Pumpkin Spice Cheesecake Cookies

Pumpkin Spice Cheesecake Cookies


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I love both pumpkin pie and cheesecake, so I decided to make Pumpkin Spice Cheesecake Cookies. It features pumpkin, mascarpone cheese, and pumpkin pie spice. The cheesecake instant pudding mix gives the cookies a light and fluffy texture. The recipe makes a big batch, so feel free to share with friends and family, they are perfect for the holidays!

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Time needed

15 min preparation + 12-15 min cooking

Serving Size / Yield

60 servings


  • 1 C. butter, at room temperature (2 sticks)
  • 3/4 C. brown sugar
  • 1/2 C. white sugar
  • 12 oz. canned 100% pure pumpkin puree
  • 4 oz. mascarpone cheese
  • 2 large eggs
  • 1 tsp. vanilla extract
  • 2 1/4 C. all-purpose flour
  • 2 packages cheesecake flavor instant pudding mix, 1 oz. each
  • 2 tsp. pumpkin pie spice
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • Powdered confectioner's sugar, for dusting

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1. Preheat oven to 350 degrees F. Line baking sheets with parchment paper and set aside.
2. Using a mixer, beat together butter and sugars until creamy. Add in pumpkin puree, mascarpone, eggs, and vanilla and mix until smooth. In a medium bowl, whisk together the flour, cheesecake pudding mix, pumpkin pie spice, baking soda, and salt. Slowly add the dry ingredients to the wet ingredients and mix until just combined.
3. Drop cookie dough by rounded teaspoons onto prepared baking sheets, about 1 inch apart.  Bake for 12-15 minutes, or until golden and set. Remove cookies from oven and let cool on baking sheet for two minutes. Transfer to a cooling rack and cool completely. Dust cookies with powdered sugar before serving.

Submitted by: Kadija Bridgewater

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