Pumpkin Cheesecake Cookies
As the leaves turn and the air becomes crisp, there’s nothing quite like the warm, comforting aroma of pumpkin spiced treats wafting through the kitchen. Recently, I had the pleasure of baking Pumpkin Cheesecake Cookies for a small gathering of friends, and let me tell you, they were an instant hit. These cookies bring together the creamy richness of cheesecake and the cozy flavors of pumpkin, making them a perfect addition to your fall recipe collection. Whether you’re entertaining guests or just in need of a sweet treat for yourself, these cookies are sure to bring a smile to your face.
Why You’ll Love This Dish
There are many reasons to make these delightful Pumpkin Cheesecake Cookies. First and foremost, they are a fantastic way to celebrate the flavors of fall without the fuss of a traditional cheesecake. They hit that perfect balance of soft, chewy cookie texture and rich, creamy filling, all while being surprisingly easy to make.
Perfect for cozy family evenings or festive gatherings, these cookies elevate any occasion. Plus, they’re an excellent way to impress your guests without spending all day in the kitchen. You can whip them up relatively quickly, and they pack a delightful punch of flavor in every bite.
"These cookies are a must-try! The pumpkin flavor is perfect—rich but not overwhelming. I can’t believe how well the cheesecake filling complements the cookie!” – Satisfied Baker
Preparing Pumpkin Cheesecake Cookies
Ready to dive in? Making these cookies is a delightful journey that involves creating a luscious cheesecake filling and a spiced pumpkin cookie dough. Start by preparing the filling, chilling it to get those beautifully creamy cheesecake balls ready. Meanwhile, whip up the pumpkin cookie dough, which is where the real magic happens. After a brief chill in the fridge, you will form and fill the cookies before baking them to golden perfection.
Gather These Ingredients
To make these delicious cookies, you’ll need the following:
- 8 oz (225 g) cream cheese, softened
- 1/4 cup granulated sugar
- 1/2 tsp vanilla extract
- 2 1/4 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 tsp pumpkin pie spice
- 1 tsp ground cinnamon
- 1/2 cup (1 stick) unsalted butter, melted and slightly cooled
- 3/4 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1 tsp vanilla extract
- 1/2 cup pumpkin puree (not pumpkin pie filling)
- 1 large egg yolk
- 1/2 cup powdered sugar (optional)
- 1-2 tbsp milk (optional)
- 1/4 tsp vanilla extract (optional)
Note: If you want a dairy-free option, you can substitute the cream cheese with a vegan alternative and use non-dairy milk in the drizzle.
Step-by-Step Instructions
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Prepare the Cheesecake Filling: In a small bowl, blend together the softened cream cheese, granulated sugar, and vanilla extract until smooth. Scoop dollops onto a parchment-lined baking sheet and freeze for about an hour.
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Make the Pumpkin Cookie Dough: In a separate bowl, whisk together the flour, baking powder, baking soda, salt, pumpkin pie spice, and cinnamon. In a large mixing bowl, combine the melted butter, brown sugar, and granulated sugar until well combined. Next, add the pumpkin puree, egg yolk, and vanilla, mixing until smooth. Gradually incorporate the dry ingredients and stir until just combined. Cover and refrigerate the dough for about 30-45 minutes.
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Assemble the Cookies: Preheat your oven to 350°F (175°C). Take about 1 1/2 tablespoons of the chilled cookie dough and flatten it in your hand. Place a cheesecake ball in the center, top with another piece of dough, seal the edges, and reshape into a ball. If you desire, roll them in a cinnamon-sugar mix for an added touch!
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Bake the Cookies: Arrange the assembled cookies on a baking sheet, then bake for 12-14 minutes until the edges are crisp and golden. Allow them to cool on the sheet for about 5 minutes before transferring to a wire rack.
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Optional Drizzle: For a lovely finishing touch, whisk the powdered sugar, milk, and vanilla extract together and drizzle over the cooled cookies.
Serving Suggestions
These Pumpkin Cheesecake Cookies are delightful on their own, but they can be taken a step further! Serve them alongside a hot cup of coffee or chai tea for the ultimate cozy experience. If you’re feeling a bit indulgent, pair them with a scoop of vanilla ice cream. For a festive touch, arrange them on a platter and sprinkle with additional cinnamon or serve with a small bowl of caramel sauce for dipping.
Storing Your Cookies
To keep your delicious cookies fresh, store them in an airtight container at room temperature for up to four days. If you want to extend their lifespan, these cookies freeze beautifully! Just make sure to layer parchment paper between them if stacking in a container to avoid them sticking together. When you’re ready to enjoy, simply thaw at room temperature or pop them in the microwave for a few seconds.
Tips for Success
- Chill the Dough: Don’t skip the chilling step! It helps the cookies maintain their shape and results in a chewier texture.
- Don’t Overmix: Mix the dough until just combined for light, tender cookies.
- Test for Doneness: The cookies will continue cooking as they cool on the baking sheet. Look for a slight golden edge!
- Experiment with Fillings: Feel free to add chocolate chips or nuts to the cookie dough for a fun twist.
Creative Twists
Feel like personalizing your Pumpkin Cheesecake Cookies? Consider these variations:
- Add Chocolate Chips: Fold in some chocolate chips into the cookie dough for a sweet surprise.
- Nutty Flavor: Add chopped walnuts or pecans to the dough for a delicious crunch.
- Frosting Twist: Create a spiced cream cheese frosting to top the cookies instead of a simple drizzle.
Your Questions Answered
Can I use store-bought pumpkin puree?
Yes, just make sure it’s pure pumpkin and not pumpkin pie filling for the best results in this recipe.
How long will these cookies last?
Stored in an airtight container, they’ll remain fresh for up to four days. If frozen, they can last for up to three months.
What can I substitute for the egg yolk?
For an egg-free version, you can use a flaxseed meal mixture — 1 tablespoon of flaxseed meal mixed with 2.5 tablespoons of water works perfectly!
Can I make these cookies ahead of time?
Absolutely! You can prepare the cheesecake filling and cookie dough ahead of time. Just store them separately in the fridge until you’re ready to bake.
These Pumpkin Cheesecake Cookies encapsulate the spirit of fall with their warm flavors and creamy filling. Try them out, and let their delightful taste bring warmth to your home!
Pumpkin Cheesecake Cookies
Ingredients
Method
- In a small bowl, blend together the softened cream cheese, granulated sugar, and vanilla extract until smooth.
- Scoop dollops onto a parchment-lined baking sheet and freeze for about an hour.
- In a separate bowl, whisk together the flour, baking powder, baking soda, salt, pumpkin pie spice, and cinnamon.
- In a large mixing bowl, combine the melted butter, brown sugar, and granulated sugar until well combined.
- Add the pumpkin puree, egg yolk, and vanilla, mixing until smooth.
- Gradually incorporate the dry ingredients and stir until just combined.
- Cover and refrigerate the dough for about 30-45 minutes.
- Preheat your oven to 350°F (175°C).
- Take about 1 1/2 tablespoons of the chilled cookie dough and flatten it in your hand.
- Place a cheesecake ball in the center, top with another piece of dough, seal the edges, and reshape into a ball.
- If you desire, roll them in a cinnamon-sugar mix for an added touch!
- Arrange the assembled cookies on a baking sheet, then bake for 12-14 minutes until the edges are crisp and golden.
- Allow them to cool on the sheet for about 5 minutes before transferring to a wire rack.
- Whisk the powdered sugar, milk, and vanilla extract together and drizzle over the cooled cookies.
