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Pumpkin Cheesecake Cookies

Four pumpkin cheesecake cookies with creamy frosting and spice dusting on a white plate.

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

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

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.

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