There’s nothing quite like the aroma of freshly baked cookies wafting through your home, especially when those cookies are delicious pumpkin cheesecake cookies. Imagine biting into a soft, chewy cookie that perfectly balances the spiced warmth of pumpkin and the creamy sweetness of cheesecake. creamy apple crisp cheesecake honey peach cream cheese cupcakes It’s a hug for your taste buds that makes you want to curl up on the couch with a warm blanket and a good book. raspberry chocolate lava cupcakes
These delicious pumpkin cheesecake cookies aren’t just perfect for fall gatherings; they’re ideal for any occasion that calls for a treat. Whether you’re hosting a party or just want to indulge yourself after a long day, these cookies promise to deliver an unforgettable flavor experience that will have everyone coming back for more. pistachio raspberry cheesecake. For more inspiration, check out this more delicious recipes recipe.
Why You'll Love This Recipe
- These delicious pumpkin cheesecake cookies combine rich flavors with easy preparation, making them perfect for any baker
- They look gorgeous on a dessert table and offer endless possibilities for customization
- Enjoy them warm from the oven or chilled in the fridge; they taste amazing either way!
A friend once remarked that my pumpkin cheesecake cookies tasted like autumn wrapped in joy, which is basically my favorite compliment ever.
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
- Pumpkin Puree: Use canned pure pumpkin for convenience, but fresh roasted pumpkin adds extra depth of flavor.
- Brown Sugar: This provides moisture and rich caramel notes; don’t skimp on it!
- Granulated Sugar: Balances out the brown sugar’s richness; keep it simple.
- Cream Cheese: Make sure it’s softened to create a luscious filling.
- All-Purpose Flour: Sifted flour helps achieve the perfect texture in these cookies.
- Baking Soda and Baking Powder: A must for that fluffy texture; they work together like best friends!
- Spices (Cinnamon, Nutmeg, Ginger): Essential for that cozy flavor profile we love during fall.
- Eggs: Adds richness and binds everything together; use large eggs for best results.
- Vanilla Extract: A splash enhances sweetness—you can never have too much vanilla!
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it Together
Preheat Your Oven: Start by preheating your oven to 350°F (175°C). The anticipation builds as you prepare your baking sheets lined with parchment paper.
Mix the Cream Cheese Filling: In a bowl, beat together cream cheese, sugar, and vanilla until smooth. This creamy filling is going to be the star of our show!
Create the Cookie Dough: In another large bowl, whisk together flour, spices, baking powder, baking soda, and salt. In a separate bowl, mix pumpkin puree with sugars and eggs until combined.
Combine Mixtures Together: Gradually fold the dry ingredients into the wet mixture until just combined. Don’t overmix; we want tender cookies!
Scoop & Fill Cookies: Use a cookie scoop to drop spoonfuls of dough onto prepared sheets. Add small dollops of cream cheese filling right in the center before covering with more dough.
Bake & Cool Them Down : Bake for 12-15 minutes until edges are golden but centers are soft. Let them cool slightly before devouring—resist if you can!
Enjoy these delicious pumpkin cheesecake cookies warm or at room temperature. Either way, they are bound to steal hearts and bring smiles! For more inspiration, check out this easy cheesecake cookies recipe recipe.
You Must Know
- These Delicious Pumpkin Cheesecake Cookies blend the flavors of fall into a delightful treat
- Their soft texture and creamy filling make them a perfect dessert for any occasion, whether a cozy night in or a festive gathering
Perfecting the Cooking Process
Start by preparing the cookie dough and chilling it while you whip up the cheesecake filling. This keeps the cookies fluffy and ensures even baking.
Add Your Touch
Feel free to swap pumpkin puree with sweet potato or add chocolate chips for an extra treat! A sprinkle of cinnamon on top adds a lovely finish.
Storing & Reheating
Store your cookies in an airtight container at room temperature for up to three days. For longer storage, freeze them individually wrapped to maintain freshness.
Chef's Helpful Tips
- Ensure your butter is softened well before mixing; this creates a smoother dough
- Using fresh pumpkin puree enhances flavor, but canned works too!
- Remember not to overbake; they should be soft in the center when done
Creating these cookies always brings back memories of baking with friends during autumn. We’d laugh as we fought over who got to lick the bowl clean!
FAQ
Can I use gluten-free flour for these cookies?
Yes, gluten-free flour can be used for a delicious alternative without compromising flavor.
How do I know when the cookies are done?
The edges should be set, while the centers remain soft and slightly underbaked.
What’s the best way to serve these cookies?
Serve them warm with whipped cream or a scoop of vanilla ice cream for an indulgent treat.
Pumpkin Cheesecake Cookies
- Total Time: 35 minutes
- Yield: Approximately 24 cookies 1x
Description
Pumpkin cheesecake cookies are a delightful fall treat that combines the warm flavors of pumpkin with a rich cream cheese filling. These soft, chewy cookies are perfect for any occasion, from cozy nights in to festive gatherings. With their inviting aroma and delicious taste, they are sure to impress family and friends alike.
Ingredients
- 1 cup pumpkin puree
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 8 oz cream cheese (softened)
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp ginger
- 2 large eggs
- 1 tsp vanilla extract
- Pinch of salt
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a bowl, beat cream cheese, brown sugar, granulated sugar, and vanilla until smooth.
- In another bowl, whisk together flour, baking soda, baking powder, spices, and salt.
- Combine pumpkin puree with eggs and sugars in a separate bowl; mix well.
- Gradually add dry ingredients to the wet mixture until just combined.
- Use a cookie scoop to drop dough onto prepared sheets; add dollops of cream cheese filling in the center and cover with more dough.
- Bake for 12–15 minutes until edges are golden; cool slightly before serving.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie (30g)
- Calories: 116
- Sugar: 9g
- Sodium: 90mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 20mg