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Eggless Pumpkin Cheesecake Cookies

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These Eggless Pumpkin Cheesecake Cookies are chewy, full of warm spices, and have a creamy, irresistible cheesecake filling in the center. They’re also egg-free, which makes them perfect if you’re dealing with allergies or just looking for a fun twist on traditional cookies. They’re super easy to make with simple ingredients, and you can even customize the size! Whether you want 12 big bakery-style cookies or 18 smaller ones, it’s totally up to you. These cookies are always a hit, whether you’re baking for a fall party, sharing with family, or treating yourself. Trust me, they’ll disappear quickly!

Oriana’s Thoughts On The Recipe

These Eggless Pumpkin Cheesecake Cookies combine everything I love about fall flavors—pumpkin, cinnamon, and that perfect touch of cheesecake—all in one delicious bite. They’re always a huge hit in my house, and I love that they’re so easy to make!

These cookies have quickly become a family favorite. They’re chewy, a little spiced, and have a creamy surprise in the middle with that dreamy cheesecake filling. It’s like biting into a little bit of fall with each cookie! And since they’re totally egg-free, I don’t have to worry about food allergies when serving them to friends and family.

What I love most is how versatile they are. You can make them giant-sized for a more indulgent treat, or you can go smaller to stretch the batch a bit. Either way, they never last long once they’re out of the oven! I’m sure every pumpkin lover in your life will adore them as much as we do.

What I Love About This Recipe

Easy with Simple Ingredients: There are no fancy ingredients here! Everything you need is likely already in your pantry. This recipe is so simple that even novice bakers can whip these up without any fuss.
Egg-Free for Everyone: If you or someone you love has an egg allergy, this recipe is a must-try! You won’t even miss the eggs—the cookies still turn out soft and chewy, just like you want them to.
Fall Flavors Rolled into One Cookie: This recipe is like fall in cookie form! The mix of pumpkin, cinnamon, and pumpkin pie spice gives you all the warm, cozy vibes of the season, while the creamy cheesecake filling adds a little something extra that makes each bite even more special.
Chewy with a Velvety Center: One of the best parts of these cookies is the surprise cheesecake filling in the middle. It’s smooth and creamy, which perfectly balances the chewy, spiced pumpkin cookie on the outside.
Make Them Big or Small: Depending on your mood, you can make 12 giant, bakery-style cookies or 18 smaller ones.

Eggless Pumpkin Cheesecake Cookies rest on a cooling rack beside a glass of milk, with a decorative pumpkin adding charm in the background.

Potential Recipe Challenges & Pro Tips

Challenge: Cheesecake filling leaking out
· Pro Tip: When you’re shaping the cookies, make sure to fully enclose the cheesecake filling inside the dough. Pinch the dough tightly around the filling so it doesn’t leak out during baking.
Challenge: Cookies spreading too much
· Pro Tip: Chill your cookie dough for at least 30 minutes before baking. This helps the cookies hold their shape and prevents them from spreading too thin in the oven.
Challenge: Cheesecake filling not setting properly
· Pro Tip: Use room temperature cream cheese for the filling, and make sure to mix it well with the powdered sugar and vanilla. This will give you a smooth and creamy consistency that sets beautifully in the cookie.

Ingredients You’ll Need, Substitutions & Notes

Labeled ingredients for baking eggless pumpkin cheesecake cookies, including pumpkin puree, brown sugar, milk, flour, powdered sugar, cream cheese, vanilla, butter, and spices, artfully arranged on a white surface.

Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).

Cream Cheese: The star of the cheesecake filling. Note: Be sure to use the full-fat version that comes in blocks for the best results.
Powdered Sugar: Sweetens the filling without adding any graininess.
Vanilla: Adds that delicious warmth and enhances the flavors of both the filling and the cookie dough.
All-Purpose Flour: The base of the cookie dough. It provides structure.
Cornstarch: Helps make the cookies extra tender and soft.
Baking Powder: Gives the cookies a bit of lift so they bake up light and fluffy.
Cream of Tartar: Adds a slight tang and works with the baking powder to help the cookies rise.
Salt: Balances the sweetness and enhances the flavors of the spices.
Pumpkin Pie Spice & Cinnamon: The signature flavors of fall! These spices add warmth and depth to the cookie dough. Note: I love adding a touch of extra cinnamon to these cookies for an extra kick of warm spice. If you prefer a more subtle flavor, you can stick with just the pumpkin pie spice—it’ll still be delicious!
Butter: Adds richness and moisture to the cookies.
Granulated Sugar & Light Brown Sugar: A mix of both sugars helps give the cookies their chewy texture.
Milk: Adds moisture and helps bind the dough together.
Pumpkin Pure: Not only does it add pumpkin flavor, but it also keeps the cookies moist.
White Sugar & Cinnamon (for the coating): Rolling the cookies in a cinnamon-sugar mixture before baking gives them a little extra sweetness and a lovely hint of cinnamon crunch.

Food Allergy Swaps

Process Overview: Step-by-Step Photos

Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).

Step 1 – Make The Cheesecake Filling

Prepare the cheesecake filling first by combining softened cream cheese, powdered sugar, and vanilla extract and stirring until smooth and combined. Divide the mixture into 12 equal portions (about 19 g each) (or 18 portions – 12 g each – if you want to make smaller cookies) onto a wax paper-lined plate or baking sheet and transfer to the freezer to chill while you prepare your cookie dough.

Step 2 – Mix Dry Ingredients

Combine flour, cornstarch, baking powder, cream of tartar, salt, pumpkin pie spice and cinnamon in a bowl. Set aside.

A glass bowl containing flour, cinnamon, and a small amount of salt sits on a white surface, ready to blend into eggless pumpkin cheesecake cookies.

Step 3 – Cream Butter and Sugars

Using an electric hand mixer or a stand mixer over medium speed, beat the cold butter for 30-45 seconds to break it down a little. Add the white sugar, brown sugar, and cream cheese; mix until just combined, about 30-45 seconds. Scrape down the sides and bottom of the bowl as needed.

A glass mixing bowl containing a blend of sugar, brown sugar, and butter for eggless pumpkin cookies on a white background.

Step 4 – Add Dry Ingredients

Reduce speed to low and add in flour mixture; mix until it resembles coarse crumbs.

A metal bowl contains a mixture of flour and other dry baking ingredients, ready to craft some delicious eggless pumpkin cheesecake cookies, all resting on a pristine white surface.

Step 5 – Stir In Wet Ingredients

Whisk milk, vanilla extract, and pumpkin puree in a bowl until smooth. Reduce the mixer’s speed to low and add the milk mixture to the dry ingredients; mix until the dough just comes together.

A mixing bowl contains Eggless Pumpkin Cookie dough mixture, perfect for crafting eggless pumpkin cheesecake cookies.

Step 6 – Scoop Out, Fill & Roll

For Big Bakery-Style Cookies: Divide the dough into 12 equal portions, about 90 grams each. Form rustic balls of dough and then make a crater in the center of the dough with your thumb.

For Smaller Cookies: Divide the dough into 18 equal portions, about 60 grams each. Form rustic balls of dough and then make a crater in the center of the dough with your thumb.

Remove a single scoop of cheesecake mixture from your freezer and gently press it into the crater you just created in the center of the cookie ball. Form the dough into a ball around the cheesecake, concealing the cheesecake filling in the center of the cookie. Make sure there are no cracks and no filling is visible. This is important because you want to make sure the filling can’t “escape” (you can add a bit more dough if needed!). Repeat with the rest of the cookie balls.

Mix the coating ingredients together, and then roll each cookie dough ball generously in the cinnamon-sugar coating.

Place them on filled cookies on a baking sheet or large plate. Freeze for at least 60 minutes and up to 2 days.

Twelve evenly spaced eggless pumpkin cheesecake cookie dough balls rest on a parchment-lined baking sheet.

Step 7 – Bake

Preheat the oven to 350º F (180º C). Line a large-rimmed baking sheet with parchment paper or a silicone baking mat.

Place the frozen cookie balls on the prepared cookie sheet so they’re evenly spaced, about 4 inches apart. I recommend baking one sheet of cookies at a time.

Bake for 13-15 minutes (big cookies) or 10 – 12 minutes (small cookies), until barely golden brown around the edges and still soft in the middle. When you remove the cookies from the oven, they will still look doughy, and that is okay; they will continue to set as they cool. Cool on baking sheets for 5 minutes, then transfer to wire racks to cool completely.

Close-up of three eggless pumpkin cheesecake cookies on a white surface, with a blurred pumpkin in the background.

Extra Recipe Tips For Success

Make sure to use pumpkin pure, not pumpkin pie filling, which is pre-sweetened and spiced.
Measure Carefully: Especially with baking, precise measurements ensure the best results. I highly recommend using a kitchen scale.
Preheat the oven for at least 15 minutes before you start, giving it plenty of time to reach the ideal recipe temperature.
Don’t over-mix your cookie dough, or you will end up with dense cookies.
Chill the cookie dough balls before baking; this gives the dough a chance to firm up a little and allows them to bake much better.
Know your oven! Every oven is different, so baking times must always be taken with a grain of salt. Oven thermostats can be wildly off, affecting baking time, so keep an eye on yours.
Bake the cookies until they are JUST golden around the outside. The cookies might still look a little raw in the center, but once they cool, they will be perfect. Let the cookies cool on the baking sheets for just a few minutes, around 2. If you leave the cookies on the baking sheets for too long, they will continue cooking, and they will be hard.

A stack of three eggless pumpkin cheesecake cookies is displayed with a blurred pumpkin in the background, blending rich flavors into a perfect autumn treat.

Variations & Additions

Chocolate Lover’s Twist: Add mini chocolate chips to the cookie dough for a pumpkin-chocolate combination that’s to die for!
Nuts: Fold in some chopped pecans or walnuts for added crunch and flavor.
Spice it Up: If you like your cookies with more spice, feel free to add extra cinnamon or even a pinch of ground ginger.

Storing and Freezing Instructions

Storing: Keep the cookies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate them for up to a week. When you’re ready to eat, warm your cookies in a 350º F (180º C) oven for 5-7 minutes or until heated through, or in the microwave for 10 – 15 secs.

Freezing: To freeze, place the unbaked cookies (filled and shaped) on a baking sheet and freeze until solid. Once frozen, transfer them to a freezer-safe bag or container. Bake directly from frozen—just add a couple of minutes to the baking time.

Frequently Asked Questions

Can I make the cookies ahead of time?

Yes! You can prepare the dough and cheesecake filling ahead of time, store them in the fridge for up to 2 days, and assemble and bake when you’re ready.

Do I have to chill the dough?

Yes, chilling the dough helps the cookies hold their shape and prevents them from spreading too much while baking.

Can I make smaller cookies?

Absolutely! If you prefer smaller cookies, simply divide the dough into smaller portions—just keep an eye on the baking time, as smaller cookies will bake faster.

A hand holds a broken cookie with a creamy white filling, reminiscent of the indulgent cream in eggless pumpkin cheesecake cookies. Two whole cookies are blurred in the background, teasing their delectable promise.

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Recipe Card 📖