Pumpkin Cheesecake Cookie Bites are little pockets of fall happiness packed with pumpkin flavor and creamy cheesecake filling. These bite-sized treats have a soft, cake-like cookie on the outside and a smooth, tangy cheesecake surprise inside that makes every bite so delightful.
I love making these during the cooler months when pumpkin cravings hit hard. The sweetness is just right—not too much—and the cheesecake filling adds a rich creaminess that balances the spices in the pumpkin cookie perfectly. They’re so easy to pop in your mouth, and I always find myself sneaking one (or two!) when no one’s looking.
These little cookie bites are perfect for sharing at holiday parties or just enjoying with a cup of coffee or tea. I like to serve them on a pretty platter and watch them disappear fast. They’re a nice change from regular pumpkin treats and super fun to make, especially with friends or family.
Key Ingredients & Substitutions
All-Purpose Flour: This gives the cookie base structure. If you prefer gluten-free, try a 1:1 gluten-free baking flour blend. It usually works well for cookies.
Butter: Using softened unsalted butter helps the dough cream up nicely. For a dairy-free version, use a plant-based margarine, but note the flavor may change slightly.
Cream Cheese: The filling’s star for that smooth cheesecake flavor. For a lighter option, try Neufchâtel cheese, which has less fat but similar texture. Room temperature cream cheese blends best for mixing.
Pumpkin Puree: Use plain canned pumpkin, not pumpkin pie filling, which has added spices and sugars. Fresh pumpkin puree works but drain excess moisture well before using.
Pumpkin Pie Spice: This spice mix defines fall flavor here. If you don’t have it, mix cinnamon, nutmeg, ginger, and cloves in equal parts as a quick substitute.
How Do You Shape and Bake Perfect Cookie Cups?
Getting those cookie cups just right is key so they hold the cheesecake filling and don’t crack.
- Press Evenly: When placing dough in mini muffin tins, press with your fingertips or the back of a spoon to evenly line the bottom and sides. Aim for a uniform thickness to prevent cracking.
- Don’t Overbake: Bake until edges just turn golden (about 10-12 mins). The cookie cups should be soft and slightly underbaked for a tender bite that will hold filling well.
- Cool In Pan: Let the cookie cups cool completely in the pan before removing. This helps them firm up and avoid breaking when you take them out.
- Use Mini Muffin Tins: Standard mini muffin pans work best to create perfectly sized bites that are easy to fill and serve.
Equipment You’ll Need
- Mini muffin tin – perfect for shaping small cookie cups that hold the filling well.
- Mixing bowls – you’ll need a couple to mix the cookie dough and the cheesecake filling separately.
- Electric mixer or hand mixer – makes beating cream cheese and butter easier and smoother.
- Spoon or small cookie scoop – helps portion out dough evenly in the mini tin.
- Piping bag or small spatula – great for filling the cookie cups neatly with cheesecake filling.
- Cooling rack – lets the cookie cups cool evenly to prevent sogginess or breakage.
Flavor Variations & Add-Ins
- Swap pumpkin puree for sweet potato puree for a slightly sweeter and earthier twist.
- Add chopped pecans or walnuts to the cookie dough for a nice crunch and nutty flavor.
- Mix white chocolate chips into the cookie dough or sprinkle on top for extra sweetness.
- Use cinnamon cream cheese or add a dash of maple syrup into the filling for a cozy flavor boost.
Pumpkin Cheesecake Cookie Bites
Ingredients You’ll Need:
For the Cookie Base:
- 1 cup all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup (1 stick) unsalted butter, softened
- ½ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
For the Pumpkin Cheesecake Filling:
- 8 oz cream cheese, softened
- ½ cup canned pumpkin puree
- ¼ cup granulated sugar
- ½ teaspoon pumpkin pie spice (or a mix of cinnamon, nutmeg, ginger, and cloves)
- ½ teaspoon vanilla extract
For the Topping:
- Whipped cream or whipped topping
- Crushed gingersnap cookies or graham cracker crumbs for garnish
- A pinch of cinnamon or pumpkin pie spice for dusting
How Much Time Will You Need?
This recipe takes about 20 minutes prep time and 10-12 minutes for baking. You’ll want to chill the cookie bites for at least 30 minutes before serving to help the filling set up and flavors blend nicely.
Step-by-Step Instructions:
1. Prepare the Cookie Dough:
Start by whisking the flour, baking powder, and salt in a medium bowl. In a separate large bowl, cream together the softened butter and sugar until light and fluffy. Beat in the egg and vanilla extract. Gradually mix the dry ingredients into the wet ones until just combined.
2. Shape and Bake Cookie Cups:
Preheat your oven to 350°F (175°C). Lightly grease a mini muffin tin. Press about 1 tablespoon of the cookie dough into each mini muffin cup, shaping it into a little cup with slightly thicker edges to hold the filling better. Bake for 10-12 minutes until the edges are lightly golden. Let them cool completely in the pan.
3. Make the Pumpkin Cheesecake Filling:
In a bowl, beat the softened cream cheese until smooth. Add pumpkin puree, sugar, pumpkin pie spice, and vanilla extract. Mix everything until creamy and well combined.
4. Fill the Cookie Cups:
Once the cookie cups are cool, spoon or pipe the pumpkin cheesecake filling into each cup.
5. Add Toppings:
Top each filled cookie bite with a dollop of whipped cream. Sprinkle crushed gingersnap cookies or graham cracker crumbs on top, then dust lightly with cinnamon or pumpkin pie spice.
6. Chill and Serve:
Place the cookie bites in the refrigerator for at least 30 minutes to let the filling set and flavors meld. Serve chilled and enjoy your tasty fall treat!
Can I Use Frozen Pumpkin Puree?
Yes! Just make sure to thaw it completely and drain any excess liquid before using to avoid a soggy filling.
Can I Make These Ahead of Time?
Absolutely! Bake the cookie cups and prepare the filling a day in advance. Assemble right before serving or keep them refrigerated fully assembled for up to 2 days.
How Should I Store Leftovers?
Store leftover cookie bites in an airtight container in the refrigerator for up to 3 days. Let them come to room temperature for a few minutes before eating for best flavor.
Can I Substitute the Cream Cheese?
You can use Neufchâtel cheese for a lighter option or a dairy-free cream cheese alternative if needed, but the texture and flavor may be slightly different.
