These Pumpkin Spice Cream Cheese Cookies are the perfect fall treat! Inspired by our cream cheese sugar cookies but with a fall flare, these fluffy pumpkin cookies only require a few basic ingredients like pumpkin pie spice and cream cheese. And guess what? They’re coated in a spectacular maple glaze that is seriously next-level!
To make the best pumpkin cookies EVER, all you need to do is combine the wet ingredients with the dry ingredients — just like any cookie. Then, create your cookie dough balls with a cookie scoop before baking and dip them in the sugary-sweet maple glaze. Are you drooling yet?
What is in Pumpkin Spice Cream Cheese Cookies?
We tested these pumpkin cream cheese cookies many times. We started off by using pumpkin puree and decided that all they really needed was pumpkin spice. The cream cheese baked them up to be super moist and soft anyway, so it wasn’t needed!
Add in some flour, sugar, fall spices, and a few other basic ingredients, and you’re set. Don’t forget the maple syrup, too! It is arguably the best thing about these cookies. The flavors of pumpkin and maple make for a deliciously rich and warm combination that is perfect for the cooler months.
Kitchen Equipment You’ll Need
You’ll need a stand mixer or a hand mixer for this pumpkin cheesecake cookie recipe to ensure that the cream cheese and butter are whipped to perfection.
A cookie scoop would also be helpful for creating evenly-sized cookies. If you don’t have a cookie scoop, you can use a spoon and shape the dough into balls with the palm of your hand.
Substitutions & Variations
Pumpkin spice: If you don’t have pumpkin spice or don’t want to use it, it can be replaced with cinnamon.
Other tasty additions: Feel free to add maple extract to the glaze to make it extra flavorful.
Top Tips for Pumpkin Spice Cream Cheese Cookies
- Make sure to use pumpkin pie spice for the best flavor. If you don’t have any on hand, you can make your own by combining cinnamon, nutmeg, ginger, and allspice.
- For best results, let the cookies cool completely before dipping them in the maple glaze. This will prevent the glaze from melting off.
- Don’t overmix the cookie dough, as this can result in tough cookies. Mix just until all ingredients are combined.
Storage + Freezer Directions
Room Temperature: Once the cookies have completely cooled, store them in an airtight container at room temperature for up to 3 days. Make sure to separate layers of cookies with parchment paper to prevent sticking, especially if they have a cream cheese frosting or filling.
Refrigerator: In an airtight container, place cookies between layers of parchment paper before storing them in the fridge for up to 1 week.
- Prepare the chewy pumpkin cookie dough as per the recipe.
- Shape the dough into balls or discs (depending on your recipe) and place them on a parchment paper-lined baking sheet.
- Place the baking sheet in the freezer for 1-2 hours or until the dough balls/discs are solid. Once frozen, transfer the dough to a zip-top freezer bag or airtight container, separating layers with parchment paper.
- Label the bag or container with the date and type of cookie. The dough can be frozen for up to 3 months.
- When ready to bake, you can either let the dough thaw in the refrigerator overnight and bake as directed, or you can bake from frozen, adding a few extra minutes to the baking time.
- Let the glaze cool, and transfer the cookies to an air-tight and freezer-safe bag. Store in the freezer for up to 3 months.
What to Serve with Pumpkin Spice Cream Cheese Cookies
These pumpkin cheesecake cookies would be just the antidote to any sweet cravings you have after a savory fall meal.
To keep it going with the pumpkin theme, this Cheesy Pumpkin Soup or Pumpkin Gnocchi would hit the spot!For something to get you feelin’ all warm and cozy, try our Easy Chicken Pot Pie with Biscuits, Chili Mac and Cheese, or Tuna Noodle Casserole, which is sure to please.
Pumpkin Spice Cream Cheese Cookies
- 3/4 cup white sugar
- 2 cups white all-purpose flour
- 1/2 teaspoon baking soda
- 2 teaspoons pumpkin spice
- 6 oz. softened cream cheese
- 1/2 cup unsalted butter softened
- 1 teaspoon vanilla extract
- 1 large egg
- 1 cup powdered sugar
- 1/4 cup maple syrup
- 1 teaspoon milk
- Preheat the oven to 350ºF and grease a baking sheet with non-stick cooking spray.
- Add all of the dry ingredients to a medium size bowl and mix. Set aside.
- Next, add the softened cream cheese and butter to a standing mixer (a hand held mixer would work too) and beat on medium/high until the cream cheese and butter are creamed and smooth.
- Add the sugar to the butter and cream cheese and mix until smooth.
- Add the egg to the creamed mixture and beat on low until the egg is combined in with the rest of the ingredients. Be careful not to over beat the egg!
- Finally, slowly start adding the dry ingredients to the wet ingredients. Add about 1/3 cup of the dry ingredients to the mixer. When the flour is mixed into the cream cheese mixture, add another 1/3 cup of the dry ingredients. Repeat until all of the dry ingredients are gone.
- Finally, use a large cookie scoop and scoop out the cookie dough onto the greased baking sheet. Do not press the cookies down flat. These cookies are meant to be light, fluffy, and a bit dome-shaped!
- Place the cookies in the oven and bake at 350ºF for 9-11 minutes.
- While the cookies are baking, add all the ingredients for the maple glaze into a bowl and mix with a spoon until smooth. Set aside.
- Remove the cookies from the oven and let the cool for 10 minutes.
- Lastly, glaze your cookies by dipping the top of each cookie into the maple glaze. Dip the top half of the cookie into the glaze. Carefully shake any access glaze from the cookie and then place the cookie on a cooling rack to dry. Repeat.
Tips & Notes
- nutrition information is for 12 cookies