The scent of pumpkin spice wafts through the air, wrapping you in a cozy embrace as you think about biting into a soft, chewy Pumpkin Cheesecake Cookie. Imagine sinking your teeth into a cookie that perfectly balances creamy cheesecake filling and spiced pumpkin goodness. These delightful treats promise not just flavor, but an experience that warms the heart and fills the belly.

As the leaves begin to change color and autumn settles in, there’s no better time to whip up these Pumpkin Cheesecake Cookies. Whether you’re hosting a cozy gathering or simply indulging yourself on a lazy afternoon, these cookies are bound to become your new favorite treat. cozy fall dessert pairing Get ready for a flavor explosion that will have you reaching for seconds (or thirds) before you even realize it! For more inspiration, check out this Lemon Cheesecake Squares recipe.

I remember the first time I made these cookies; my friends couldn’t stop raving about them. They quickly became the highlight of our annual autumn potluck!

this recipe

Essential Ingredients

Here’s what you’ll need to make this delicious dish: delicious breakfast ideas.

• All-Purpose Flour: Use this basic staple for the best texture; it’s versatile and ensures your cookies hold their shape.

• Canned Pumpkin Puree: Opt for 100% pure pumpkin puree to get that rich flavor without any added sugars or spices.

• Brown Sugar: This adds moisture and depth to your cookies, enhancing their chewy texture with caramel-like notes.

• Cream Cheese: Softened cream cheese is essential for the cheesecake filling; it should be velvety smooth for easy mixing.

• Pumpkin Pie Spice: A blend of cinnamon, nutmeg, and ginger delivers that warm autumn flavor we all adore.

• Eggs: They help bind everything together; make sure they’re at room temperature for better incorporation.

• Baking Soda & Baking Powder: These leavening agents give your cookies just enough rise to keep them light and fluffy.

• Vanilla Extract: Use pure vanilla extract for an aromatic boost that complements both the pumpkin and cheesecake flavors.

• Powdered Sugar: For dusting on top after baking, it adds a beautiful finish and sweetness without overwhelming the flavors.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

Preheat Your Oven: Start by preheating your oven to 350°F (175°C). This step is crucial as it ensures even baking while you prepare your cookie dough.

Mix Your Dry Ingredients: In a bowl, whisk together flour, baking soda, baking powder, and pumpkin pie spice until well combined. This helps distribute the leavening agents evenly throughout the dough.

Beat The Sugars And Pumpkin Together: In another bowl, beat brown sugar with canned pumpkin puree until smooth. The mixture should be thick yet creamy—just like your favorite pie filling.

Add Eggs And Vanilla Extract: Mix in eggs one at a time followed by vanilla extract until everything is blended together nicely. You’ll know it’s ready when it looks luscious and velvety.

Combine Wet And Dry Mixtures: Gradually add the dry ingredients into the wet mixture and fold gently until just combined. Avoid over-mixing to keep those cookies soft!

Create The Cheesecake Filling: In a separate bowl, beat softened cream cheese with powdered sugar until silky smooth. Be sure there are no lumps—it should resemble frosting.

Scoop And Bake!: Drop tablespoonfuls of dough onto lined baking sheets. Make an indent in each ball using your thumb and fill with cream cheese mixture before covering with more dough. Bake for 12-15 minutes or until golden around edges.

Enjoy these Pumpkin Cheesecake Cookies warm from the oven or let them cool completely before serving—they’re delicious either way! savory Thanksgiving treats.

Perfecting the Cooking Process

Start by creaming the butter and sugar until fluffy, then gradually mix in pumpkin and spices. This sequence ensures even flavor distribution and a perfect cookie texture.

Add Your Touch

Feel free to swap out the chocolate chips for dried cranberries or nuts. You could even add a pinch of nutmeg for that extra warmth!

Storing & Reheating

Store these cookies in an airtight container at room temperature for up to one week. For a warm treat, microwave them briefly for about 10 seconds.

Baking these Pumpkin Cheesecake Cookies always reminds me of family gatherings where everyone fights over the last one—it’s like a cookie showdown! For more inspiration, check out this Lemon Lavender Cookies recipe.

FAQ

How can I make these cookies gluten-free?

Substitute regular flour with a gluten-free blend for delicious results.

Can I freeze Pumpkin Cheesecake Cookies?

Yes! Freeze them in an airtight container for up to three months.

What’s the best way to store leftover cookies?

Keep them in an airtight container at room temperature to maintain freshness. hearty main course option.

Print

Pumpkin Cheesecake Cookies

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Hellen
• Total Time: 35 minutes
• Yield: Approximately 24 cookies 1x

Print Recipe

Pin Recipe

Description

Pumpkin Cheesecake Cookies are the ultimate autumn treat, combining the rich flavors of creamy cheesecake and spiced pumpkin in every bite. Perfect for gatherings or cozy nights in, these soft and chewy cookies will quickly become a seasonal favorite. The delightful aroma of cinnamon and nutmeg will fill your kitchen, making them irresistible to anyone nearby!

---

Ingredients

Scale 1x2x3x

• 2 cups all-purpose flour
• 1 cup canned pumpkin puree
• 1 cup brown sugar
• 8 oz cream cheese (softened)
• 1 tsp pumpkin pie spice
• 2 large eggs (room temperature)
• 1 tsp baking soda
• 1 tsp baking powder
• 1 tsp vanilla extract
• 1 cup powdered sugar (for dusting)

---

Instructions

1. 1. Preheat the oven to 350°F (175°C).
2. 2. In a bowl, whisk together flour, baking soda, baking powder, and pumpkin pie spice.
3. 3. In a separate bowl, beat brown sugar and pumpkin puree until smooth.
4. 4. Add eggs one at a time followed by vanilla extract; mix until well combined.
5. 5. Gradually fold in the dry mixture until just combined.
6. 6. In another bowl, beat softened cream cheese with powdered sugar until smooth.
7. 7. On lined baking sheets, drop tablespoonfuls of dough, make an indent, fill with cream cheese mixture, and cover with more dough.
8. 8. Bake for 12-15 minutes until edges are golden.

• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 cookie (40g)
• Calories: 150
• Sugar: 10g
• Sodium: 80mg
• Fat: 6g
• Saturated Fat: 3g
• Unsaturated Fat: 2g
• Trans Fat: 0g
• Carbohydrates: 21g
• Fiber: 0.5g
• Protein: 2g
• Cholesterol: 20mg