Teresa’s Bake Shop – Christmas Cookie Extravaganza – 2013

Pumpkin Cheesecake Cookies are another spectacular cookie I think you’ll really enjoy. These luscious pumpkin cookies are filled with all kinds of spices, cheesecake pudding mix and cinnamon chips. Wow, do they ever whip up into one amazing cookie!

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I started with the recipe for my Pumpkin Whoopie Pies. Instead of making whoopie pies I’ve been wanting to add cheesecake pudding mix and cinnamon chips to the batter. I was hoping to turn those ingredients into another delicious pumpkin cookie recipe. The result? Heavenly! I loved these delicious cookies.

I had some extra cinnamon chips in my pantry that I’ve been wanting to use up. I also ended up with some leftover pumpkin after making Pumpkin Chocolate Chip Cookies. I knew this was a cookie in the making.

I actually intended to use the cheesecake pudding mix and cinnamon chips in the Melt in Your Mouth Pumpkin Cookies. In the end, I followed the directions pretty closely for that recipe. So that meant these ingredients needed to be made into a whole new cookie. Yay!

I’m not sure why everyone loves pumpkin cookies so much. But all four of these recipes (including today’s recipe) have gotten rave reviews everywhere I’ve taken them. I think you and your family will rave over them, too!

This is a delicious, spicy pumpkin cookie with cheesecake taste and cinnamon chips. It has a little added crunch and sweetness that makes it spectacular. Consider making up a batch of these sensational cookies soon before pumpkin supplies wear out. You will love them!

Pumpkin Cheesecake Cookies are delightful.

Here’s a stack of Pumpkin Cheesecake Cookies.

Take a plate of these delicious cookies anywhere and they will be wolfed down in no time!

Here’s what I did.

In a mixing bowl place eggs, brown sugar and cheesecake pudding and pie filling mix.

Add ginger, cloves, cinnamon, pumpkin pie spice, salt, baking powder and baking soda.

Add vanilla, oil and pumpkin. (You will see from my pictures that I forgot to add the pumpkin here and couldn’t figure out what was wrong with the recipe!)

Mix with an electric mixer until combined.

Add UNBLEACHED all-purpose flour. Bleached flour toughens baked goods. Add cinnamon Chips.

As I was stirring the mixture I kept asking myself what is wrong with this dough? It’s not supposed to be like this. I finally remembered I had forgotten to add the pumpkin earlier. Duh.

Stir ingredients thoroughly with a large wooden spoon.

Roll mixture into balls and place on greased or sprayed baking sheets. You will have to keep your hands moist while rolling in order to prevent your hands from constantly sticking to the dough. 

Bake at 350 for 10-12 minutes or until done. Cool cookies completely.

These cookies plump up very nicely while baking. They don’t flatten out from too much butter and sugar and too little flour like some cookies do. I wanted to keep eating more of these cookies, but I limited myself to just one before packing them off to friends.

Pumpkin Cheesecake Cookies have a wonderful spicy taste with all the spices in the batter. Plus they have a double cinnamon flavor with cinnamon and cinnamon chips in the batter. We loved the way these cookies turned out.

Pumpkin Cheesecake Cookies have a wonderful texture and spectacular taste.

Here’s the recipe.

PUMPKIN CHEESECAKE COOKIES

(Recipe inspired from my Pumpkin Whoopie Pies recipe)

Pumpkin Cheesecake Cookies

Teresa Ambra

Pumpkin Cheesecake Cookies are outstanding! These luscious pumpkin cookies are filled with all kinds of spices, cheesecake pudding mix and cinnamon chips. They whip up into one amazing cookie! They are so rich, decadent and heavenly. Terrific for fall baking, holiday parties or a Christmas Cookie Exchange.

No ratings yet

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Prep Time 10 minutes mins

Cook Time 12 minutes mins

Total Time 22 minutes mins

Course Cookies, Brownies and Bars, Dessert

Cuisine American

Servings 54

Calories 147 kcal

Equipment

• 2 large 18x26" cookie sheet pans
• 1 large mixing bowl
• 1 electric mixer
• 1 wooden spoon
• measuring cups
• measuring spoons
• 1 small cookie scoop if you prefer to drop the cookies rather than roll them in your hands
• 1 spatula

Ingredients

  

1x2x3x

• 2 cups light brown sugar packed
• 1 cup canola oil or avocado oil
• 1 1/2 cups solid pack pumpkin puree (NOT pumpkin pie mix)
• 2 large eggs
• 4 cups UNBLEACHED all-purpose flour (Bleached flour toughens baked goods)
• 1 tsp. salt
• 1 tsp. baking powder
• 1 tsp. baking soda
• 2 tsp. vanilla extract
• 1 1/2 tbsp. ground cinnamon
• 1/2 tbsp. ground ginger
• 1/2 tbsp. ground cloves
• 1 tsp. pumpkin pie spice
• 3 oz. box Jello cheesecake pudding and pie filling mix
• 12 oz. bag cinnamon chips

Instructions

 

• Preheat oven to 350°.
• Lightly grease baking sheets or spray with cooking spray.
• Mix the oil, brown sugar, pumpkin, eggs, vanilla, cheesecake pudding mix, salt, baking powder, baking soda, cinnamon, ginger, cloves and pumpkin pie spice with an electric mixer until smooth.
• Stir in flour and cinnamon chips and continue stirring until mixture is very well mixed.
• Roll mixture into balls and place on prepared baking sheets.
• Bake at 350° for 10 to 12 minutes.
• Rotate cookie sheets on oven racks after 6 minutes of baking time.
• Let cookies cool completely.

Notes

NOTE: This cookie is really a drop cookie. You can drop with an ice cream scoop to get uniform looking cookies, if desired. I prefer to roll the cookies, but you MUST keep your hands moist while rolling or the dough will stick to your fingers.

 

^© Can’t Stay Out of the Kitchen

Nutrition

Calories: 147kcalCarbohydrates: 22gProtein: 1gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.02gCholesterol: 7mgSodium: 98mgPotassium: 61mgFiber: 1gSugar: 13gVitamin A: 1071IUVitamin C: 0.3mgCalcium: 27mgIron: 1mg

Keyword cinnamon, cinnamon chips, cookie, dessert, pumpkin

Tried this recipe?Let us know how it was!

These cookies hold their shape well. The cheesecake pudding mix adds more flavor and softening to the texture. Pumpkin Cheesecake Cookies are sensational cookies your whole family will love.

These cookies aren’t too difficult to make and are great for holiday parties and gatherings.

One of these has your name on it!

You may also enjoy these delicious recipes!

Pumpkin Cranberry Cookies

Pumpkin Chocolate Chip Cookies

Melt-In-Your-Mouth Pumpkin Cookies

Pumpkin Cheesecake Cookies

Teresa Ambra

Pumpkin Cheesecake Cookies are outstanding! These luscious pumpkin cookies are filled with all kinds of spices, cheesecake pudding mix and cinnamon chips. They whip up into one amazing cookie! They are so rich, decadent and heavenly. Terrific for fall baking, holiday parties or a Christmas Cookie Exchange.

No ratings yet

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 12 minutes mins

Total Time 22 minutes mins

Course Cookies, Brownies and Bars, Dessert

Cuisine American

Servings 54

Calories 147 kcal

Equipment

• 2 large 18×26" cookie sheet pans
• 1 large mixing bowl
• 1 electric mixer
• 1 wooden spoon
• measuring cups
• measuring spoons
• 1 small cookie scoop if you prefer to drop the cookies rather than roll them in your hands
• 1 spatula

Ingredients

  

1x2x3x

• 2 cups light brown sugar packed
• 1 cup canola oil or avocado oil
• 1 1/2 cups solid pack pumpkin puree (NOT pumpkin pie mix)
• 2 large eggs
• 4 cups UNBLEACHED all-purpose flour (Bleached flour toughens baked goods)
• 1 tsp. salt
• 1 tsp. baking powder
• 1 tsp. baking soda
• 2 tsp. vanilla extract
• 1 1/2 tbsp. ground cinnamon
• 1/2 tbsp. ground ginger
• 1/2 tbsp. ground cloves
• 1 tsp. pumpkin pie spice
• 3 oz. box Jello cheesecake pudding and pie filling mix
• 12 oz. bag cinnamon chips

Instructions

 

• Preheat oven to 350°.
• Lightly grease baking sheets or spray with cooking spray.
• Mix the oil, brown sugar, pumpkin, eggs, vanilla, cheesecake pudding mix, salt, baking powder, baking soda, cinnamon, ginger, cloves and pumpkin pie spice with an electric mixer until smooth.
• Stir in flour and cinnamon chips and continue stirring until mixture is very well mixed.
• Roll mixture into balls and place on prepared baking sheets.
• Bake at 350° for 10 to 12 minutes.
• Rotate cookie sheets on oven racks after 6 minutes of baking time.
• Let cookies cool completely.

Notes

NOTE: This cookie is really a drop cookie. You can drop with an ice cream scoop to get uniform looking cookies, if desired. I prefer to roll the cookies, but you MUST keep your hands moist while rolling or the dough will stick to your fingers.

 

^© Can’t Stay Out of the Kitchen

Nutrition

Calories: 147kcalCarbohydrates: 22gProtein: 1gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.02gCholesterol: 7mgSodium: 98mgPotassium: 61mgFiber: 1gSugar: 13gVitamin A: 1071IUVitamin C: 0.3mgCalcium: 27mgIron: 1mg

Keyword cinnamon, cinnamon chips, cookie, dessert, pumpkin

Tried this recipe?Let us know how it was!