The first hint of autumn arrives with the cozy aroma of spiced pumpkin wafting through my kitchen—how could I resist? Today, I’m excited to share my recipe for Pumpkin Cheesecake Cookies, a delightful blend of rich cream cheese filling and soft, spiced cookie goodness that’s bound to capture the hearts of anyone who tries them. Not only are these treats surprisingly quick to prepare, but they also offer the perfect twist on classic flavors that makes them a great crowd-pleaser at any gathering. Whether you’re hosting a fall get-together or simply indulging in some homemade comfort on a rainy afternoon, these cookies promise to lift your spirits and tantalize your taste buds. Ready to dive into a world of sweetness? Let’s bake together!
Why are Pumpkin Cheesecake Cookies a Must-Try?
Irresistible combination: These cookies feature a delectable blend of creamy cheesecake and spiced pumpkin, showcasing the best of fall flavors.
Easy to make: With straightforward steps, you’ll whip up a batch in no time—perfect for busy days or unexpected guests!
Crowd-pleaser: Your family and friends will rave about these cookies at every gathering. Who can resist that creamy filling?
Versatile treat: Enjoy them as a snack, dessert, or even a sweet addition to your brunch table. They are sure to brighten up any occasion!
Baking magic: The cozy aroma of these cookies filling your home will feel like a warm hug from autumn itself. Don’t forget to check out my guide on baking tips for beginners if you're new to baking!
Pumpkin Cheesecake Cookies Ingredients
Get ready to create something magical with these key ingredients!
For the Cheesecake Filling
• Cream cheese – a full-fat version yields the creamiest texture for your filling.
• Granulated sugar – adds sweetness to balance the tangy cream cheese.
• Vanilla extract – imparts a warm, rich flavor profile for a delightful result.
For the Cookie Base
• Butter – melted and cooled, it provides a rich, buttery taste that complements the spices.
• Granulated sugar – for sweetness in the dough, balancing the richness of the butter.
• Dark brown sugar – adds a hint of caramel flavor and moisture to your cookies.
• Pumpkin purée – the star of our delicious Pumpkin Cheesecake Cookies, giving a moist texture and flavor.
• Large egg – binds the ingredients together and adds richness.
• All-purpose flour – the foundation of our cookie dough, ensuring the perfect texture.
• Ground cinnamon – a warm spice that ties the flavors of fall together beautifully.
• Ground allspice – adds depth to the spices for a cozy, comforting flavor.
• Ground nutmeg – enhances the pumpkin flavor with its aromatic scent.
• Ground ginger – adds a zesty kick that brightens the cookie.
• Baking powder – helps the cookies rise to a soft and fluffy texture.
• Baking soda – provides additional lift and helps achieve a light structure.
• Salt – enhances all the flavors while balancing sweetness.
For the Pumpkin Spice Sugar
• Granulated sugar – gives a sweet crust that helps the spices adhere.
• Ground cinnamon – adds extra warmth to the sugar coating.
• Ground allspice – deepens the winter spice flavor, making it irresistible.
• Ground nutmeg – rounds out the spice blend with its unique flavor.
• Ground ginger – ensures that every bite of these Pumpkin Cheesecake Cookies is packed with fall's finest flavors.
Step‑by‑Step Instructions for Pumpkin Cheesecake Cookies
Step 1: Prepare the Cheesecake Filling
In a mixing bowl, combine 115 g of cream cheese, 2 tablespoons of granulated sugar, and ½ teaspoon of vanilla extract. Use a hand mixer or whisk to blend these ingredients until the mixture is smooth and creamy. Set the cheesecake filling aside while you prepare the cookie base, ensuring it's ready for the delicious Pumpkin Cheesecake Cookies.
Step 2: Melt the Butter
Melt 110 g of butter in a small saucepan over low heat or in the microwave, then let it cool to room temperature. This step is crucial for creating a rich, buttery flavor in your cookie dough. As it cools, keep an eye on its consistency; it should not solidify again.
Step 3: Prepare the Pumpkin Purée
Take 120 g of pumpkin purée and place it on a paper towel to absorb any excess moisture. This helps achieve the perfect texture for your cookies. After a minute, check that the pumpkin is not too wet, ensuring your Pumpkin Cheesecake Cookies won’t be overly soggy.
Step 4: Mix the Cookie Base Ingredients
In a large mixing bowl, combine the cooled melted butter, 100 g of granulated sugar, and 100 g of dark brown sugar. Beat these together with a mixer on medium speed until well combined and fluffy, creating a sumptuous base for the cookies. This mixture will exude a tempting aroma as you blend.
Step 5: Combine the Wet Ingredients
To the buttery sugar mixture, add the pumpkin purée, 1 large egg, and 1 teaspoon of vanilla extract. Mix on low speed until all ingredients are fully incorporated, creating a cohesive and fragrant dough. This step brings the warmth of fall into your kitchen with the delightful Pumpkin Cheesecake Cookies.
Step 6: Mix the Dry Ingredients
In a separate bowl, whisk together 240 g of all-purpose flour, ½ teaspoon of baking powder, ½ teaspoon of baking soda, and your choice of spices: 2 teaspoons of ground cinnamon, ¼ teaspoon each of ground allspice, ground nutmeg, and ground ginger. This fragrant blend enhances the flavors of the cookie dough, preparing it for the next step.
Step 7: Combine Wet and Dry Ingredients
Gradually add the dry mixture to the wet ingredients, mixing on low speed until just combined. Avoid overmixing; you want to maintain a soft texture in the dough. The mixture will take on a lovely golden hue from the pumpkin, signaling it's time for the next delightful step in making Pumpkin Cheesecake Cookies.
Step 8: Chill the Dough
Cover the bowl with plastic wrap and chill the cookie dough in the refrigerator for at least 1 hour. This cooling period helps solidify the dough and makes it easier to work with later. As you wait, preheat your oven to 175ºC (350ºF), filling your kitchen with the promise of sweet baking.
Step 9: Prepare the Baking Sheet
Once the dough has chilled, line a baking sheet with parchment paper for easy cookie transfers. This prevents sticking and ensures even baking. The aroma of the chilled dough will be irresistible as you prepare to scoop and shape your Pumpkin Cheesecake Cookies.
Step 10: Scoop and Shape the Cookies
Using a cookie scoop or a tablespoon, portion out 2-tablespoon amounts of dough. Roll them into balls and then roll each in the prepared pumpkin spice sugar mixture, made of 50 g of granulated sugar and 1 teaspoon of ground cinnamon. Each ball should be enrobed in the spice for that extra kick.
Step 11: Flatten and Indent the Cookies
Place the dough balls on the prepared baking sheet, spaced about 2 inches apart. Gently press each ball slightly flatter and create an indent in the center using your thumb or the back of a teaspoon. This will cradle the luscious cheesecake filling beautifully in your Pumpkin Cheesecake Cookies.
Step 12: Fill with Cheesecake Mixture
Carefully spoon the prepared cheesecake filling into the center indent of each cookie. Don’t be shy—let the filling overflow slightly if needed! This will create a delicious contrast to the spiced cookie base and a visual treat that promises indulgence.
Step 13: Bake and Cool the Cookies
Place the baking sheet in the preheated oven and bake the cookies for 9–11 minutes until the edges are lightly golden. The cookies will look soft but will firm up upon cooling. Allow them to sit on the baking tray for 5 minutes before transferring them to a wire rack to cool completely, completing your delightful Pumpkin Cheesecake Cookies journey!
Expert Tips for Pumpkin Cheesecake Cookies
Chill the Dough: Ensure to chill the dough for at least one hour. This step helps the cookies maintain their shape and provides a better texture.
Use Room Temperature Ingredients: Let your cream cheese and butter sit at room temperature before mixing. This helps achieve a smoother cheesecake filling and evenly mixed dough.
Avoid Overmixing: When combining wet and dry ingredients, mix only until just combined. Overmixing can lead to tough cookies rather than soft and chewy Pumpkin Cheesecake Cookies.
Watch Baking Time: Keep a close eye on your cookies while baking. Every oven is different; they should be lightly golden at the edges but still soft in the middle.
Indents Matter: Make deep indents in your cookie dough before filling them with the cheesecake mixture. This ensures a generous filling that holds well while baking.
Storage Tips: Store leftover cookies in an airtight container for up to three days. They’re best enjoyed fresh but can be reheated slightly in the microwave for a cozy treat!
What to Serve with Pumpkin Cheesecake Cookies
Delightful treats like these warm, spiced cookies can be part of an unforgettable meal experience that brings everyone together.
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Spiced Apple Cider: The warmth of cinnamon and cloves in the cider complements the pumpkin flavors perfectly, enhancing the cozy ambiance of fall.
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Whipped Cream: A dollop of lightly sweetened whipped cream offers a fluffy texture that contrasts beautifully with the dense, creamy filling of the cookies.
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Caramel Sauce: Drizzling these cookies with rich caramel sauce adds a decadent sweetness, creating a delightful contrast with the spiced pumpkin base.
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Chocolate Milk: Creamy chocolate milk can turn dessert into a nostalgic moment, evoking fond memories of childhood treats alongside delicious cookies.
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Chai Tea: This spiced tea offers a fragrant, warming beverage that harmonizes beautifully with the cookie’s flavors, making for a comforting treat.
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Pumpkin Spice Latte: For a perfect autumn pairing, a pumpkin spice latte echoes the cookie's flavors while adding a touch of creamy coffee bliss to your snack time.
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Pecan Pie: For those moments when you’re in the mood for something richer, a slice of pecan pie can elevate your dessert experience, enhancing the holiday spirit.
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Vanilla Ice Cream: A scoop of vanilla ice cream melting next to warm cookies creates a delightful contrast in temperature and texture, ensuring a memorable treat.
Pumpkin Cheesecake Cookies Variations
Feel free to play around with these cookies to match your cravings and dietary needs!
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Gluten-Free: Swap all-purpose flour with a gluten-free blend for an equally delightful treat. Just ensure it has xanthan gum for the best texture!
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Dairy-Free: Use a dairy-free cream cheese alternative and coconut oil instead of butter. Your cookies will still be creamy and delicious!
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Nutty Delight: Add ½ cup of finely chopped walnuts or pecans for a crunchy texture that complements the soft cookies perfectly. It gives an elegant twist to every bite!
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Chocolate Twist: Fold in ½ cup of chocolate chips for a rich, chocolatey variant that will surely impress any chocolate lover. They meet the spiced pumpkin flavor beautifully!
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Spicy Kick: Increase ground ginger to ½ teaspoon or add a pinch of cayenne pepper for a surprising and delightful kick that elevates them to the next level.
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Vegan: Substitute the egg for a flaxseed egg (1 tablespoon flaxseed meal + 3 tablespoons water) and follow the dairy-free options to make a delicious vegan version!
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Candied Surprise: Top each filled cookie with a small dollop of candied ginger for a sweet and spicy explosion that excites the taste buds.
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Seasonal Refresher: For a refreshing twist, incorporate 1 tablespoon of fresh orange zest in the dough to brighten the flavor profile and enhance the autumnal vibes.
When you’re baking, don’t forget to check out my guide on how to adapt recipes for more customization tips! It’s all about creating something uniquely yours that brings warmth to your home.
How to Store and Freeze Pumpkin Cheesecake Cookies
Room Temperature: Store leftover cookies in an airtight container at room temperature for up to 3 days for the best texture and flavor.
Fridge: If you prefer your cookies chilled, keep them in the fridge in a sealed container for better longevity, lasting up to a week.
Freezer: To freeze, wrap the cookies individually in plastic wrap and place them in a freezer-safe bag. They will stay fresh for up to 3 months.
Reheating: When ready to enjoy frozen Pumpkin Cheesecake Cookies, thaw them in the fridge overnight, then warm them in the microwave for a few seconds before serving to restore their softness.
Make Ahead Options
These Pumpkin Cheesecake Cookies are perfect for meal prep, allowing you to savor a delicious fall treat without the fuss on busy days! You can prepare the dough up to 24 hours in advance by chilling it and storing it in an airtight container in the refrigerator. Additionally, you can mix the cheesecake filling and keep it refrigerated for up to 3 days. When you're ready to bake, simply scoop and shape the dough, fill with the cheesecake mixture, and bake as directed. This way, you'll enjoy fresh, homemade cookies that are just as delightful, saving you precious time in the kitchen on hectic weeknights!
Pumpkin Cheesecake Cookies Recipe FAQs
How do I choose the right pumpkin purée?
Absolutely! When selecting pumpkin purée, look for 100% pure pumpkin without added sugars or spices. Check for a deep, rich orange color, which indicates ripeness. A quality purée should have a smooth texture, not too watery or too thick, to ensure your cookies maintain the right moisture level.
What’s the best way to store Pumpkin Cheesecake Cookies?
For the best texture and flavor, store your leftover Pumpkin Cheesecake Cookies in an airtight container at room temperature for up to 3 days. If you’d like them to last longer, you can refrigerate them in a sealed container for up to a week.
Can I freeze Pumpkin Cheesecake Cookies?
Absolutely! To freeze these delightful cookies, wrap each one individually in plastic wrap and then place them in a freezer-safe bag or container. This method will keep your cookies fresh for up to 3 months. When you’re ready to enjoy them, simply thaw the cookies in the fridge overnight. Once thawed, for the best taste, warm them in the microwave for a few seconds!
What if my cookies spread too much when baking?
If your Pumpkin Cheesecake Cookies spread too much, it may be due to the dough being too warm. Ensure you chill the dough for at least one hour before baking, as this helps maintain their shape. Additionally, check that you are using the correct amount of flour—measuring by weight is often more accurate than using cups.
Are these cookies suitable for people with nut allergies?
Yes! This recipe for Pumpkin Cheesecake Cookies is nut-free, so it can be an excellent choice for individuals with nut allergies. Just make sure to double-check your ingredient labels, especially for pre-packaged items like cream cheese, to ensure they are free from cross-contamination.
Delicious Pumpkin Cheesecake Cookies to Savor All Fall
Equipment
- mixing bowl
- Hand mixer
- saucepan
- baking sheet
- parchment paper
- cookie scoop
- Measuring cups
- Measuring Spoons
Ingredients
For the Cheesecake Filling
- 115 g cream cheese full-fat for creaminess
- 2 tablespoons granulated sugar
- ½ teaspoon vanilla extract
For the Cookie Base
- 110 g butter melted and cooled
- 100 g granulated sugar
- 100 g dark brown sugar
- 120 g pumpkin purée ensure not too wet
- 1 large egg
- 240 g all-purpose flour
- 2 teaspoons ground cinnamon
- ¼ teaspoon ground allspice
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
For the Pumpkin Spice Sugar
- 50 g granulated sugar
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground allspice
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
Instructions
Step-by-Step Instructions
- In a mixing bowl, combine cream cheese, granulated sugar, and vanilla extract until smooth. Set aside.
- Melt the butter in a saucepan and let it cool.
- Prepare pumpkin purée by placing it on a paper towel to absorb excess moisture.
- In a bowl, combine melted butter, granulated sugar, and dark brown sugar. Beat until fluffy.
- Add pumpkin purée, egg, and vanilla to the butter mixture. Mix on low speed.
- In another bowl, whisk together flour, baking powder, baking soda, cinnamon, allspice, nutmeg, and ginger.
- Gradually add dry ingredients to the wet mixture and mix until just combined.
- Chill the dough in the refrigerator for at least 1 hour.
- Preheat oven to 175ºC (350ºF) and line a baking sheet with parchment paper.
- Scoop dough into balls and roll in pumpkin spice sugar mixture.
- Place on baking sheet and flatten each ball slightly, creating an indent in the center.
- Fill the indents with cheesecake filling.
- Bake for 9-11 minutes until edges are lightly golden. Let cool on a wire rack.
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