Are you ready to spice up your dessert game this fall? These Pumpkin Cheesecake Cookies blend the creamy decadence of cheesecake with the warm, comforting flavors of pumpkin pie. Imagine biting into a soft, chewy cookie that has the richness of cream cheese paired perfectly with the sweetness of pumpkin. It’s not just a treat; it’s an experience that brings cozy vibes to any gathering or simple afternoon snack. Whether you’re hosting a holiday party or just want to enjoy some seasonal baking, these cookies are sure to impress.

What makes this recipe special

One of the many reasons you’ll fall in love with these cookies is how versatile they are. They’re easy to whip up, budget-friendly, and don’t require any special kitchen gadgets—just a mixing bowl and a baking sheet. Perfect for weeknight baking or festive occasions, these cookies are delicious enough to be a centerpiece but simple enough that your kids can help in the kitchen. Plus, what’s better than the smell of freshly baked cookies filling your home?

“Deliciously soft and bursting with flavor! These Pumpkin Cheesecake Cookies are now a staple in my fall baking repertoire!” – A satisfied cookie lover

How this recipe comes together

Creating these delightful cookies involves a handful of straightforward steps. Start by preparing your ingredients and preheating your oven. The blending of pumpkin puree and cream cheese creates a rich, creamy base, while the spice blend adds that quintessential autumn flavor. You’ll mix the dry ingredients separately to ensure even distribution before combining everything together. Finally, drop spoonfuls of the dough onto your baking sheet and let the magic happen in the oven.

What you’ll need

To bake these scrumptious Pumpkin Cheesecake Cookies, you’ll need:

1 cup pumpkin puree
1 cup cream cheese, softened
1 cup sugar
1/2 cup brown sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon ginger
1/4 teaspoon salt
1/2 cup chocolate chips (optional)

Don’t hesitate to swap in a dairy-free cream cheese or gluten-free flour if you have dietary restrictions.

Step-by-step instructions

Preheat your oven to 350°F (175°C).
In a large bowl, blend together the pumpkin puree, softened cream cheese, sugar, brown sugar, and vanilla extract until smooth and creamy.
In another bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt until fully incorporated.
Gradually combine the dry ingredients into the wet mixture, mixing until just combined. If you’re a fan of chocolate, fold in those chocolate chips now.
Drop spoonfuls of dough onto a lined baking sheet, making sure to space them about 2 inches apart to allow for spreading.
Bake for 12-15 minutes, or until the edges turn a lovely golden brown.
Once baked, let them cool on the sheet for a few minutes before transferring them to a wire rack to cool completely.
Enjoy these delicious cookies with a cup of tea or coffee!

Best ways to enjoy it

These Pumpkin Cheesecake Cookies are fabulous on their own, but for an extra treat, consider serving them warm with a scoop of vanilla ice cream or whipped cream. Drizzle with caramel sauce or sprinkle some chopped nuts for added texture. They also make for great gifts—just pack them in a decorative tin for friends and family to enjoy!

Keeping leftovers fresh

To maintain the freshness of your cookies, store them in an airtight container at room temperature. They should stay fresh for up to a week. If you want to keep them for longer, freezing is a great option. Arrange the cookies on a baking sheet to freeze individually, then transfer them to a freezer-safe bag. They can be kept in the freezer for up to three months—perfect for when you need a quick sweet fix!

Pro chef tips

Make sure your cream cheese is very soft; it helps to create a smoother batter.
Don’t overmix the dough once you combine the wet and dry ingredients to keep the cookies tender.
If your dough feels too sticky, you can refrigerate it for about 30 minutes before baking.

Creative twists

Want to make these cookies even more unique? Consider adding a teaspoon of pumpkin spice mix for an extra flavor kick. You can also substitute the chocolate chips for walnuts or pecans, or tweak the spices to reflect your personal taste. For a festive flair, top each cookie with a dollop of cream cheese frosting after they’ve cooled!

Common questions

How long does it take to prepare these cookies?
- The prep time is about 15 minutes, with an additional 12-15 minutes for baking.
Can I substitute pumpkin puree with fresh pumpkin?
- Absolutely! Make sure to roast and puree it until smooth, but canned pumpkin puree is often more convenient and still delicious.
How should I store leftover cookies?
- Keep them in an airtight container for one week at room temperature. For longer storage, freeze them in a freezer-safe bag.

By following this guide, you’ll be able to create a batch of Pumpkin Cheesecake Cookies that not only tastes great but also encapsulates the essence of fall. Happy baking!

Pumpkin Cheesecake Cookies

These Pumpkin Cheesecake Cookies blend the creamy decadence of cheesecake with the warm, comforting flavors of pumpkin pie, making them a perfect seasonal treat.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 15

Total Time 30

Course Dessert, Snack

Cuisine American

Servings 24 cookies

Calories 150 kcal

Ingredients

Cookie Base

1 cup pumpkin puree Can substitute with fresh pumpkin puree after roasting.
1 cup cream cheese, softened Make sure cream cheese is very soft for smoother batter.
1 cup sugar
1/2 cup brown sugar
1 teaspoon vanilla extract

Dry Ingredients

2 cups all-purpose flour Can substitute with gluten-free flour.
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon ginger
1/4 teaspoon salt

Optional Add-ins

1/2 cup chocolate chips Optional, can substitute with walnuts or pecans.

Instructions

Preparation

Preheat your oven to 350°F (175°C).
In a large bowl, blend together the pumpkin puree, softened cream cheese, sugar, brown sugar, and vanilla extract until smooth and creamy.
In another bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt until fully incorporated.
Gradually combine the dry ingredients into the wet mixture, mixing until just combined. If desired, fold in the chocolate chips.

Baking

Drop spoonfuls of dough onto a lined baking sheet, spacing them about 2 inches apart.
Bake for 12-15 minutes or until the edges turn golden brown.
Let them cool on the sheet for a few minutes before transferring to a wire rack to cool completely.

Notes

These cookies are great on their own or served warm with a scoop of vanilla ice cream. For added texture, consider drizzling with caramel sauce or topping with chopped nuts.

Keyword Baking Recipes, Cheesecake Cookies, Fall Desserts, Pumpkin Cookies, Seasonal Treats