Name: Pumpkin Cheesecake Cookies Recipe
Prep time: 15 min
Cook time: 12 min
Total time: PT-487602H21M50S
Cuisine: American
Ingredients: 1/2 cup unsalted butter, softened; 1/4 cup cream cheese, softened; 1/2 cup granulated sugar; 1/4 cup brown sugar; 1/3 cup pumpkin purée; 1 large egg yolk; 1 teaspoon vanilla extract; 1 1/2 cups all-purpose flour; 1/2 teaspoon baking soda; 1/4 teaspoon baking powder; 1/2 teaspoon salt; 1 teaspoon ground cinnamon; 1/4 teaspoon ground nutmeg; 1/4 teaspoon ground ginger; 1/8 teaspoon ground cloves; 3/4 cup white chocolate chips (optional)

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If you’re looking to combine the cozy warmth of spiced pumpkin treats with the creamy decadence of cheesecake, then these Pumpkin Cheesecake Cookies are about to become your new autumn obsession. These cookies have everything: soft centers, a hint of tang from cream cheese, pumpkin spice magic in every bite, and flecks of optional creamy white chocolate chips. They’re unbelievably easy to make but taste bakery-level special, making them perfect for sharing—if you don’t eat the whole batch yourself first! Whether you’re gathering with friends, prepping for a holiday dessert table, or just treating yourself on a chilly afternoon, this recipe brings a sense of comfort and festive cheer to your kitchen.

Pumpkin Cheesecake Cookies Recipe - Recipe Image

Ingredients You’ll Need

The ingredient list for these cookies is refreshingly simple, yet each item plays a starring role in creating the signature flavor, melt-in-your-mouth texture, and gorgeous golden color of Pumpkin Cheesecake Cookies. Let’s walk through what you’ll need and why each one matters.

Unsalted butter (1/2 cup, softened): Adds richness and ensures your cookies bake up with a tender crumb.
Cream cheese (1/4 cup, softened): Lends that unmistakable cheesecake tang and makes the cookies irresistibly soft.
Granulated sugar (1/2 cup): Provides sweetness and helps the cookies brown slightly around the edges.
Brown sugar (1/4 cup): Boosts moisture and brings out caramel notes that pair beautifully with pumpkin and spice.
Pumpkin purée (1/3 cup): Pure pumpkin (not pumpkin pie filling!) infuses the cookies with authentic color, moisture, and flavor.
Egg yolk (1 large): Using only the yolk keeps the texture dense and chewy.
Vanilla extract (1 teaspoon): Deepens the flavors and rounds out the spices.
All-purpose flour (1 1/2 cups): The essential structure-maker that holds everything together.
Baking soda (1/2 teaspoon): Provides gentle lift without making the cookies cakey.
Baking powder (1/4 teaspoon): Assists with softness and lightness.
Salt (1/2 teaspoon): Makes the sweetness pop and balances the richness.
Ground cinnamon (1 teaspoon): The heart of pumpkin spice—don’t skip it!
Ground nutmeg (1/4 teaspoon): Adds depth and a subtle hint of warmth.
Ground ginger (1/4 teaspoon): Brings a gentle zing that complements the sweetness.
Ground cloves (1/8 teaspoon): Just a pinch for a complex, autumnal undertone.
White chocolate chips (3/4 cup, optional): A creamy, sweet addition that echoes cheesecake’s richness—feel free to leave these out or swap for dark chocolate if desired.

How to Make Pumpkin Cheesecake Cookies

Step 1: Prep Your Oven and Baking Sheets

Before you mix anything, preheat your oven to 350°F so it’s ready to go. Line two baking sheets with parchment paper—this not only prevents sticking but also helps the Pumpkin Cheesecake Cookies bake up with perfectly soft bottoms and even coloring.

Step 2: Cream the Butter, Cream Cheese, and Sugars

In a large bowl, beat together the softened butter, softened cream cheese, granulated sugar, and brown sugar until the mixture is light and fluffy. This process incorporates air and guarantees each bite of your cookies will be tender and luscious, with that classic cheesecake note.

Step 3: Mix in Pumpkin, Egg Yolk, and Vanilla

Add the pumpkin purée, egg yolk, and vanilla extract to the bowl. Beat until completely smooth and well combined. At this point, your kitchen will already start to smell like pumpkin pie, and the mixture will turn a beautiful golden hue thanks to the pumpkin.

Step 4: Combine the Dry Ingredients

In a separate bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves. This step ensures that the spices and leavening agents are evenly distributed for perfect flavor and texture throughout each Pumpkin Cheesecake Cookie.

Step 5: Bring Wet and Dry Together

Gradually add the dry ingredients to the wet mixture, stirring slowly and gently until just combined. Over-mixing here can make your cookies tough, so stop as soon as everything is incorporated. If you’re using white chocolate chips, fold them in now for bursts of creamy sweetness throughout.

Step 6: Chill the Dough

To guarantee thick, chewy Pumpkin Cheesecake Cookies, cover the dough and chill it in the refrigerator for 30 minutes. This prevents excessive spreading and lets those autumn spices meld beautifully into the dough.

Step 7: Scoop and Bake

Scoop level tablespoons of dough onto the prepared baking sheets, spacing each cookie dough ball around 2 inches apart. Bake for 10 to 12 minutes, until the edges are set but the centers still look slightly soft—this is the secret to a dreamy, gooey center!

Step 8: Cool and Enjoy

Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to finish cooling. Trust me, resisting a warm Pumpkin Cheesecake Cookie fresh from the oven will be a real test of willpower.

How to Serve Pumpkin Cheesecake Cookies

Garnishes

These cookies are gorgeous just as they are, but for a little extra flair, dust them lightly with powdered sugar or drizzle a simple cream cheese glaze over the tops. If you’re feeling really festive, a sprinkle of cinnamon or even a few pumpkin seeds makes each Pumpkin Cheesecake Cookie look bakery-ready.

Side Dishes

Pumpkin Cheesecake Cookies pair beautifully with a steaming mug of chai, pumpkin spice latte, or apple cider. If you’re serving them for a party, add a platter of sliced apples or roasted nuts to create a cozy fall dessert spread that everyone will rave about.

Creative Ways to Present

For gifting, stack a few cookies in clear cellophane bags tied with rustic twine or ribbon. Kids and adults alike will love them sandwiched with marshmallow or cream cheese frosting—almost like whoopie pies! At the holiday table, arrange them artfully with a little edible glitter or gold leaf for an extra-special touch.

Make Ahead and Storage

Storing Leftovers

Keep your Pumpkin Cheesecake Cookies soft and fresh by storing them in an airtight container at room temperature. They’ll stay perfectly moist for up to four days (if they last that long!), and many people say they taste even better the next day as the flavors deepen.

Freezing

Want to savor these cookies all season long? Freeze baked cookies in a single layer, then transfer to a zip-top bag or airtight container for up to three months. For fresh-baked goodness anytime, freeze scoops of unbaked dough and bake directly from frozen, adding a minute or two to the baking time.

Reheating

If your Pumpkin Cheesecake Cookies have lost a bit of their just-baked softness, simply microwave one or two for 10–15 seconds. This brings back that melt-in-your-mouth texture and revives the warming aroma of pumpkin spice and cream cheese.

FAQs

Can I use pumpkin pie filling instead of pumpkin purée?

Stick to pure pumpkin purée for this recipe, since pumpkin pie filling has added sugar and spices that can throw off the flavor and texture balance of your Pumpkin Cheesecake Cookies.

What can I use instead of white chocolate chips?

Dark or milk chocolate chips work great, or try butterscotch chips for a unique twist. You can also leave the chips out altogether for a more classic spiced cookie.

Do I really need to chill the dough?

Yes! Chilling is key for thick, chewy Pumpkin Cheesecake Cookies and helps keep them from spreading too much. Even a brief 30-minute chill makes a huge difference.

Can I make these gluten-free?

Absolutely—swap in your favorite 1:1 gluten-free flour blend and check to be sure your other ingredients are gluten-free. The cookies may be a bit softer, but the flavor is just as dreamy.

How do I know when the cookies are done baking?

The edges should look set and just starting to brown, while the centers will still appear slightly soft. They’ll finish baking as they cool, so resist the urge to overbake if you want the classic pumpkin cheesecake cookie texture!

Final Thoughts

If you’re searching for that perfect fall cookie—one that’s easy to make, brimming with pumpkin cheesecake goodness, and guaranteed to disappear fast—give these Pumpkin Cheesecake Cookies a try. I have a feeling they’re about to earn a top spot in your autumn baking lineup. Happy baking, and enjoy every gooey, spiced bite!

Pumpkin Cheesecake Cookies Recipe

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4.8 from 10 reviews

Author: admin
Total Time: 27 minutes plus chilling
Yield: 24 cookies 1x
Diet: Vegetarian

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Description

Delight your taste buds with these Pumpkin Cheesecake Cookies that are perfect for the fall season. Soft, chewy cookies infused with pumpkin puree, warm spices, and creamy cheesecake flavors, topped off with white chocolate chips for an extra treat.

Ingredients

Scale

Cookie Dough:

1/2 cup unsalted butter, softened
1/4 cup cream cheese, softened
1/2 cup granulated sugar
1/4 cup brown sugar
1/3 cup pumpkin purée
1 large egg yolk
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/8 teaspoon ground cloves
3/4 cup white chocolate chips (optional)

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Instructions

Preheat the oven: Preheat the oven to 350°F and line two baking sheets with parchment paper.
Mix wet ingredients: In a large bowl, beat the butter, cream cheese, granulated sugar, and brown sugar until light and fluffy. Add the pumpkin purée, egg yolk, and vanilla extract, and mix until smooth.
Combine dry ingredients: In a separate bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves.
Blend the dough: Gradually add the dry ingredients to the wet mixture, stirring just until combined. Fold in the white chocolate chips if using.
Chill and bake: Chill the dough for 30 minutes, then scoop tablespoons onto baking sheets. Bake for 10–12 minutes until edges are set. Cool on a wire rack.