Pumpkin Cinnamon Chip Cream Cheese Cookies

You guys. These cookies are outta this world amazing.

Last week I found something else that is outta this world amazing: pumpkin spice cream cheese. Say what? Yeah. I did not hesitate to put a container of it into my shopping cart. I ate that delicious pumpkin spice cream cheese on a bagel. I used it as dip for graham cracker sticks. Then I made these Pumpkin Cinnamon Chip Cream Cheese Cookies with it.

These cookies are soft, puffy and full of the flavors of fall. They were an instant hit at home, with the neighbors and the co-workers. And with me, of course. If there’s any type of cookie that can totally win me over, it’s the soft, melt in your mouth type cookie.

Have you ever tried cinnamon chips? They seem to be all the rage right now so I decided to give them a try. I was pleasantly surprised at how darn good they are! That’s a good thing, considering two bags somehow made it into my shopping cart. I’m already thinking of all of the recipes to make with what I have left!

So I got a new camera. I got the Canon 6D. I used it to take pics of these cookies. In fact, these cookies are the first food shoot I did with the new camera. There’s definitely a learning curve, coming from using a Rebel T3. BUT, I like learning new things and I like this camera. So it’s a win-win situation.

One more thing before we get to the best cookie recipe ever. I spent a few hours updating my email subscription options for my readers. I’ve made it super convenient and easy for you to sign up for daily or weekly emails. If you haven’t already subscribed, you can subscribe and choose your option here. If you area already a subscriber, you can easily update your subscription preferences by visiting your Mailchimp profile (accessible through one of my campaign emails).

Ok, now let’s make some cookies!

Ingredients for Pumpkin Cream Cheese Cookies

The secret to these incredible cookies is using high-quality ingredients and one very special twist. You will be amazed at the flavor and texture you can achieve with this simple, yet carefully curated, list. Each component plays a vital role in creating the perfect balance of sweet, spice, and chew. This is a great recipe to make when you want to impress your family and friends with a truly unique fall treat.

Here’s exactly what you’ll need to make my Pumpkin Cream Cheese Cookies:

• 1/2 C butter, room temp
• 1/4 C Philadelphia pumpkin spice cream cheese
• 3/4 C light brown sugar
• 1/4 C granulated sugar
• 1 large egg
• 2 tsp vanilla extract
• 1 1/2 tsp pumpkin pie spice
• 2 1/4 C all purpose flour
• 2 tsp corn starch
• 1 tsp baking soda
• pinch of salt
• 1 1/2 C cinnamon chips

The star of this recipe is, without a doubt, the Philadelphia pumpkin spice cream cheese. This is not the time for a substitute. This ingredient provides all the pumpkin flavor and spice we need, plus the fat and tang that create an unforgettable chewy texture. Make sure your butter and cream cheese are truly at room temperature. This is crucial for them to cream together properly with the sugars, creating a light, fluffy base for your dough.

For the spices, I use a pre-made pumpkin pie spice blend for convenience, but feel free to make your own. The cornstarch is another non-negotiable for me. It’s a little secret that helps keep the cookies soft and prevents them from spreading too thin. Lastly, the cinnamon chips are just divine here. They provide a different dimension of spice and sweetness that you won’t get from chocolate chips. They truly make these cookies special.

Step-by-Step Instructions For Making Pumpkin Cream Cheese Cookies

Following these steps carefully will guarantee you get the most wonderfully chewy and flavorful pumpkin cookies every time. The process is straightforward, but a few key techniques, like creaming the butter properly and chilling the dough, make all the difference. Get your stand mixer ready, and let’s get baking!

Step 1: Cream the Wet Ingredients

In the bowl of a stand mixer fitted with the flat paddle attachment, combine your room temperature butter, pumpkin spice cream cheese, light brown sugar, and granulated sugar. Beat them together on medium-high speed for about 5 minutes. Don’t rush this step! You are looking for a light, pale, and fluffy texture. This process incorporates air into the mixture, which is essential for the cookie’s final texture. After 5 minutes, scrape down the sides of the bowl, add the large egg and vanilla extract, and beat again until everything is well combined.

Step 2: Combine the Dry Ingredients and Mix the Dough

In a separate medium-sized bowl, whisk together the all-purpose flour, cornstarch, baking soda, pumpkin pie spice, and the pinch of salt. Whisking them first ensures the baking soda and spices are evenly distributed, so you don’t get a bitter bite in one cookie and none in another. Add the dry ingredient mixture to the wet ingredients in the mixer bowl. Mix on low speed just until the flour is incorporated. Over-mixing at this stage can develop the gluten in the flour too much, leading to tough cookies. Finally, gently fold in the cinnamon chips with a spatula or spoon until they are evenly distributed.

Step 3: Chill the Dough

This is the most important step for getting thick, chewy cookies. Cover the bowl with plastic wrap and refrigerate the dough for at least 30 minutes to one hour. This allows the fat from the butter and cream cheese to solidify. Chilled dough spreads much less in the oven, resulting in a thicker, chewier cookie. Please, do not skip this part. Your patience will be rewarded with perfectly textured Pumpkin Cream Cheese Cookies.

Step 4: Scoop, Bake, and Cool

While the dough chills, preheat your oven to 350°F and line a baking sheet with parchment paper. Once chilled, use a cookie scoop (about 1 1/2 tablespoons) to portion out uniform balls of dough. A scoop is a lifesaver for making sure all your cookies are the same size and bake evenly. Place the dough balls on the prepared baking sheet, leaving about 2 inches of space between them. Bake for 8 to 10 minutes, until the edges are lightly golden. If they look a little too puffy when they come out, you can gently press them down with the back of a spoon. Let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

How To Serve Pumpkin Cream Cheese Cookies

These cookies are an absolute delight on their own, but there are so many wonderful ways to serve them to make them feel even more special. Their warm spices and chewy texture make them incredibly versatile. Whether you’re enjoying a quiet afternoon treat or preparing a dessert for a crowd, these serving ideas will take your Pumpkin Cream Cheese Cookies to the next level.

For a simple, everyday indulgence, nothing beats a warm cookie straight from the oven with a tall glass of cold milk or a steaming cup of coffee. The spices in the cookie pair beautifully with the rich, slightly bitter notes of a good coffee or the creaminess of milk. It’s a classic pairing for a reason and my personal favorite way to enjoy them on a crisp fall afternoon.

If you’re looking to create a more elaborate dessert experience, consider these creative options:

• Ice Cream Sandwiches: Take two completely cooled cookies and sandwich a scoop of high-quality vanilla bean or salted caramel ice cream between them. You can even roll the edges in some festive sprinkles or mini chocolate chips for an extra-special touch.
• Dessert Platter Feature: Arrange these cookies on a beautiful platter alongside other fall treats like apple slices with caramel dip, mini pecan tarts, and a bowl of spiced nuts. It makes for a stunning and delicious centerpiece for any holiday gathering or dinner party.
• Crumble Topping: Crumble one or two cookies over a bowl of vanilla ice cream, Greek yogurt, or even your morning oatmeal for a burst of fall flavor and a delightful crunch.
• Serve with a Dip: For a truly decadent treat, serve a platter of these cookies with a small bowl of cream cheese frosting or a simple vanilla glaze for dipping. It enhances the tanginess of the cream cheese already in the cookie.

No matter how you choose to serve them, these cookies are sure to be a hit. Their unique flavor and satisfying texture make them a memorable treat that will have everyone asking for the recipe. They are perfect for holiday cookie exchanges, potlucks, or just a simple, cozy treat to welcome the autumn season.

How To Store & Reuse Pumpkin Cream Cheese Cookies Leftovers

One of the best things about these Pumpkin Cream Cheese Cookies is that they stay soft and chewy for days, thanks to the cream cheese and cornstarch in the dough. Proper storage is key to keeping them fresh and delicious. And if you happen to have any leftovers, there are some fun and tasty ways to give them a second life.

First, let’s talk about storage. The most important rule is to make sure the cookies are completely cool before you store them. Storing warm cookies will create condensation in your container, which can make them soggy. Once cooled, you have a few great options for keeping them fresh.

• Room Temperature: Place the cookies in a single layer in an airtight container. If you need to stack them, place a sheet of parchment or wax paper between the layers to prevent them from sticking. They will stay perfectly soft and chewy on your counter for up to 4 days.
• Freezing Baked Cookies: These cookies freeze beautifully. Once completely cooled, place them on a baking sheet in a single layer and pop them in the freezer for about an hour, or until firm. This is called flash freezing and it prevents them from sticking together. Transfer the frozen cookies to a freezer-safe zip-top bag or airtight container. They will last for up to 3 months. To enjoy, simply let them thaw on the counter for an hour or so.
• Freezing Cookie Dough: You can also freeze the raw cookie dough. Scoop the dough into balls as if you were about to bake them. Place the dough balls on a parchment-lined baking sheet and flash freeze for an hour. Transfer the frozen dough balls to a freezer bag. You can bake them directly from frozen, just add an extra 1 to 2 minutes to the baking time.

If you find yourself with a few leftover cookies that are maybe a day or two past their prime, don’t throw them out! You can easily repurpose them. My favorite way is to crush them up and use them as a topping for vanilla ice cream or a yogurt parfait. You could also use the crumbs to make a fantastic press-in crust for a no-bake cheesecake, which would be an incredible fall dessert.

Substitutions & Variations For Pumpkin Cream Cheese Cookies

While I believe this recipe for Pumpkin Cream Cheese Cookies is pretty close to perfect as is, I know that sometimes you need to work with what you have in your pantry or want to experiment with new flavor combinations. This recipe is wonderfully adaptable, so feel free to play around and make it your own. Here are a few tried-and-true substitutions and variations that work beautifully.

The mix-ins are the easiest place to start customizing. The cinnamon chips are fantastic, but they are just the beginning. You can create a completely different cookie experience with a simple swap.

• Chip Swaps: Instead of cinnamon chips, try using white chocolate chips, which add a sweet, creamy flavor that pairs wonderfully with pumpkin spice. Butterscotch chips or toffee bits would also be delicious, adding a rich, caramel-like note. For a more classic feel, you could use semi-sweet chocolate chips.
• Add Some Crunch: For a lovely textural contrast, consider adding about a cup of chopped nuts. Toasted pecans or walnuts are classic fall choices that add a rich, buttery flavor. Toasted pumpkin seeds (pepitas) would also be a fantastic addition.
• Dried Fruit: For a bit of chewiness and tartness, try adding about 3/4 cup of dried cranberries. They provide a wonderful brightness that cuts through the richness of the cookie.

What if you can’t find a specific ingredient? Don’t worry, there are solutions for that too. If you can’t find pumpkin spice cream cheese, you can use plain block cream cheese and add an extra 1/2 teaspoon of pumpkin pie spice to the dough. The flavor will be slightly less intense, but still delicious. If you don’t have pumpkin pie spice on hand, you can make your own by mixing 1 teaspoon of cinnamon with 1/4 teaspoon each of nutmeg, ginger, and a pinch of cloves. This recipe is designed to be forgiving and fun, so don’t be afraid to get creative in your kitchen.

Pumpkin Cinnamon Chip Cream Cheese Cookies

Yield: about 28 cookies

Prep Time: 30 minutes

Cook Time: 10 minutes

Total Time: 40 minutes

Print

Ingredients

• 1/2 C butter, room temp
• 1/4 C Philadelphia pumpkin spice cream cheese ***see notes for instructions if you cannot find this product***
• 3/4 C light brown sugar
• 1/4 C granulated sugar
• 1 large egg
• 2 tsp vanilla extract
• 1 1/2 tsp pumpkin pie spice
• 2 1/4 C all purpose flour
• 2 tsp corn starch
• 1 tsp baking soda
• pinch of salt
• 1 1/2 C cinnamon chips

Instructions

1. In the bowl of a stand mixer with the flat attachment, beat together the butter, sugars, egg, vanilla extract and cream cheese on medium high speed for about 5 minutes or until fluffy.
2. Whisk together the flour, baking soda, cornstarch, salt and pumpkin pie spice. Add to the wet ingredients and mix on low until combined. Mix in the cinnamon chips with a spoon. Cover and refrigerate for 30 minutes to one hour. Do not skip this part or your cookies will flatten while baking.
3. While the cookie dough is chilling, preheat your oven to 350. Line a baking sheet with parchment paper. When the cookie dough is chilled, roll the dough into 1 1/2 tbsp balls. I used a cookie scoop to measure out the dough. Cookie scoops make life easier. Place the dough balls onto the baking sheet, about 2 inches apart.
4. Bake for 8 - 10 minutes. If your cookies are a little too puffy after baking, gently press down a little with the back of a wooden spoon. I did this and you can see that my cookies are still nice and thick.
5. Allow the cookies to cool for 5 minutes and then transfer to a wire rack to cool.

Notes

***I found the pumpkin spice cream cheese at Walmart but if you cannot find it, whisk together 3 tbsp cream cheese and 1 tbsp of pumpkin puree. Increase the pumpkin pie spice used in the recipe from 1 1/2 tsp to 2 tsp.***

Recipe adapted from Averie Cooks

5 FAQs About Pumpkin Cream Cheese Cookies

Here are some straightforward answers to the most common questions I receive about this Pumpkin Cream Cheese Cookies recipe.

Why did my Pumpkin Cream Cheese Cookies spread so much and become flat?

This is the most common cookie conundrum, and the answer usually comes down to one of three things: the temperature of your dough, the temperature of your butter, or the accuracy of your oven. The number one culprit for flat cookies is skipping the chilling step. Chilling the dough for at least 30 minutes solidifies the fat from the butter and cream cheese. When cold fat goes into a hot oven, it takes longer to melt, which means the cookie has more time to set up and “bake” before the fat fully melts and causes spreading. If your dough is at room temperature, it will spread like a pancake almost immediately.

Another factor is the starting temperature of your butter and cream cheese. The recipe calls for room temperature, which should mean it’s soft enough to indent with your finger but not greasy or melting. If your butter is too soft or partially melted when you cream it with the sugar, you’re starting with a dough that’s already too loose and destined to spread. Finally, check your oven temperature with an oven thermometer. If your oven runs cool, the cookies will spread more before they have a chance to bake through and set.

Can I use pumpkin puree instead of pumpkin spice cream cheese in these cookies?

You can, but it will fundamentally change the recipe and the final result. This recipe was specifically developed around pumpkin spice cream cheese to avoid the cakey texture that pumpkin puree often creates. The cream cheese provides flavor and fat without the high water content of puree. If you do choose to use pumpkin puree, you would need to make several adjustments.

I would recommend substituting the 1/4 cup of cream cheese with 1/4 cup of pumpkin puree, but make sure you blot the puree with paper towels first to remove as much excess moisture as possible. You may also need to increase the flour by a couple of tablespoons to help absorb the extra liquid. The final cookie will be much softer, more delicate, and have a cake-like texture rather than the dense, chewy texture this recipe is known for. It will still be a tasty pumpkin cookie, just a very different kind.

What’s the best way to get a chewy texture in Pumpkin Cream Cheese Cookies?

This recipe is built for chewiness! Several key elements work together to achieve that perfect texture. First, the use of pumpkin spice cream cheese instead of puree is critical, as it adds fat and flavor without water. Second, the higher ratio of brown sugar to white sugar is intentional. Brown sugar contains molasses, which adds moisture and contributes directly to a chewy texture. The cornstarch is another secret weapon. It helps to create a more tender crumb and prevents the cookies from becoming dry or crunchy.

Technique matters, too. Be careful not to overmix the dough once you add the flour, as this can create tough cookies. Most importantly, do not overbake them. Pull the cookies from the oven when the edges are just set and lightly golden, even if the centers look a tiny bit underdone. They will continue to bake on the hot cookie sheet for a few minutes after you take them out. This ensures a soft, chewy center.

Can I make the Pumpkin Cream Cheese Cookie dough ahead of time?

Absolutely! This is a fantastic dough to make ahead, which is perfect for holiday baking or party prep. Once you’ve mixed the dough, you can store it in the refrigerator for up to 3 days. Just make sure it’s in a well-sealed, airtight container or tightly wrapped in plastic wrap. The flavors will actually meld and deepen over a day or two, so the cookies might even taste better.

For longer storage, the freezer is your best friend. After mixing, scoop the dough into balls and place them on a parchment-lined baking sheet. Freeze them for about an hour until they’re solid, then transfer the frozen dough balls into a freezer-safe zip-top bag. They will keep for up to 3 months. When you’re ready to bake, you can bake them straight from the freezer. Just place them on your prepared baking sheet and add an extra minute or two to the baking time. There’s nothing better than having fresh-baked cookies on demand.

What are the best mix-ins for these Pumpkin Cream Cheese Cookies besides cinnamon chips?

While I adore the warm spice of cinnamon chips in this recipe, the cookie base is a wonderful canvas for all sorts of delicious mix-ins. If you’re looking to switch things up, there are many fantastic options that pair beautifully with the pumpkin spice flavor. The key is to keep the total volume of mix-ins to about 1 1/2 cups so you don’t overload the dough.

Creamy white chocolate chips are a very popular choice, as their sweetness and vanilla notes are a perfect match for the warm spices. For a bit of nutty crunch, try adding toasted pecans or walnuts. The toasting process brings out their flavor and makes them extra crunchy. Butterscotch chips or English toffee bits can also add a delightful, rich caramel flavor. For a festive touch, especially around the holidays, a combination of white chocolate chips and dried cranberries is both beautiful and delicious.

HUNGRY FOR MORE?

Try these recipes from other great bloggeres.

Salted Dark Chocolate Chunk Oatmeal Cookies from Spoonful of Flavor.

Carrot Cake Cookies from Inside BruCrew Life.

Graham Cracker Cookies from Buns In My Oven.

More cookies recipes from This Gal Cooks.

Peanut Butter Stuffed Nutella Cookies

Chocolate Ginger Cookies