Soft Chewy Pumpkin Cookies

This soft and chewy pumpkin cheesecake cookie offers the best of both worlds with its tender pumpkin-spiced dough and luscious creamy cheesecake filling. It’s a delightful treat that perfectly captures the cozy comforts of fall and delivers a satisfying sweetness without being overly rich.

I first made these cookies on a crisp autumn afternoon and found how easily they became a crowd favorite at every gathering. Their unique combination of flavors struck just the right balance of indulgence and homemade charm.

Ingredients You Need

• One cup all-purpose flour: to give structure and a soft crumb use fresh flour for best results
• One teaspoon baking soda: for leavening and lightness
• One teaspoon pumpkin pie spice: to bring that signature warm autumn flavor freshly ground or a good quality blend works wonders
• Half a cup granulated sugar: for sweetness you can swap for brown sugar if you want a deeper molasses-like flavor
• Four ounces softened cream cheese: for a creamy tang in both the filling and the batter room temperature is key to smooth mixing
• One large egg: at room temperature acts as a binder and adds moisture
• Half a cup pumpkin puree: canned or homemade for natural sweetness and moisture
• One teaspoon vanilla extract: to deepen the flavor and balance the spices

Detailed Cooking Directions

Preheat and Prep:

Set your oven to 350 degrees Fahrenheit or 175 degrees Celsius and line two baking sheets with parchment paper. This prevents sticking and helps cookies bake evenly.

Mix Dry Ingredients:

In a medium bowl, whisk together the flour, baking soda, and pumpkin pie spice to distribute everything evenly and release the aromas of the spice blend.

Combine Wet Ingredients:

In a separate larger bowl, beat the sugar and softened cream cheese together until smooth and creamy. Add the egg, pumpkin puree, and vanilla extract, mixing until fully incorporated with no lumps.

Bring It All Together:

Gradually stir the dry ingredients into the wet mixture until just combined. Overmixing can cause toughness, so mix gently until the dough forms.

Shape and Fill:

Drop spoonfuls of dough onto the baking sheets spaced apart. Use your finger or the back of a spoon to create an indentation in each cookie for the cheesecake filling. Fill each indentation with a little extra cream cheese mixture for that signature creamy center.

Bake and Cool:

Bake for 12 to 15 minutes. You will know they are done when the edges are golden but the centers remain soft. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack.

These cookies are a true seasonal classic in my kitchen, especially when shared with family as we sip warm drinks on chilly evenings. I love using freshly ground spices to intensify the aroma and flavor—it really makes these cookies sing.

Smart Storage Tips

Store these cookies in an airtight container to maintain their softness and freshness for up to three days. If you want to keep them longer, freeze the baked cookies individually wrapped in plastic wrap and then placed in a sealed bag. Thaw gently at room temperature before serving—this keeps the texture intact and the cheesecake filling creamy.

Ingredient Variations

Experiment with brown sugar instead of granulated for a richer, caramel-like sweetness that complements pumpkin perfectly. You can also add chopped pecans or walnuts to the dough for a satisfying crunch and earthiness. For a festive touch, swirl some cinnamon or nutmeg into the cream cheese filling itself.

Perfect Pairing Ideas

These cookies are fantastic with a cup of spiced chai tea or a warm latte. They also pair beautifully with a scoop of vanilla ice cream for an indulgent dessert. For a holiday spread, serve alongside cranberry sauce or a drizzle of maple syrup to elevate the autumn vibes.

This pumpkin cheesecake cookie recipe is a cozy and flavorful fall favorite that is sure to impress your family and friends. Enjoy the perfect balance of soft pumpkin spice and creamy cheesecake in every bite.

Frequently Asked Questions

→ What gives these cookies their soft texture?

The combination of cream cheese and pumpkin puree adds moisture, resulting in a soft, tender cookie texture.

→ Can I substitute brown sugar for granulated sugar?

Yes, using brown sugar adds a deeper, caramel-like flavor and enhances moisture in the cookies.

→ How do I prevent lumps in the cream cheese mixture?

Make sure the cream cheese is fully softened before mixing; beating it smoothly with sugar helps avoid lumps.

→ Is it necessary to chill the dough before baking?

Chilling isn't required here since the dough is soft and easy to shape, but refrigerating briefly can help maintain shape if desired.

→ How should I store these cookies to keep them fresh?

Store the cookies in an airtight container at room temperature for up to three days to maintain their softness.