Try Our Sweet Pumpkin Cheesecake Cookies Recipe Today

These soft, decadent pumpkin cheesecake cookies blend autumn’s warmth with creamy indulgence.

Loaded with seasonal spices and rich cream cheese, the cookies promise a delightful twist on classic fall treats.

Each bite delivers a perfect balance of pumpkin goodness and velvety cheesecake flavor.

The recipe combines simple ingredients that create extraordinary results.

Warm spices like cinnamon and nutmeg dance through each tender morsel.

Bakers of all skill levels can easily master these irresistible cookies.

Prepare to wow everyone with this delectable seasonal sensation that captures the essence of cozy autumn afternoons.

What’s Special About Pumpkin Cheesecake Cookies

• Embrace the warm, comforting flavors of pumpkin pie spice and cinnamon that instantly transport you to autumn's most magical moments.
• Prepare the cookie dough in advance and chill, making it a convenient option for busy bakers who want fresh, homemade cookies without last-minute stress.
• These soft, spiced cookies appeal to both kids and adults, creating a sweet bonding experience during gatherings or quiet family nights.

Pumpkin Cheesecake Cookie Ingredients

• All-Purpose Flour: The base that provides structure and helps bind the cookie ingredients together.
• Baking Soda: A leavening agent that helps the cookies rise and become light and fluffy.
• Salt: Enhances the overall flavor of the cookies.
• Ground Cinnamon, Pumpkin Pie Spice: Warm spices that add a classic autumn flavor and aroma to the cookies.

• Canned Pumpkin: Adds moisture and a rich pumpkin flavor to the cookies.
• Vanilla Extract: Provides a deep, sweet flavor that complements the pumpkin and spices.

• Unsalted Butter, Light Brown Sugar, Granulated Sugar: Create a rich, sweet base that helps the cookies become soft and chewy, with a delightful caramelized flavor.

Steps to Make Cheesecake Cookies

Step 1: Prepare Dry Ingredients

Whisk together flour, baking soda, salt, ground cinnamon, and pumpkin pie spice in a medium bowl.

Set the mixture aside, ready for later mixing.

Step 2: Create Creamy Sugar Base

Use an electric mixer to beat cold cubed butter with light brown sugar and granulated sugar until the mixture becomes smooth and perfectly combined.

Step 3: Blend Wet Ingredients

Add canned pumpkin and vanilla extract to the butter-sugar mixture.

Mix thoroughly, understanding the mixture might look slightly curdled – this is completely normal and will smooth out later.

Step 4: Combine Wet and Dry Mixtures

Gradually fold dry ingredients into wet mixture.

Mix gently until just combined, being careful not to overmix to keep cookies tender and soft.

Step 5: Shape and Chill Cookie Dough

Scoop cookie dough using a large ice cream scoop or 1/3 cup measure.

This should yield approximately 15 cookie portions.

Place scooped dough in refrigerator and chill for 1-2 hours to enhance flavor and texture.

Step 6: Bake Pumpkin Cheesecake Cookies

Preheat oven to 350°F.

Place chilled dough portions on parchment-lined baking sheet, leaving space between each cookie.

Bake for 12-15 minutes until edges are slightly golden.

Allow cookies to cool on baking sheet for 5 minutes before transferring to wire rack.

Tips for Perfect Pumpkin Cheesecake Cookies

• Refrigerate cookie dough for 1-2 hours to prevent spreading and enhance flavor development during baking.
• Ensure fresh ground cinnamon and pumpkin pie spice for a vibrant, aromatic taste that elevates the cookie's warmth.
• Gently combine wet and dry ingredients until just mixed to keep cookies tender and soft, avoiding tough textures.
• Beat cold cubed butter with sugars until smooth, creating a perfect base for achieving light, delectable cookies.
• Don't worry if the pumpkin makes the mixture look slightly curdled; the flour will help smooth out the consistency.

Storing and Reheating Cheesecake Cookies

• Store cooled cookies in an airtight container lined with parchment paper between layers. Keep refrigerated for up to 5 days, maintaining their soft texture and preventing moisture loss.
• Wrap unbaked cookie dough scoops tightly in plastic wrap, then place in a freezer bag. Freeze for up to 3 months. Bake directly from frozen state, adding 2-3 extra minutes to baking time.
• Place completely cooled cookies in a freezer-safe container with wax paper between layers. Freeze for up to 2 months. Thaw at room temperature for 30 minutes before serving.
• Warm refrigerated or thawed cookies in the microwave for 10-15 seconds or in a preheated oven at 300°F for 3-5 minutes to restore their fresh-baked warmth and softness.

Pairing Suggestions for Pumpkin Cheesecake Cookies

• Warm Chai Latte Companion: A creamy, spiced chai tea latte perfectly complements the cookie's warm pumpkin and cinnamon notes, creating a cozy autumn flavor explosion that enhances the dessert's rich, comforting profile.
• Maple Bourbon Sidekick: A smooth maple bourbon cocktail or neat pour adds sophisticated depth, echoing the cookie's warm spices and providing a luxurious adult twist to the sweet treat.
• Vanilla Bean Ice Cream Match: Serve alongside a scoop of cold, creamy vanilla bean ice cream to contrast the cookie's warm spices and provide a delightful temperature and texture contrast that elevates the entire dessert experience.
• Caramel Macchiato Ally: A hot caramel macchiato with its sweet, buttery undertones beautifully balances the cookie's pumpkin spice, creating a harmonious blend of flavors that feels like a warm hug on a crisp fall day.

Pumpkin Cheesecake Cookie Variations

• Gluten-Free Option: Replace all-purpose flour with a gluten-free flour blend, ensuring the same measurement. Use xanthan gum if the blend doesn't already include it for better cookie structure.
• Vegan Adaptation: Swap butter with vegan butter or coconut oil. Use a plant-based cream cheese alternative in the filling. Replace eggs with a flax egg or commercial egg replacer to maintain cookie consistency.
• Low-Sugar Version: Substitute brown and granulated sugars with monk fruit sweetener or stevia. Use a reduced-sugar pumpkin puree and add extra spices like nutmeg or ginger to enhance flavor without additional calories.
• Dairy-Free Modification: Use coconut oil instead of butter. Select a dairy-free cream cheese substitute made from nuts or soy. Ensure all other ingredients are dairy-free to create a safe alternative for those with lactose intolerance.

FAQs

• Why do I need to chill the cookie dough before baking?

Chilling helps prevent spreading and allows the flavors to meld together. Cold dough creates a thicker, more structured cookie with better texture and deeper flavor profile.

• Can I use fresh pumpkin instead of canned?

Canned pumpkin is recommended because it has consistent moisture and texture. Fresh pumpkin can be too watery and might alter the cookie’s consistency, potentially making them too soft or flat.

• What if my dough looks curdled when mixing pumpkin?

This is completely normal. The slight curdled appearance happens due to the pumpkin’s moisture interacting with butter. The flour will help smooth out the mixture during mixing, so don’t be concerned.

• How do I know when these cookies are perfectly baked?

Look for slightly golden edges and a soft center. They’ll continue to set as they cool, so don’t overbake. The cookies should look slightly underdone when you remove them from the oven to maintain a soft, chewy texture.

Pumpkin Cheesecake Cookies Recipe

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4.6 from 40 reviews

• Total Time: 29 minutes
• Yield: 12 1x

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Description

Warm autumn vibes dance through these pumpkin cheesecake cookies, blending creamy richness with spiced seasonal charm. Sweet comfort wraps you in delightful layers of comfort, promising delectable moments with each perfectly crafted bite.

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Ingredients

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Cheesecake Filling:

• 8 ounces (226 grams) cream cheese, room temperature
• 1/4 cup (50 grams) granulated sugar
• 1 teaspoon vanilla extract

Cookie Base:

• 1 cup (220 grams) unsalted butter, cold and cubed
• 1 cup (200 grams) light brown sugar, packed
• 1/2 cup (100 grams) granulated sugar
• 1/2 cup (115 grams) pure canned pumpkin
• 2 teaspoons vanilla extract
• 2 1/2 cups (330 grams) all-purpose flour
• 6 tablespoons all-purpose flour
• 3/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1 1/2 teaspoons pumpkin pie spice

Additional Ingredients:

• 3 tablespoons unsalted butter, room temperature
• 1/4 cup (50 grams) granulated sugar
• 1 teaspoon ground cinnamon
• 1 pinch kosher salt

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Instructions

1. Combine flour, baking soda, salt, cinnamon, and pumpkin pie spice in a medium bowl, creating a unified dry mixture.
2. Cream cold cubed butter with brown and granulated sugars using an electric mixer until smooth and thoroughly blended.
3. Introduce canned pumpkin and vanilla extract to the butter-sugar mixture, mixing until integrated. The texture might appear slightly curdled, which is normal.
4. Gently fold dry ingredients into the wet mixture, stirring until just combined to preserve cookie tenderness.
5. Portion dough using a large ice cream scoop, yielding approximately 15 cookie portions. Refrigerate scooped dough for 1-2 hours to enhance flavor development and texture.
6. Preheat oven to 350°F while dough chills, preparing a baking sheet lined with parchment paper.
7. Remove chilled dough from refrigerator and arrange portions on prepared baking sheet, spacing them evenly.
8. Bake for 12-14 minutes until edges turn golden brown and centers appear slightly soft.
9. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack for complete cooling.

Notes

• Chilling the dough intensifies the pumpkin and spice flavors, creating a more robust taste profile that makes these cookies irresistibly delicious.
• For gluten-sensitive individuals, swap regular flour with a 1:1 gluten-free baking blend to ensure everyone can enjoy these seasonal treats.
• Control cookie spread by ensuring butter is cold and not overmixed, which helps maintain a soft, pillowy texture with crisp edges.
• Transform these cookies into mini cheesecake bites by adding a small cream cheese dollop in the center before baking for an extra indulgent twist.

• Prep Time: 15 minutes
• Cook Time: 14 minutes
• Category: Desserts, Snacks
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 12
• Calories: 220
• Sugar: 16 g
• Sodium: 150 mg
• Fat: 10 g
• Saturated Fat: 6 g
• Unsaturated Fat: 4 g
• Trans Fat: 0 g
• Carbohydrates: 30 g
• Fiber: 1 g
• Protein: 2 g
• Cholesterol: 35 mg