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Soft-baked Pumpkin Cheesecake Cookies bring together autumn’s coziest flavors—cream cheese swirls, warm pumpkin spice, and a tender, chewy crumb—in a one-bowl baking delight perfect for Fall and Thanksgiving dessert tables.
These Pumpkin Cheesecake Cookies marry the best of a classic pumpkin cheesecake and a soft cookie. Picture a holiday treat that’s portable, fuss-free, and ready in under an hour—no water bath or cracked tops to worry about. I first dreamed up this recipe on a crisp October afternoon, inspired by my grandmother’s pumpkin pie but craving something more shareable at our family’s holiday potluck. Each bite offers that familiar tang of cream cheese frosting paired with just enough pumpkin puree and warming spices. With simple ingredient swaps—gluten-free flour, dairy-free cream cheese—you can tailor them to diverse dietary needs without sacrificing flavor. Whether you’re an experienced baker or a kitchen newbie, these cookies will earn you rave reviews at your next gathering (or Tuesday afternoon snack).
Why You’ll Love This Recipe
- Ready in under an hour: from mixing bowl to cooling rack in about 50 minutes.
- One-bowl convenience: fewer dishes, more time sipping cider.
- Soft cookies with a tangy twist: cream cheese swirl meets pumpkin spice.
- Perfect for Thanksgiving or any Fall gathering: holiday treats made simple.
- Flexible dietary tweaks: easily dairy-free or gluten-free with simple swaps.
- Crowd-pleasing texture: chewy centers, slightly crisp edges.
- Portable dessert: easy to pack for potlucks, lunchboxes, and cookie exchanges.
- Balanced sweetness: about 160 calories per cookie—fit them into your meal plan.
Ingredients
1⅔ cups (210 g) all-purpose flour (or 1:1 gluten-free flour blend)
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon fine sea salt
1½ teaspoons ground cinnamon
½ teaspoon ground ginger (optional for extra warmth)
¼ teaspoon ground nutmeg
¼ teaspoon ground cloves or allspice
6 tablespoons unsalted butter, softened (¼ cup)
4 ounces cream cheese, softened (use full-fat for best flavor; dairy-free brand works, too)
½ cup granulated sugar
¼ cup packed light brown sugar
1 large egg, room temperature
½ cup pumpkin puree (not pie filling)
1 teaspoon pure vanilla extract
Tips on ingredients:
• Use canned pumpkin puree that’s free of additives for consistent moisture.
• Soften butter and cream cheese at room temperature for smooth creaming.
• Swap in dairy-free cream cheese and coconut oil for a vegan twist.
• If you like an extra pumpkin punch, stir in 2 tablespoons of finely chopped crystallized ginger.
Directions
- Preheat & Prep
Preheat oven to 350°F (175°C). Line two baking sheets with parchment (Reynolds or unbleached paper). This stops sticking and helps cookies bake evenly. - Mix Dry Spices
In a medium bowl, whisk flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Let me explain—it’s tempting to dump it all at once, but whisking spices first ensures each cookie bursts with pumpkin spice flavor. - Cream Butter, Cream Cheese & Sugars
In a stand mixer (KitchenAid’s paddle attachment is my go-to) or with a hand mixer, beat butter and cream cheese until smooth, about 1 minute. Add both sugars and beat on medium-high until pale and fluffy, roughly 2–3 minutes. You’ll see the mixture lighten—that’s your cue. - Add Egg, Pumpkin & Vanilla
Lower speed and mix in egg until combined. Stir in pumpkin puree and vanilla. Scrape bowl sides with a rubber spatula to get every bit of that creamy goodness. - Combine Wet & Dry
With the mixer on low, gradually add the flour-spice blend until just incorporated. Avoid overmixing—stop when you no longer see streaks of flour. - Portion & Dollop
Use a small cookie scoop (about 1¼ tablespoons) to drop dough onto sheets, spacing 2 inches apart. You’ll have about 24 dough mounds. - Create the Cheesecake Swirl
In a small bowl, whisk together 2 ounces (¼ cup) softened cream cheese, 1 tablespoon sugar, and a drop of vanilla. Dollop about ½ teaspoon on each cookie, then gently swirl with the back of a spoon or toothpick. Easy, fun, and totally Instagram-worthy. - Bake & Cool
Bake one sheet at a time in the center rack for 10–12 minutes, until edges are set but centers still look soft. Remove from oven; let cookies rest for 5 minutes on pan to finish baking. Transfer to a wire rack to cool completely.
Servings & Timing
Yield: Makes 24 Pumpkin Cheesecake Cookies
Prep Time: 20 minutes (including mixing and dolloping cheesecake swirl)
Chill/Rest Time: none required (though 10 minutes in the fridge firms dough if it feels too soft)
Bake Time: 10–12 minutes per sheet
Total Time: about 50 minutes from start to first warm bite
Variations
• Pumpkin Chocolate-Chip: Fold in ½ cup mini semi-sweet chips before baking.
• Maple Walnut: Replace brown sugar with maple sugar and sprinkle chopped walnuts on top.
• Vegan Spin: Use vegan butter, dairy-free cream cheese, and ground flax “egg” (1 Tbsp flax + 3 Tbsp water).
• Gluten-Free Spice: Swap flour for certified GF blend plus 1½ tsp xanthan gum for chewiness.
• Espresso Twist: Add 1 teaspoon instant espresso powder to dough for a mocha note.
• Pepita Crunch: Press a few roasted pumpkin seeds into each cookie just before baking.
Storage & Reheating
• Room Temperature: Store in an airtight container for up to 3 days. Place a slice of bread in the container to keep cookies soft.
• Refrigerator: Keeps 5–7 days when sealed; bring to room temp before serving.
• Freezer: Freeze baked cookies in a single layer on a tray, then transfer to a freezer bag for up to 3 months. Thaw at room temperature or microwave 7–10 seconds.
• Make-Ahead Dough: Scoop dough onto a tray, freeze until solid, then store in a bag. Bake straight from frozen—add 1–2 extra minutes.
Notes
• Dough Consistency: If your dough seems too sticky, pop it in the fridge for 10 minutes; cold dough spreads less.
• Cheesecake Tip: Don’t over-swirl—too much motion can cause the swirl to bleed into the dough.
• Bake Variation: For chewier cookies, pull them from the oven when centers still jiggle slightly; they’ll set as they cool.
• Flavor Balance: If you prefer less tang, reduce the cheesecake swirl to ¾ teaspoon per cookie.
FAQs
Q: Can I omit the cheesecake swirl?
A: Sure—skip the cream cheese topping for classic pumpkin cookies, but you’ll miss that tangy highlight.
Q: Why did my cookies spread flat?
A: Likely dough was too warm—chill for 10–15 minutes or ensure your flour measurement isn’t too low.
Q: Can I use homemade pumpkin puree?
A: Absolutely—just drain excess moisture by straining through cheesecloth for a thicker texture.
Q: What’s the best way to reheat these cookies?
A: Microwave a cookie for 5–7 seconds or warm in a 300°F oven for 3–4 minutes to revive softness.
Q: Are these dairy-free adaptable?
A: Yes—vegan butter and plant-based cream cheese work beautifully; expect a slight texture variation.
Q: How do I prevent cracked swirls?
A: Keep your cream cheese mixture smooth—beat well before dolloping, and swirl gently.
Q: Can I double this recipe?
A: Definitely—use two mixing bowls or mix in batches to avoid overloading one bowl.
Q: What’s the nutritional profile?
A: Each cookie is about 160 calories, with 6 g fat, 23 g carbs, and 2 g protein—perfect for a balanced dessert.
Conclusion
These Pumpkin Cheesecake Cookies are your go-to fall dessert: soft, spiced, and studded with tangy cream cheese swirls that feel festive yet effortless. Whether you’re baking for Thanksgiving or a weekday pick-me-up, they’ll disappear fast—so stash extras for yourself! Ready to mix up a batch? Leave a comment below, snap a photo, and don’t forget to explore my other cookie recipes for more holiday baking fun.
Pumpkin Cheesecake Cookies
Ingredients
- 1⅔ cups all-purpose flour (or 1:1 gluten-free flour blend)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon fine sea salt
- 1½ teaspoons ground cinnamon
- ½ teaspoon ground ginger (optional for extra warmth)
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves or allspice
- 6 tablespoons unsalted butter, softened (¼ cup)
- 4 ounces cream cheese, softened (use full-fat for best flavor; dairy-free brand works, too)
- ½ cup granulated sugar
- ¼ cup packed light brown sugar
- 1 large egg, room temperature
- ½ cup pumpkin puree (not pie filling)
- 1 teaspoon pure vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Line two baking sheets with parchment.
- Whisk flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves in a medium bowl.
- Beat butter and cream cheese until smooth, then add sugars and beat until pale and fluffy.
- Mix in egg, pumpkin puree, and vanilla.
- Gradually add the flour-spice mix until just incorporated.
- Drop dough onto sheets, then dollop cheesecake swirl and gently swirl with a spoon.
- Bake for 10–12 minutes, then cool on a wire rack.
