The moment you take a bite into a delicious pumpkin cheesecake cookie, you are met with a harmonious blend of creamy sweetness and cozy autumn spices. The rich aroma wafts through your kitchen, making you feel like you’ve stepped right into a fall festival, complete with hay bales and pumpkin patches. These cookies are soft yet chewy, perfectly embodying the essence of pumpkin pie but in a delightful handheld form.
Picture yourself at a gathering where friends and family are lounging around, laughter fills the air, and someone walks in carrying a plate stacked high with these delectable treats. You just know that one bite will transport you to your favorite seasonal memory—perhaps carving pumpkins on a crisp October afternoon or sipping cider by the fireplace. These delicious pumpkin cheesecake cookies are the perfect treat for any occasion, promising an explosion of flavors that will have everyone asking for seconds. For more inspiration, check out this Delicious dessert recipes recipe.
Why You'll Love This Recipe
- These delicious pumpkin cheesecake cookies are incredibly easy to whip up, making them perfect for any baking novice
- The flavor profile offers a delightful balance between sweet and spicy, with hints of cinnamon and cream cheese
- They look stunning on any dessert table with their beautiful golden hue and creamy frosting
- Versatile enough to be enjoyed year-round, they’re perfect for holidays or just because!
I once brought these cookies to a family gathering, and let’s just say I had to fend off my cousin’s ninja-like cookie snatching skills—they were gone before I could say “pumpkin spice.”
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
- All-Purpose Flour: This is the base for your cookies; use unbleached flour for better flavor.
- Canned Pumpkin Puree: Make sure it’s 100% pumpkin puree for that rich flavor—no pumpkin pie filling here!
- Brown Sugar: Light or dark brown sugar adds moisture and caramel notes to your cookies.
- Cream Cheese: Use softened cream cheese for that dreamy frosting; it makes every cookie feel like a hug.
- Cinnamon: A must-have spice that brings warmth and perfectly complements the pumpkin’s natural sweetness.
- Eggs: Ensure they’re room temperature; this helps create a smoother batter.
- Baking Powder and Baking Soda: These leavening agents ensure your cookies rise beautifully while staying soft in the middle.
- Vanilla Extract: A splash brings everything together with its sweet aroma—don’t skip it!
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it together
Prepare Your Oven and Baking Sheet: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking—because nobody likes sad cookies clinging to the pan.
Mix Your Dry Ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, and salt until well combined. This step ensures that your spices distribute evenly through the dough.
Create Your Cookie Batter: In a large mixing bowl, beat together the brown sugar and softened butter until fluffy. Add in the canned pumpkin puree and eggs one at a time, mixing well after each addition for creamy consistency.
Add Dry Ingredients to Wet: Gradually mix in your dry ingredients until just combined—don’t overmix! Fold gently so as not to lose that lovely airy texture.
Scoop and Bake: Using a cookie scoop or tablespoon, drop rounded balls onto the prepared baking sheets. Bake for 12-15 minutes until edges are lightly golden but centers remain soft; trust me; they’ll firm up as they cool!
Make That Tasty Frosting: While cookies cool down, blend softened cream cheese with vanilla extract until smooth. Add powdered sugar gradually until you reach that perfect sweet frosting consistency.
Enjoy these warm or chilled; either way, they’ll be gone faster than you can say “delicious pumpkin cheesecake cookies.”
Now go ahead—get those ingredients out and start creating some autumn magic!
You Must Know
- These Delicious Pumpkin Cheesecake Cookies are perfect for fall gatherings or cozy nights in
- Their rich flavor and creamy texture make them a must-try treat
- With just the right balance of spices, you’ll have everyone asking for seconds
Perfecting the Cooking Process
Start by mixing your dry ingredients first, followed by creaming the butter and sugar, then combine everything for the perfect batter.
Add Your Touch
Feel free to swap out pumpkin puree for sweet potato or add chocolate chips for a fun twist on flavor.
Storing & Reheating
Store these cookies in an airtight container at room temperature for up to a week. Reheat them gently in the microwave for a warm treat.
Chef's Helpful Tips
- Make sure your butter is softened to create that perfectly creamy texture
- Avoid overmixing once you add flour to keep cookies tender
- Use fresh spices for the most flavorful results and aroma
When I first made these cookies, my friends couldn’t stop raving about them! It was such a joy to see everyone enjoying something I created from scratch.
FAQ
Can I freeze Delicious Pumpkin Cheesecake Cookies?
Yes, freezing them works well! Just wrap each cookie tightly in plastic wrap.
How long do these cookies last?
These cookies can last up to one week when stored properly at room temperature.
What can I use instead of pumpkin puree?
You can substitute with mashed sweet potatoes or even applesauce if needed.
Delicious Pumpkin Cheesecake Cookies
- Total Time: 30 minutes
- Yield: Approximately 24 cookies 1x
Description
Indulge in the flavors of fall with these Delicious Pumpkin Cheesecake Cookies. Each bite offers a perfect balance of creamy pumpkin and warm spices, creating a cozy treat that’s ideal for gatherings or a comforting evening at home. Topped with smooth cream cheese frosting, these cookies are sure to be a hit, leaving everyone craving more.
Ingredients
- 2 cups all-purpose flour
- 1 cup canned pumpkin puree
- 1 cup brown sugar (light or dark)
- 4 oz cream cheese (softened)
- 2 tsp cinnamon
- 2 large eggs (room temperature)
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp vanilla extract
- ½ cup unsalted butter (softened)
Instructions
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.
- In a large mixing bowl, beat the brown sugar and softened butter until fluffy. Add the pumpkin puree and eggs one at a time, mixing well after each addition.
- Gradually mix in the dry ingredients until just combined; do not overmix.
- Drop rounded balls of dough onto prepared baking sheets and bake for 12-15 minutes until edges are golden but centers remain soft.
- For the frosting, blend softened cream cheese with vanilla extract until smooth, then gradually add powdered sugar to reach desired consistency.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie (30g)
- Calories: 120
- Sugar: 8g
- Sodium: 90mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg