Description
Warm autumn vibes dance through these pumpkin cheesecake cookies, blending creamy richness with spiced seasonal charm. Sweet comfort wraps you in delightful layers of comfort, promising delectable moments with each perfectly crafted bite.
Ingredients
Scale
Cheesecake Filling:
- 8 ounces (226 grams) cream cheese, room temperature
- 1/4 cup (50 grams) granulated sugar
- 1 teaspoon vanilla extract
Cookie Base:
- 1 cup (220 grams) unsalted butter, cold and cubed
- 1 cup (200 grams) light brown sugar, packed
- 1/2 cup (100 grams) granulated sugar
- 1/2 cup (115 grams) pure canned pumpkin
- 2 teaspoons vanilla extract
- 2 1/2 cups (330 grams) all-purpose flour
- 6 tablespoons all-purpose flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1 1/2 teaspoons pumpkin pie spice
Additional Ingredients:
- 3 tablespoons unsalted butter, room temperature
- 1/4 cup (50 grams) granulated sugar
- 1 teaspoon ground cinnamon
- 1 pinch kosher salt
Instructions
- Combine flour, baking soda, salt, cinnamon, and pumpkin pie spice in a medium bowl, creating a unified dry mixture.
- Cream cold cubed butter with brown and granulated sugars using an electric mixer until smooth and thoroughly blended.
- Introduce canned pumpkin and vanilla extract to the butter-sugar mixture, mixing until integrated. The texture might appear slightly curdled, which is normal.
- Gently fold dry ingredients into the wet mixture, stirring until just combined to preserve cookie tenderness.
- Portion dough using a large ice cream scoop, yielding approximately 15 cookie portions. Refrigerate scooped dough for 1-2 hours to enhance flavor development and texture.
- Preheat oven to 350°F while dough chills, preparing a baking sheet lined with parchment paper.
- Remove chilled dough from refrigerator and arrange portions on prepared baking sheet, spacing them evenly.
- Bake for 12-14 minutes until edges turn golden brown and centers appear slightly soft.
- Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack for complete cooling.
Notes
- Chilling the dough intensifies the pumpkin and spice flavors, creating a more robust taste profile that makes these cookies irresistibly delicious.
- For gluten-sensitive individuals, swap regular flour with a 1:1 gluten-free baking blend to ensure everyone can enjoy these seasonal treats.
- Control cookie spread by ensuring butter is cold and not overmixed, which helps maintain a soft, pillowy texture with crisp edges.
- Transform these cookies into mini cheesecake bites by adding a small cream cheese dollop in the center before baking for an extra indulgent twist.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 220
- Sugar: 16 g
- Sodium: 150 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 35 mg