These cookies are like three treats in one—soft pumpkin cookie base, creamy cheesecake middle, and buttery streusel on top.
They’re the kind of cookies people will ask you for the recipe after the first bite.
The smell alone while baking makes your home feel warm and cozy. And the best part? They look fancy but are actually easy to make.
Why I Love This Recipe
There’s something magical about the combo of pumpkin, cream cheese, and streusel. I first made these on a rainy October afternoon, and the smell of cinnamon and butter pretty much stopped everyone in their tracks. I’ve been hooked ever since.
- Perfect balance of creamy, soft, and crunchy in each bite
- Pumpkin spice flavor without being overpowering
- Feels like bakery-quality cookies you can make at home
- Can be made ahead for easy entertaining
- Looks impressive on a holiday dessert table
Servings and Time
- Servings: 18 cookies
- Prep Time: 25 minutes
- Bake Time: 15 minutes
- Total Time: 40 minutes
Macros (Per Cookie)
- Calories: 195
- Carbs: 26g
- Protein: 3g
- Fat: 9g
- Fiber: 1g
- Sugar: 15g
Why This Recipe Works (Quick Science)
The pumpkin purée keeps the cookie base soft by adding moisture. The cream cheese layer adds richness and tang, balancing the sweetness. The streusel topping crisps up in the oven because of the butter-to-flour ratio, giving that crumbly bite that contrasts the soft base.
Common Mistakes
- Using too much pumpkin purée: Makes the dough too wet and the cookies won’t hold shape.
- Skipping chilling the cream cheese filling: Leads to it leaking out while baking.
- Overbaking: Streusel can burn quickly—pull them out as soon as the edges are golden.
What You’ll Need
Cookie Base
- 1 cup (120g) all-purpose flour
- 1 tsp pumpkin pie spice
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/4 cup (56g) unsalted butter, softened
- 1/2 cup (100g) brown sugar, packed
- 1/4 cup (50g) granulated sugar
- 1/2 cup (120g) pumpkin purée
- 1 tsp vanilla extract
Cream Cheese Filling
- 4 oz (113g) cream cheese, softened
- 1/4 cup (50g) granulated sugar
- 1 tsp vanilla extract
Streusel Topping
- 1/2 cup (60g) all-purpose flour
- 1/4 cup (50g) brown sugar, packed
- 1/4 cup (56g) unsalted butter, cold and cubed
- 1/2 tsp cinnamon
Pro Tips
- Chill the cream cheese filling before assembling—keeps it from spreading.
- Use cold butter for the streusel so it stays crumbly.
- Don’t overmix the cookie dough—soft texture comes from gentle mixing.
- Let cookies cool fully before moving, or the filling may break apart.
Tools Required
- 3 mixing bowls
- Hand or stand mixer
- Measuring cups and spoons
- Rubber spatula
- Baking sheet
- Parchment paper
- Cookie scoop
Substitutions and Variations
- Swap pumpkin pie spice for cinnamon + nutmeg if you don’t have it.
- Use mascarpone instead of cream cheese for a milder filling.
- Add chopped pecans to the streusel for extra crunch.
- Try sweet potato purée instead of pumpkin for a twist.
Make Ahead Tips
- Cream cheese filling can be made 2 days ahead and chilled.
- Cookie dough can be made and refrigerated up to 24 hours before baking.
Instructions
Step 1: Make the Cream Cheese Filling
In a small bowl, beat 4 oz softened cream cheese, 1/4 cup (50g) granulated sugar, and 1 tsp vanilla extract until smooth. Chill in the fridge for at least 20 minutes.
Step 2: Mix Dry Ingredients for Cookie Base
In a medium bowl, whisk together 1 cup (120g) flour, 1 tsp pumpkin pie spice, 1/2 tsp baking soda, and 1/4 tsp salt until combined.
Step 3: Cream Butter and Sugars
In a large bowl, beat 1/4 cup (56g) softened butter, 1/2 cup (100g) brown sugar, and 1/4 cup (50g) granulated sugar until light and fluffy.
Step 4: Add Wet Ingredients
Beat in 1/2 cup (120g) pumpkin purée and 1 tsp vanilla extract until smooth.
Step 5: Combine Wet and Dry Ingredients
Add the flour mixture to the wet ingredients and mix until just combined.
Step 6: Make Streusel Topping
In a medium bowl, mix 1/2 cup (60g) flour, 1/4 cup (50g) brown sugar, 1/4 cup (56g) cold cubed butter, and 1/2 tsp cinnamon with your fingers until crumbly.
Step 7: Assemble Cookies
Scoop a tablespoon of cookie dough onto a parchment-lined baking sheet, flatten slightly, add a teaspoon of chilled cream cheese filling, top with another small scoop of dough, and press streusel on top.
Step 8: Bake
Bake at 350°F (175°C) for 14–16 minutes until edges are golden and streusel is crisp.
Leftovers and Storage
Store cooled cookies in an airtight container in the fridge for up to 5 days. You can freeze them for up to 2 months—thaw in the fridge before serving.
Conclusion
These pumpkin cream cheese crumble cookies are the kind of treat that’ll disappear fast. They’re rich, cozy, and just the right amount of sweet. Bake a batch, enjoy a warm cookie with coffee or tea, and then come back and tell me how much you loved them—I bet you’ll want to make them again.
