When it comes to cookies, I live by one rule: the chewier, the better. I’m always chasing that perfect bite—soft in the center, with just the right amount of melt. With fall in full swing, I’ve been leaning into cozy weekend baking projects, and these chewy pumpkin cheesecake cookies check every box.
A few weeks ago, I brought them to a girls’ dinner, and my friends couldn’t stop talking about the warm spices, gooey texture, and just how good they are. So preheat your oven—these cookies are calling.
Ingredients for Chewy Pumpkin Cheesecake Cookies
Browned Butter. Cozy fall baking needs browned butter. (I don’t make the rules.) You’ll really notice its nutty flavor in these cookies, as well as the extra warmth it adds.
Brown and White Sugar. Both types of sugar serve different purposes in your cookies. Brown sugar contributes to the chewiness, while white sugar adds a crisp texture.
Pumpkin Purée. Fun fact: these cookies don’t use eggs! Instead, pumpkin adds moisture and the perfect touch of fall flavor.
All-Purpose Flour. The base of our cookies—flour gives structure and more chew to every bite.
Spices. Fresh ground if possible, a mix of cinnamon, ginger, and nutmeg takes the flavor of these cookies to the next level.
White Chocolate. For that cheesecake flavor, a little melted white chocolate mixed with cream cheese does the trick. It gives just the right hint of tang and richness, perfectly balancing the warmth of these cookies.
Salt. Extra salt always makes a difference. Especially in desserts.
How to Make Chewy Pumpkin Cheesecake Cookies
I’ve baked a lot of cookies over the years, and a few simple tricks have made all the difference.
Start with the batter. Measure your ingredients with a scale for ultimate accuracy—don’t pretend it doesn’t matter. The dough for these cookies might look a little dry at first, but don’t worry. Gently fold the dry ingredients into the wet, mixing just until the dough comes together (overmixing is the enemy of chewy cookies).
About that white chocolate: it’s going to look like a lot. Honestly, almost more chocolate than dough. But trust the process—the cookies bake up perfectly balanced, with pockets of creamy sweetness in every bite.
When it’s time to bake, scoop and roll each dough ball, then press it into a small disc before placing it on a lined baking sheet. These cookies don’t spread much on their own, and flattening them ensures that perfect chewy texture.
If you’re planning ahead, the dough can be made in advance. Scoop into discs, store in the fridge, and simply add an extra minute or two to your bake time.
Scroll on for the recipe and get ready for the ultimate fall treat! Let us know if you make them—and while you’re at it, share your favorite fall dessert. We can’t wait to hear what you’re making.
For the white chocolate:
- 175 grams white chocolate
- 1 tablespoon coconut oil
- pinch of vanilla bean
- 1 tablespoon cream cheese, room temperature
For the cookies:
- 1/2 cup butter, browned and cooled to room temperature
- 100 grams brown sugar (1/2 cup)
- 80 grams white sugar (1/4 cup + 2 tablespoons)
- 60 grams pumpkin purée (1/4 cup)
- 185 grams flour (1 1/2 cups)
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon ground ginger
- pinch of fresh grated nutmeg
Prepare the white chocolate bark. In a microwave-safe bowl, combine the white chocolate and coconut oil. Melt in 15-second increments, stirring in between, until smooth. Add the vanilla and cream cheese, then stir until fully combined and silky. Spread the mixture onto a parchment-lined tray and freeze until ready to use.
Brown the butter. In a small saucepan over low heat, melt the butter. It will start to bubble and crackle—stir occasionally as it cooks. Once the bubbling subsides and the butter begins to turn golden brown (watch closely, it burns fast!), remove from heat immediately. Pour into a small bowl and let cool to room temperature.
Preheat the oven to 350°F. Mix the wet ingredients. In a large bowl, combine the cooled brown butter, brown sugar, and granulated sugar. Stir with a spatula until light in color and well incorporated. Add the pumpkin purée and mix until the sugar has dissolved and the texture is smooth and glossy.
Add the dry ingredients. To the same bowl, add the flour, baking soda, salt, and spices. Gently fold to combine. The dough may look dry at first—keep pressing and folding until it comes together into a cohesive dough.
Add the white chocolate. Remove the white chocolate bark from the freezer and chop it into chunks. Fold into the dough until evenly distributed. Using a two-tablespoon scoop, portion out 2 to 2 ½ tablespoons of dough, roll into balls, and flatten slightly between your palms. Place on a parchment-lined baking sheet, spacing them a few inches apart. (You may need to bake in two batches.)
Bake the cookies. Bake for 12 minutes, then gently tap the baking pan against the oven rack to de-puff the cookies. Continue baking for another 4 minutes. Remove from the oven and tap the pan lightly on the counter before letting the cookies cool on the sheet for a few minutes. Transfer to a wire rack to cool completely. Enjoy!
- Prep Time: 20 minutes
- Cook Time: 15 minutes
Keywords: pumpkin, cheesecake, cookies
