These Pumpkin Cheesecake Cookies are soft, chewy, and packed with all the cozy flavors of fall. The pumpkin adds a nice moistness and subtle spice, while the cream cheese swirl melts into the dough for a creamy, dreamy texture. You get a little bit of cake and a little bit of cookie all in one bite, which makes these treats extra special.
I love making these when the weather starts to cool down because the scent of cinnamon, nutmeg, and pumpkin filling the kitchen feels so warm and inviting. A little tip I’ve learned is to chill the dough before baking so the cookies keep their shape and don’t spread too much—plus it helps the flavors blend better.
These cookies are perfect with a cup of hot tea or coffee on a crisp afternoon. I often bring a batch along to friend gatherings or family get-togethers, and they always disappear fast. If you love pumpkin desserts but want something easy to grab and go, these Pumpkin Cheesecake Cookies will quickly become a favorite in your recipe box.
Key Ingredients & Substitutions
Pumpkin Puree: Use canned pumpkin puree, not pie filling. Puree adds moisture and pumpkin flavor. If unavailable, you can use cooked and mashed fresh pumpkin or butternut squash as a substitute.
Cream Cheese: Provides that creamy, tangy flavor. Make sure it’s softened for easy mixing. For a dairy-free option, try a vegan cream cheese alternative.
Spices: Cinnamon, ginger, nutmeg, and cloves bring warm fall flavor. Feel free to adjust amounts or swap in pumpkin pie spice for convenience.
Butter and Sugar: Butter makes cookies tender and rich. Softened butter blends well with cream cheese. Brown sugar can replace granulated sugar for a deeper, molasses flavor.
How Do I Keep These Cookies Soft and Chewy?
The key to soft, chewy pumpkin cheesecake cookies is in the mixing and baking:
- Soften butter and cream cheese first so they combine smoothly, providing moisture and tenderness.
- Don’t overmix once you add the flour. Mixing just until combined keeps cookies from becoming tough.
- Use pumpkin puree, not too much flour, for moisture.
- Chill the dough briefly if it feels too sticky. This helps the cookies hold their shape while baking.
- Bake at 350°F for 12-15 minutes until edges are golden but centers still look slightly soft. They’ll firm up as they cool.
- Cool on the baking sheet a few minutes before moving to wire racks, to prevent breaking.
Following these tips will help you get a perfect balance of cake-like softness with a chewy cookie texture.
Equipment You’ll Need
- Mixing bowls – handy for combining your wet and dry ingredients separately.
- Electric mixer or hand mixer – makes beating butter, cream cheese, and sugar smooth and easy.
- Measuring cups and spoons – for accurate ingredient amounts that keep your cookies consistent.
- Baking sheets – flat and sturdy, perfect for baking your cookies evenly.
- Parchment paper or silicone baking mats – prevents cookies from sticking and helps with easy cleanup.
- Cookie scoop or spoon – helps size each cookie evenly for uniform baking.
- Wire cooling rack – lets your cookies cool down properly so they don’t get soggy underneath.
- Small bowl and whisk – for mixing the glaze to drizzle on your cookies.
Flavor Variations & Add-Ins
- Add white chocolate chips for extra sweetness that pairs well with pumpkin and cream cheese.
- Mix in chopped pecans or walnuts for a crunchy texture and nutty flavor contrast.
- Swap pumpkin puree for sweet potato puree for a twist with a similar texture and subtle sweetness.
- Stir in a pinch of cayenne pepper or ground cardamom for a spicy kick you might like during the holidays.
How to Make Pumpkin Cheesecake Cookies?
Ingredients You’ll Need:
For The Cookies:
- 1/2 cup (115g) unsalted butter, softened
- 4 oz (115g) cream cheese, softened
- 1 cup (200g) granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup (120g) pumpkin puree (not pumpkin pie filling)
- 1 1/2 cups (190g) all-purpose flour
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
For The Drizzle:
- 1/2 cup (60g) powdered sugar
- 1-2 tablespoons milk or cream
- 1/4 teaspoon vanilla extract
Optional Garnish:
- Brown sugar or cinnamon sugar for sprinkling
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and 12-15 minutes to bake. Add a few extra minutes for cooling and drizzling the glaze. Overall, plan for about 35-40 minutes from start to finish.
Step-by-Step Instructions:
1. Prepare the Oven and Baking Sheet:
Preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper or a silicone baking mat to keep cookies from sticking and for easy cleanup.
2. Mix the Wet Ingredients:
In a large mixing bowl, beat together the softened butter, cream cheese, and granulated sugar until the mixture is creamy and smooth. Then add the egg and vanilla extract, mixing until fully combined. Stir in the pumpkin puree until everything is blended well.
3. Combine the Dry Ingredients:
In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. This ensures the spices and leavening agents are evenly distributed.
4. Make Your Cookie Dough:
Gradually add the dry ingredients to the wet ingredients, mixing gently just until combined. Be careful not to overmix; a little flour streak is okay.
5. Scoop and Bake:
Using a cookie scoop or tablespoon, drop dough balls onto the prepared baking sheets about 2 inches apart. If you like a crunchy topping, sprinkle a little brown sugar or cinnamon sugar on top of each dough ball.
Bake in the preheated oven for 12-15 minutes, until the edges turn lightly golden but the centers stay soft.
6. Cool Your Cookies:
Remove the baking sheets from the oven and let cookies cool on the sheet for 5 minutes. Then transfer them to a wire rack to cool completely.
7. Make and Add the Glaze:
While the cookies cool, whisk powdered sugar with 1 tablespoon milk (add more if needed for a drizzle consistency) and vanilla extract. Drizzle the glaze over the cooled cookies using a spoon or piping bag. Let it set before enjoying.
8. Store and Enjoy:
Keep your cookies in an airtight container at room temperature for up to 3 days. They stay soft and delicious!
Can I Use Frozen Pumpkin Puree?
Yes! Just make sure to fully thaw and drain any excess liquid before using it in the recipe to keep the dough from becoming too wet.
Can I Substitute Cream Cheese?
You can try using mascarpone or ricotta for a different texture, but cream cheese provides the best balance of tang and creaminess.
How Should I Store These Cookies?
Store them in an airtight container at room temperature for up to 3 days. For longer storage, freeze them and thaw at room temperature before serving.
Can I Make the Dough Ahead of Time?
Absolutely! Chill the dough for up to 24 hours. This helps the flavors meld and keeps the cookies from spreading too much while baking.
