Pumpkin Cheesecake Cookies

These delightful Pumpkin Cheesecake Cookies are a must-try for any pumpkin lover! With their thick, flavorful texture and creamy cheesecake filling, these cookies perfectly capture the essence of fall. Ideal for gatherings, cozy evenings, or simply indulging yourself, they stand out with their unique combination of pumpkin spice and rich cheesecake. Each bite is a delicious journey into autumn flavors that will leave you wanting more.

Why You’ll Love This Recipe

• Irresistible Flavor: The blend of pumpkin puree and spices creates a warm, comforting taste that’s perfect for fall.
• Cheesecake Surprise: Each cookie is filled with a creamy cheesecake center, adding an exciting twist to traditional cookies.
• Perfectly Soft Texture: These cookies are thick and soft, making them incredibly enjoyable to eat.
• Easy to Make: With straightforward steps, even beginner bakers can easily whip up these tasty treats.
• Versatile Treat: Great for holidays, parties, or just because—these cookies fit any occasion.

Tools and Preparation

Before diving into making your Pumpkin Cheesecake Cookies, gather your tools. Having everything ready will make the process smooth and enjoyable.

Essential Tools and Equipment

• Mixing bowls
• Electric mixer
• Baking sheet
• Parchment paper
• Cookie scoop

Importance of Each Tool

• Electric mixer: This tool makes it easy to achieve a smooth cheesecake filling and well-combined cookie dough without straining your arms.
• Baking sheet: A sturdy baking sheet helps distribute heat evenly, ensuring your cookies bake perfectly every time.

Ingredients

For the Cheesecake Filling

• 115 g cream cheese (full-fat)
• 2 tbsp granulated sugar
• 1/2 tsp vanilla extract

For the Cookie Dough

• 110 g butter
• 100 g granulated sugar
• 100 g dark brown sugar
• 120 g pumpkin puree
• 1 large egg
• 1 tsp vanilla extract
• 240 g all-purpose flour
• 2 tsp ground cinnamon (Note: all the spices can be replaced with 1 tbsp pumpkin spice)
• 1/4 tsp ground allspice powder
• 1/4 tsp ground nutmeg powder
• 1/4 tsp ground ginger powder
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt

For Coating

• 50 g granulated sugar
• 1 tsp ground cinnamon (Note: all the spices can be replaced with 1 1/2 tsp pumpkin spice)
• ⅛ tsp ground allspice
• ⅛ tsp ground nutmeg
• ⅛ tsp ground ginger

How to Make Pumpkin Cheesecake Cookies

Step 1: Prepare the Filling

Start by mixing the cream cheese, sugar, and vanilla extract in a bowl until smooth. Once combined, set it aside to chill in the refrigerator while you make the cookie dough.

Step 2: Make the Cookie Dough

In a separate mixing bowl:
1. Cream together the butter, granulated sugar, and dark brown sugar until light and fluffy.
2. Add in the pumpkin puree, egg, and vanilla extract; mix well.
3. In another bowl, whisk together the flour, cinnamon, allspice, nutmeg, ginger, baking powder, baking soda, and salt.
4. Gradually add dry ingredients to the wet mixture until just combined.

Step 3: Form Cookies

Preheat your oven to 350°F (175°C). Using a cookie scoop:
1. Scoop out dough onto prepared baking sheets lined with parchment paper.
2. Indent each scoop slightly with your thumb to create space for the cheesecake filling.

Step 4: Fill Cookies

Remove the chilled cheesecake filling from the fridge:
– Place a dollop of filling into each indented cookie dough ball.

Step 5: Coat and Bake

In a small bowl:
– Mix together granulated sugar and cinnamon for coating.
Roll each filled cookie dough ball in this mixture before baking:
– Bake in preheated oven for about 12 minutes or until edges are lightly golden.

Enjoy your delicious Pumpkin Cheesecake Cookies fresh from the oven!

How to Serve Pumpkin Cheesecake Cookies

Serving Pumpkin Cheesecake Cookies can elevate your dessert experience. These cookies are not only delicious but also versatile, fitting perfectly into various occasions and pairings.

With a Hot Beverage

• Coffee – Enjoy the rich flavors of pumpkin with a cup of freshly brewed coffee.
• Tea – Pair these cookies with spiced chai or herbal tea for a cozy treat.
• Hot Chocolate – The sweetness of hot chocolate complements the creamy filling of the cookies.

As a Dessert Platter

• Cheese Board – Include these cookies on a cheese board alongside creamy cheeses and fruits.
• Cookies and Milk – Serve with a glass of cold milk for a classic combination that brings back childhood memories.
• Dessert Tasting Menu – Include them in a dessert tasting with mini pastries or other seasonal treats.

For Special Occasions

• Fall Gatherings – Perfect for Thanksgiving or Halloween parties, these cookies add festive flair.
• Gift Giving – Pack them in a decorative box as a sweet gift for friends and family.

How to Perfect Pumpkin Cheesecake Cookies

To ensure your Pumpkin Cheesecake Cookies turn out perfectly every time, keep these tips in mind.

• Bold Ingredients – Use high-quality ingredients like full-fat cream cheese and real pumpkin puree for rich flavor.
• Chill the Dough – Refrigerate the cookie dough for at least 30 minutes to help the cookies maintain their shape while baking.
• Measure Accurately – Use kitchen scales for precise measurements, especially when it comes to flour and sugar.
• Don’t Overbake – Keep an eye on the baking time; remove them when they’re slightly underbaked for a soft texture.
• Use Fresh Spices – Fresh spices give better flavor than old ones, enhancing the overall taste of your cookies.
• Experiment with Toppings – Try drizzling caramel or chocolate over the cooled cookies for an extra indulgent touch.

Best Side Dishes for Pumpkin Cheesecake Cookies

Pairing side dishes with your Pumpkin Cheesecake Cookies can enhance their flavors. Here are some great options to consider.

1. Whipped Cream – A dollop of fresh whipped cream adds lightness and balances the richness of the cookies.
2. Apple Slices – Crisp apple slices provide a refreshing crunch that contrasts nicely with the soft cookies.
3. Caramel Sauce – Drizzling warm caramel sauce over the top creates an irresistible combination of flavors.
4. Cinnamon Ice Cream – Serve with cinnamon or vanilla ice cream for a delightful dessert experience.
5. Pecan Pie Bars – The nutty flavor of pecan pie bars pairs well with pumpkin, creating a fall-themed dessert plate.
6. Maple Pecan Granola – A sprinkle of granola adds texture and complements the pumpkin spice flavors beautifully.

Common Mistakes to Avoid

Making Pumpkin Cheesecake Cookies can be a fun and rewarding experience, but there are common mistakes to watch out for.

• Not measuring ingredients correctly: Accurate measurements ensure the right texture and flavor. Use a kitchen scale or measuring cups for precision.
• Skipping the chilling time: Chilling the dough helps the cookies maintain their shape and prevents spreading. Always allow your dough to chill for at least 30 minutes.
• Overmixing the dough: Mixing too much can result in tough cookies. Mix just until ingredients are combined for a softer texture.
• Ignoring oven temperature: Every oven is different; an incorrect temperature can lead to overbaking or underbaking. Invest in an oven thermometer for accuracy.
• Using cold cream cheese: Cold cream cheese makes it hard to incorporate into the filling. Let it sit at room temperature for about 30 minutes before using.

Storage & Reheating Instructions

Refrigerator Storage

• Store Pumpkin Cheesecake Cookies in an airtight container.
• They will stay fresh in the fridge for up to one week.

Freezing Pumpkin Cheesecake Cookies

• Place cookies in a single layer on a baking sheet and freeze until solid.
• Transfer to an airtight container or freezer bag; they can be frozen for up to three months.

Reheating Pumpkin Cheesecake Cookies

• Oven: Preheat to 350°F (175°C) and warm cookies for about 5-7 minutes for a fresh taste.
• Microwave: Heat one cookie at a time on a microwave-safe plate for about 10-15 seconds.
• Stovetop: Warm cookies in a skillet over low heat, covered, for about 1-2 minutes until soft.

Frequently Asked Questions

How do I know when my Pumpkin Cheesecake Cookies are done?

The cookies should be lightly golden on the edges and set in the center. They will continue to firm up as they cool.

Can I use pumpkin pie spice instead of individual spices?

Yes, you can replace all individual spices with pumpkin pie spice. Use about 1 tablespoon for this recipe.

How do I store leftover Pumpkin Cheesecake Cookies?

Store them in an airtight container in the refrigerator for up to one week or freeze them for longer storage.

Can I customize my Pumpkin Cheesecake Cookies?

Absolutely! You can add chocolate chips, nuts, or even caramel swirls to enhance flavor and texture.

What is the best way to frost these cookies?

A simple cream cheese frosting pairs beautifully with these cookies. Just mix cream cheese with powdered sugar and vanilla until smooth.

Final Thoughts

These Pumpkin Cheesecake Cookies are a delightful blend of flavors that perfectly capture the essence of fall. Their creamy filling and spiced exterior make them versatile enough for any occasion. Feel free to customize them with your favorite mix-ins or toppings to make them your own! Enjoy baking these delicious treats!

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Pumpkin Cheesecake Cookies

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• Author: Vanessa
• Total Time: 32 minutes
• Yield: Approximately 24 cookies 1x

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Description

Pumpkin Cheesecake Cookies are the ultimate treat for pumpkin enthusiasts! Combining the rich, creamy essence of cheesecake with the warm, spiced flavors of pumpkin, these cookies deliver a delightful bite that embodies the spirit of fall. Each cookie features a soft, thick texture filled with a luscious cheesecake center, making them perfect for cozy gatherings or indulgent evenings at home. With their unique blend of spices and sweet filling, these cookies are sure to satisfy your cravings and impress friends and family alike. Enjoy them fresh from the oven or alongside your favorite warm beverage for an irresistible autumn experience.

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Ingredients

Scale 1x2x3x

• 115 g cream cheese (full-fat)
• 2 tbsp granulated sugar
• 1/2 tsp vanilla extract
• 110 g butter
• 100 g granulated sugar
• 100 g dark brown sugar
• 120 g pumpkin puree
• 1 large egg
• 1 tsp vanilla extract
• 240 g all-purpose flour
• 2 tsp ground cinnamon
• 1/4 tsp ground allspice powder
• 1/4 tsp ground nutmeg powder
• 1/4 tsp ground ginger powder
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 50 g granulated sugar (for coating)
• 1 tsp ground cinnamon (for coating)
• ⅛ tsp ground allspice (for coating)
• ⅛ tsp ground nutmeg (for coating)
• ⅛ tsp ground ginger (for coating)

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Instructions

1. Prepare the cheesecake filling by mixing cream cheese, sugar, and vanilla until smooth. Chill in the refrigerator.
2. For the cookie dough, cream butter with granulated and brown sugars until fluffy. Add pumpkin puree, egg, and vanilla; mix well.
3. In another bowl, whisk together flour, spices, baking powder, baking soda, and salt. Gradually combine with wet ingredients.
4. Preheat the oven to 350°F (175°C). Scoop dough onto lined baking sheets and create indents in each scoop.
5. Fill each indent with chilled cheesecake filling. Roll in a cinnamon-sugar mixture before baking for about 12 minutes or until edges are golden.

• Prep Time: 20 minutes
• Cook Time: 12 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 220
• Sugar: 14g
• Sodium: 120mg
• Fat: 10g
• Saturated Fat: 6g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 30mg