Pumpkin Cheesecake Cookies

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Pumpkin spice and pumpkin puree flavor these jumbo cookies topped with a creamy cheesecake frosting. Pumpkin Cheesecake Cookies are a delicious way to welcome in the fall season.

Prep Time20

Cook Time14

Cooling Time30

Total Time1 4

Course: Cookies

Cuisine: American

Keyword: copycat Crumbl cookies, homemade pumpkin cookies, pumpkin cheesecake cookies, pumpkin cookies

Servings:

Calories: 334kcal

Author: Gwynn Galvin

Equipment

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.

Nutrition