Amazing Pumpkin Cheesecake Cookies: 100% Joy

Oh my goodness, can you smell that? That sweet, warm hug of pumpkin spice filling the air? Fall is officially my favorite time to be in the kitchen, and let me tell you, nothing screams autumn quite like a batch of these incredible pumpkin cheesecake cookies. Seriously, they’re like a fancy bakery exploded right in my own home, but in the best way possible! I used to think making those thick, decadent cookies from those popular bakeries was some kind of sorcery, but then I remembered my own journey – how I found so much peace and pure joy just making a simple loaf of bread. That same feeling of accomplishment comes back every time I whip up these cookies. They’re soft, perfectly spiced, and topped with this dreamy, creamy cheesecake frosting that just… well, it makes you want to hum with happiness. You absolutely *can* get that bakery-quality taste right in your own kitchen, and I can’t wait to show you how!

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Why You’ll Love These Pumpkin Cheesecake Cookies

Honestly, why wouldn’t you love these? They’re a total dream! Here’s why:

• Bakery-Style Perfection at Home: You get that amazing thick, soft cookie with incredible flavor without leaving your kitchen.
• Fall’s Best Flavors: The cozy pumpkin spice and that dreamy cheesecake frosting are a match made in cozy-season heaven.
• So Easy, So Delicious: Seriously, these come together super fast, and they’re perfect for bake sales, Halloween treats, or just a Tuesday!

Gather Your Ingredients for Perfect Pumpkin Cheesecake Cookies

Alright, let’s get our ducks– I mean, ingredients – in a row for these amazing pumpkin cookies! Having everything ready makes the whole process so much smoother, trust me. For the soft, spiced pumpkin cookies themselves, you’ll need:

• 1 cup of good quality unsalted butter, really nice and soft!
• 1 cup of granulated sugar
• 1 nice big egg
• 1 teaspoon of vanilla extract – use the real stuff!
• 1 teaspoon of pumpkin pie spice (or more if you’re feeling extra spicy!)
• 1 teaspoon of baking soda
• 1/2 teaspoon of salt
• 1 1/2 cups of all-purpose flour
• And 1/2 cup of pumpkin puree – make sure it’s just the puree, not pie filling!

And for that luscious, creamy cheesecake frosting:

• 1/2 cup of softened cream cheese (again, make sure it’s soft!)
• 1/4 cup of powdered sugar
• 1 tablespoon of milk (you might need a tiny bit more or less!)

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How to Make Bakery-Style Pumpkin Cheesecake Cookies

Okay, time to get our hands a little floury and create some magic! Making these bakery-style pumpkin cheesecake cookies is actually super straightforward, and honestly, it’s fun. Just follow these simple steps, and you’ll be surrounded by the most amazing autumn aroma in no time.

Preparing the Pumpkin Cookie Dough

First things first, preheat your oven to 350°F (175°C) and get your baking sheets lined with parchment paper. This is a game-changer for easy cleanup! In a nice big bowl, we’re going to cream together that softened butter and sugar until it’s all light and fluffy. Think creamy and pale, like a fluffy cloud. Then, mix in your egg and that lovely vanilla extract. Now for the dry stuff: whisk together your pumpkin pie spice, baking soda, salt, and flour in a separate bowl. Gradually add these dry bits to your wet ingredients. Mix until it’s *just* combined – seriously, don’t overdo it, or your cookies might get a little tough. Lastly, gently stir in that pumpkin puree until the dough is a beautiful, uniform color. It should look wonderfully soft and a little sticky.

Baking Your Pumpkin Cookies to Perfection

Ready to bake? Grab a rounded tablespoon of that gorgeous dough and drop it onto your prepared baking sheets, leaving about 2 inches between each cookie so they have room to spread out a bit. We’re going to bake these for about 10 to 12 minutes. You’ll know they’re ready when the edges are just starting to turn a light golden brown. Let them hang out on the baking sheets for a few minutes after they come out of the oven – this helps them firm up a bit before you move them. Then, very carefully, transfer them to a wire rack to cool completely. This is super important because you don’t want your lovely frosting melting off!

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Crafting the Creamy Cheesecake Frosting

While those cookies are cooling down, let’s whip up that dreamy cheesecake frosting. It’s ridiculously easy! In a medium bowl, beat your softened cream cheese until it’s nice and smooth. Seriously, no lumps allowed! Then, beat in the powdered sugar and just a tablespoon of milk. Keep going until the frosting is perfectly creamy and super spreadable. If it seems a little too thick, just add a tiny splash more milk. If it’s too thin, a bit more powdered sugar will do the trick.

Assembling Your Pumpkin Cheesecake Cookies

Once your cookies are completely cool – and I mean totally, totally cool – it’s time for the best part! You can either spread a generous dollop of that amazing cheesecake frosting onto the bottom of one cookie and then gently top it with another, making a delicious sandwich. Or, if you prefer, you can just frost the tops of individual cookies. Either way, they look and taste absolutely divine!

Tips for the Best Pumpkin Cheesecake Cookies

Alright, so you’ve got the recipe, but sometimes those little tips and tricks make all the difference, right? Here are a few things I’ve learned that really help these pumpkin cheesecake cookies turn out just perfect every single time.

First off, ingredient temperature is HUGE. Make sure your butter and cream cheese are truly softened – like, you can easily indent them with your finger. If they’re too cold, you won’t get that fluffy texture in the cookies or that smooth, creamy frosting we want. Trust me on this!

Also, when you’re mixing the cookie dough, don’t overmix once you add the flour and pumpkin. Just mix until everything is *barely* combined. Overmixing can make cookies tough, and we want these to be super soft and chewy, like those amazing bakery-style cookies. A little bit of flour streak still showing is perfectly fine!

For the cheesecake frosting, if it seems a tad too stiff, a tiny splash more milk (like, half a teaspoon at a time!) will loosen it up beautifully, giving you that perfect spreadable or pipeable consistency. And if it looks a little too thin? Just whisk in a tablespoon more powdered sugar. It’s all about finding that sweet spot!

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Ingredient Notes and Substitutions for Pumpkin Cheesecake Cookies

Let’s chat about a couple of the star players in this recipe, shall we? For the best pumpkin flavor and that classic fall taste, make sure you’re using 100% pure pumpkin puree, NOT pumpkin pie filling. They look similar, but the pie filling already has all the sugar and spices, which would really mess with our cookie and frosting balance! For the cheesecake frosting, using softened cream cheese is key for that super smooth, lump-free texture. If you happen to be out of cream cheese or want a slightly different tang, you *could* try using mascarpone cheese, but honestly, nothing beats classic cream cheese here!

Storing and Reheating Your Delicious Pumpkin Cheesecake Cookies

Got some of these amazing pumpkin cheesecake cookies left? Lucky you! To keep them tasting just as yummy, store them in an airtight container at room temperature for about 2-3 days. Since the cookies themselves are nice and sturdy and the frosting has a good amount of sugar, they’re super happy sitting out. Honestly, they usually disappear before day two anyway! If you happen to have extra and need to store them longer, the fridge will work, but pop them back into an airtight container so they don’t dry out.

Frequently Asked Questions about Pumpkin Cheesecake Cookies

Got questions? I’ve got answers! People often ask me about tweaking these pumpkin cheesecake cookies, and I’m happy to spill the beans.

Can I make these cookies ahead of time?

Absolutely! You can totally make the cookie dough and chill it for a day or two before baking. The frosting is best made closer to when you plan to assemble them, but the cookies themselves are totally make-ahead friendly. They’re even better the next day, I think!

What makes these cookies Crumbl copycat style?

It’s all about that thick, soft cookie and the decadent frosting! My recipe aims for that signature bakery texture – nice and chewy in the middle with just a hint of crispness on the edge. The creamy cheesecake frosting is the real star that brings that over-the-top bakery feel to your homemade treats.

How do I get the frosting to be smooth and not lumpy?

The biggest secret is making sure your cream cheese and butter (if you use butter in your frosting, though this one focuses on cream cheese!) are truly softened. Let them sit out at room temperature for at least an hour, maybe even two, until they feel really pliable. Beat them well on their own before adding the powdered sugar and milk. That’s key for that silky-smooth finish!

Can I use pumpkin pie spice if I don’t have it?

You sure can! If you don’t have a pre-made pumpkin pie spice blend, you can easily make your own. A good mix is usually about 1 tablespoon cinnamon, 2 teaspoons ground ginger, 1 teaspoon ground nutmeg, and 1/2 teaspoon ground cloves. For the 1 teaspoon needed in the recipe, just mix about 3/4 teaspoon cinnamon, 1/4 teaspoon ginger, and a pinch of nutmeg and cloves. Adjust to your taste!

Estimated Nutritional Information

Just a friendly heads-up, the nutrition estimates for these amazing pumpkin cheesecake cookies can vary a bit depending on the exact ingredients you use and how much frosting you manage to sneak onto each cookie (no judgment here!). But, as a rough guide, each cookie is typically around:

• Calories: 180
• Fat: 10g
• Carbohydrates: 20g
• Protein: 2g

Remember, this is just an estimate, but it gives you a good idea!

Share Your Pumpkin Cheesecake Cookie Creations!

I absolutely *love* seeing your baking adventures! If you whip up these pumpkin cheesecake cookies, please, please, please leave a comment below telling me how they turned out. Did you love them? Did your family devour them? And if you snap any photos, tag me on social media! Seeing your kitchen creations makes my day and inspires everyone else who visits. Happy baking!

Pumpkin Cheesecake Cookies

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Enjoy these soft pumpkin cookies with a rich cheesecake frosting, perfect for fall gatherings.

• Author: purejoyalex
• Prep Time: 20 min
• Cook Time: 12 min
• Total Time: 32 min
• Yield: 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

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• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 teaspoon pumpkin pie spice
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 cups all-purpose flour
• 1/2 cup pumpkin puree
• 1/2 cup cream cheese, softened
• 1/4 cup powdered sugar
• 1 tablespoon milk

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Instructions

1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
3. Beat in the egg and vanilla extract until well combined.
4. In a separate bowl, whisk together the pumpkin pie spice, baking soda, salt, and flour.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
6. Stir in the pumpkin puree until the dough is uniform.
7. Drop rounded tablespoons of dough onto the prepared baking sheets, about 2 inches apart.
8. Bake for 10-12 minutes, or until the edges are lightly golden. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
9. While the cookies cool, prepare the frosting. In a medium bowl, beat the softened cream cheese until smooth.
10. Beat in the powdered sugar and milk until the frosting is creamy and spreadable.
11. Once the cookies are completely cool, spread or pipe the cheesecake frosting onto the bottom of one cookie and top with another cookie.

Notes

• For a stronger pumpkin flavor, add an extra 1/4 teaspoon of pumpkin pie spice to the dough.
• Ensure your cream cheese and butter are at room temperature for the smoothest frosting.
• These cookies are best enjoyed within 2-3 days when stored in an airtight container at room temperature.

Nutrition

• Serving Size: 1 cookie
• Calories: 180
• Sugar: 15g
• Sodium: 75mg
• Fat: 10g
• Saturated Fat: 6g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 20g
• Fiber: 1g
• Protein: 2g
• Cholesterol: 30mg