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Pumpkin Cheesecake White Chocolate Cakey Cookies

These pumpkin cheesecake cookies are super soft, filled with white chocolate chips and as you guessed, have a cake like texture. So, we're calling them cakey cookies. They are so much fun to make and really easy!
Tara Moore
Prep Time10 mins
Cook Time12 mins
Chill Time30 mins
Total Time52 mins
Course: Dessert
Cuisine: American
Keyword: baking, cheesecake, cookies, pumpkin, pumpkin cookies, white chocolate chips
Author: Tara Moore


  • 1/2 c butter softened
  • 4 oz cream cheese softened
  • 1/2 c packed brown sugar
  • 1/4 white sugar
  • 1 egg
  • 1/2 tsp vanilla
  • 1/2 c pumpkin puree
  • 1 1/2 c flour
  • 1/2 tbsp corn starch
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1 tsp pumpkin pie spice
  • 1 tsp ginger honey crystals prince of peace ginger brand
  • 1/2 tsp salt
  • 3/4 c white chocolate chips


  • Preheat oven to 375
  • Beat together the softened butter, cream cheese, brown sugar and white sugar until lighter in color and thick, about 3 minutes
  • Add in the vanilla and egg, mixing well
  • Mix in the pumpkin puree (see note)
  • Sift together the flour, corn starch, baking soda, baking powder, pumpkin pie spice, ginger honey crystals and salt
  • Pour the dry ingredients in to the wet, mix until almost combined
  • Add the white chocolate chips and finish the mixing until it is combined
  • Chill in the refrigerator for 30 minutes
  • Drop by rounded 2 tbsp onto a parchment lined cookie sheet
  • Bake for 12-15 minutes, once the top and sides start turning golden they are done
  • Remove from the oven and transfer to a wire rack immediately
  • Serve


  1. It’s okay that after mixing in the pumpkin puree it looks curdled, this is normal, it will smooth out once you add the dry ingredients
  2. Chilling the dough allows it to set up, and helps to keep the cookies tall and puffy when baking
  3. If you do not have ginger honey crystals you can omit this from the recipe