
  • 1 ½ cups all purpose flour
  • 1 ½ teaspoons pumpkin pie spice divided
  • 1 teaspoon baking soda

For the Cheesecake Frosting

  • 6 ounces cream cheese softened
  • 2 tablespoons unsalted butter softened
  • 2 tablespoons pumpkin pie filling
  • 3 cups powdered sugar
  • 2 teaspoons pure vanilla extract

Instructions
 

For the Pumpkin Spice Cookies

  • Preheat the oven to 350F and line a large baking sheet (or two) with parchment paper. 
  • Add the softened butter and light brown sugar to the bowl of a stand mixer fitted with the paddle attachment. Beat it on medium speed until light and fluffy– about 2 minutes. 
  • Next, add the pumpkin puree, egg, and vanilla. Mix again until well combined. Scrape down the sides of the bowl as needed. Add 1 1/4 cups graham cracker crumbs, along with the flour, 1 teaspoon of pumpkin pie spice, and baking soda. Mix until just blended.
  • Scoop out 2 tablespoon sized portions and roll them into smooth balls. 
  • In a small bowl, stir together the remaining ½ cup graham cracker crumbs and ½ teaspoon pumpkin pie spice. Roll the cookie dough balls in the graham cracker crumbs and then place them on the parchment lined baking sheet (make sure to place them at least 2” apart). Press each dough ball into a ½” thick disc. 
  • Bake them for 10-12 minutes, or just until the edges of the cookies are set.
  • Remove the cookies from the oven and allow them to cool completely on a wire rack.

For the Cheesecake Frosting

  • Add the softened cream cheese, softened butter, and pumpkin pie mix to the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until well combined– about 1 minute. 
  • With the mixer on low speed, slowly add the powdered sugar, followed by the vanilla extract. 
  • Turn the mixer to medium-high speed and whip until the frosting is light and fluffy– about 1 minute. Scrape down the sides of the bowl as needed. Transfer the frosting to a piping bag.
  • When the cookies are cool, pipe the frosting over the cookies and sprinkle with any remaining graham cracker-pumpkin pie spice mixture.

Notes

  • Use room temperature ingredients to ensure the cookie batter mixes easily.
  • Scoop the dry ingredients using the spoon and level method.
  • Underbake the cookies slightly for that gooey, soft center that makes these cookies just irresistible. I pull mine as soon as the edges start to set.
  • Let the cookies cool completely before frosting.

Nutrition

Serving: 1Calories: 184kcalCarbohydrates: 34gProtein: 2gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 2gCholesterol: 19mgSodium: 121mgFiber: 1gSugar: 23g

This nutrition information is based on the exact products I used in this recipe. Brands and sizes of products could alter exact nutrition and should always be calculated independently.

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