Pumpkin Cheesecake Cookies with a Maple Cream Cheese Glaze

 On Sunday evening we got locked out of our house.  Like so locked out we had to call a locksmith. 
After laying around most of the afternoon, we decided to get off our tushes and go for a little stroll.  We bundled up (it was a chilly one) and headed out the door.  I told Brett not to lock the door, but at the last second he decided he wanted to check the mail (because I always forget to and it was likely overflowing).  So he grabbed his keys, locked the door and we headed out.  
It was cold and we didn’t last long.  Not ten minutes later we were back and Brett realized he didn’t have the key to the house.  We were completely locked out.  Don’t ask me why the set of keys his mail key is on isn’t the same set that the house key is on.  Makes no sense, I know.  But it wasn’t a time for arguing or questioning.  (But just so you know I keep all of my keys together.) 
I couldn’t help but chuckle because for once it wasn’t my fault.  Typically, this situation would have my name written all over it…but not this time:) 
We were reaallly hoping the balcony door or windows were unlocked.   Brett boosted me up, I climbed up and over, but no luck. 
Which happened to by my fault.  Because keeping windows and doors locked isn’t normal???.  And I guess I had to take some blame in it.  It couldn’t be completely his fault.   
But now I was stuck on the balcony, Brett was trying to jimmy rig our front door open, and our toddler was crying and screaming because he wanted “Up” with his mama.  All in the freezing cold.
 Luckily, some friends in our neighborhood came to the rescue, brought a ladder over so I could climb down, took us to their house, fed us, and their kids entertained Owen while we called and waited for a locksmith to arrive.  Their kids even made cookies to eat while we waited!

So we thanked them with more cookies.  Pumpkin Cheesecake Cookies.  With a Maple Cream Cheese Glaze.  Heaven in my mouth.  And hopefully theirs.   I know it’s a small gesture of thanks, but it was  heart felt. 

We’ve fixed Brett’s “key situation” and our neighbors now have a spare key.

Pumpkin Cheesecake Cookies with a Maple Cream Cheese Glaze
1 (8 oz) brick cream cheese, soft
1/2 cup butter, soft
1 cup sugar
1/2 cup pumpkin
1 egg
1/2 tsp vanilla extract
1 cup flour
1 cup cake flour
1/2 tsp baking powder
1/2 tsp salt
1/2 tsp pumpkin pie spice
Preheat oven to 350.
In a large bowl beat cream cheese and butter together until smooth and creamy.  Beat in sugar, pumpkin, vanilla extract and egg.
In another bowl, combine flours, baking powder, salt, and pumpkin pie spice. 
Mix dry ingredients into wet ingredients.  Place dough in refrigerator for 20 minutes. 
On a cookie sheet lined with parchment paper place large scoops of dough.  An ice cream scooper would be ideal, but I just used two spoons to place heaping spoonfuls down. 
Bake for 10-12 minutes.  Let cool for 2-3 minutes before transferring to a wire rack.  Let cool before frosting with glaze.
***If you don’t have cake flour you can use regular flour, but I loved the light and fluffy texture the cake flour gives these!!
Maple Cream Cheese Glaze

4 oz cream cheese, soft
1/2 cup powdered sugar
1/2 tsp vanilla extract
3 tbs real maple syrup
3-4 tbs milk
Beat cream cheese until smooth then add powdered sugar, vanilla, maple syrup and milk.  Add milk until you get desired consistency for glaze.  Drizzle of pumpkin cookies.
inspired by my  Cheesecake Cookies


  1. Jenn November 17, 2011

    What a yummy sounding recipe!

  2. warmvanillasugar November 17, 2011

    These cookies sound absolutely lovely!

  3. Rachel U November 17, 2011

    this is amazing haha i can just see you and brett “talking” about this outside your house. i love it. im glad you got in!! and those cookies look divine.

  4. Taylor November 17, 2011

    Ha! My boyfriend and I are the same way – usually stuff like that has my name written all over it! These cookies look insanely delicious and perfect for this time of year!

  5. Yum. Yum. Yum.

    These look fabulous, and I absolutely love using cake flour for the texture it brings. Can’t wait to try these out! Pinned!

  6. Jill November 17, 2011

    oh my, this is the WRONG time of year to try and start a diet, right!?! lol those look DELICIOUS!

  7. Manina November 17, 2011

    We couldn’t have been more thrilled that we got to “rescue” you guys. It was fun to have you over for a visit, even if at our chaotic home. And even better that I scored some super delicious cookies out of it!

  8. SnoWhite November 17, 2011

    Looks great! Sorry you got locked out… we used to be the neighbors who let other’s back into their house when they got locked out. These cookies would have been a fabulous thank you 😉

  9. hebrank November 17, 2011

    This sounds like a great Christmas cookie recipe to send to my children. Will let you know how it turns out. Thanks for your great recipes.

  10. Rose November 17, 2011

    The cookies sound amazing! You have the best pumpkin recipes. So sorry to hear about you getting locked out. :( It’s great that you have neighbors to help you out in times like that.

  11. Lauren at Keep It Sweet November 17, 2011

    Just bookmarked these cookies, they sound and look amazing!

  12. Anonymous November 17, 2011

    hi there.. is the cream cheese divided between the cookies and frosting or does it call for 12 oz. of cream cheese total? Making tonight.. Yumm!

  13. @ Anonymous-

    It’s 12 oz. total! Sorry about the confusion!

  14. @ Rose- Thanks!!!

  15. Anonymous November 17, 2011

    Thanks for the quick reply on the cream cheese question! -Leanne

  16. Anonymous November 18, 2011

    Just finished making these. They’re deelish! And quick/painless. Bonus! Thanksss! -Leanne

  17. Anonymous December 1, 2011

    I made these last night. DELICIOUS and so easy to make!!!!

  18. iNelson February 24, 2012

    How many cookies does this recipe make? It only calls for 1/2 cup of pumpkin, but I would like to get rid of the whole can at once. But then again, I don’t want too many cookies on my hands. (Too many cookies?)

  19. iNelson February 24, 2012

    How many cookies will this recipe make? It only calls for 1/2 cup of pumpkin, but I would like to use up the whole can at once. But then if I double the recipe I don’t want to be left with too many cookies on my hands :) If there is such a thing as too many cookies!

  20. These look so good!!

  21. catering new york May 22, 2012

    I’ll be sure to make some of these over the weekend, I hope I’d be able to make it right. Wish me luck.

  22. Anonymous August 25, 2012

    Just coming out of the oven :) Can’t wait to taste them

  23. Linda September 12, 2012

    Can’t wait to make these, they look soooo yummy! After seeing the new Pepperidge Farms pumpkin cheesecake cookies in the store the other day, I decided to look around the internet for a recipe. So glad I found one that looks easy, thanks!!

  24. Anonymous October 12, 2012

    Just made these, so delicious! Thanks for sharing!

  25. Eva @ Eva Bakes November 8, 2012

    Thanks for this amazing recipe! I added white chocolate chips into mine, and they were so, so good. I’ve linked back to you here: http://evabakes.blogspot.com/2012/10/pumpkin-cheesecake-cookies.html

  26. Anonymous November 24, 2012

    Just made these for my friend and I, they are absolutely amazing.
    Used eggnog in the glaze rather than milk.

  27. Pumpkin Lust Cake March 11, 2013

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  29. An November 17, 2013

    Gosh, that looks amazing! I must make these for the holidays.

  30. […] Pumpkin Cheesecake Cookies with Maple Cream Cheese Glaze […]


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