If you’re craving something cozy, soft, and loaded with fall flavors, you’ve got to try this Pumpkin Cheesecake Cookies Recipe. It’s that perfect blend of seasonal pumpkin spice and the classic indulgence of chocolate chips, all baked into one irresistible skillet cookie. Honestly, when I first made this, I was hooked immediately — the texture is so tender and the taste just screams autumn comfort. You’re going to love how quick it comes together and how it fills your kitchen with the most amazing aroma.
Why You’ll Love This Recipe
- Simple Ingredients: Uses common pantry staples with a seasonal twist that’s easy to find.
- One-Skillet Fun: No need for multiple pans – just mix, spread, and bake in a cast iron skillet for perfect texture.
- Soft & Chewy Texture: Pumpkin puree adds moisture, so you get the ultimate soft, melty bite every time.
- Family Favorite: My family goes crazy for this – it’s ideal for gatherings or a cozy night in.
Ingredients You’ll Need
The magic of this Pumpkin Cheesecake Cookies Recipe is in how these ingredients come together to create a soft, flavorful cookie bursting with fall spice and chocolate goodness. Grab fresh pumpkin puree (not pumpkin pie filling!) and some quality chocolate chunks for the best results.
- Unsalted Butter: Melted for easy mixing and rich flavor, control salt levels this way.
- Brown Sugar: Brings moisture and caramel notes, packed for accuracy.
- Granulated Sugar: Adds sweetness and helps with the cookie’s structure.
- Pumpkin Puree: Key to this recipe’s moist, tender crumb – use canned or homemade.
- Vanilla Extract: Enhances overall flavor and ties everything together.
- Egg and Egg Yolk: Provides binding and richness, making the cookie tender.
- All-Purpose Flour: The base for structure – scoop gently to avoid dense cookies.
- Baking Soda: Helps the cookie rise just right without going cakey.
- Cinnamon: Classic fall spice that pairs perfectly with pumpkin.
- Pumpkin Pie Spice: Adds that extra depth of warming spices, like nutmeg and cloves.
- Kosher Salt: Balances sweetness and enhances the chocolate flavor.
- Chocolate Chips & Chunks: Using a combo gives you melty spots and gooey pockets of chocolate delight.
Variations
I’m all about making recipes my own, and this Pumpkin Cheesecake Cookies Recipe definitely invites you to play around. I like to swap in different mix-ins and spices depending on what I have on hand or what mood I’m in.
- Nutty Twist: Add chopped pecans or walnuts for some crunch – I did this last Thanksgiving and it was a hit!
- Cheesecake Swirl: Mix in some softened cream cheese and swirl it through the cookie dough before baking for that cheesecake vibe.
- Spice it Up: If you love warm spices, try adding extra ginger or a dash of cardamom for a unique flavor punch.
- Gluten-Free Option: Substitute the all-purpose flour with your favorite gluten-free blend, and the texture stays surprisingly close!
How to Make Pumpkin Cheesecake Cookies Recipe
Step 1: Mix the Butter and Sugars Until Creamy
Start by melting your unsalted butter – I usually just pop it in the microwave for about 30 seconds. Then, combine it with both the brown sugar and granulated sugar in a big bowl. Use a hand mixer or a sturdy wooden spoon to mix until the sugars dissolve a bit and everything is smooth and creamy. This step sets the base for your cookie’s sweetness and texture, so give it a good mix but don’t overwork it.
Step 2: Add Pumpkin Puree, Vanilla, and Eggs
Next, stir in the pumpkin puree, vanilla extract, the whole egg, and extra yolk. At first, it might look a little wet or loose – that’s the pumpkin doing its magic to keep the cookie soft and chewy. Mix everything until just incorporated; you don’t want to beat too much or your cookies can get tough.
Step 3: Fold in Dry Ingredients and Chocolate
Whisk together your flour, baking soda, cinnamon, pumpkin pie spice, and salt in a separate bowl. Slowly add this dry mix to your wet ingredients, folding with a spatula or spoon until just combined – a little flour streak is okay. Then gently fold in the chocolate chips and chunks; this is where those glorious pockets of melty chocolate come in.
Step 4: Spread Dough Into Skillet and Bake
Transfer your cookie dough into a greased 9-inch cast iron skillet, spreading it evenly with the back of a spoon or spatula. For extra eye appeal and chocolatey goodness, sprinkle more chips on top. Bake at 350 degrees F for about 18-20 minutes. You’ll want the edges to look puffed and slightly browned, while the center is just set but still soft. Let it cool a few minutes before slicing.
Pro Tips for Making Pumpkin Cheesecake Cookies Recipe
- Use Room Temperature Eggs: They blend more evenly into the batter, helping prevent little pockets of raw egg.
- Don’t Overmix the Dough: I learned this the hard way – overworking flour can make your cookies tough, not tender.
- Check Oven Early: Ovens vary, so peek at 17 minutes to avoid overbaking and keep it chewy.
- Let It Cool Before Serving: The cookie firms up a bit as it cools, making slicing easier and improving texture.
How to Serve Pumpkin Cheesecake Cookies Recipe
Garnishes
I love topping mine with a generous scoop of vanilla ice cream — the cold creaminess pairing with warm cookie is just heavenly. Sometimes I sprinkle a little flaky sea salt on top to deepen the chocolate flavor and contrast the sweetness. A dollop of whipped cream with a dusting of cinnamon is also a simple, lovely touch.
Side Dishes
If you’re serving this as dessert after dinner, I like to keep it light with fresh fruit salad or a warm cup of spiced apple cider. It’s also fantastic with a hot latte or chai tea for a cozy afternoon treat. The cookie stands well on its own, so no heavy sides are needed.
Creative Ways to Present
For holiday parties, I’ve popped this Pumpkin Cheesecake Cookies Recipe right on the table in the skillet wrapped with a rustic linen napkin and surrounded by small pumpkins and cinnamon sticks. It creates a festive vibe and invites everyone to dig in family-style. You can also slice it and present individual cookie “sandwiches” by spreading cream cheese frosting between two pieces for an impressive twist.
Make Ahead and Storage
Storing Leftovers
I usually keep leftover cookies in an airtight container at room temperature for up to three days – they stay soft and flavorful if you store them well. If it’s cooler where you live, you can keep them on the counter without worry, but in warm or humid spots, refrigeration helps prevent any spoilage.
Freezing
Freezing this Pumpkin Cheesecake Cookies Recipe works surprisingly well. Just wrap leftover cookie slices tightly in plastic wrap and then place them in a freezer-safe bag or container. When you’re ready to enjoy, thaw them in the fridge overnight or for a few hours at room temperature.
Reheating
To warm up leftovers, I pop slices in the microwave for about 15-20 seconds or reheat them in a preheated oven at 300°F for 5-7 minutes. This revives that just-baked softness and brings back the melty chocolate feeling without drying them out.
FAQs
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Can I make this Pumpkin Cheesecake Cookies Recipe without a cast iron skillet?
Absolutely! While the cast iron skillet helps create those crispy edges and a gooey center, you can use a greased 9-inch round cake pan or even a sturdy baking dish. Just watch the baking time closely as it might vary slightly depending on the pan’s thickness.
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What’s the difference between pumpkin puree and pumpkin pie filling?
Great question! Pumpkin puree is simply cooked pumpkin that’s been mashed without added sugar or spices, while pumpkin pie filling already contains sugar and spices. For this recipe, use pure pumpkin puree to control the sweetness and spice levels yourself.
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Can I substitute the chocolate chips with something else?
Yes! Feel free to swap in white chocolate chips, butterscotch chips, or even dried fruit like cranberries for a different flavor twist. Just remember the texture and sweetness will change slightly with substitutions.
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How do I know when the Pumpkin Cheesecake Cookies Recipe is done baking?
Look for slightly puffed edges that are golden and firm to the touch, with the center set but still soft. The cookie continues to cook a bit as it cools, so avoid overbaking to keep it moist and chewy.
Final Thoughts
This Pumpkin Cheesecake Cookies Recipe holds a special spot in my fall baking rotation because it’s effortless yet delivers that wow factor guests and family crave. Every time I make it, the warm spice and chocolate chips bring smiles around the table. If you want a cozy dessert that feels homemade – but without hours in the kitchen – this is your answer. Trust me, once you try it, it’ll become a seasonal favorite you’ll look forward to year after year. So get your skillet ready, and let’s bake some happiness!
Print
Pumpkin Cheesecake Cookies Recipe
- Prep Time: 8 minutes
- Cook Time: 20 minutes
- Total Time: 28 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Pumpkin Chocolate Chip Skillet Cookie is a delightful seasonal treat combining the warm flavors of pumpkin and spices with gooey chocolate chips. Baked in a cast iron skillet, it results in a soft, chewy cookie perfect for sharing and serving warm with a scoop of vanilla ice cream.
Ingredients
Wet Ingredients
- 1/2 cup unsalted butter (melted)
- 1/2 cup brown sugar (packed)
- 1/4 cup granulated sugar
- 1/2 cup pumpkin puree
- 1 teaspoon vanilla extract
- 1 large egg + 1 yolk (beaten)
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1 teaspoon pumpkin pie spice
- 1/4 teaspoon kosher salt
Add-ins
- 1 cup chocolate chips & chunks
Instructions
- Preheat Oven: Preheat your oven to 350 degrees Fahrenheit to ensure it reaches the perfect temperature for baking your cookie skillet.
- Mix Wet Ingredients: In a large bowl, combine the melted butter, brown sugar, and granulated sugar using a hand mixer or wooden spoon until smooth and thoroughly mixed. Next, add the pumpkin puree, vanilla extract, and beaten eggs, and mix until the batter is well incorporated and uniform in texture.
- Add Dry Ingredients: Gradually blend in the flour, baking soda, cinnamon, pumpkin pie spice, and kosher salt. Stir gently until just combined to avoid overmixing, which can toughen the cookie.
- Fold in Chocolate Chips: Gently fold the chocolate chips and chunks into the dough using a spoon or spatula to evenly distribute the chocolate throughout the batter.
- Transfer to Skillet: Spoon the cookie dough into a 9-inch cast iron skillet, spreading it evenly to cover the bottom. For extra chocolatey appeal, sprinkle additional chocolate chips on top.
- Bake: Place the skillet in the oven and bake for 18-20 minutes, or until the cookie edges are puffed and a toothpick inserted in the center comes out with moist crumbs but not raw batter.
- Cool and Serve: Remove from the oven and allow the cookie to cool for several minutes in the skillet. Slice into wedges and serve warm with a scoop of vanilla ice cream for a perfect seasonal dessert experience.
Notes
- This skillet cookie is a simple yet impressive dessert, perfect for fall gatherings or cozy nights in.
- Using a cast iron skillet ensures even baking and a crispy edge with a soft center.
- Be careful not to overbake; you want the center to remain slightly soft for the best texture.
- For a dairy-free alternative, substitute butter with coconut oil and dairy-free chocolate chips.
- Leftovers can be wrapped and stored at room temperature for up to two days or refrigerated for longer freshness.
Nutrition
- Serving Size: 1 serving
- Calories: 400 kcal
- Sugar: 34 g
- Sodium: 247 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 54 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 74 mg
