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    Home » Recipes » All Recipes » Pumpkin Cheesecake Cookies

    Published: Sep 12, 2022 · Modified: Sep 17, 2023 by Sarah Baumeister · This post may contain affiliate links · 7 Comments

    Pumpkin Cheesecake Cookies

    Jump to Recipe Print Recipe

    A perfectly spiced pumpkin cookie topped with a thick layer of cheesecake frosting, these pumpkin cheesecake cookies will have you ready for fall and all the deliciousness it has to offer!

    five frosted pumpkin cookies on a cooling rack.

    In years past, it was always the PSL - Pumpkin Spice Latte - that jokingly signaled the start of fall. Pumpkin spice is everywhere-- and I don't see that leaving anytime soon! Pumpkin lattes, pumpkin pie, pumpkin everything, it all screams Autumn.

    Of course there's always the pumpkin spice haters. For some reason, it has become "cool" to dislike this quintessential fall flavor. But I have to ask why? What's not to like? It's sweet, cinnamon-y, and delicious.

    With that in mind, I created this recipe. It's basically the perfect marriage of pumpkin spice and and classic vanilla cheesecake. So happy fall y'all! It's time to get to celebrating with these super soft, super fluffy, pumpkin spice cheesecake cookies.

    Jump to:
    • Why you'll love this recipe
    • Ingredients
    • Substitutions and Variations
    • Pumpkin Cheesecake Cookie Instructions
    • Recipe Tips
    • Recipe FAQs
    • Pumpkin Cheesecake Cookies
    side view of one pumpkin cookie covered in frosting.

    Why you'll love this recipe

    • Soft and fluffy: The cookies themselves are nice and fluffy, a sort of a cross between a muffin top and a cookie.
    • Flavors of autumn: They have all the classic autumnal spices-- cinnamon, nutmeg, and a dash of vanilla.
    • Cream cheese frosting: The cream cheese frosting really seals the deal here! I whipped it for several minutes to make sure enough air was incorporated in. This makes for a more airy frosting-- it’s really something great. Make sure you are generous when icing the cookies, they are pumpkin "cheesecake" cookies after all!
    • Crumbl dupe: While I have only had Crumbl a few times myself, these remind me of the look of Crumbl cookies! Generously sized cookies with generous amounts of frosting. So we can call them Crumbl-inspired pumpkin cheesecake cookies!

    Looking for more pumpkin recipes? Try these healthy protein pumpkin muffins! If you are looking for a recipe with fall spices that isn't pumpkin, try this brown butter granola with walnuts.

    Ingredients

    ingredients for pumpkin cheesecake cookies on a white background.

    ​​Pumpkin Cookies

    • eggs
    • pumpkin puree (canned or homemade pumpkin puree)
    • flour
    • baking soda
    • baking powder
    • salt
    • cinnamon
    • nutmeg
    • unsalted butter
    • white granulated sugar
    • light brown sugar
    • vanilla extract

    Cream Cheese Frosting

    • butter
    • cream cheese
    • vanilla extract
    • powdered sugar

    Substitutions and Variations

    • You can substitute the cinnamon and nutmeg for 1 ¾ tsp. of pumpkin pie spice if you have that on hand.
    • A lot of bakers may know this already, but I love sharing it anyway. At the start of fall (around September) Trader Joe's brings out their beloved Vanilla Bean Paste. All vanilla paste is, is a concentrated "paste" form of regular liquid vanilla. You can use it exactly the way you would regular vanilla, at a 1:1 ratio. It adds a special "oomph" of vanilla-y goodness to the desserts it is used in. The great part about Trader Joe's Vanilla Bean Paste is that it is only 4.99, which is a steal compared to most prices you will see. I always stock up on 2-3 jars when it comes out every year.

    Pumpkin Cheesecake Cookie Instructions

    dry ingredients unmixed.

    In a large bowl, combine flour, spices, baking soda, baking powder, and salt.

    butter and sugar in a white bowl.

    In a stand mixing bowl, cream together softened butter, brown sugar, and white sugar.

    pumpkin and eggs being stirred into creamed butter with a spatula.

    Once creamed, add in eggs, pumpkin, and vanilla. Mix until combined.

    finished pumpkin cookie dough.

    Slowly add in dry ingredients a little at a time, until just incorporated. Chill dough for 1 hour or overnight.

    cookie dough on a green baking sheet.

    Use a large cookie scoop to scoop cookie dough onto sheet (cookies will about double in size when baked).

    unfrosted cookies on a green baking sheet.

    Bake for 15-17 minutes.
    Remove to a cooling rack.

    cream cheese frosting.

    In the bowl of a stand mixer, add softened cream cheese, butter, and vanilla. Beat until combined. Add in powdered sugar, a little at a time. Once sugar is added and mostly combined, increase the speed and beat for about 2 minutes until it becomes fluffy.

    frosted pumpkin cookies on wax paper.

    Once cookies are completely cool, frost cookies and sprinkle with cinnamon powder. Serve or refrigerate.

    finished pumpkin cheesecake cookies on wax paper.

    Recipe Tips

    • It's really important to wait until the cookies are totally room temperature before you frost them. If not, the cookies could melt the cream cheese mixture and you will be left with a sad mess. If you need to speed up the process, try popping the finished cookies in the fridge for a few minutes before frosting them.
    • You can certainly use a butter knife or pastry spreader to frost these, but I find it easiest and most attractive to use a pastry bag and pipe on the cheesecake topping. If you don't have a pastry bag, a gallon sized bag with the tip cut off works great.
    • This recipe makes 2 dozen small cookies, or 1 dozen big ones, so keep that in mind when making them.
    • Make sure after you frost these that you refrigerate them right up until you are ready to serve them, otherwise the frosting will get too soft.
    one cookie shown up close.

    Recipe FAQs

    How do you store these frosted pumpkin cookies?

    Store cookies in an airtight container in the fridge for up to 3-4 days (they will still be good a few days after, but may stiffen up a bit). These pumpkin cookies need to be stored in the fridge because of the cream cheese in the frosting.

    If you tried this Protein Cheesecake Cookies Recipe or any other recipe on my website, please please leave a 🌟 star rating and let me know how it goes in the comments below. I love to hear from you.

    overhead of pumpkin cheesecake cookies sprinkled with cinnamon.

    Pumpkin Cheesecake Cookies

    Sarah Baumeister
    Get into the fall spirit with these pumpkin cheesecake cookies. A perfect dessert to make for family fall gatherings!
    5 from 4 votes
    Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    Cook Time 15 minutes mins
    Additional Time 1 hour hr
    Total Time 1 hour hr 30 minutes mins
    Course Baked Goods
    Cuisine American
    Servings 12 large cookies
    Calories 445 kcal

    Ingredients
      

    • ​​2 eggs
    • ½ cup pumpkin puree
    • 2 cups flour
    • 1 teaspoon baking soda
    • 1 teaspoon baking powder
    • ½ teaspoon salt
    • 1 ½ teaspoon cinnamon
    • ¼ teaspoon nutmeg
    • 1 sticks unsalted butter softened
    • ½ cup white granulated sugar
    • ½ cup packed light brown sugar
    • 2 teaspoon vanilla extract

    Cream Cheese frosting

    • 1 ½ sticks butter softened
    • 1 8 oz package of cream cheese softened
    • 1 teaspoon vanilla extract
    • 1 ½ cups powdered sugar

    Instructions
     

    • Preheat oven to 350° F.
    • In a large bowl, combine flour, spices, baking soda, baking powder, and salt.
    • In a stand mixing bowl, cream together softened butter, brown sugar, and white sugar.
    • Once creamed, add in eggs, pumpkin, and vanilla. Mix until combined.
    • Slowly add in dry ingredients a little at a time, until just incorporated.
    • Chill dough for 1 hour or overnight.
    • Use a large cookie scoop to scoop cookie dough onto sheet (cookies will about double in size).
    • Bake for 15-17 minutes. Remove to a cooling rack.
    • In the bowl of a stand mixer, add softened cream cheese, butter, and vanilla. Beat until combined.
    • Add in powdered sugar, a little at a time. Once sugar is added and mostly combined, increase the speed and beat for about 2 minutes until it becomes fluffy.
    • Once cookies are completely cool, frost cookies and sprinkle with cinnamon powder. Serve or refrigerate.

    Nutrition

    Serving: 1gCalories: 445kcalCarbohydrates: 48gProtein: 5gFat: 27gSaturated Fat: 16gPolyunsaturated Fat: 8gCholesterol: 101mgSodium: 400mgFiber: 1gSugar: 30g
    Tried this recipe?Let us know how it was!

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    Reader Interactions

    Comments

    1. Melissa Szymczak says

      September 25, 2019 at 3:05 am

      5 stars
      Pumpkin cookies! These sound wonderful. Thanks for the information about these new eggs and the protein. I have found that quality eggs do really make a difference with taste. I can’t wait to try these this fall.

      Reply
    2. Angela says

      September 25, 2019 at 10:54 am

      5 stars
      These are in-just in time for the season! Can't wait to try these! YUM!!

      Reply
      • Brook G says

        September 14, 2023 at 7:04 am

        I made these last fall and my daughter loved them so we are making them again ❤️ I topped them with pumpkin pie spice in place of the cinnamon.

        Reply
        • Sarah Baumeister says

          September 16, 2023 at 7:13 pm

          So glad to hear this Brook! Enjoy.
          -Sarah

          Reply
    3. TRINITY says

      September 25, 2019 at 10:57 pm

      5 stars
      love fall! One of the best baking/cooking seasons!!!!

      Reply
    4. Andreea says

      October 01, 2022 at 7:29 pm

      I don’t live in America. What does one stick of butter mean?

      Reply
      • Sarah says

        October 01, 2022 at 10:33 pm

        Andreea,

        1 stick is equal to 8 tablespoons or 1/2 a cup. In oz. that's 4 ounces and it's 113.4 grams.

        I hope that helps!

        Sarah

        Reply

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    Hi, I'm Sarah! I am a wife, mother, and believer. I have been cooking since I could stand and am excited to share my love for being in the kitchen with all of you. You will find a variety of recipes here from healthy family dinners, to ways to prepare venison, to soups, to baked goods, we love it all!

    Learn more about me →

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