Pumpkin Cheesecake Cookies
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.
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.
Notes
If your dough seems too sticky, chill it for 10 minutes. For chewier cookies, pull them out slightly underbaked. You can customize with add-ins like crystallized ginger or roasted pumpkin seeds.
Nutrition
Calories: 160kcal
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