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Pumpkin Cream Cheese Cookies

Pumpkin cream cheese cookies are a delicious holiday treat that everyone will love! Combining the sweet and creamy flavor of pumpkin with the rich, tangy taste of cream cheese, these cookies have all the classic flavors of fall and make perfect additions to any holiday gathering.

Close up of a plate of two pumpkin cookies, one plain and one dipped in white chocolate
Photo Credit: Dishes Delish.

I have said before that I’m known for two things; my cocktails and my cookies. When I make cookies as either gifts or for my holiday cookie tray, these pumpkin cream cheese cookies, as well as my pistachio cookies and ginger molasses cookies get eaten up first.

Whether they are plain or dipped in white chocolate, people can’t seem to get enough of them.

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I like to believe the reason people get excited when they see me arrive at holiday parties is because of my sparkling personality. But I’m okay if it’s mostly because of the cookies I bring.

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Ingredients and substitutions

  • Cream Cheese – I use organic. You can see the color is richer than regular cream cheese and it tastes divine.
  • Butter – I always use real butter because I don’t trust the ingredients in margarine. I do use salted butter, but you can use unsalted butter if you prefer.
  • Sugar – I use white sugar in these cookies, but cane sugar or light brown sugar works well also.
  • Egg – I like to use organic free-range large eggs.
  • Pumpkin puree – Make sure you read the ingredients on the can. Pumpkin should be the only ingredient listed. Do not use a can of pumpkin pie mix.
  • Flour – I use sprouted spelt flour because I love the texture, but all-purpose flour is absolutely fine. If I do use white flour, I use organic and unbleached.
  • Pudding mix – Vanilla flavored. If they had pumpkin pudding mix, I would have used that, but they didn’t. Vanilla is a nice addition.
  • Cinnamon – I use ceylon cinnamon because I enjoy the taste.
  • Cloves – One of the most distinctive smelling spices out there. I love cloves in cookies.
  • Nutmeg – I use organic. It’s worth the price increase because a little goes a long way and it will last a long time.
  • Baking powder – An ingredient that helps baked goods rise.
  • Salt – Helps with the flavor and the rising of the cookie.
Helpful
Tips
  • Do not over-mix the dough. Mix until just combined.
  • Use organic whenever you can. It tastes better and it’s not much more expensive than non-organic.
  • Take the butter out to soften at least an hour before you start the recipe.
  • As everyone’s oven is different, your timing might be different from mine. My cookies take 14 minutes. Set the timer for 13 minutes and add additional minutes until done.
  • These pumpkin cheesecake cookies freeze really well, which means you can make them at least 3 months before the holidays. Here’s what I do: I place them in two layers in a gallon freezer bag with a piece of parchment paper between the two layers. Lay them flat until they are frozen.
  • My sister makes these cookies and spreads cream cheese frosting on the cookie, but I prefer to dip some in the white chocolate.
two cookies, one with a bite taken out of it on a plate
Photo Credit: Dishes Delish.

How to make pumpkin cream cheese cookies

Take out the butter at least a half hour before starting the recipe. I usually take it out an hour before and cut it into pats in the mixing bowl. You want the butter to be room temperature.

Pre-step

Preheat oven to 350 degrees Fahrenheit. Get your stand mixer (or electric mixer), baking sheets and medium cookie scoop.

Step one

Gather the ingredients – cream cheese, butter, egg, canned pumpkin and vanilla pudding mix. (A)

Step two

Place cream cheese, sugar and butter in mixer. I usually cut the butter in pats to help it mix easier. (B)

Butter and cream cheese on a table, and then in the mixer
Photo Credit: Dishes Delish.

Step three

Using the medium-high speed, mix until just combined. (C)

Step four

Add pumpkin and egg and mix them until just combined.

Step five

Add cinnamon, cloves, and nutmeg to the mixture. (D)

Left - cream cheese and butter mixed in mixer. Right - pumpkin mixed in and spices added
Photo Credit: Dishes Delish.

Step six

Gather the dry ingredients – flour, baking powder, salt and vanilla pudding mix. (E)

Step seven

Add flour, salt and pudding mix and mix on low until combined. Remember not to over-mix the batter. I transferred the batter to a glass bowl so you could see it better. It is a fairly wet batter. (F)

Left - Spelt flour, baking powder, salt and the package of pudding mix for the cookies. Right - A glass bowl filled with pumpkin cookie dough with a cookie sheet and scoop behind it
Photo Credit: Dishes Delish.

Step eight

Fill a scoop with the cookie dough and place it on the cookie sheet. When the cookies bake, they will spread somewhat, so make sure there’s room between the cookie dough balls, and only put 12 on each cookie sheet.

Balls of pumpkin cookie dough on a cookie sheet
Photo Credit: Dishes Delish.

Step nine

Bake for 14 minutes. Cookies should be slightly brown around edges and slightly soft to the touch.

Pumpkin cookies fresh out of the oven still on the cookie sheet
Photo Credit: Dishes Delish.

Step ten

Let the cookies cool on the sheet for 5 minutes before removing them to a wire rack.

Step eleven

This next step is optional. I like to dip some of the pumpkin cream cheese cookies in white chocolate. Christopher likes his plain so I only dip a handful of cookies into the chocolate.

Place 1/2 cup of white chocolate chips in a small sauce pan and melt on low heat. It takes around 5 minutes.

Dip as many cookies as you like in the melted chocolate and place each one on a piece of parchment paper to harden.

Parchment paper filled with pumpkin cookies, some dipped in white chocolate
Photo Credit: Dishes Delish.

If you are a pumpkin lover, you’re going to love these cookies. I had to take a bite.

Yum.

Overhead view of the big plate of cookies with small pumpkins and a small plate with cookies
Photo Credit: Dishes Delish.

I hope you enjoyed this pumpkin cream cheese cookies. They are perfect for your holiday tray.

More Cookies recipes

And as always, may all your dishes be delish!

If you’ve tried this recipe, I’d love the know what you thought about it in the comments below. I love hearing from you! You can also FOLLOW ME on FACEBOOKTWITTERINSTAGRAM and PINTEREST to see more of my delicious food and delightful cocktails!

Pumpkin cookies on a plate, on dipped in white chocolate and the other plain - square

Pumpkin Cream Cheese Cookies

These cookies are soft and so flavorful that even though they are usually made around the holidays, you'll want them year round!
5 from 17 votes
Print Pin Rate
Course: Desserts
Cuisine: American
Keyword: holiday cookies, pumpkin cookies, pumpkin cream cheese cookies
Prep Time: 10 minutes
Cook Time: 14 minutes
Total Time: 24 minutes
Servings: 32 cookies
Calories: 131kcal

Ingredients

  • 1 cup butter (2 sticks – softened and cut into pats)
  • 8 ounces cream cheese (1 package)
  • .75 cup sugar (white sugar)
  • .75 cup pumpkin puree
  • 1 large egg
  • 2.25 cups spelt flour (or all purpose white flour)
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon (ground)
  • .50 teaspoon cloves (ground)
  • .25 teaspoon nutmeg (ground)
  • .50 teaspoon salt
  • 3.4 ounces vanilla pudding mix (1 package)

For Dipping

  • .50 cup white chocolate chips

Instructions

  • Before starting the recipe, take the butter out at least 1/2 – 1 hour prior. I cut it in pats and place it in the mixer receptacle.
    1 cup butter
  • Preheat oven to 350 degrees F.
  • If you haven't added the butter to the mixer, add it now. Add the cream cheese and sugar and mix on medium-high until combined.
    8 ounces cream cheese, .75 cup sugar
  • Add egg and pumpkin puree and mix until just combined.
    .75 cup pumpkin puree, 1 large egg
  • Add flour, baking powder, salt, vanilla pudding mix, cinnamon, cloves, and nutmeg, and mix on low until just combined.
    2.25 cups spelt flour, 1 teaspoon baking powder, 1 teaspoon cinnamon, .50 teaspoon cloves, .25 teaspoon nutmeg, .50 teaspoon salt, 3.4 ounces vanilla pudding mix
  • With a medium cookie scoop, scoop cookie dough on to the cookie sheet. Only 12 to a sheet as they tend to spread out a little.
  • Bake for 14 minutes.
  • Let cookies cool on sheet for 5 minutes before removing to a wire rack.
  • (Optional) Melt white chocolate in a small saucepan on low heat (should take around 5 minutes). Dip as many cookies halfway in the chocolate and place on parchment paper to set.
  • Eat
  • Smile
  • Enjoy
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Notes

Helpful tips
      • Do not over-mix the dough. Mix until just combined.
      • Use organic whenever you can. It tastes better and it’s not much more expensive than non-organic.
      • Take the butter out to soften at least an hour before you start the recipe.
      • As everyone’s oven is different, your timing might be different from mine. My cookies take 14 minutes. Set the timer for 13 minutes and add additional minutes until done.
      • These pumpkin cheesecake cookies freeze really well, which means you can make them at least 3 months before the holidays. Here’s what I do: I place them in two layers in a gallon freezer bag with a piece of parchment paper between the two layers. Lay them flat until they are frozen.
      • My sister makes these cookies and spreads cream cheese frosting on the cookie, but I prefer to dip some in the white chocolate.

Nutrition

Serving: 2cookies | Calories: 131kcal | Carbohydrates: 16.25g | Protein: 2.07g | Fat: 9.57g | Saturated Fat: 5.63g | Cholesterol: 30.23mg | Sodium: 134.69mg | Potassium: 46.43mg | Fiber: 1.34g | Sugar: 9.16g | Vitamin A: 1175.68IU | Vitamin C: 0.24mg | Calcium: 22.77mg | Iron: 0.56mg
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From lighting up stages with her BA in theater to food journalist, Elaine Benoit's journey is a testament to passion's transformative power. As the CEO of Dishes Delish, she offers a blend of healthy, comforting recipes and exquisitely crafted cocktails. Beyond the kitchen, Elaine voiced her culinary adventures on her podcast, "Dishing," and co-owns Food Blogger Help, extending her expertise to guide budding food bloggers to success. Whether it's for a heartwarming dish or insights into food blogging, Elaine's diverse experiences make her a beacon in the culinary digital landscape.

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36 Comments

  1. I am in love with these cookies! It was a genius idea to make them with pudding mix… they came out so fluffy and wonderful. Thanks for sharing!

  2. These are delicious. The cream cheese is something new that I have never added in my cookies. And I use pumpkin seeds to decorate the cookies and skip the icing. πŸ™‚

  3. These pumpkin cookies look just wonderful! I love that you added cream cheese for extra moist and delicious pumpkin cookies!

  4. Super delicious and yum. Full of flavors and the cream cheese combination amazing. Love the white chocolate drizzle too.

  5. I’ve never tried cream cheese in cookies, but these look and sound amazing! will make a batch for our Thanksgiving guests!

  6. These will be perfect for serving at Thanksgiving. I really love how the white chocolate adds a little extra color and creaminess to this cookie.

  7. I bet these smell amazing while they are baking…and BTW those are two REALLY GREAT things to be known for. I wish we lived closer together!!

  8. Did someone say “soft, succulent cookies”? Because if they did, I am ALL EARS! πŸ™‚ Great recipe and wonderful tips – taking butter out to soften beforehand, for example, is such a small but important step to ease things up a bit!

    1. Thank you Danielle! I appreciate it. And yes, they are soft and succulent. Hubby tries to sneak that he’s taking another one but I hear the bag rustle. πŸ™‚

  9. Pumpkin cookies have always been a favorite of mine, and yours look absolutely wonderful! I love the dip of white chocolate – takes them over the top!

  10. What a great dessert for the holidays! I like the combination of pumpkin and cream cheese. Having it in cookie form is such a convenient way to serve. So many people want one or the either and this way they get the best of both worlds. I made up a batch and let the grandsons sample — they want me to make me more.

  11. Oh I love how puffy they are! These look perfect for a cold fall day and a cup of tea! I can’t wait to try them!

  12. I have a question. Should the vanilla pudding be “regular” / cook pudding mix or should it be instant / no-cook pudding mix or does it not matter? If the author or anyone who has made these can answer that would be great.

    1. Hi Rich, it doesn’t matter. I usually use regular but instant, no-cook is fine too. I hope you enjoy the cookies when you make them!

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