Hey there, fellow food lovers! Nyla here, and I’m so excited to welcome you to my little corner of the internet, where every recipe is a delicious adventure! We’re all about turning everyday meals into something truly special, and today, we’re diving headfirst into a batch of Pumpkin Cheesecake Cookies!
These aren’t your average cookies. These Pumpkin Cheesecake Cookies are a happy accident, born from a late-night craving and a whole lot of kitchen experimentation.
Picture this: it’s late, I’m craving something sweet, but I can’t decide between pumpkin spice and cheesecake. So, I thought, “Why not both?” The result was so good, it was mind-blowing!
After some tweaks and taste tests, my Pumpkin Cheesecake Cookies were ready to be shared. They are a flavor explosion in every single bite. Trust me, you’re going to do a little happy dance when you taste these!
The creamy cheesecake filling combined with the warm, cozy pumpkin spice is seriously addictive. If you’re ready to embark on a flavor adventure and create some delicious magic in your kitchen, then keep reading! Let’s get started with these incredible Pumpkin Cheesecake Cookies!
INGREDIENTS You Need
This Pumpkin Cheesecake Cookies recipe is all about bold flavors that work together like magic! We’re talking warm spices, creamy textures, and a whole lot of deliciousness. And the best part? You can grab everything you need during your regular shopping trip!
- For the Pumpkin Spice Cookie Dough:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ½ cup (1 stick) unsalted butter, softened
- ¾ cup granulated sugar
- ½ cup packed brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup pumpkin puree (not pumpkin pie filling)
- For the Cheesecake Filling:
- 8 ounces cream cheese, softened
- ⅓ cup granulated sugar
- 1 large egg yolk
- 1 teaspoon vanilla extract
No worries if you don’t have nutmeg or cloves! I use pumpkin pie spice all the time in my Pumpkin Cheesecake Cookies. Just substitute 1 teaspoon of pumpkin pie spice for the cinnamon, nutmeg, and cloves. Easy peasy!
This Pumpkin Cheesecake Cookies gets its amazing taste from the combination of warm spices and tangy cream cheese. It’s a match made in heaven!
Here’s my secret ingredient that takes these Pumpkin Cheesecake Cookies from good to incredible: a pinch of sea salt in the cookie dough. It balances out the sweetness perfectly and enhances all the other flavors.
For a shortcut on busy weeknights, measure out your dry ingredients ahead of time and store them in an airtight container. That way, when you’re ready to bake these Pumpkin Cheesecake Cookies, you can just dump and mix!
Store any leftover cream cheese in an airtight container in the refrigerator for up to a week. The pumpkin puree can be stored in a similar fashion. This will ensure ultimate freshness and will have you prepared for future baking!
I love adding extra cinnamon to my Pumpkin Cheesecake Cookies for that extra kick of warmth and spice. Feel free to adjust the spices to your liking!
Let’s Make Some!
Alright, fellow food lovers, let’s get down to business and bake some amazing Pumpkin Cheesecake Cookies! Don’t be intimidated. I am right here to walk you through this!
- Make the Cheesecake Filling: In a medium bowl, beat together the softened cream cheese and sugar until smooth and creamy. Beat in the egg yolk and vanilla extract until well combined. Set aside.
- Make the Pumpkin Spice Cookie Dough: In a separate medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and cloves. This ensures that all of the dry ingredients will be evenly incorporated.
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Beat in the egg and vanilla extract until well combined.
- Add the pumpkin puree to the butter mixture and beat until smooth. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix the dough. This is where the magic starts happening!
- Assemble the Cookies: Use a cookie scoop or spoon to drop rounded tablespoons of cookie dough onto a baking sheet lined with parchment paper. The dough should be arranged so that it has enough room to spread when baking.
- Use your thumb or the back of a spoon to make a small well in the center of each cookie dough ball. It doesn’t have to be perfect!
- Spoon a generous amount of the cheesecake filling into each well. Don’t be shy! I always find that these cookies are tastier when there is more filling.
- Bake: Bake in a preheated oven at 350°F (175°C) for 12-15 minutes, or until the edges of the cookies are golden brown and the cheesecake filling is set. In my kitchen, these Pumpkin Cheesecake Cookies usually take exactly 13 minutes to bake. The cheesecake should still be slightly soft and jiggly.
- Cool: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. While your Pumpkin Cheesecake Cookies are doing their thing, get ready for some amazing aromas!
Don’t worry if your Pumpkin Cheesecake Cookies looks a little imperfect. These imperfections make the cookies look rustic and unique. Plus, they will still taste absolutely incredible!
These Pumpkin Cheesecake Cookies are best enjoyed fresh, when the cheesecake filling is still soft and creamy, and the cookie dough is soft and chewy. I like to give them a few minutes to cool before digging in!
This is my favorite part of making Pumpkin Cheesecake Cookies – watching the magic happen in the oven! The smell of pumpkin spice filling the kitchen is simply divine.
How to Serve Up This!
Okay, so you’ve got a batch of warm, gooey Pumpkin Cheesecake Cookies ready to go. What’s next? Let me share how I love to enjoy these little bites of heaven!
These Pumpkin Cheesecake Cookies are absolute stars on their own, but they also play well with others. I love pairing them with a cold glass of milk or a warm cup of coffee. The creamy cheesecake and warm spices are amazing with a comforting drink!
For a bold flavor pairing, try serving these Pumpkin Cheesecake Cookies with a scoop of vanilla ice cream. The contrast of warm cookie and cold ice cream is simply divine.
These Pumpkin Cheesecake Cookies are perfect for all sorts of occasions. From cozy nights in to holiday gatherings, they’re always a crowd-pleaser. I especially love bringing them to potlucks. They’re always the first dessert to disappear!
When it comes to presentation, I like to keep things simple and elegant. A platter of these Pumpkin Cheesecake Cookies arranged artfully is always a showstopper. Dust them with a little powdered sugar for an extra touch of fancy!
Got leftovers? (Though I doubt it!) Crumble these Pumpkin Cheesecake Cookies over yogurt or ice cream for a delicious and easy dessert topping. You can also use them to make a Pumpkin Cheesecake Cookies milkshake. Yum!
I’ve also experimented with a fusion variation of this recipe: gingerbread cheesecake cookies! I added a touch of molasses and ginger to the cookie dough for a warm, spicy twist.
People literally do happy dances when these Pumpkin Cheesecake Cookies hits the table with a drizzle of caramel sauce. It’s the perfect finishing touch! This bold flavor always results in a clean plate at the end of the night.
This Pumpkin Cheesecake Cookies reminds me of another bold flavor favorite, my lemon raspberry cookies. If you are looking for another delicious recipe, definitely try these!
FAQs:
Got questions about making these Pumpkin Cheesecake Cookies? No problem! I’ve got answers. Here are some frequently asked questions from fellow food lovers:
Will kitchen newbies succeed with this Pumpkin Cheesecake Cookies?
Absolutely! This recipe is super easy to follow. I’ve created this recipe so that even those who are new to baking can whip it up with confidence. Plus, I am sure it will taste delicious too!
Can I use pumpkin pie filling instead of pumpkin puree?
I don’t recommend it. Pumpkin pie filling has added spices and sugar that will throw off the balance of the recipe. But if you’re in a pinch, reduce the amount of sugar in the cookie dough to compensate.
What if I mess up my Pumpkin Cheesecake Cookies? (Spoiler: it’ll still taste incredible!)
Hey, we all make mistakes in the kitchen. If your cookies spread too much, try chilling the dough for 30 minutes before baking. If the cheesecake filling cracks, don’t worry! It’ll still taste delicious.
How can I prep this Pumpkin Cheesecake Cookies for busy weeknights?
You can make the cookie dough and cheesecake filling ahead of time and store them separately in the refrigerator for up to 24 hours. When you’re ready to bake, just assemble the cookies and pop them in the oven!
Can I freeze these Pumpkin Cheesecake Cookies?
Yes! These cookies freeze beautifully. Let them cool completely, then wrap them individually in plastic wrap and store them in a freezer-safe bag or container for up to 2 months.
My cheesecake filling is too runny. What should I do?
Make sure your cream cheese is softened before you start. This will help the filling come together smoothly. If the filling is still too runny, add a tablespoon of cornstarch to help thicken it up.
How do I know when the Pumpkin Cheesecake Cookies are done?
The edges of the cookies should be golden brown and the cheesecake filling should be set. The filling will still be slightly soft and jiggly. They will continue to set as they cool. The external link Pumpkin Cheesecake Cookies – Fun Cookie Recipes can also provide additional cooking information.
What if I don’t have pumpkin spice?
You can easily make your own pumpkin spice blend! Combine cinnamon, ginger, nutmeg, and allspice. This way, you can still experience the flavors from these cream cheese cookies!
Can I make these vegan?
Yes, you can! Substitute the butter with vegan butter, the egg with a flax egg, and the cream cheese with vegan cream cheese. These holiday cookies can still bring joy to everyone!
I’ve experimented with adding chopped pecans to the cookie dough for extra crunch and flavor. The result was amazing! My family loved the added texture.
For more weeknight winners that don’t sacrifice on taste, check out my vegan apple crumble cheesecake!
CONCLUSION:
These Pumpkin Cheesecake Cookies bring me so much joy because they’re the perfect combination of comfort and indulgence. It’s like a warm hug in every bite!
My Pumpkin Cheesecake Cookies Flavor Secrets:
- Use high-quality cream cheese: It makes a huge difference in the flavor and texture of the cheesecake filling.
- Don’t overbake the cookies: They should be soft and chewy, not dry and crumbly.
- Add a pinch of salt to the cookie dough: It balances out the sweetness and enhances the other flavors.
Here are a few delicious Pumpkin Cheesecake Cookies variations I’ve tested:
- Chocolate Chip Pumpkin Cheesecake Cookies: Add chocolate chips to the cookie dough for a decadent treat.
- Pecan Pumpkin Cheesecake Cookies: Add chopped pecans to the cookie dough for extra crunch.
- Gingerbread Pumpkin Cheesecake Cookies: Add molasses and ginger to the cookie dough for a warm, spicy twist. The sunshine texas cookies recipe Pumpkin Cheesecake Cookies – Sunshine Texas Cookies also showcases a delicious take on these cookies!
I love making the chocolate chip version for holiday gatherings and the pecan version for cozy nights in. The gingerbread version is perfect for the fall season!
Fellow food lovers, trust your taste buds and get creative in the kitchen! Don’t be afraid to experiment with different flavors and ingredients. Cooking is all about having fun and creating something delicious. And who knows, you might just stumble upon your own happy accident!
Remember, this is how tasty these Pumpkin Cheesecake Stuffed Cookies can be! Check out this recipe PUMPKIN CHEESECAKE STUFFED COOKIES | How Tasty.
I’m so excited for you to try this recipe and create your own batch of Pumpkin Cheesecake Cookies! Let me know how they turn out in the comments below. Happy baking! Also, be sure to try my oatmeal raisin cookies next!
Pumpkin Cheesecake Cookies
These Pumpkin Cheesecake Cookies combine the best of both worlds: soft, spiced pumpkin cookies with a creamy cheesecake filling. They’re the perfect fall treat!
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baked
- Cuisine: American
Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, softened
- 3/4 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup pumpkin puree
- Cheesecake Filling:
- 4 ounces cream cheese, softened
- 1/4 cup granulated sugar
- 1 large egg yolk
- 1/2 teaspoon vanilla extract
Instructions
- Make the Cookies: In a medium bowl, whisk together flour, baking soda, cinnamon, ginger, cloves, and salt.
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Beat in the egg and vanilla extract, then stir in the pumpkin puree.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Cover and chill the dough for at least 30 minutes.
- Make the Cheesecake Filling: In a small bowl, beat together the softened cream cheese and sugar until smooth. Beat in the egg yolk and vanilla extract.
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Roll the cookie dough into 1-inch balls. Place on the prepared baking sheets.
- Use your thumb or the back of a spoon to make a small indentation in the center of each cookie.
- Spoon a small amount of the cheesecake filling into each indentation.
- Bake for 12-15 minutes, or until the edges of the cookies are lightly golden brown and the cheesecake filling is set.
- Let cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely.
Notes
Dust with powdered sugar before serving for an extra touch of sweetness.