Pumpkin Cheesecake Cookies

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Imagine everything you love about fall wrapped into one soft, melt-in-your-mouth cookie. Pumpkin Cheesecake Cookies are the ultimate autumn treat — a perfect balance between spiced pumpkin flavor and creamy cheesecake swirls. With their golden, crinkled tops and tender centers, these cookies aren’t just visually irresistible — they taste like a slice of pumpkin pie met a rich cheesecake and had a cookie baby.

They’re soft, slightly chewy around the edges, and delightfully creamy in the middle thanks to the cheesecake filling. Whether you’re baking for a fall gathering, Thanksgiving dessert table, or just need a cozy baking project, these cookies promise comfort in every bite.

Why You’ll Love This Pumpkin Cheesecake Cookies Recipe

• Combines the best of two beloved desserts: pumpkin pie and cheesecake.
• Made with simple pantry ingredients and canned pumpkin.
• Great for holiday gifting or cozy weekends in.
• Freezer-friendly and easy to make ahead.

Preparation Phase & Tools to Use

Before you start baking, gather these essential tools to ensure a smooth process:

• Mixing Bowls: One for the dry ingredients, another for the wet, and a smaller one for the cheesecake filling. Mixing separately helps avoid overmixing.
• Hand Mixer or Stand Mixer: Essential for achieving a smooth cheesecake filling and well-blended dough.
• Cookie Scoop: Ensures even-sized cookies for uniform baking.
• Baking Sheet + Parchment Paper: Prevents sticking and promotes even baking.
• Spatula or Spoon: Handy for swirling in the cheesecake mixture and mixing the dough.
• Wire Rack: Crucial for cooling the cookies to maintain their texture.

Each tool plays a key role in keeping the cookies fluffy, evenly baked, and picture-perfect.

Preparation Tips

For the best texture, be sure to use room-temperature cream cheese — this ensures the filling mixes smoothly without lumps. Don’t overmix the dough once you combine wet and dry ingredients; it keeps the cookies soft, not tough. Chill the dough if it’s too sticky — just 20 minutes can help. When adding the cheesecake swirl, gently fold it in rather than mixing it all the way through. That swirl is what makes each cookie a little piece of art.

Ingredients for this Pumpkin Cheesecake Cookies Recipe

For the Pumpkin Cookie Dough:

• 2 1/4 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground ginger
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 1/2 cup brown sugar, packed
• 3/4 cup pumpkin puree (not pumpkin pie filling)
• 1 large egg
• 2 teaspoons vanilla extract

For the Cheesecake Swirl Filling:

• 8 oz cream cheese, softened
• 1/4 cup granulated sugar
• 1 teaspoon vanilla extract

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Step 1: Mix the Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and ginger. Set aside. This spice blend creates the signature pumpkin spice flavor that makes these cookies stand out.

Step 2: Cream the Butter and Sugars

Using a hand or stand mixer, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy — about 2–3 minutes. This creates air pockets in the dough for a soft, light cookie.

Step 3: Add Pumpkin, Egg, and Vanilla

Mix in the pumpkin puree, egg, and vanilla extract. Beat until well combined. The pumpkin not only adds flavor but keeps the cookies moist.

Step 4: Combine Wet and Dry Ingredients

Slowly add the dry ingredients to the wet mixture. Mix on low speed until just combined — do not overmix. The dough should be soft and slightly sticky.

Step 5: Prepare the Cheesecake Filling

In a separate bowl, beat the cream cheese with sugar and vanilla extract until smooth and creamy. This mixture will be swirled into the dough later, so keep it thick but spreadable.

Step 6: Swirl the Dough

Drop dollops of the cream cheese mixture onto the cookie dough and gently swirl with a spatula. Don’t overmix; you want visible streaks of cheesecake throughout the dough.

Step 7: Scoop the Cookies

Use a cookie scoop or tablespoon to portion the dough onto a parchment-lined baking sheet, leaving about 2 inches between each cookie.

Step 8: Bake to Perfection

Bake at 350°F (175°C) for 12–14 minutes, or until the edges are set and lightly golden. The centers may look slightly underdone — that’s perfect for a soft, chewy texture.

Step 9: Cool Before Serving

Let the cookies rest on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. This helps them set without falling apart.

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Notes

For best results, use pumpkin puree that is thick and not watery. If your puree has excess moisture, blot it lightly with a paper towel before mixing it into the dough. You can also refrigerate the cookie dough for about 20–30 minutes to make it easier to handle, especially if your kitchen is warm. These cookies taste even better the next day as the flavors deepen, so they’re perfect to make ahead.

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Watch Out for These Mistakes While Cooking

• Using pumpkin pie filling instead of puree: Pie filling has added sugar and spices, which can alter the flavor and texture.
• Not softening cream cheese properly: Cold cream cheese creates a lumpy swirl that doesn’t blend well.
• Overmixing the dough: Overmixing after combining wet and dry ingredients can result in dense, tough cookies.
• Skipping the chill time: If your dough is too soft to scoop cleanly, chilling it for 20–30 minutes helps a lot.
• Overbaking: The cookies should still look slightly underbaked in the center when you pull them out; they firm up as they cool.

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Storage Instructions

Store cooled Pumpkin Cheesecake Cookies in an airtight container in the refrigerator for up to 5 days due to the cream cheese component. For longer storage, you can freeze them in a single layer until solid, then transfer to a freezer-safe bag or container for up to 2 months. Let them thaw in the fridge or at room temperature before serving.

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Estimated Nutrition

Per cookie (based on a batch of 24):

• Calories: ~180 kcal
• Total Fat: 9g
• Saturated Fat: 5g
• Cholesterol: 30mg
• Sodium: 115mg
• Total Carbohydrates: 22g
• Dietary Fiber: 1g
• Sugars: 13g
• Protein: 2g

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Frequently Asked Questions

Can I use fresh pumpkin instead of canned?

Yes, but make sure it’s cooked down and well-drained. Fresh pumpkin often has more moisture, which can make the cookies too soft.

Do I need to refrigerate the dough before baking?

Not always, but if your dough is sticky or too soft to handle, a short chill helps make it more manageable.

Can I make these gluten-free?

Yes, use a 1:1 gluten-free baking flour. Just make sure it contains xanthan gum for proper texture.

What’s the best way to swirl in the cheesecake?

Drop small spoonfuls over the dough and use a butter knife or spatula to gently fold it in without overmixing.

Can I freeze the cookie dough instead of baking all at once?

Definitely. Scoop dough balls onto a tray and freeze. Once solid, store them in a zip-top freezer bag. Bake directly from frozen — just add a minute or two to the bake time.

Why are my cookies too cakey?

Too much flour or overmixing can create a cake-like texture. Make sure to spoon and level your flour, and mix until just combined.

Can I skip the cheesecake swirl?

You can, but it’s what makes these cookies unique! If you want just pumpkin cookies, leave it out and enjoy a simpler version.

How do I make them dairy-free?

Use plant-based butter and a dairy-free cream cheese alternative. The texture may vary slightly, but they’ll still be delicious.

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Conclusion

Pumpkin Cheesecake Cookies are a delightful twist on traditional fall baking. The comforting blend of warm spices, soft pumpkin dough, and rich cheesecake swirl makes every bite unforgettable. Whether you’re baking for a special occasion or just treating yourself, these cookies deliver flavor, texture, and coziness in one simple recipe. A seasonal favorite worth making on repeat!

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