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Pumpkin Cheesecake Cookies: The Ultimate Fall Treat Recipe

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Enjoy soft and chewy Pumpkin Cream Cheese Cookies, infused with warm spices and creamy pumpkin puree, perfect for fall or any cozy occasion. Optional white chocolate chips add a delightful touch!

Ingredients

Scale
  • 1 cup all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar, packed
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/2 cup pumpkin puree (not pumpkin pie filling)
  • 1/2 cup cream cheese, softened
  • 1/2 cup white chocolate chips (optional)
  • 1/2 cup chopped pecans or walnuts (optional)

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt.
  3. In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar using an electric mixer on medium speed until light and fluffy (about 2-3 minutes).
  4. Add the egg and vanilla extract to the butter-sugar mixture and mix until well combined.
  5. Fold in the pumpkin puree and softened cream cheese until smooth.
  6. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Avoid overmixing.
  7. If using, gently fold in the white chocolate chips or nuts.
  8. Cover the bowl with plastic wrap and refrigerate the dough for about 30 minutes.
  9. Line a baking sheet with parchment paper.
  10. Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
  11. Bake for 12-15 minutes, or until the edges are lightly golden. The centers may look slightly underbaked.
  12. Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
  13. In a medium bowl, beat together 4 oz of softened cream cheese and 1/4 cup of unsalted butter until smooth.
  14. Gradually add 1 cup of powdered sugar and 1 teaspoon of vanilla extract, mixing until creamy. Add a splash of milk if needed for desired consistency.
  15. Once the cookies are completely cool, spread a generous dollop of frosting on top.

Notes

  • For a richer flavor, consider adding a pinch of cloves or allspice to the dough.
  • Store cookies in an airtight container at room temperature for up to a week.
  • These cookies can be frozen for up to 3 months; just thaw before serving.

Find it online: https://anasrecipes.com/pumpkin-cheesecake-cookies/