Pumpkin Cheesecake Cookies

A Creamy Delight Awaits

Nothing screams fall like the warm, spiced aroma of pumpkin baking in your kitchen. If you’re on the hunt for a cookie that feels cozy and indulgent, look no further—Pumpkin Cheesecake Cookies are where it’s at! These little delights pack all the flavors of autumn and turn your classic cookie game upside down. Trust me, your taste buds will thank you.

Why Make This Recipe

Why should you whip up a batch of these cookies? Great question! First off, they’re practically a two-for-one special. You get the softness of a pumpkin cookie mixed with a luscious cheesecake filling. What’s not to love? 🍂

Plus, they’re super simple to make. Even if you’re a baking novice, you can master these bad boys with just a few steps. Imagine serving these at a gathering and watching everyone gobble them up. You’ll be the MVP of dessert.

How to Make Pumpkin Cheesecake Cookies

Getting these cookies ready is as easy as pumpkin pie (well, maybe easier). Just follow these simple steps, and you’ll have a festive treat that’ll impress everyone.

Ingredients

• 1 cup pumpkin puree
• 1 cup brown sugar
• 1/2 cup granulated sugar
• 1/2 cup butter, softened
• 1 large egg
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground ginger
• 1/4 teaspoon salt
• 8 oz cream cheese, softened
• 1 cup powdered sugar
• 1 teaspoon vanilla extract

Directions

1. Preheat the oven to 350°F (175°C).
2. In a large bowl, cream together the butter, brown sugar, and granulated sugar until smooth. Easy peasy!
3. Beat in the pumpkin puree and egg until it looks like a beautiful orange potion.
4. In another bowl, whisk together the flour, baking soda, spices, and salt. Gradually fold these dry ingredients into your pumpkin mix until it’s just combined. No over-mixing, please!
5. In a separate bowl, beat the cream cheese, powdered sugar, and vanilla extract until it’s as smooth as your favorite playlist.
6. Drop a tablespoon of cookie dough onto a baking sheet. Create a little divot in the center and fill it with that creamy cheesecake mixture. Cute, right?
7. Bake for 12-15 minutes, or until the edges are lightly golden brown. The smell will be heavenly, I promise!
8. Allow those cookie beauties to cool before you dig in. Patience is a virtue, after all! 😉

How to Serve Pumpkin Cheesecake Cookies

Serving these cookies is a breeze. Just pop them on a platter and watch the magic happen. Pair them with a steaming cup of coffee, tea, or even some hot cocoa, and you’ve got yourself a cozy afternoon setup. 🎃 Want to make it look fancy? Dust with a little powdered sugar or drizzle some caramel sauce on top.

How to Store Pumpkin Cheesecake Cookies

You don’t want these delicious cookies to go to waste! Store them in an airtight container at room temperature for about 3-5 days. If you’re feeling generous (or just want to save them for later), you can also freeze them. Just make sure to separate them with parchment paper before popping them in the freezer. They’ll last for about 2-3 months, but let’s be real—you probably won’t have them around that long!

Tips to Make Pumpkin Cheesecake Cookies

• Softened Ingredients: Make sure your butter and cream cheese are at room temperature for that smooth mixing action.
• Chill the Dough: If you find the dough too sticky, chill it in the fridge for about 30 minutes. It’ll be easier to work with!
• Taste Test: Always taste your cheesecake mixture before filling the cookies. You might want to adjust the sweetness. Just make sure no one sees you sneaking bites. 😉

Variations

Feeling adventurous? Switch things up a bit! You can add chocolate chips to the cookie dough for that extra oomph. Or how about adding a hint of maple extract for a twist? The sky’s the limit!

FAQs

1. Can I use canned pumpkin pie filling instead of pumpkin puree?
Nope! Canned pumpkin pie filling contains spices and sugar already. You want pure pumpkin for this recipe.

2. How do I know when my cookies are done?
Look for lightly golden edges and a slight set in the center. They’ll continue to firm up as they cool down.

3. Can I make these cookies gluten-free?
Absolutely! Just substitute all-purpose flour with a 1:1 gluten-free flour blend.

So there you have it! Your guide to making the ultimate Pumpkin Cheesecake Cookies. Happy baking, and may your kitchen smell like a cozy fall market! 🍁✨

Pumpkin Cheesecake Cookies

These delightful cookies combine the soft texture of pumpkin cookies with a luscious cheesecake filling, making them perfect for fall gatherings.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 15 minutes mins

Total Time 35 minutes mins

Servings: 24 cookies

Course: Dessert, Snack

Cuisine: American, Fall

Calories: 150

Ingredients Method Notes

Ingredients

  

For the cookie dough

• 1 cup pumpkin puree Use pure pumpkin, not pie filling.
• 1 cup brown sugar Packed.
• 1/2 cup granulated sugar
• 1/2 cup butter, softened At room temperature.
• 1 large egg
• 2 cups all-purpose flour Can use gluten-free flour blend.
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground ginger
• 1/4 teaspoon salt

For the cheesecake filling

• 8 oz cream cheese, softened At room temperature.
• 1 cup powdered sugar
• 1 teaspoon vanilla extract

Method

 

Preparation

1. Preheat the oven to 350°F (175°C).
2. In a large bowl, cream together the butter, brown sugar, and granulated sugar until smooth.
3. Beat in the pumpkin puree and egg until well combined.
4. In another bowl, whisk together the flour, baking soda, spices, and salt.
5. Gradually fold the dry ingredients into the pumpkin mixture until just combined.
6. In a separate bowl, beat together the cream cheese, powdered sugar, and vanilla extract until smooth.
7. Drop a tablespoon of cookie dough onto a baking sheet, create a divot in the center, and fill it with the cheesecake mixture.

Baking

1. Bake for 12-15 minutes, or until the edges are lightly golden brown.
2. Allow the cookies to cool before serving.

Notes

Store cookies in an airtight container at room temperature for 3-5 days. You can freeze them for 2-3 months. Dust with powdered sugar or drizzle caramel for serving.