I can't think of a more delicious way to welcome in the new fall season than with Pumpkin Cheesecake Cookies! Pumpkin spice and pumpkin puree flavor these jumbo cookies topped with a creamy cheesecake frosting.
Pumpkin spice season is a delicious time of year and I'm celebrating its arrival with homemade pumpkin cookies. Want to join me?
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Are you a pumpkin lover? Then these cookies are calling your name.
You don't want to miss out on the perfect fall cookie approved with a high five by my grandson Liam!
I would even say that, not only is this an amazing cookie, it is also a copycat Crumbl cookies recipe for seasonal Crumbl pumpkin cookies. And everyone loves a good Crumbl cookie!
Every bite of this tender cookie is a taste of fall spices and cheesecake frosting. Oh yum!
I may have sprinkled a bit of cinnamon sugar on top of my frosted pumpkin cookies. Oh yes I did!
A large scooper guarantees jumbo cookies that are all the same size. I used a #20 scooper which is about 3 Tablespoons. A little trick from this professional baker. You're welcome.
Trust me when I tell you that these are the best pumpkin cheesecake cookies around, in my humble opinion.
So heat up your oven and get ready for some pumpkin spice deliciousness and the perfect fall treat.
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How to make soft pumpkin cream cheese cookies
Scroll down for the full recipe instructions for frosted cookies and ingredient amounts in the recipe card below
- Step 1: In a large mixing bowl beat the butter until smooth and creamy. Add the granulated sugar, brown sugar and vanilla and beat until
blended. Mix in the eggs and pumpkin puree.
- Step 2: In a mixing bowl combine the flour, pumpkin pie spice, ground cinnamon, baking powder and baking soda, whisking until blended.
- Step 3: Gradually add the flour mixture to the pumpkin batter,
beating until a cookie dough forms.
- Step 4: Scoop the cookie dough onto the prepared baking sheet 3 inches apart. You will need to bake these cookies in batches. Bake 12-14 minutes or until the edges are firm.
Hint: Butter and cream cheese softened to room temperature will guarantee easy blending of these ingredients.
Expert recipe tips
- Use a scooper to measure out the cookie dough
- Be sure that you use softened butter and softened cream cheese for easy mixing
- Keep in mind that this recipe calls for pure pumpkin puree, not pumpkin pie filling.
- Use a whisk to combine the flour and spices. This will help to blend the flour mixture
- You can easily halve the recipe to make less cookies.
- Add a pinch of pumpkin pie spice to the cinnamon sugar.
Substitutions
- You can substitute low-fat cream cheese for the cream cheese
- Make a pumpkin spice sugar to replace the cinnamon sugar
- Light brown sugar or dark brown sugar will both work well in this recipe
Equipment
- hand mixer or stand mixer
- spatula
- whisk
- measuring cups
- measuring spoons
- #20 scooper
- baking sheet with shallow sides
- parchment paper
- wire rack
Storage
- Store any leftover pumpkin cookies in an airtight container in the refrigerator.
- These cookies need to be refrigerated because of the cream cheese frosting.
- Place parchment paper between layers of cookies.
- Cookies will stay fresh for 3-5 days.
- As always, I find it helpful to visit the FDA website for food storage guidelines
Variations
Feel free to change up your cookies with these stir-ins:
- Chocolate chip pumpkin - add mini chocolate chips to the cookie batter
- Pumpkin raisin - stir golden raisins or dark raisins into the cookie dough
- Cranberry pumpkin - dried cranberries, also known as craisins, can be stirred into the cookie dough
Ingredients
Pumpkin cheesecake cookie recipe ingredients:
- butter
- granulated sugar
- brown sugar
- vanilla extract
- eggs
- pumpkin puree
- flour
- pumpkin pie spice
- cinnamon
- baking powder
- baking soda
- salt
- butter
- cream cheese
- confectioners sugar
- cinnamon sugar
Recipes with Pumpkin
Looking for more pumpkin recipes? Try these:
Pumpkin Cheesecake Cookies
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Equipment
- stand mixer or hand mixer
Ingredients
COOKIES:
- 1 cup butter at room temperature
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 2 teaspoons vanilla extract
- 2 eggs
- 1 cup pumpkin puree
- 2 2/3 cups flour
- 1 Tablespoon pumpkin pie spice
- 1 teaspoon cinnamon
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
FROSTING:
- 1/2 cup butter at room temperature
- 8 ounces cream cheese at room temperature
- 3 cups confectioners sugar
- 2 teaspoons cinnamon sugar
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Instructions
COOKIES:
- Preheat the oven to 375F and line a baking sheet with parchment paper.
- In a large bowl, or the bowl of a stand mixer, beat 1 cup butter until smooth and creamy.
- Add the granulated sugar, brown sugar and vanilla and beat until blended.
- Mix in the pumpkin puree.
- In a mixing bowl combine the flour, pumpkin pie spice, ground cinnamon, baking powder and baking soda, whisking until blended.
- Gradually add the dry ingredients to the pumpkin batter, beating until combined.
- Scoop the pumpkin cookie dough onto the prepared baking sheet 3 inches apart. You will need to bake these cookies in batches.
- Bake 12-14 minutes or until the edges are firm and the cookies are baked through.
- Cool on the pan for 3 minutes then transfer the cookies to a wire cooling rack and cool completely.
FROSTING:
- Beat 1/2 cup butter and cream cheese until blended and smooth.
- Add the vanilla and gradually add the confectioners sugar, beating until a frosting forms.
- Pipe the cream cheese mixture over the tops of the cooled cookies and sprinkle with cinnamon sugar.
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