Name: Pumpkin Cheesecake Cookies Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: American
Ingredients: 1 cup unsalted butter, softened; 8 ounces cream cheese, softened; 1 cup granulated sugar; 1/2 cup brown sugar, packed; 1 large egg; 1 cup canned pumpkin puree; 2 teaspoons vanilla extract; 2 1/2 cups all-purpose flour; 2 teaspoons baking powder; 1 teaspoon ground cinnamon; 1/2 teaspoon ground ginger; 1/4 teaspoon ground nutmeg; 1/4 teaspoon ground cloves; 1/2 teaspoon salt; 1 cup white chocolate chips or chopped pecans (optional)

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If you’re searching for the ultimate cozy and indulgent treat for fall, these Pumpkin Cheesecake Cookies are absolutely irresistible. They balance the warmth of autumn spices and creamy tang of cheesecake with tender pumpkin goodness in every bite. Imagine all your favorite cold-weather flavors wrapped up in a cookie that’s as simple to make as it is memorable. Whether you’re a pumpkin fanatic or just need something special for your next dessert platter, these cookies might just steal the show!

Pumpkin Cheesecake Cookies Recipe - Recipe Image

Ingredients You’ll Need

Gathering the right ingredients is the first step in creating these dreamy Pumpkin Cheesecake Cookies. Each element adds something unique to the cookies—richness, flavor, texture, or a touch of spice—and together, they make magic happen.

Unsalted Butter: Provides that melt-in-your-mouth texture and keeps the cookies delightfully moist.
Cream Cheese: Lends a gentle tang and soft, cheesecake-like crumb to every bite.
Granulated Sugar: Sweetens the dough and helps with structure.
Brown Sugar: Adds a hint of caramel flavor and extra chewiness.
Large Egg: Binds everything together and gives the cookies lift.
Canned Pumpkin Puree: Infuses the cookies with authentic pumpkin flavor and vibrant color.
Vanilla Extract: Enhances all the other flavors and adds warmth.
All-Purpose Flour: The right amount gives structure while keeping them soft.
Baking Powder: Ensures your cookies rise perfectly and don’t end up too dense.
Ground Cinnamon: Delivers that classic fall flavor everyone looks forward to.
Ground Ginger: Provides a subtle, zippy warmth to the spice mix.
Ground Nutmeg: Adds an aromatic, nutty depth that rounds out the flavors.
Ground Cloves: Offers intense, earthy spice—just a touch goes a long way.
Salt: Balances sweetness and intensifies all the flavors.
White Chocolate Chips or Chopped Pecans (optional): Fold in for sweet bursts or a nutty crunch!

How to Make Pumpkin Cheesecake Cookies

Step 1: Prep Your Kitchen

Begin by preheating your oven to 350°F (175°C) and lining your baking sheets with parchment paper. This quick setup step guarantees easy cleanup and prevents your delicate cookies from sticking or over-browning on the bottom.

Step 2: Cream the Butter, Cream Cheese, and Sugars

In a large bowl, use an electric mixer to blend the softened butter, cream cheese, granulated sugar, and brown sugar together. Beat until the mixture is light, fluffy, and pale in color. This creamy base is what makes the cookies so incredibly soft and rich.

Step 3: Add the Pumpkin, Egg, and Vanilla

Mix in the egg, pumpkin puree, and vanilla extract, beating until everything is fully combined. You’ll notice the color turn a gorgeous light orange—the promise of pumpkin flavor in every bite!

Step 4: Combine Dry Ingredients

In a separate bowl, whisk together the flour, baking powder, cinnamon, ginger, nutmeg, cloves, and salt. This ensures all the spices are distributed evenly for consistent flavor throughout your cookies.

Step 5: Make the Dough

Gradually add the dry ingredients to the wet mixture, stirring gently or mixing on low just until combined. If you’re in the mood for something extra, fold in white chocolate chips or chopped pecans now. The dough will be slightly sticky, which is exactly what you want.

Step 6: Scoop and Bake

Drop tablespoon-sized mounds of dough onto your prepared baking sheets, spacing them about 2 inches apart. Bake for 12 to 15 minutes, until the edges are just set and the centers remain slightly soft. Be careful not to overbake—this is the secret to their tender, cake-like texture!

Step 7: Cool and Enjoy

Let the cookies rest on the baking sheet for about 5 minutes, then move them to a wire rack to cool completely. This step helps them firm up while staying perfectly moist inside.

How to Serve Pumpkin Cheesecake Cookies

Garnishes

Dress up your Pumpkin Cheesecake Cookies by dusting them lightly with powdered sugar or a sprinkle of cinnamon for a pretty finish. You can even drizzle a little melted white chocolate over the top if you’re in the mood for extra decadence.

Side Dishes

These cookies pair wonderfully with a mug of hot apple cider, spiced chai, or even a rich cup of coffee. For dessert platters, serve alongside fresh fruit, vanilla ice cream, or a dollop of lightly sweetened whipped cream.

Creative Ways to Present

Stack these beauties high on a rustic wooden board for a cozy autumn feel, or tuck a few into cellophane bags tied with twine as thoughtful edible gifts. For parties, create a cookie sandwich with a smear of cream cheese frosting between two Pumpkin Cheesecake Cookies—a showstopper every time!

Make Ahead and Storage

Storing Leftovers

Keep your leftover Pumpkin Cheesecake Cookies in an airtight container at room temperature for up to four days. They stay surprisingly moist, thanks to the pumpkin and cream cheese, and often taste even better the next day.

Freezing

To freeze, let the cookies cool completely and place them in a single layer in a freezer-safe bag or container. Separate layers with wax paper to prevent sticking. They’ll stay fresh in the freezer for up to two months, perfect for make-ahead holiday baking.

Reheating

If you want to revive their fresh-baked softness, pop a cookie in the microwave for 10 to 15 seconds or warm a trayful in a low oven (about 300°F/150°C) for a few minutes. The aroma alone will win you over all over again!

FAQs

Can I use homemade pumpkin puree instead of canned?

Absolutely! Just be sure to drain homemade pumpkin puree really well to prevent excess moisture, which could make the cookies too soft or dense.

What’s the best way to make these cookies ahead of time?

You can make the dough and refrigerate it, covered, for up to 48 hours before baking. Chilling the dough also enhances the flavor and helps the cookies keep their shape.

Should I use white chocolate chips or pecans, or both?

Both are delicious! If you prefer extra sweetness, go for white chocolate chips. For a pleasant crunch and nutty flavor, pecans are perfect. Mixing them together doubles the fun!

Can I make these Pumpkin Cheesecake Cookies gluten-free?

Yes, just substitute a 1:1 gluten-free all-purpose flour blend for the regular flour. Results may vary slightly, but most blends work beautifully in this recipe.

My cookies turned out flat. What went wrong?

This can happen if the butter or cream cheese is too soft, or if you overmix the dough. Measuring your flour accurately and chilling the dough for 30 minutes before baking can help create thicker, fluffier cookies.

Final Thoughts

If you love soft, spiced treats and crave all things creamy, you simply have to give these Pumpkin Cheesecake Cookies a try. They’re a crowd-pleaser for parties and a delicious companion to a quiet evening at home. Trust me: once you bake a batch, you’ll want these on repeat all season long!

Pumpkin Cheesecake Cookies Recipe

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4.8 from 27 reviews

Author: admin
Total Time: 35 minutes
Yield: 24 cookies 1x
Diet: Vegetarian

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Description

Delight your taste buds with these Pumpkin Cheesecake Cookies that combine the flavors of pumpkin pie with the creamy richness of cheesecake. These soft, cake-like cookies are perfect for fall gatherings or as a sweet treat any time of the year.

Ingredients

Scale

Cookie Dough:

1 cup unsalted butter, softened
8 ounces cream cheese, softened
1 cup granulated sugar
1/2 cup brown sugar, packed
1 large egg
1 cup canned pumpkin puree
2 teaspoons vanilla extract
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 teaspoon salt
1 cup white chocolate chips or chopped pecans (optional)

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Instructions

Preheat the oven: Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
Cream ingredients: In a large bowl, cream together the butter, cream cheese, granulated sugar, and brown sugar until light and fluffy. Beat in the egg, pumpkin puree, and vanilla extract until well combined.
Mix dry ingredients: In a separate bowl, whisk together the flour, baking powder, cinnamon, ginger, nutmeg, cloves, and salt. Gradually add the dry ingredients to the wet mixture, mixing just until combined. Fold in white chocolate chips or pecans if using.
Bake: Scoop tablespoon-sized portions of dough onto the prepared baking sheets. Bake for 12 to 15 minutes until edges are set and centers are slightly soft.
Cool: Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.