Soft Pumpkin Cheesecake Cookies

These pumpkin cheesecake cookies are the perfect mix of cozy fall flavor and creamy, melty goodness.

And yes, they’re just as dreamy pumpkin dessert as they sound!

If you’re a fan of soft cookies that practically melt in your mouth, you’re in for a treat.

These have that classic pumpkin spice warmth, but with a little tangy cheesecake swirl that takes them to a whole new level of dangerous.

They’re easy enough to whip up on a random Tuesday but definitely special enough to show off at a gathering.

And if you’ve got a can of pumpkin sitting in your cupboard begging for attention, this is its moment!

You may also enjoy my homemade pumpkin donuts and pumpkin bread recipe too!

What You Need to Make Pumpkin Cheesecake Cookies

For the cookie part, we’re going soft, spiced, and a little graham cracker-y.

For the frosting? Think creamy, sweet, and just enough tang to keep things interesting.

Pumpkin Spice Cookie Dough

Unsalted butter – soft enough to smoosh with your finger
Light brown sugar – packed in for that cozy, caramel sweetness
Pumpkin pie filling – gives it all the flavor without needing extra spice
Egg – helps hold everything together like a baking glue
Vanilla extract – for that classic warm-cookie smell
Graham cracker crumbs – we’re putting them in and on the cookies
All-purpose flour – nothing fancy, just your standard go-to
Pumpkin pie spice – the smell that screams “fall baking!”
Baking soda – gives the cookies a little lift so they’re soft, not flat

Cheesecake Frosting

Cream cheese – soft and ready to whip, not straight from the fridge
Unsalted butter – again, soft is key here
Pumpkin pie filling – just a spoonful to tie it all together
Powdered sugar – for that smooth, sweet fluff
Vanilla extract – a little more for good measure, because why not

How to Make Pumpkin Cheesecake Cookies

1. Get the Oven Ready

Set your oven to 350°F and line a big ol’ baking sheet (or two) with parchment paper.

Trust me, cleanup is way easier this way!

2. Cream the Butter and Sugar

Toss the softened butter and brown sugar into your mixer and beat them together on medium until the whole thing looks light and fluffy.

If your butter’s still chilly, microwave it for 5 seconds at a time until it softens, not melts.

3. Add the Pumpkin and Friends

Crack in the egg, add the pumpkin pie filling and vanilla, then mix again until smooth and dreamy.

Scrape down the bowl to get every last bit in there.

4. Mix the Dry Stuff

Add the flour, 1 ¼ cups of the graham crumbs, pumpkin pie spice (just 1 teaspoon for now), and baking soda.

Mix until it just comes together…no need to beat it like a cake.

5. Scoop and Roll

Scoop out dough balls about 2 tablespoons each and roll them smooth with your hands.

Yes, it’s a little messy, but kind of fun too!

Keep a damp paper towel nearby to wipe your hands between scoops.

6. Coat in Crumbs

In a small bowl, mix the rest of the graham cracker crumbs with the leftover pumpkin pie spice.

Roll each dough ball in the crumb mixture until it’s nice and coated.

This is what gives that pie crust vibe!

7. Flatten and Space

Place the coated dough balls on your baking sheet, spacing them about 2 inches apart.

Press each one down gently into a thick disc, about half an inch tall.

They won’t spread much, so what you press is what you get.

8. Bake Those Beauties

Pop the tray in the oven and bake for 10–12 minutes, just until the edges look set and the tops don’t feel gooey.

Pull them out and let them cool on a wire rack.

9. Whip the Frosting

In a clean bowl, beat the cream cheese, butter, and pumpkin pie filling until smooth.

Add the powdered sugar a little at a time, then the vanilla, and crank up the mixer to make it fluffy.

If it feels too thick to pipe, add a tiny splash of milk to loosen it up.

10. Frost and Sprinkle

Once the cookies are totally cool, pipe or spread the frosting right on top.

Sprinkle a little leftover graham mix if you’ve got some hanging around.

Pumpkin Cheesecake Cookie Recipe

These pumpkin cheesecake cookies are like little bites of fall magic, and yes, I absolutely ate three before they even cooled!

Ingredients

For the Pumpkin Spice Cookies

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

Preheat the oven to 350°F and line one or two large baking sheets with parchment paper.
In a stand mixer with the paddle attachment, beat the butter and brown sugar on medium speed for about 2 minutes until light and fluffy.
Add the pumpkin pie filling, egg, and vanilla. Mix again until smooth, scraping down the sides as needed.
Add 1 ¼ cups graham cracker crumbs, flour, 1 teaspoon pumpkin pie spice, and baking soda. Mix just until the dough comes together.
Scoop the dough into 2-tablespoon portions and roll each into a ball.
In a small bowl, combine the remaining ½ cup graham cracker crumbs with ½ teaspoon pumpkin pie spice.
Roll each dough ball in the crumb mixture and place on the prepared baking sheet, spacing them about 2 inches apart.
Gently press each cookie into a disc about ½ inch thick.
Bake for 10–12 minutes, until the edges look set.
Let cookies cool completely on a wire rack before frosting.
To make the frosting, beat the cream cheese, butter, and pumpkin pie filling in a clean stand mixer bowl until smooth—about 1 minute.
Slowly add the powdered sugar while mixing on low. Add vanilla.
Increase speed to medium-high and whip until light and fluffy, scraping the bowl as needed.
Transfer frosting to a piping bag and frost cooled cookies.
Sprinkle with any leftover graham cracker crumb mix if you’ve got some left.