There is something so comforting about the smell of pumpkin spice wafting through the kitchen. It just screams cozy sweaters, colorful leaves, and all the best things about autumn. It gets me excited for baking every single year.
If you are like me, you love pumpkin pie and you definitely love cheesecake. So, I thought, why not combine them? The result is this incredible recipe for Pumpkin Cheesecake Cookies. They are soft, chewy, and absolutely delightful.
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Why You’ll Love This Recipe
Honestly, what is not to love? These cookies are the whole package. They bring together the warm, spiced flavor of pumpkin with the rich tang of cream cheese frosting. It is a match made in dessert heaven.
The texture is just wonderful. You get a soft, pillowy cookie base. Then there is a smooth and creamy cheesecake topping. To finish it all off, a sweet and crunchy oat crumble gets sprinkled on top. Every bite is a little adventure.
This recipe is also surprisingly simple to put together. It looks really impressive when you serve it, but the steps are very easy to follow. You do not need any fancy equipment or professional baking skills to make these.
They are a wonderful addition to any list of pumpkin desserts with cream cheese. These cookies will be a huge hit at holiday gatherings, bake sales, or just as a special weeknight treat for your family.
Ingredients
Here is what you will need to gather before you get started. Having everything ready to go makes the whole process so much smoother. We will break it down into the cookies and the toppings.
For the Cookies
- 1 ¼ cups all purpose flour
- ¼ teaspoon baking powder
- ¼ teaspoon kosher salt
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves
- ½ cup unsalted butter, at room temperature
- ¾ cup granulated sugar
- 1 egg yolk, at room temperature
- 1 teaspoon vanilla paste or extract
- ¼ cup pumpkin puree
- ¼ cup granulated sugar, for rolling
- ½ teaspoon ground cinnamon, for rolling
For the Toppings
- 8 ounces cream cheese, softened
- ½ cup powdered sugar
- 1 teaspoon vanilla paste or extract
- 2 tablespoons all purpose flour
- ¼ cup light brown sugar
- 2 tablespoons rolled oats
- ¼ teaspoon ground cinnamon
- pinch kosher salt
Step By Step Instructions
Ready to bake some magic? Let’s walk through how to make these delicious Pumpkin Cheesecake Cookies together. Just follow along, and you will have a perfect batch in no time.
Step 1: Combine The Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, salt, cinnamon, nutmeg, and cloves. This step helps distribute all the spices evenly, so every cookie is perfectly flavorful. Set it aside for now.
Step 2: Cream The Butter And Sugar
In the bowl of a stand mixer with the paddle attachment, or using a hand mixer, beat the room temperature butter and granulated sugar. Mix on medium speed for about three minutes until it is light and fluffy. Do not forget to scrape down the sides of the bowl.
Step 3: Add The Wet Ingredients
Add the egg yolk and vanilla to the butter mixture and beat for one more minute. Scrape the sides again. Then, add the pumpkin puree and mix on low speed just until everything is combined. Your batter will look beautifully orange.
Step 4: Mix And Chill The Dough
Now, add your dry flour mixture to the wet ingredients. Mix on low speed until it is just combined. You want to avoid overmixing. Place a piece of plastic wrap directly onto the dough’s surface and refrigerate it for at least one hour. This step is super important!
Step 5: Prepare The Toppings
While the dough chills, let us make the toppings. First, heat treat the flour for the crumble. Microwave it in 30 second bursts, stirring in between, until it reaches 165 degrees Fahrenheit. Let it cool.
In a small bowl, use a fork to mix the cooled flour, brown sugar, oats, cinnamon, and salt until crumbles form. Set this aside. For the frosting, beat the softened cream cheese, powdered sugar, and vanilla until smooth.
Step 6: Roll And Bake The Cookies
Preheat your oven to 350 degrees Fahrenheit and line two large baking sheets with parchment paper. In a small bowl, mix the extra sugar and cinnamon for rolling. Scoop one inch balls of chilled dough and roll them in the cinnamon sugar mixture.
Place the dough balls on your baking sheets, leaving some space between them. Gently flatten each one with the bottom of a glass. Bake for 8 minutes. They will look soft and smell amazing. These are wonderful little Pumpkin Cheesecake Snickerdoodles at this stage.
Step 7: Cool And Frost
Let the cookies cool on the pan for two minutes before moving them to a wire rack to cool completely. This part requires patience! They must be totally cool before you frost them, or the frosting will melt.
Once cooled, spread a heaping tablespoon of the cream cheese frosting onto each cookie. An offset spatula works great, but a butter knife is fine too. Sprinkle the crumble topping over the frosting. Now your Pumpkin Cheesecake Cookies are ready to enjoy!
How To Store Leftovers
If you happen to have any cookies left over, which is a big if, storing them is easy. Because of the cream cheese frosting, you will need to keep them in the refrigerator. Place them in an airtight container to keep them fresh.
If you need to stack the cookies, place a small piece of parchment paper between the layers. This will prevent the frosting from sticking and keep them looking pretty. They will stay delicious for up to four days.
Tips
Want to make sure your Pumpkin Cheesecake Cookies come out great every time? Here are a few little tips. First, make sure your butter and egg yolk are truly at room temperature. It makes a huge difference in the texture of the dough.
Do not skip chilling the dough. It seems like a pain, but it prevents the cookies from spreading too much in the oven. It also helps the flavors develop. A cookie scoop is your best friend for getting uniformly sized cookies that bake evenly.
Finally, be sure to use 100 percent pure pumpkin puree, not pumpkin pie filling. The pie filling has added sugars and spices that will throw off the flavor and texture of your amazing homemade pumpkin desserts with cream cheese.
Conclusion
And there you have it! A simple yet stunning recipe for Pumpkin Cheesecake Cookies that captures all the best flavors of fall. It is a fantastic baking project that is perfect for bakers of all skill levels.
The combination of a soft pumpkin cheesecake snickerdoodle cookie, tangy cream cheese, and a crunchy topping is just so satisfying. I really hope you give these a try. Happy baking, everyone!
FAQ
Can I Make These Ahead Of Time?
Yes, absolutely! You can bake the cookies up to two days in advance. Store them in an airtight container at room temperature. Prepare the frosting and crumble, storing them separately in the fridge. Then, just frost and top the cookies before serving.
Do I Have To Chill The Dough?
Yes, this is a step you should not skip. Chilling the dough solidifies the butter. This helps the Pumpkin Cheesecake Cookies hold their shape and prevents them from spreading into thin, flat discs while baking. It ensures a soft, chewy texture.
What Kind Of Pumpkin Puree Should I Use?
Make sure you use 100 percent pure pumpkin puree. Do not use pumpkin pie filling by mistake. The pie filling is pre sweetened and spiced, which will alter the recipe’s balance of flavors. Canned pumpkin puree works wonderfully here.
Can I Freeze These Cookies?
You can! For best results, I recommend freezing the unfrosted cookies. Let them cool completely, then place them in a freezer safe bag or container. They can be frozen for up to three months. Thaw them at room temperature before frosting and serving.
Pumpkin Cheesecake Cookies
These soft, chewy cookies combine the warm, spiced flavor of pumpkin with a rich cream cheese frosting, finished with a sweet, crunchy oat crumble. Simple to make and delightfully impressive.
Requirements
Ingredients
Instructions
- In a medium bowl, whisk together the flour, baking powder, salt, cinnamon, nutmeg, and cloves. This step helps distribute all the spices evenly, so every cookie is perfectly flavorful. Set it aside for now.
- In the bowl of a stand mixer with the paddle attachment, or using a hand mixer, beat the room temperature butter and granulated sugar. Mix on medium speed for about three minutes until it is light and fluffy. Do not forget to scrape down the sides of the bowl.
- Add the egg yolk and vanilla to the butter mixture and beat for one more minute. Scrape the sides again. Then, add the pumpkin puree and mix on low speed just until everything is combined. Your batter will look beautifully orange.
- Now, add your dry flour mixture to the wet ingredients. Mix on low speed until it is just combined. You want to avoid overmixing. Place a piece of plastic wrap directly onto the dough’s surface and refrigerate it for at least one hour. This step is super important!
- While the dough chills, let us make the toppings. First, heat treat the flour for the crumble. Microwave it in 30 second bursts, stirring in between, until it reaches 165 degrees Fahrenheit. Let it cool.
- In a small bowl, use a fork to mix the cooled flour, brown sugar, oats, cinnamon, and salt until crumbles form. Set this aside. For the frosting, beat the softened cream cheese, powdered sugar, and vanilla until smooth.
- Preheat your oven to 350 degrees Fahrenheit and line two large baking sheets with parchment paper. In a small bowl, mix the extra sugar and cinnamon for rolling. Scoop one inch balls of chilled dough and roll them in the cinnamon sugar mixture.
- Place the dough balls on your baking sheets, leaving some space between them. Gently flatten each one with the bottom of a glass. Bake for 8 minutes. They will look soft and smell amazing. These are wonderful little Pumpkin Cheesecake Snickerdoodles at this stage.
- Let the cookies cool on the pan for two minutes before moving them to a wire rack to cool completely. This part requires patience! They must be totally cool before you frost them, or the frosting will melt.
- Once cooled, spread a heaping tablespoon of the cream cheese frosting onto each cookie. An offset spatula works great, but a butter knife is fine too. Sprinkle the crumble topping over the frosting. Now your Pumpkin Cheesecake Cookies are ready to enjoy!
Notes
Store any leftover cookies in an airtight container in the refrigerator for up to four days. Place parchment paper between layers if stacking.
Ensure butter and egg yolk are at room temperature for the best dough texture. Do not skip chilling the dough; it prevents spreading and develops flavors.
Use 100 percent pure pumpkin puree, not pumpkin pie filling, to maintain the intended flavor and texture.
Nutrition
Calories
Sugar
Fat
Carbs
