There’s something magical about the first chill in the air and the scent of spices filling the house. Pumpkin cheesecake cookies capture the essence of fall, blending the smooth richness of cheesecake with the warmth of pumpkin spice. This recipe is a family favorite, passed down and tweaked over the years to become the ultimate fall treat. Perfect for cozy gatherings or holiday celebrations, these cookies combine a soft, chewy texture with the creamy sweetness of cheesecake frosting.
Why You’ll Love This Recipe:
Pumpkin season is synonymous with warm flavors and comforting desserts. The soft texture of these cookies, with their subtle pumpkin flavor and rich, velvety cheesecake frosting, makes them irresistible. And with a touch of graham cracker crumbs and pumpkin spice, they’re the perfect balance of sweet and spicy. Plus, the recipe is easy to follow and gives you the flexibility to adjust to your tastes!
INGREDIENTS YOU’LL NEED:
For the Cookies:
- 1 stick (½ cup) unsalted butter, softened
- 1 cup light brown sugar, lightly packed
- ¼ cup pumpkin pie filling
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 ¾ cups graham cracker crumbs (divided)
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons pumpkin pie spice (divided)
- 1 teaspoon baking soda
For the Cheesecake Frosting:
- 6 ounces cream cheese, softened
- 2 tablespoons unsalted butter, softened
- 2 tablespoons pumpkin pie filling
- 3 cups powdered sugar
- 2 teaspoons pure vanilla extract
HOW TO MAKE Pumpkin Cheesecake Cookies:
STEP-BY-STEP INSTRUCTIONS:
- Preheat the Oven & Prepare Baking Sheets: Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper for easy cleanup.
- Make the Cookie Dough: In a stand mixer, beat together the softened butter and brown sugar until light and fluffy, about 2 minutes. Add the egg, pumpkin pie filling, and vanilla extract, mixing until combined. Gradually add in the flour, baking soda, 1 ¼ cups graham cracker crumbs, and 1 teaspoon pumpkin pie spice. Mix until just combined, being careful not to overwork the dough.
- Shape the Cookies: Using a cookie scoop, scoop out about 2 tablespoons of dough per cookie, and roll into smooth balls. In a small bowl, combine the remaining graham cracker crumbs and pumpkin pie spice. Roll each dough ball in this mixture before placing them on the prepared baking sheet. Flatten the dough balls into ½-inch thick discs.
- Bake: Bake the cookies for 10-12 minutes, until the edges are just set. Remove them from the oven and cool on a wire rack.
- Make the Frosting: While the cookies are cooling, beat the softened cream cheese, butter, and pumpkin pie filling together until smooth. Gradually add powdered sugar and vanilla, mixing on low speed, then whip on medium-high until the frosting is light and fluffy.
- Frost the Cookies: Once the cookies have cooled completely, pipe or spread the cheesecake frosting onto each cookie. For an extra touch, sprinkle with any remaining graham cracker-pumpkin spice mixture.
HELPUL TIPS:
- Use Room Temperature Ingredients: Ensure the butter, cream cheese, and egg are at room temperature for the best mixing results.
- Don’t Overmix the Dough: To keep the cookies tender, mix the dough just until the ingredients come together.
- Underbake for Softness: Remove the cookies from the oven when the edges are set but the center is still soft. They’ll continue to firm up as they cool.
- Allow Cookies to Cool Completely: Frosting on warm cookies will melt and lose its shape, so give your cookies enough time to cool!
DETAILS:
- Prep Time: 15 minutes
- Cook Time: 10-12 minutes
- Total Time: 25 minutes
- Yield: 24 cookies
- Category: Desserts
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
NOTES:
- Storage: Store leftover cookies in an airtight container in the refrigerator for up to 3 days. They can also be frozen for up to 3 months.
- Customization: Feel free to add nuts, white chocolate chips, or adjust the spices to suit your taste.
NUTRITIONAL INFORMATION:
- Calories: 184 kcal
- Carbohydrates: 34g
- Protein: 2g
- Fat: 5g
- Saturated Fat: 3g
- Cholesterol: 19mg
- Sodium: 121mg
- Fiber: 1g
- Sugar: 23g
FREQUENTLY ASKED QUESTIONS:
Why are my cookies falling apart?
Ensure that you measure your dry ingredients accurately, using the “spoon and level” method. Also, allow the cookies to cool completely on a wire rack so they set properly.
Can I substitute fresh pumpkin for pumpkin pie filling?
Yes, but you will need to add more spices (such as cinnamon, nutmeg, ginger, and cloves) and make sure to drain the pumpkin puree of excess moisture before using it.
Can I skip the frosting?
While the cheesecake frosting is a delicious addition, these cookies are fantastic on their own, too!
STORAGE INSTRUCTIONS:
Store in an airtight container in the fridge for up to 3 days, or freeze for up to 3 months.
Related Recipes:
CONCLUSION:
These Pumpkin Cheesecake Cookies are the ultimate fall indulgence. Perfectly soft, spiced, and crowned with a creamy frosting, they bring all the warmth and coziness of the season to your table. Whether you’re baking for a family gathering or simply enjoying a quiet afternoon, these cookies will make your fall even sweeter.
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Cozy Pumpkin Cheesecake Cookies: A Fall Favorite
Description
There’s something magical about the first chill in the air and the scent of spices filling the house. Pumpkin cheesecake cookies capture the essence of fall, blending the smooth richness of cheesecake with the warmth of pumpkin spice. This recipe is a family favorite, passed down and tweaked over the years to become the ultimate fall treat. Perfect for cozy gatherings or holiday celebrations, these cookies combine a soft, chewy texture with the creamy sweetness of cheesecake frosting.
Ingredients
- 1 stick (½ cup) unsalted butter, softened
- 1 cup light brown sugar, lightly packed
- ¼ cup pumpkin pie filling
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 ¾ cups graham cracker crumbs (divided)
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons pumpkin pie spice (divided)
- 1 teaspoon baking soda
For the Cheesecake Frosting:
- 6 ounces cream cheese, softened
- 2 tablespoons unsalted butter, softened
- 2 tablespoons pumpkin pie filling
- 3 cups powdered sugar
- 2 teaspoons pure vanilla extract
Instructions
- Preheat the Oven & Prepare Baking Sheets: Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper for easy cleanup.
- Make the Cookie Dough: In a stand mixer, beat together the softened butter and brown sugar until light and fluffy, about 2 minutes. Add the egg, pumpkin pie filling, and vanilla extract, mixing until combined. Gradually add in the flour, baking soda, 1 ¼ cups graham cracker crumbs, and 1 teaspoon pumpkin pie spice. Mix until just combined, being careful not to overwork the dough.
- Shape the Cookies: Using a cookie scoop, scoop out about 2 tablespoons of dough per cookie, and roll into smooth balls. In a small bowl, combine the remaining graham cracker crumbs and pumpkin pie spice. Roll each dough ball in this mixture before placing them on the prepared baking sheet. Flatten the dough balls into ½-inch thick discs.
- Bake: Bake the cookies for 10-12 minutes, until the edges are just set. Remove them from the oven and cool on a wire rack.
- Make the Frosting: While the cookies are cooling, beat the softened cream cheese, butter, and pumpkin pie filling together until smooth. Gradually add powdered sugar and vanilla, mixing on low speed, then whip on medium-high until the frosting is light and fluffy.
- Frost the Cookies: Once the cookies have cooled completely, pipe or spread the cheesecake frosting onto each cookie. For an extra touch, sprinkle with any remaining graham cracker-pumpkin spice mixture.
Notes
- Storage: Store leftover cookies in an airtight container in the refrigerator for up to 3 days. They can also be frozen for up to 3 months.
- Customization: Feel free to add nuts, white chocolate chips, or adjust the spices to suit your taste.