Pumpkin Cheesecake Cookies: 1 Unforgivable Baking Sin

Okay, so, pumpkin AND cheesecake? In a COOKIE?! Trust me, it’s as amazing as it sounds. These aren’t just any cookies; they’re soft, chewy little clouds of fall happiness, and they’re seriously easy to make. I’m talking *anyone* can do it! Fall baking is my absolute fave – the smells, the warm spices… it just makes everything cozier, y’know? And nothing screams “fall” like pumpkin spice. These Pumpkin Cheesecake Cookies totally nail that flavor combo. I mean, who can resist a creamy cheesecake filling nestled inside a perfectly spiced pumpkin cookie? Not me, that’s for sure!

Why You’ll Love These Pumpkin Cheesecake Cookies

Seriously, you’re gonna be obsessed! These Pumpkin Cheesecake Cookies are like a little slice of autumn heaven. Why, you ask? Well…

• They’re crazy easy to make – like, even if you’re a total newbie baker!
• Hellooo, they’re PERFECT for fall! Think cozy sweaters and warm, spiced cookies.
• The pumpkin and cheesecake flavors? OMG. It’s a match made in dessert heaven.
• Soft and chewy? Yep, they’ve got that too!
• And the best part? They’re awesome for sharing (if you can bear to part with them!).

Easy Pumpkin Cheesecake Cookies Recipe

I’m not kidding, this recipe is SO simple. If you can stir, you can make these! No fancy techniques, no complicated steps. It’s baking for dummies, but in the best possible way!

Perfect Fall Flavors in Pumpkin Cheesecake Cookies

The warm spices like cinnamon, nutmeg, and cloves blend together beautifully with the pumpkin. It’s like a hug in a cookie! Trust me, your kitchen will smell AMAZING.

Ingredients for Pumpkin Cheesecake Cookies

Alright, let’s gather our goodies! Here’s what you’ll need to make these Pumpkin Cheesecake Cookies – don’t worry, it’s mostly stuff you probably already have!

• 1 cup (that’s 2 sticks!) of unsalted butter, but make sure it’s softened. Seriously, *softened*. We don’t want any cold, hard butter lumps!
• 1 1/2 cups of granulated sugar – good ol’ regular white sugar.
• One 8-ounce package of cream cheese, and yep, softened here too! I usually leave it out on the counter for like, an hour? Just ’til it’s squishy.
• 1 cup of pumpkin puree. Make sure it’s *puree*, not pumpkin pie filling! There’s a difference!
• A teaspoon of vanilla extract – the real stuff is always better, trust me.
• 2 3/4 cups of all-purpose flour.
• 1 teaspoon of baking soda.
• 1 teaspoon of ground cinnamon – gotta have that warm spice!
• 1/2 teaspoon of ground nutmeg.
• 1/4 teaspoon of ground cloves.
• And finally, 1/4 teaspoon of salt. Just a pinch to bring out all those sweet flavors!

How to Make Pumpkin Cheesecake Cookies: Step-by-Step Instructions

Okay, time to get baking! Don’t be scared; I’m gonna walk you through it. These Pumpkin Cheesecake Cookies are easier than you think, promise!

Preparing the Pumpkin Cheesecake Cookies Dough

First things first, preheat your oven to 350 degrees F (that’s 175 degrees C, for my friends across the pond!). Now, grab your big bowl and cream together the softened butter, sugar, and cream cheese. You’ll want to beat it until it’s nice and smooth – like a fluffy, creamy dream! Then, mix in the pumpkin puree and vanilla extract. In a separate bowl, whisk together the flour, baking soda, cinnamon, nutmeg, cloves, and salt. Now, gradually add the dry ingredients to the wet ingredients, mixing until *just* combined. Don’t overmix! Overmixing = tough cookies, and nobody wants that. The dough will be a little sticky, and that’s totally okay!

Baking Your Pumpkin Cheesecake Cookies

Time to bake these babies! Drop by rounded tablespoons onto ungreased cookie sheets. I like to use a cookie scoop for perfectly uniform cookies, but a spoon works just fine too! Bake for 12-15 minutes, or until the edges are lightly browned. Keep an eye on them – ovens can be sneaky! You want them to be golden brown around the edges but still a little soft in the center. That’s the key to chewy Pumpkin Cheesecake Cookies!

Cooling and Serving the Pumpkin Cheesecake Cookies

Once they’re out of the oven, let the Pumpkin Cheesecake Cookies cool for a few minutes on the baking sheets before transferring them to a wire rack to cool completely. I know, it’s torture waiting, but trust me, they’ll taste even better once they’ve cooled down a bit! Serve them with a glass of milk, a cup of coffee, or just devour them straight from the rack (I won’t judge!). Enjoy!

Tips for the Best Pumpkin Cheesecake Cookies

Okay, wanna take your Pumpkin Cheesecake Cookies from “good” to “OMG, these are amazing!”? Here’s the inside scoop!

First, for super soft cookies, don’t overbake them! Seriously, pull them out when they’re *just* starting to brown around the edges. They’ll continue to bake a bit on the hot cookie sheet.

Also, don’t skip the softened butter and cream cheese! This is a MUST for that creamy, dreamy texture. If they’re still cold, you’ll end up with lumpy batter – yuck!

And to really make that cheesecake flavor POP? A little extra vanilla extract never hurts! My favorite part is when you get that perfect balance of pumpkin spice and tangy cheesecake. Mmm!

Lastly, resist the urge to flatten the cookie dough balls! Puffy cookies are happy cookies!

Ingredient Notes and Substitutions for Pumpkin Cheesecake Cookies

Okay, let’s talk ingredients! So, for the flour, all-purpose is my go-to, but if you’re feeling fancy, you could totally use a gluten-free blend. Just make sure it’s a 1-to-1 replacement! And for the pumpkin? Make sure it’s *pure* pumpkin puree, not pumpkin pie filling! Trust me, they’re totally different. The filling has spices and stuff already added, and we want to control those ourselves, y’know? You can usually find pumpkin puree in the baking aisle, or sometimes near the canned veggies. Easy peasy!

Storing Your Pumpkin Cheesecake Cookies

Got leftovers? (Ha! As if!). If you do, these Pumpkin Cheesecake Cookies keep great! Just pop them in an airtight container at room temperature, and they’ll stay soft and delicious for a few days. Wanna make them last even longer? You can totally freeze them! Just wrap them individually in plastic wrap, then toss them in a freezer bag. When you’re ready for a treat, let them thaw at room temperature. Boom! Pumpkin Cheesecake Cookie goodness anytime!

Pumpkin Cheesecake Cookies FAQs

Got questions? I got answers! Here are some of the most common things people ask me about these amazing Pumpkin Cheesecake Cookies!

Can I freeze these Pumpkin Cheesecake Cookies?

Absolutely! Freezing is a great way to keep these Pumpkin Cheesecake Cookies on hand for whenever a craving hits. Just wrap ’em up tight and they’ll be good to go!

How do I keep my Pumpkin Cheesecake Cookies soft?

The key is not to overbake them! Take them out when the edges are just starting to brown. Also, storing them in an airtight container helps keep that soft, chewy texture we all love!

Can I use pumpkin pie filling instead of pumpkin puree for Pumpkin Cheesecake Cookies?

Oops! Definitely not! Pumpkin pie filling has added spices and sugar that will throw off the whole recipe. Stick with plain pumpkin puree for the best results! Trust me on this one!

Estimated Nutritional Information for Pumpkin Cheesecake Cookies

Okay, so, just a heads-up: the nutrition info is just an estimate! It can totally change based on the brands you use and stuff. So, yeah, just keep that in mind!

Enjoy Your Homemade Pumpkin Cheesecake Cookies!

Alright, go bake these Pumpkin Cheesecake Cookies and tell me what you think! Seriously, leave a comment or rate the recipe – I wanna know if you loved them as much as I do!

Print