Irresistible Pumpkin Cheesecake Cookies Recipe: Fall’s Sweetest Treat

Autumn whispers sweet promises through these delectable pumpkin cheesecake cookies that melt hearts instantly.

Crisp breezes carry warm spice aromas from your kitchen.

Creamy cheesecake swirls dance between soft pumpkin-infused dough, creating magic with each bite.

Seasonal comfort wraps around memories of cozy gatherings and laughter.

Baking becomes an art form when simple ingredients transform into extraordinary treats.

Rich textures and complex flavors promise an unforgettable dessert experience.

We dare you to resist these irresistible morsels of pure indulgence.

Tasty Pairings For Pumpkin Cheesecake Cookies

• Pair with Warm Spiced Chai Latte: Create a cozy autumn experience by serving these pumpkin cheesecake cookies alongside a creamy, spicy chai latte that complements the cookie's warm pumpkin pie spice notes.
• Enhance with Vanilla Bean Ice Cream: Serve a scoop of smooth vanilla bean ice cream next to the cookies, letting the cold, creamy texture contrast beautifully with the soft, warm cookie texture.
• Match with Caramel Drizzle Mocha: Offer a rich caramel mocha coffee that echoes the dessert's sweet profile, with caramel undertones that harmonize perfectly with the pumpkin and cheesecake flavors.
• Complement with Apple Cider: Pour a chilled glass of spiced apple cider to bring out the autumnal warmth of the cookies, creating a delightful seasonal pairing that celebrates fall's favorite flavors.

Cookie Flavor Options You Can Try

• Gluten-Free Option: Replace all-purpose flour with gluten-free flour blend and ensure baking soda is certified gluten-free for those with wheat sensitivities.
• Vegan Version: Substitute butter with coconut oil, use flax egg instead of regular egg, swap cream cheese with dairy-free alternative, and use plant-based vanilla extract.
• Low-Sugar Adaptation: Use monk fruit sweetener instead of regular sugar, reduce overall sugar content, and incorporate stevia for additional sweetness without calories.
• Keto-Friendly Modification: Swap regular flour with almond flour, replace sugar with erythritol, use full-fat cream cheese, and incorporate extra pumpkin pie spice for rich flavor profile.

FAQs

• What makes the pumpkin pie spice important in this recipe?

Pumpkin pie spice adds warmth and depth to the cookies, providing a classic autumn flavor profile that complements both the cookie dough and cheesecake filling.

• Why do I need to fold the cheesecake filling inside the cookie dough?

Encasing the cheesecake mixture creates a surprise center, giving each cookie a delightful cream cheese filling that adds richness and unexpected texture when you bite into it.

• Can I make these cookies ahead of time?

Yes, you can prepare the cookie dough and cheesecake filling in advance and refrigerate them separately for up to 2 days before assembling and baking the cookies.

• Do I need any special equipment to make these cookies?

No special equipment is needed beyond standard baking tools like mixing bowls, a baking sheet, and a wire cooling rack. A tablespoon or cookie scoop can help create uniform cookie sizes.

Reasons To Love Pumpkin Cheesecake Cookies

• These pumpkin cheesecake cookies transform ordinary baking into a delightful autumn adventure, blending classic flavors with creative techniques.
• The recipe teaches home bakers a sophisticated method of creating filled cookies, allowing you to wow friends and family with professional-looking treats.
• Perfect for gatherings, potlucks, and holiday parties, these cookies combine the beloved tastes of pumpkin pie and cheesecake in one irresistible bite-sized treat.
• Simple steps and fun filling process make this recipe an excellent opportunity for children to join in and learn baking skills while creating delicious memories.

What You Need For Pumpkin Cheesecake Cookies

• Pumpkin Puree: Adds moisture and authentic pumpkin flavor.
• Cream Cheese: Creates rich and tangy cheesecake filling.
• Butter: Provides richness and helps create soft cookie texture.
• Flour: Essential base for cookie structure.
• Sugar, Brown Sugar: Sweetens and caramelizes the cookies.

• Pumpkin Pie Spice: Delivers warm, classic autumn flavor.
• Salt: Enhances overall taste profile.
• Vanilla Extract: Adds depth and aromatic sweetness.

• Egg, Egg Yolk: Helps bind ingredients and create soft texture.
• Baking Soda: Helps cookies rise and spread evenly.

How To Make Pumpkin Cheesecake Cookies

Step 1: Whip Up Cookie Base

Grab a large mixing bowl and cream softened butter with granulated sugar and brown sugar until the mixture becomes incredibly light and airy.

The key is to beat until the texture transforms into a fluffy cloud-like consistency.

Step 2: Blend Wet Ingredients

Introduce pumpkin puree, a fresh egg, and vanilla extract into the butter mixture.

Stir thoroughly until all ingredients are smoothly integrated, creating a gorgeous orange-tinted batter.

Step 3: Prepare Dry Ingredients

• All-purpose flour
• Baking soda
• Salt
• Pumpkin pie spice

Whisk these dry ingredients until perfectly blended and lump-free.

Step 4: Merge Wet and Dry Mixtures

Gradually fold the dry ingredient mixture into the wet ingredients.

Mix gently until just combined, avoiding overmixing to maintain a tender cookie texture.

Step 5: Create Cheesecake Filling

In another bowl, beat cream cheese until silky smooth.

Add sugar, egg yolk, and vanilla extract.

Mix until the filling becomes creamy and well-incorporated.

Step 6: Shape Cookie Balls

Scoop tablespoon-sized portions of cookie dough.

Create a small indentation in the center of each dough ball.

Step 7: Stuff Cookies

Carefully place a teaspoon of cheesecake filling into each cookie dough indentation.

Gently fold the cookie dough around the filling, completely sealing the cheesecake center.

Step 8: Prepare for Baking

Preheat the oven to 350°F.

Line a baking sheet with parchment paper.

Step 9: Arrange and Bake

Position stuffed cookie balls on the prepared baking sheet, leaving adequate space between each cookie.

Bake for 12-15 minutes until edges turn a delicate golden brown.

Step 10: Cool and Enjoy

Allow cookies to rest on the baking sheet for 5 minutes.

Transfer to a wire rack to cool completely.

Pro Suggestions For Pumpkin Cheesecake Cookies

• Let butter sit at room temperature for 30-45 minutes before creaming to ensure smooth, fluffy texture.
• Stir dry ingredients gently into wet ingredients just until combined to keep cookies tender and prevent tough texture.
• Pinch cookie dough edges carefully around cheesecake center to prevent leaking during baking.
• Refrigerate cookie dough for 30 minutes before shaping to help cookies maintain form and prevent spreading.
• Use pure pumpkin puree, not pumpkin pie filling, to control cookie consistency and prevent excess liquid.

How To Keep Pumpkin Cheesecake Cookies Fresh

• Store cookies in an airtight container layered with parchment paper between each cookie. Keep refrigerated for up to 5 days, maintaining their soft texture and delicious flavor.
• Wrap individual cookies tightly in plastic wrap, then place in a freezer-safe container. Freeze for up to 3 months. Thaw overnight in the refrigerator before enjoying.
• If serving within 1-2 days, store in a sealed container at room temperature. Keep away from direct sunlight and heat sources to prevent softening.
• Warm cookies gently in the microwave for 10-15 seconds or in a preheated oven at 300°F for 3-4 minutes. Check frequently to avoid overheating and maintain their creamy cheesecake filling.

Irresistible Pumpkin Cheesecake Cookies Recipe

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• Total Time: 35 minutes
• Yield: 24 1x

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Description

Warm autumn spices dance through these Pumpkin Cheesecake Cookies, creating a delightful fusion of creamy cheesecake and classic cookie comfort. Seasonal baking reaches new heights with this irresistible treat that connects nostalgic flavors and festive cheer you’ll savor in every delectable bite.

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Ingredients

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Main Ingredients:

• 2 1/4 cups (532 milliliters) all-purpose flour
• 1/2 cup (120 milliliters) pumpkin puree
• 8 ounces (226 grams) cream cheese
• 3/4 cup (170 grams) unsalted butter

Sugars:

• 3/4 cup (150 grams) brown sugar
• 1/2 cup (100 grams) granulated sugar

Spices and Binding Ingredients:

• 1 teaspoon baking soda
• 1 teaspoon pumpkin pie spice
• 1/2 teaspoon salt
• 1 large egg
• 1 egg yolk
• 1 teaspoon vanilla extract

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Instructions

1. Vigorously blend softened butter with granulated and brown sugars until achieving a whipped, airy consistency.
2. Incorporate pumpkin puree, egg, and vanilla extract into the butter mixture, mixing thoroughly until smooth.
3. Sift together flour, baking soda, salt, and pumpkin pie spice in a separate mixing bowl.
4. Gently fold dry ingredients into wet ingredients, stirring until just combined to prevent overmixing.
5. In a clean bowl, whip cream cheese until silky and free of lumps.
6. Blend sugar, egg yolk, and vanilla extract into cream cheese, creating a luxurious filling.
7. Portion cookie dough into uniform tablespoon-sized spheres using a cookie scoop.
8. Create a gentle pocket in each dough ball using your thumb or the back of a spoon.
9. Delicately spoon cheesecake mixture into the center of each dough pocket.
10. Carefully encase the cheesecake filling by folding and sealing cookie dough around the center.
11. Arrange filled cookies on a parchment-lined baking sheet, spacing them evenly.
12. Heat oven to 350°F and bake cookies for 12-15 minutes until edges turn golden and centers appear set.
13. Allow cookies to rest on baking sheet for 5 minutes before transferring to a wire cooling rack.

Notes

• Ensure butter and cream cheese are at room temperature for smooth, even mixing and easier incorporation into the dough.
• For a gluten-free version, swap all-purpose flour with a 1:1 gluten-free baking blend to maintain the cookie’s soft texture.
• Control the filling-to-cookie ratio by using a small measuring spoon to prevent overfilling and potential leakage during baking.
• Chill the dough for 30 minutes before shaping to help cookies maintain their structure and prevent excessive spreading in the oven.

• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Category: Desserts, Snacks
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 24
• Calories: 150
• Sugar: 8 g
• Sodium: 80 mg
• Fat: 7 g
• Saturated Fat: 4 g
• Unsaturated Fat: 2 g
• Trans Fat: 0 g
• Carbohydrates: 20 g
• Fiber: 1 g
• Protein: 2 g
• Cholesterol: 30 mg