Pumpkin Cheesecake Cookies are the perfect mashup of autumnal flavors and rich creaminess all nestled in a soft, chewy cookie. My own experience with this recipe was a delightful surprise—someone requested them at a family gathering, and I couldn’t believe how quickly they disappeared! Whether you’re celebrating the harvest season or just have a craving for something sweet, these cookies offer a comforting answer, wrapping the creamy cheesecake filling in a spiced pumpkin cookie.
Why you’ll love this dish
If you’re on the fence about trying this recipe, let me assure you—it’s an absolute delight! Not only does it blend two beloved desserts, but it also brings seasonal flavors to your kitchen in no time. The combination of the creamy cheesecake and the warming spices will have your taste buds dancing, making them ideal for everything from cozy weeknight treats to festive gatherings.
“These cookies are like a hug in dessert form! I made them for Thanksgiving, and everyone was raving! The cheesecake is so creamy, and the spiced pumpkin cookie is incredibly soft!” – Happy Baker
Step-by-step overview
Creating these Pumpkin Cheesecake Cookies is a fun, multi-step process that ensures each bite is bursting with flavor. You’ll start with a luscious cheesecake filling that’s frozen to perfection, then prepare a fragrant pumpkin cookie dough, assemble it all, and bake until golden. Simple enough for a novice baker but impressive enough for seasoned pros. Let’s dive into what you need!
What you’ll need
Ingredients for Pumpkin Cheesecake Cookies
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Cream Cheese Filling:
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1/2 tsp vanilla extract
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Pumpkin Cookie Dough:
- 2 1/4 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 tsp pumpkin pie spice
- 1 tsp ground cinnamon
- 1/2 cup unsalted butter, melted and slightly cooled
- 3/4 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1 tsp vanilla extract
- 1/2 cup pumpkin puree
- 1 large egg yolk
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Optional Drizzle:
- 1/2 cup powdered sugar
- 1-2 tbsp milk
- 1/4 tsp vanilla extract
Ingredient Notes
For those watching their sugar or looking for substitutions, you can try using a sugar alternative, and for a dairy-free option, replace the cream cheese with a plant-based alternative and the butter with coconut oil. These small changes can help cater to different dietary needs without sacrificing flavor!
Step-by-step instructions
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Prepare the Cheesecake Filling: In a mixing bowl, blend the softened cream cheese with granulated sugar and vanilla until creamy. Line a baking tray with parchment paper. Scoop small dollops of the filling and freeze them for at least an hour.
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Make the Pumpkin Cookie Dough: Whisk together the flour, baking powder, baking soda, salt, pumpkin pie spice, and cinnamon in a medium bowl. In a larger bowl, mix the melted butter with brown and granulated sugar. Add the pumpkin puree, egg yolk, and vanilla extract, whisking until smooth. Gradually combine the dry and wet ingredients. Cover with plastic wrap, and refrigerate for 30-45 minutes.
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Assemble the Cookies: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. Scoop approximately 1 1/2 tablespoons of dough, flatten it out, place a cheesecake ball in the center, and then top with another piece of dough. Seal the edges and gently roll into a ball.
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Bake the Cookies: Arrange the cookies on the baking sheet and bake for 12-14 minutes or until the edges are lightly golden. Allow them to cool on the baking sheet for 5 minutes before transferring them to a wire rack.
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Optional Drizzle: If you want to add a sweet finish, whisk together powdered sugar, milk, and vanilla extract. Drizzle this over cooled cookies and let it set before serving.
Best ways to enjoy it
These Pumpkin Cheesecake Cookies shine when paired with a cup of spiced chai or pumpkin latte. For an extra cozy touch, serve them warm with a scoop of vanilla ice cream on the side. They’re also lovely on their own, making a perfect sweet treat for lunch boxes or afternoon snacks!
Storage and reheating tips
To keep your cookies fresh, store them in an airtight container at room temperature for up to three days. If you have leftovers (which is unlikely!), these cookies freeze beautifully. Just layer them between parchment paper and freeze for up to three months. To enjoy them later, simply let them thaw at room temperature.
Helpful cooking tips
- Make Ahead: Prepare the cheesecake filling the day before and allow it to freeze overnight for best results.
- Chill the Dough: Chilling the dough is crucial for maintaining the cookie’s structure, ensuring it doesn’t spread too much while baking.
- Cookie Size: Adjust the size of your cookie balls based on how many cheesecake centers you want in each cookie. Larger cookies will have a more luxurious filling!
Creative twists
Feel free to experiment! Consider adding chocolate chips to the cookie dough for a decadent touch, or for a festive variation, substitute the pumpkin puree with sweet potato or butternut squash puree for a unique flavor. You could even add chopped nuts or cranberries for a pop of texture.
Your questions answered
How long does it take to make these cookies?
From start to finish, you should allocate about 2 hours. This includes the time needed for chilling and freezing.
Can I substitute the pumpkin puree?
Absolutely! You can use applesauce or other fruit purées if you’re looking for a different flavor profile. Keep in mind that it will change the taste slightly.
How do I keep the cheesecake filling from leaking?
Make sure to seal the dough firmly around the cheesecake filling and ensure the cookie edges are tightly closed. If you’re concerned, you can freeze the assembled cookies before baking to secure the filling even further.
Bake away and bring the joy of Pumpkin Cheesecake Cookies to your kitchen—your taste buds will thank you!
