Pumpkin cheesecake cookies combine the best of two worlds—rich cheesecake and warm, spiced pumpkin cookies. These cookies hold a special place in fall celebrations, from Halloween to Thanksgiving. Their flavors bring the warmth of autumn spices and the creaminess of cheesecake in every bite. Many love to pair these cookies with a cup of coffee on crisp mornings.
Why You’ll Love This Recipe:
- Combines cheesecake and pumpkin cookie flavors.
- Perfect for fall gatherings.
- Soft, chewy texture with a creamy center.
Ingredients You’ll Need:
- For the Cookie Dough:
- All-purpose flour
- Baking soda
- Pumpkin pie spice
- Salt
- Unsalted butter (softened)
- Brown sugar
- Granulated sugar
- Pumpkin puree
- Egg
- Vanilla extract
- For the Cheesecake Filling:
- Cream cheese (softened)
- Granulated sugar
- Egg yolk
- Vanilla extract
How to Make Pumpkin Cheesecake Cookies:
Step-by-Step Instructions:
- Prepare the Cookie Dough: Cream together butter, brown sugar, and granulated sugar until light and fluffy. Beat in pumpkin puree, egg, and vanilla extract. In a separate bowl, whisk the dry ingredients (flour, baking soda, salt, and pumpkin pie spice), then combine with the wet ingredients.
- Make the Cheesecake Filling: Beat cream cheese until smooth, then mix in sugar, egg yolk, and vanilla extract.
- Assemble the Cookies: Scoop out balls of cookie dough, make an indentation in each, and fill with a teaspoon of cheesecake filling. Seal the cookie dough around the filling.
- Bake: Preheat the oven to 350°F (175°C) and bake cookies for 12-15 minutes until edges turn golden. Let cool on the baking sheet before transferring.
Cooking Tips:
- Don’t overbake! Slight underbaking ensures soft, chewy cookies that firm as they cool.
Helpful Tips:
- Opt for high-quality pumpkin puree for the best flavor.
- For a dairy-free option, substitute vegan cream cheese.
Details:
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Notes:
Ensure cookies are slightly underbaked for the perfect texture. They’ll set as they cool.
Nutritional Information:
Approximately 180 calories per cookie.
Frequently Asked Questions:
- Can I freeze these cookies?
Yes, they freeze well. Store in an airtight container for up to 3 months. - What type of cream cheese should I use?
Full-fat cream cheese works best for richness, but reduced-fat is an option.
Storage Instructions:
Store cookies in an airtight container at room temperature for up to 3 days or refrigerate for up to 1 week.
Related Recipes:
If you liked this recipe, you’ll enjoy these other cheesy delights:
Conclusion:
Pumpkin cheesecake cookies are an irresistible treat that blends the creamy richness of cheesecake with the comforting warmth of pumpkin spice. Perfect for any fall occasion, these cookies are sure to impress.
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Pumpkin Cheesecake Cookies
Description
Pumpkin cheesecake cookies combine the best of two worlds—rich cheesecake and warm, spiced pumpkin cookies. These cookies hold a special place in fall celebrations, from Halloween to Thanksgiving. Their flavors bring the warmth of autumn spices and the creaminess of cheesecake in every bite. Many love to pair these cookies with a cup of coffee on crisp mornings.
Ingredients
- For the Cookie Dough:
- All-purpose flour
- Baking soda
- Pumpkin pie spice
- Salt
- Unsalted butter (softened)
- Brown sugar
- Granulated sugar
- Pumpkin puree
- Egg
- Vanilla extract
- For the Cheesecake Filling:
- Cream cheese (softened)
- Granulated sugar
- Egg yolk
- Vanilla extract
Instructions
- Prepare the Cookie Dough: Cream together butter, brown sugar, and granulated sugar until light and fluffy. Beat in pumpkin puree, egg, and vanilla extract. In a separate bowl, whisk the dry ingredients (flour, baking soda, salt, and pumpkin pie spice), then combine with the wet ingredients.
- Make the Cheesecake Filling: Beat cream cheese until smooth, then mix in sugar, egg yolk, and vanilla extract.
- Assemble the Cookies: Scoop out balls of cookie dough, make an indentation in each, and fill with a teaspoon of cheesecake filling. Seal the cookie dough around the filling.
- Bake: Preheat the oven to 350°F (175°C) and bake cookies for 12-15 minutes until edges turn golden. Let cool on the baking sheet before transferring.
Notes
Ensure cookies are slightly underbaked for the perfect texture. They’ll set as they cool.
