Pumpkin Cheesecake Cookies

Oh my gosh, you guys, these Pumpkin Cheesecake Cookies are my absolute favorite fall baking project! There’s something magical about that first batch when the scent of cinnamon and pumpkin fills the kitchen. I remember making these for the first time years ago when my best friend came over for our annual “pumpkin spice everything” baking day. We nearly ate half the batch straight off the cooling rack!

What makes these cookies so special? Imagine the coziest pumpkin spice cookie you’ve ever had, but then we take it up a notch with a dreamy cream cheese frosting swirl. The cookie itself stays beautifully soft thanks to a little trick I learned about blotting the pumpkin puree (trust me, this step makes all the difference). And that frosting? It’s the perfect tangy contrast to the sweet, spiced cookie base.

After testing dozens of versions over the years (my neighbors were very willing taste testers), I’ve perfected this recipe to give you cookies that are bakery-worthy but totally doable in your own kitchen. Whether you’re new to baking or a seasoned pro, these pumpkin cheesecake cookies will become your new fall tradition too!

Why You’ll Love These Pumpkin Cheesecake Cookies

Listen, I know you’re going to adore these Pumpkin Cheesecake Cookies as much as I do. Let me count the ways:

• That dreamy texture: Soft, pillowy centers with just the right chewiness thanks to our blot-the-pumpkin trick (no cakey or dry cookies here!)
• The perfect flavor marriage: Warm pumpkin spice dancing with tangy cream cheese frosting in every single bite
• So simple to make: No fancy equipment needed, just a bowl and some love (and maybe a spoon to lick the frosting bowl clean)
• Instant fall vibes: One whiff of these baking and your whole house smells like autumn happiness

Seriously, these disappear faster than I can make them. Last Thanksgiving, my cousin hid six in her purse “for later.” I don’t blame her one bit.

Ingredients for Pumpkin Cheesecake Cookies

Alright, let’s talk ingredients! I’m super picky about what goes into these Pumpkin Cheesecake Cookies because every little thing matters.

Here’s what you’ll need to make that pumpkin cheesecake magic happen:

• 1/2 cup unsalted butter, softened: Not melted! Leave it out for about 30 minutes until it gives slightly when pressed. This makes all the difference in getting that perfect cookie texture.
• 1/2 cup granulated sugar + 1/4 cup packed light brown sugar: The brown sugar adds that lovely molasses depth that pairs so well with pumpkin.
• 1/2 cup pumpkin puree, blotted dry: Here’s my secret: spread it on paper towels and gently press to remove excess moisture. You want 1/2 cup AFTER blotting.
• 1 large egg yolk: Just the yolk gives richness without making the cookies cakey.
• 2 teaspoons vanilla extract: The good stuff! It boosts all those warm flavors.
• The dry team: 1 2/3 cups flour, 1/2 tsp each baking powder and soda, 1/2 tsp salt, plus our spice squad, 2 tsp cinnamon, 1/2 tsp ginger, 1/4 tsp nutmeg, and a tiny pinch of cloves.
• For the frosting: 4 oz cream cheese and 4 tbsp butter (both at room temp!), 1 1/2 cups powdered sugar, 1 tsp vanilla, and a pinch of salt. Optional cinnamon sprinkle for a pretty finishing!

See? Nothing too fancy, but each ingredient plays a special role in creating cookie perfection. Now let’s get mixing!

How to Make Pumpkin Cheesecake Cookies

Okay, let’s dive into the fun part: Making these dreamy cookies! I promise it’s easier than you think, and I’ll walk you through every step so they turn out perfect. Grab your favorite mixing bowl and let’s get started.

Step 1: Prepare the Dough

First things first, prep that pumpkin! Spread your pumpkin puree on a few layers of paper towels and gently blot to soak up excess moisture. This one trick keeps your cookies from getting soggy and gives them that perfect soft texture. Measure out 1/2 cup after blotting.

In a medium bowl, whisk together all your dry ingredients: Flour, baking powder, baking soda, salt, and those gorgeous spices. Set this aside while you work on the wet ingredients.

Now, in a large bowl, beat the softened butter with both sugars until creamy and slightly lightened, about 2 minutes. Add your blotted pumpkin, egg yolk, and vanilla, mixing until smooth.

Here’s where the magic starts! Gradually add the dry ingredients to the wet, mixing just until combined. The dough will be soft, that’s perfect! Cover the bowl and chill for 30 minutes. This helps the cookies hold their shape beautifully when baking.

Step 2: Bake the Cookies

While your dough chills, preheat your oven to 350°F and line baking sheets with parchment paper. After 30 minutes, scoop the dough into 12 equal portions (about 2 tablespoons each). I like using a cookie scoop for this, but a spoon works great too. Space them about 2 inches apart and gently flatten the tops slightly with your fingers.

Bake one sheet at a time for 10-12 minutes. You’ll know they’re done when the edges look set, but the centers still appear slightly soft. Resist the urge to overbake! Let them cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely. This patience will be rewarded, I promise.

Step 3: Make the Cream Cheese Frosting

While your cookies cool, let’s make that luscious frosting. Beat the room temperature cream cheese and butter together until completely smooth and fluffy, about 2-3 minutes. Gradually add the powdered sugar and salt, mixing on low at first to avoid a sugar cloud in your kitchen! Add the vanilla and beat until light and spreadable.

Once your cookies are completely cool (warm cookies will melt the frosting), spread or pipe the frosting onto each cookie. I like leaving a little border of cookie showing for that bakery-style look. A light dusting of cinnamon or pumpkin pie spice makes them extra pretty. And voila! You’ve just made the most irresistible pumpkin cheesecake cookies ever.

Tips for Perfect Pumpkin Cheesecake Cookies

Okay, let me share my hard-earned secrets for cookie perfection! First, never skip blotting the pumpkin puree. I learned this the hard way after a batch of sad, flat cookies. Just spread it on paper towels and press gently, you’ll be amazed at how much liquid comes out!

Chilling the dough is non-negotiable too. I know, waiting is hard, but those 30 minutes make all the difference for thick, soft cookies that don’t spread into pancakes. And when mixing, stop as soon as the flour disappears. Overmixing makes tough cookies, and we want tender bites that melt in your mouth.

One last thing: If your frosting seems too soft, pop it in the fridge for 15 minutes. It’ll firm up perfectly for piping or spreading. Trust me, these little tricks turn good cookies into absolute showstoppers!

Storing and Serving Pumpkin Cheesecake Cookies

Here’s the deal with these cookies: They won’t last long, but just in case you have leftovers (ha!), you’ll want to store them right. Because of that luscious cream cheese frosting, these babies need to live in the fridge. Pop them in an airtight container with parchment between layers, and they’ll stay fresh for about 5 days. The frosting actually gets even more delicious after a day!

Now, serving suggestions? Oh, honey, let me tell you. These cookies were made for cozy mornings with a hot cup of coffee; the tangy frosting cuts through the bitterness perfectly. Or try them with spiced chai tea for ultimate fall vibes. My personal favorite? Warm them slightly in the microwave (just 10 seconds!) so the frosting gets a little melty. Pure bliss!

Pro tip: If you’re taking these to a party, pack them in a cooler bag with ice packs. Nobody wants melted frosting sadness!

Nutritional Information for Pumpkin Cheesecake Cookies

Let’s be real, we’re not eating these cookies for their health benefits! But if you’re curious, each cookie comes in at about 260 calories. You’re looking at 12g fat (7g saturated), 35g carbs, and 18g sugar.

Remember, these are estimates: Your exact amounts might vary slightly depending on how generous you are with that frosting!

FAQs About Pumpkin Cheesecake Cookies

Cozy Pumpkin & Cheesecake Treats to Try

Love the creamy fall flavors in Pumpkin Cheesecake Cookies? Try these easy pumpkin and cheesecake desserts next.

• Pumpkin Cream Cheese Bread: Swirled with rich cream cheese for the perfect pumpkin loaf.​
• Pumpkin Roll Cake: Soft pumpkin sponge wrapped around sweet cream cheese filling.​
• Mini Pumpkin Cheesecakes: Individual bites with spiced pumpkin cheesecake and crust.​
• Pumpkin Cookies with Cream Cheese Frosting: Soft pumpkin cookies topped with tangy frosting.​

These cozy treats are perfect for fall gatherings, bake sales, or anytime pumpkin cravings hit.

Final Thoughts on Pumpkin Cheesecake Cookies

I can’t wait for you to experience the magic of these pumpkin cheesecake cookies in your own kitchen! That first bite of spiced cookie with creamy frosting is pure autumn happiness. Drop me a comment below or tag me on Instagram to tell me how yours turned out, and watch them disappear faster than fall leaves in the wind!

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