Imagine biting into a warm, golden cookie that captures the essence of fall with its spicy pumpkin aroma.
These Pumpkin Cheesecake Cookies are delightfully simple to whip up, bringing cozy indulgence to any gathering.
As the dough envelops the creamy cheesecake center, a transformation occurs, turning basic pantry staples into a festive treat.
Let’s bring these delicious cookies to life and fill your home with the comforting scents of autumn baking.
Kitchen Tools Required
- 1 Mixing bowl
- 1 Electric mixer
- 1 Baking sheet
- 1 Parchment paper
- 1 Measuring cups and spoons
- 1 Cooling rack
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 cup canned pumpkin puree
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 4 ounces cream cheese, softened
- 1/4 cup powdered sugar
Cook & Prep Time
To create an efficient timeline for making Pumpkin Cheesecake Cookies, follow these steps:
- Reading and Preparation (5 minutes)
- Read through the entire recipe and instructions.
- Gather all ingredients and equipment needed.
- Start Prep Work (20 minutes)
- Preheat the oven to 350°F (175°C).
- Line a baking sheet with parchment paper.
- In a mixing bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy.
- Add pumpkin puree, egg, and vanilla extract to the butter mixture and mix until well combined.
- In a separate bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- In a small bowl, mix together cream cheese and powdered sugar until smooth.
- Assembly (15 minutes)
- Roll a tablespoon of cookie dough into a ball, flatten slightly, and place a small amount of cream cheese mixture in the center.
- Enclose the cream cheese by folding the dough around it and rolling it back into a ball.
- Place the filled dough balls on the prepared baking sheet, spacing them 2 inches apart.
- Chill Dough (Optional but recommended for 10 minutes)
- Place the filled dough balls in the refrigerator for about 10 minutes to make them easier to handle.
- Cooking (12 minutes)
- Bake the cookies in the preheated oven for 12 minutes or until the edges are golden.
- Cooling (35 minutes)
- Allow cookies to rest on the baking sheet for 5 minutes.
- Transfer to a cooling rack to cool completely for an additional 30 minutes.
Adjust the timeline slightly if needed, based on your cooking pace and any additional ingredients or modifications you choose to incorporate.
Recipe Instructions
Preheat the oven to 350°F (175°C).
Line a baking sheet with parchment paper.
In a mixing bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy.
Add pumpkin puree, egg, and vanilla extract to the butter mixture and mix until well combined.
In a separate bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
In a small bowl, mix together cream cheese and powdered sugar until smooth.
Roll a tablespoon of cookie dough into a ball, flatten slightly, and place a small amount of cream cheese mixture in the center.
Enclose the cream cheese by folding the dough around it and rolling it back into a ball.
Place the filled dough balls on the prepared baking sheet, spacing them 2 inches apart.
Bake in the preheated oven for 12 minutes or until the edges are golden.
Allow the cookies to rest on the baking sheet for 5 minutes before transferring to a cooling rack to cool completely.
Serving Tips
- Coffee or Tea: Serve these cookies with a hot cup of coffee or tea for a comforting pairing that enhances their warm, spiced flavors.
- Vanilla Ice Cream: Pair with a scoop of vanilla ice cream to add a creamy, cool contrast to the soft, chewy cookies.
- Whipped Cream: Top with a dollop of whipped cream for an extra layer of sweetness and a touch of decadence.
- Caramel Drizzle: Drizzle caramel sauce over the cookies for added richness and a hint of buttery sweetness.
- Chai Latte: Enjoy alongside a chai latte to complement the cookies’ cinnamon and nutmeg spices with a similar aromatic blend.
Storage
Store Pumpkin Cheesecake Cookies in an airtight container at room temperature for up to three days.
For longer storage, freeze in a single layer.
Thaw at room temperature before serving.
Freezing
To freeze Pumpkin Cheesecake Cookies, cool them completely.
Place them in a single layer on a tray.
Freeze until solid.
Then, transfer to an airtight container or freezer bag.
Reheating
To reheat Pumpkin Cheesecake Cookies, gently warm them in a microwave for 10-15 seconds.
Alternatively, you can use an oven at 300°F for 5 minutes to restore softness.
Final Thoughts
Enjoy the delightful combination of pumpkin and cheesecake in these delicious cookies.
They’re perfect for fall gatherings or as a cozy treat to enjoy with a warm beverage.
The creamy center adds a delightful surprise to each bite.
Be sure to store any leftovers in an airtight container to maintain their freshness.
Happy baking!
Frequently Asked Questions
Can I Use Fresh Pumpkin Instead of Canned Pumpkin Puree?
You can use fresh pumpkin by roasting and pureeing it until smooth. Make certain it’s strained to remove excess moisture. Substitute equal parts for canned puree. Adjust sweetness if needed, as fresh pumpkin might be less sweet.
How Can I Make These Cookies Gluten-Free?
Substitute all-purpose flour with a 1:1 gluten-free flour blend. Guarantee the blend contains xanthan gum for proper texture. Mix dry ingredients thoroughly to avoid clumping. Monitor baking time closely, as gluten-free cookies may brown faster.
What Can I Substitute for Cream Cheese in This Recipe?
For a cream cheese substitute, use an equal amount of Greek yogurt or mascarpone. Make certain it’s at room temperature to mix smoothly with powdered sugar. Adjust sweetness if needed, as Greek yogurt can be tangier.
Can I Add Chocolate Chips to the Cookie Dough?
You can add 1 cup of chocolate chips to the dough. Fold them in after combining the wet and dry ingredients. Guarantee even distribution to avoid clumping. Reduce sugar slightly for balanced sweetness with the extra chocolate.
How Do I Prevent the Cookies From Spreading Too Much?
To prevent excessive spreading, chill your dough for 30 minutes before baking. Make certain your butter is just softened, not melted. Use precise flour measurements, ideally weighing it. Consider adding an extra tablespoon of flour for stability.
Pumpkin Cheesecake Cookies
Equipment
- 1 Mixing bowl
- 1 Electric mixer
- 1 Baking sheet
- 1 Parchment paper
- 1 Measuring cups and spoons
- 1 Cooling rack
Ingredients
- 1 cup unsalted butter softened
- 1 cup granulated sugar
- 1/2 cup brown sugar packed
- 1 cup canned pumpkin puree
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 4 ounces cream cheese softened
- 1/4 cup powdered sugar
Instructions
- Preheat the oven to 350°F (175°C).
- Line a baking sheet with parchment paper.
- In a mixing bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy.
- Add pumpkin puree, egg, and vanilla extract to the butter mixture and mix until well combined.
- In a separate bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- In a small bowl, mix together cream cheese and powdered sugar until smooth.
- Roll a tablespoon of cookie dough into a ball, flatten slightly, and place a small amount of cream cheese mixture in the center.
- Enclose the cream cheese by folding the dough around it and rolling it back into a ball.
- Place the filled dough balls on the prepared baking sheet, spacing them 2 inches apart.
- Bake in the preheated oven for 12 minutes or until the edges are golden.
- Allow the cookies to rest on the baking sheet for 5 minutes before transferring to a cooling rack to cool completely.
Notes
