Pumpkin Cheesecake Cookies are little bites of fall happiness, combining the warm, cozy flavors of pumpkin with a creamy cheesecake swirl. These cookies are soft and tender, with just the right touch of spice and sweetness that makes them feel like a cozy hug on a chilly day.
I love making these cookies because they feel special but are really easy to whip up. The cheesecake filling adds this lovely creamy surprise inside each cookie that makes every bite interesting and delicious. Plus, the pumpkin puree keeps the cookies soft and moist, which I always appreciate since I’m not a fan of dry cookies.
My favorite way to enjoy these is with a cup of chai tea or a simple glass of milk. They’re perfect for sharing too—whether at a casual get-together or just as a sweet treat to brighten up your day. I’ve noticed that these pumpkin cheesecake cookies always bring smiles and requests for seconds, so I keep a batch ready whenever fall rolls around.
Key Ingredients & Substitutions
Pumpkin Puree: Use plain canned pumpkin, not pumpkin pie filling, for the best flavor. If fresh pumpkin is handy, roast and mash it! Canned is easier and consistent, which I like for this recipe.
Spices: Cinnamon, ginger, and nutmeg create that cozy fall feel. You can swap in a pre-made pumpkin pie spice mix to save time.
Cream Cheese: This adds creaminess to the frosting. Make sure it’s softened to get a smooth texture. If dairy-free, try vegan cream cheese for a similar effect.
Flour & Leavening: All-purpose flour works great here. The combination of baking powder and baking soda gives the cookies a nice rise while keeping them tender.
How Do I Get Soft, Moist Cookies with Creamy Frosting?
The secret to soft pumpkin cookies is using pumpkin puree and careful mixing. Here’s what I do:
- Mix softened butter and sugar well until fluffy, creating a light base for the dough.
- Add the pumpkin and egg next, which keeps cookies moist and tender.
- Don’t overmix once you add dry ingredients — just combine to avoid tough cookies.
- Bake until edges are set but centers are still soft; cookies will firm up as they cool.
- For frosting, soften cream cheese and butter fully. Beat until smooth before adding powdered sugar for a creamy and easy-to-spread topping.
- Pipe or spread the frosting when cookies are cool to prevent melting and keep that pretty swirl.
Following these steps helps you get that delightful win of soft cookies with a luscious cheesecake frosting every time.
Equipment You’ll Need
- Mixing bowls – you’ll need a couple to keep wet and dry ingredients separate for easy combining.
- Electric mixer or hand mixer – makes creaming butter and sugar smooth and effortless.
- Measuring cups and spoons – for accurate ingredient amounts to get the right texture.
- Baking sheet – a flat pan to bake your cookies evenly.
- Parchment paper or silicone baking mat – prevents sticking and makes cleanup simple.
- Cookie scoop or tablespoon – helps you portion dough evenly so cookies bake uniformly.
- Spatula or wooden spoon – perfect for mixing and scraping bowls clean.
- Piping bag or plastic bag with a corner cut off – for easily swirling the cheesecake frosting onto cookies.
Flavor Variations & Add-Ins
- Mix in chopped pecans or walnuts for some crunch that pairs nicely with the soft cookies.
- Add mini chocolate chips to the dough for a sweet, melty surprise in every bite.
- Use maple extract in the frosting instead of vanilla for a warm, rich twist.
- Swap cream cheese frosting for a cinnamon glaze if you want a lighter topping with a spicy zing.
How to Make Pumpkin Cheesecake Cookies?
Ingredients You’ll Need:
For the Cookies:
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1 large egg
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
For the Cheesecake Frosting:
- 8 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
For Garnish:
- Ground cinnamon or pumpkin pie spice, for dusting
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare the dough and frosting, 12–15 minutes to bake, and around 20 minutes for cooling and decorating. Plan for about 45 minutes total to enjoy these soft, creamy treats!
Step-by-Step Instructions:
1. Preparing the Cookies:
Start by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat. In a large bowl, beat the softened butter and granulated sugar together until the mixture is light and fluffy. Add the pumpkin puree and egg, stirring well until everything is combined.
2. Mixing Dry Ingredients and Forming Dough:
In another bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg. Slowly add this to your wet ingredients, mixing just until combined to form the cookie dough — avoid overmixing to keep your cookies tender.
3. Baking the Cookies:
Use a cookie scoop or tablespoon to drop cookie dough balls onto the prepared baking sheet, spacing them about 2 inches apart. Bake for 12 to 15 minutes until the edges are set but the centers remain slightly soft. Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
4. Making the Cheesecake Frosting:
While the cookies cool, beat together softened cream cheese and butter until smooth and creamy. Add powdered sugar and vanilla extract, then continue to beat until the frosting is fluffy and easy to spread.
5. Decorating and Serving:
Once the cookies have completely cooled, pipe or spread a generous swirl of cheesecake frosting on top of each cookie. Lightly sprinkle with ground cinnamon or pumpkin pie spice for an extra festive touch. Serve them right away or keep refrigerated to firm up the frosting. For best taste, bring cookies to room temperature before enjoying.
Can I Use Fresh Pumpkin Instead of Canned Pumpkin Puree?
Yes! To use fresh pumpkin, roast or steam peeled pumpkin chunks until soft, then puree until smooth. Make sure to drain any excess moisture so your cookie dough isn’t too wet.
How Should I Store These Cookies?
Store cooled cookies in an airtight container in the refrigerator to keep the cheesecake frosting fresh. They’ll last up to 4 days. Let them come to room temperature before serving for the best texture and flavor.
Can I Freeze Pumpkin Cheesecake Cookies?
Absolutely! Freeze unfrosted cookies in a single layer on a baking sheet, then transfer to a freezer-safe container or bag. Thaw completely before frosting. You can also freeze fully decorated cookies, but frostings may soften slightly upon thawing.
Can I Make These Cookies Gluten-Free?
Yes, substitute the all-purpose flour with a gluten-free flour blend that measures cup-for-cup. Make sure your blend contains xanthan gum for structure. The texture might be slightly different but still delicious!
