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Pumpkin Cheesecake Cookies | Can't Stay Out of the Kitchen | these spectacular #cookies include #pumpkin, #CheesecakeJellO & #CinnamonChips. They have explosive flavor & are perfect for #holiday parties or a #ChristmasCookieExchange. Also great for #FallBaking. #fall #dessert #cheesecake #PumpkinDessert #PumpkinCheesecakeCookies #cinnamon

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.
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
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
  

  • 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
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