Fall is the perfect time to enjoy delicious pumpkin treats. If you love cookies and cheesecake, you’ll adore these Pumpkin Cheesecake Cookies. They are soft, sweet, and packed with the flavors of pumpkin and spices that will warm your heart. These cookies are perfect for sharing with friends and family at gatherings or just as a sweet treat at home.
Why Make This Recipe
You should make Pumpkin Cheesecake Cookies because they combine two beloved desserts into one delightful bite. The pumpkin adds a rich flavor and moist texture, while the cheesecake filling gives a creamy surprise in the middle. They are not only easy to bake, but they also look beautiful and taste amazing. Everyone will want to try them, making them a great choice for parties or family snacks.
How to Make Pumpkin Cheesecake Cookies
Making Pumpkin Cheesecake Cookies is straightforward and fun. You will start by preparing the cookie dough, then create a creamy cheesecake filling for the center.
Ingredients
- 2 1/2 cups (320 grams) all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 2 tsp pumpkin pie spice
- ¾ cup (168 grams) unsalted butter, melted and slightly cooled
- 1 1/2 cups (300 grams) brown sugar (packed)
- 1 large egg
- 1 tsp vanilla extract
- 1/2 cup (122 grams) pumpkin puree
- 8 oz (224 grams) cream cheese (room temperature)
- 2 tablespoons (30 grams) pumpkin puree
- 1 ¼ cups (150 grams) powdered sugar
- 1 teaspoon vanilla
Directions
Pumpkin Cookies:
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, mix the flour, baking soda, baking powder, salt, and pumpkin pie spice.
- In another bowl, combine the melted butter and brown sugar. Stir until smooth.
- Add the egg, vanilla extract, and pumpkin puree to the butter mixture. Mix well.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
Cheesecake Filling:
- In a separate bowl, mix the cream cheese, pumpkin puree, powdered sugar, and vanilla until smooth.
Assemble the Cookies:
- Take a small amount of cookie dough and flatten it in your hand. Place a teaspoon of the cheesecake filling in the center.
- Fold the dough around the filling and roll it into a ball. Place it on the baking sheet.
- Repeat until all the dough and filling are used.
Bake:
- Bake the cookies for about 12-15 minutes until the edges are lightly golden. Allow them to cool on the baking sheet for a few minutes before transferring them to a wire rack.
How to Serve Pumpkin Cheesecake Cookies
Serve these Pumpkin Cheesecake Cookies warm or at room temperature. They are great on their own or paired with a hot drink like coffee or tea. You can also dust them with a little powdered sugar before serving for an elegant touch.
How to Store Pumpkin Cheesecake Cookies
Store your cookies in an airtight container at room temperature for up to a week. You can also refrigerate them if you prefer them chilled. For longer storage, you can freeze the cookies for up to three months. Just make sure to separate layers with parchment paper to prevent sticking.
Tips to Make Pumpkin Cheesecake Cookies
- Make sure your butter is not too hot when mixing with sugar; it should be melted and slightly cooled.
- Use a cookie scoop for even-sized cookies.
- Let the cheesecake filling soften to room temperature for easier mixing.
- Don’t overbake! The cookies should be soft in the center.
Variation
For a twist, you can add chocolate chips or nuts to the cookie dough for added texture. You can also use different spices, like cinnamon or nutmeg, to change the flavor.
FAQs
Q: Can I make these cookies gluten-free?
A: Yes, you can substitute the all-purpose flour with a gluten-free flour blend.
Q: How can I make them dairy-free?
A: You can use dairy-free butter and cream cheese alternatives.
Q: Can I use fresh pumpkin instead of canned puree?
A: Yes, you can use cooked and pureed fresh pumpkin, but make sure it is well-drained to avoid excess moisture in the dough.
Now you are ready to bake these delightful Pumpkin Cheesecake Cookies! Enjoy the yummy flavors and the joy of sharing them with loved ones.
Pumpkin Cheesecake Cookies
Ingredients
For the Pumpkin Cookies
- 2.5 cups 2 1/2 cups all-purpose flour
- 1 tsp 1 tsp baking soda
- 0.5 tsp 1/2 tsp baking powder
- 0.5 tsp 1/2 tsp salt
- 2 tsp 2 tsp pumpkin pie spice
- 0.75 cups ¾ cup unsalted butter, melted and slightly cooled
- 1.5 cups 1 1/2 cups brown sugar (packed)
- 1 large 1 large egg
- 1 tsp 1 tsp vanilla extract
- 0.5 cups 1/2 cup pumpkin puree
For the Cheesecake Filling
- 8 oz 8 oz cream cheese (room temperature)
- 2 tbsp 2 tablespoons pumpkin puree
- 1.25 cups 1 ¼ cups powdered sugar
- 1 tsp 1 teaspoon vanilla
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, mix the flour, baking soda, baking powder, salt, and pumpkin pie spice.
- In another bowl, combine the melted butter and brown sugar. Stir until smooth.
- Add the egg, vanilla extract, and pumpkin puree to the butter mixture. Mix well.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
Cheesecake Filling
- In a separate bowl, mix the cream cheese, pumpkin puree, powdered sugar, and vanilla until smooth.
Assemble the Cookies
- Take a small amount of cookie dough and flatten it in your hand. Place a teaspoon of the cheesecake filling in the center.
- Fold the dough around the filling and roll it into a ball. Place it on the baking sheet.
- Repeat until all the dough and filling are used.
Bake
- Bake the cookies for about 12-15 minutes until the edges are lightly golden. Allow them to cool on the baking sheet for a few minutes before transferring them to a wire rack.