Pumpkin Cheesecake Cookies: My Coziest Fall Treat (Print Version)

My favorite Pumpkin Cheesecake Cookies recipe! Learn how to make these soft, spiced cookies with a creamy cheesecake swirl. Perfect for autumn baking!

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 15 Minutes minutes
Total Time: 35 minutes
Servings: 24 Servings
Difficulty: Intermediate
Cuisine: American
Dietary: Vegetarian

# Ingredients:

→ Pumpkin Cookie Base

01 - 2 ½ cups (300g) all-purpose flour
02 - 1 tsp baking soda
03 - ½ tsp baking powder
04 - ½ tsp salt
05 - 1 ½ tsp pumpkin pie spice
06 - ½ cup (113g) unsalted butter, softened
07 - ½ cup (100g) granulated sugar
08 - ½ cup (100g) packed light brown sugar
09 - 1 large egg, room temperature
10 - ½ cup (120g) pumpkin puree (not pie filling)
11 - 1 tsp vanilla extract

→ Cream Cheese Swirl

12 - 4 oz (113g) full-fat cream cheese, softened
13 - ¼ cup (50g) granulated sugar
14 - 1 large egg yolk

→ Optional Garnishes

15 - Chopped pecans or walnuts (optional)
16 - Powdered sugar for dusting (optional)

# Instructions:

01 - First things first, let's tackle that dreamy cream cheese swirl for your Pumpkin Cheesecake Cookies. In a small bowl, beat together the softened cream cheese, granulated sugar, and egg yolk until it's super smooth and fluffy. You don't want any lumps here, so really get in there with your mixer or a whisk. I usually do this first so it has a moment to chill in the fridge while I make the cookie dough. It makes it easier to swirl later, trust me on this one!
02 - In a medium bowl, whisk together your flour, baking soda, baking powder, salt, and pumpkin pie spice. Give it a good whisk to make sure everything is evenly distributed. This is where the magic of the spices starts to hit you – that warm, inviting autumn smell! I've definitely skipped this step before and ended up with pockets of unmixed baking soda, not fun. So, don't be like past me, take your time here.
03 - Now for the wet ingredients! In a large bowl, using a stand mixer or hand mixer, cream together the softened butter, granulated sugar, and brown sugar until it's light and fluffy. This usually takes a good 2-3 minutes. Then, beat in the egg and vanilla extract until well combined. Scrape down the sides of the bowl, because those sneaky bits of butter love to hide! It should look wonderfully pale and airy.
04 - Next, beat in the pumpkin puree until it's fully combined and the mixture is smooth and orange. It’ll look almost like a thick pumpkin soup, honestly! Then, gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Don't overmix! Overmixing develops gluten, and we want tender, soft Pumpkin Cheesecake Cookies, not tough ones. Stop as soon as you don't see any more streaks of flour.
05 - Line your baking sheets with parchment paper. Scoop about 1.5 tablespoons of cookie dough for each cookie, spacing them a couple of inches apart. Now for the fun part: grab your chilled cream cheese mixture. Take a small spoonful (about half a teaspoon) and dollop it onto the center of each cookie dough ball. Then, with a toothpick or a small knife, gently swirl the cream cheese into the pumpkin dough. Don't overdo it, just a few swirls to create that pretty marbled effect. This is where I sometimes get a little messy, but it's all part of the process!
06 - Bake your Pumpkin Cheesecake Cookies in a preheated oven (usually 350°F or 175°C) for about 12-15 minutes, or until the edges are set and the centers look slightly puffed. They might look a little soft in the middle, but they'll firm up as they cool. Let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. That first smell when they come out of the oven? Pure heaven, I tell ya. You'll know they're ready when your kitchen smells like autumn bliss!

# Notes:

01 - Always use room temperature ingredients for a smoother dough and swirl.
02 - Store leftover cookies in an airtight container in the refrigerator to keep the cream cheese fresh.
03 - If you don't have pumpkin pie spice, make your own with cinnamon, nutmeg, ginger, and cloves.
04 - For an extra pretty touch, dust cooled cookies with powdered sugar before serving.

# Equipment Needed:

01 - Stand mixer or hand mixer
02 - large mixing bowls
03 - small mixing bowls
04 - whisk
05 - rubber spatula
06 - measuring cups and spoons
07 - baking sheets
08 - parchment paper
09 - cooling rack
10 - toothpick or small knife

# Nutrition (Per Serving):

Calories: 180
Total Fat: 9g
Total Carbohydrate: 22g
Protein: 2g

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