Pumpkin Cheesecake Cookies Recipe is one of those treats that sneak up on you and totally steal the show. You mix the cozy flavors of pumpkin and cream cheese into a cookie, and suddenly, your snack game is on point. If you’ve been hunting for a fall-inspired cookie that’s soft, creamy, and just a little bit fancy, this one’s for you.
Why You Should Try Pumpkin Cheesecake Cookies
Ever wanted a dessert that feels like it’s hugging your taste buds? These cookies hit that spot perfectly. The pumpkin adds moisture and warmth, while the cheesecake filling brings that creamy tang you didn’t know you needed. Plus, they’re great for impressing guests without needing to whip out a fancy cake.
Variations I’ve Tried And Loved
I’ve played around with this recipe a bunch, and here are some twists that worked really well:
- Swap regular cream cheese for flavored varieties like cinnamon or maple for an extra punch.
- Add chopped pecans or walnuts for a bit of crunch.
- Mix in some white chocolate chips to balance the tangy cheesecake with a touch of sweetness.
- Sprinkle cinnamon or nutmeg on top before baking if you want to amp up the spice factor.
Pumpkin Cheesecake Cookies Recipe
Ingredients
Instructions
- Preheat oven to 350°F (175°C).
- Mix in pumpkin puree and vanilla extract.
- In another bowl, whisk flour, baking soda, cinnamon, nutmeg, and salt.
- Gradually add dry ingredients to the wet ingredients and mix until combined.
- Drop dough by tablespoonfuls onto a baking sheet lined with parchment paper.
- Bake for 10-12 minutes or until edges are lightly browned.
- Allow cookies to cool completely on a wire rack.
- In a bowl, beat cream cheese and powdered sugar until smooth.
- Mix in vanilla extract.
- Spread or pipe the cheesecake topping onto cooled cookies.
- Refrigerate for at least 30 minutes before serving.
Notes
Serving Ideas for Pumpkin Cheesecake Cookies
These cookies taste great on their own, but why not pair them with something fun?
- A hot cup of chai tea or coffee complements the spices perfectly.
- Serve alongside vanilla ice cream for a quick dessert upgrade.
- Arrange them on a festive platter with other fall treats for a cozy gathering.
They’re versatile enough to fit in wherever you want a sweet little pick-me-up.
Helpful Tips for Pumpkin Cheesecake Cookies Recipe
- Make sure your cream cheese and butter are softened to room temperature; it makes mixing easier and the texture smoother.
- Don’t overmix the dough once you add the flour overworking it can make the cookies tough.
- If your dough feels too sticky, pop it in the fridge for 15 minutes before shaping.
- Use a cookie scoop for even-sized cookies; it helps with uniform baking.
- Keep an eye on the baking time these cookies are best when slightly underbaked for that soft, chewy texture.
Leftovers and Storage
If you have any cookies left (not that you will), store them in an airtight container at room temperature for up to 3 days. For longer storage, pop them in the fridge for up to a week, or freeze for a couple of months. When reheating, a few seconds in the microwave bring back that fresh-baked softness.
Common Mistakes to Avoid
- Using pumpkin pie filling instead of pure pumpkin puree can make the dough too sweet and wet.
- Forgetting to chill the cream cheese mixture might cause it to melt too much during baking.
- Overfilling the cookies with cream cheese can cause them to ooze out and lose shape.
- Baking at too high a temperature can brown the cookies too quickly and dry them out.
Nutrition Informations (per serving)
- Calories: 210 kcal
- Carbohydrates: 28 g
- Protein: 3 g
- Fat: 9 g
- Fiber: 1 g
- Sugar: 17 g