Pumpkin cheesecake cookies are a delightful fusion of soft, spiced pumpkin cookies and creamy cheesecake filling. These cookies are perfect for fall, combining the warm flavors of pumpkin spice with the rich, tangy taste of cheesecake. They’re a wonderful treat for any occasion, whether it’s a holiday gathering or a cozy afternoon snack.
Why You’ll Love This Recipe
You’ll love pumpkin cheesecake cookies for their moist, tender texture and the delicious surprise of cheesecake filling in every bite. The combination of pumpkin and spices creates a warm, comforting flavor, while the cheesecake filling adds a rich, creamy contrast. These cookies are easy to make and are sure to impress family and friends.
Expert Tips and Tricks
- Use pure pumpkin puree: Ensure you use pure pumpkin puree, not pumpkin pie filling, which has added spices and sugar.
- Chill the filling: Chilling the cheesecake filling makes it easier to handle and shape.
- Do not overmix: Mix the cookie dough just until combined to keep the cookies soft and tender.
- Chill the dough: Chilling the dough helps prevent the cookies from spreading too much.
- Room temperature ingredients: Have your cream cheese and butter at room temperature for a smoother filling and dough.
Recipe Variations and Possible Substitutions
- Spice variations: Adjust the spices to your taste or add a pinch of nutmeg and allspice for extra warmth.
- Chocolate chips: Add chocolate chips or white chocolate chips to the cookie dough for extra flavor.
- Gluten-free option: Use a gluten-free flour blend suitable for baking.
- Dairy-free option: Use dairy-free butter and cream cheese alternatives.
Serving and Pairing Suggestions
Serve pumpkin cheesecake cookies with a glass of cold milk, a cup of hot coffee, or a spiced tea. These cookies are perfect for holiday gatherings, fall celebrations, or as a sweet snack any time of day.
Storage and Reheating Tips
- Refrigeration: Store the cookies in an airtight container in the refrigerator for up to 5 days.
- Freezing: Freeze the cookies in a freezer-safe container for up to 3 months. Thaw in the refrigerator before serving.
- Reheating: Enjoy the cookies at room temperature or slightly warmed in the microwave for a few seconds.
Recipe FAQs
What if my dough is too sticky? Chill the dough for a bit longer or add a tablespoon of flour at a time until the dough is easier to handle.
Can I use fresh pumpkin? Yes, but make sure to cook and puree it until smooth. You’ll need to drain excess moisture if necessary.
How do I prevent the filling from leaking? Ensure the cookie dough completely encases the cheesecake filling and pinch the edges to seal.
Can I double the recipe? Yes, you can easily double the ingredients to make a larger batch.
Pumpkin Cheesecake Cookies
Dive into fall with Pumpkin Cheesecake Cookies – a two-in-one treat that's simply divine!
Ingredients
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1/2 cup pumpkin puree
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 teaspoons pumpkin pie spice
For the cheesecake filling
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Start by making the cookie dough. In a large bowl, cream together butter and sugar until light and fluffy.
- Beat in the egg, pumpkin puree, and vanilla extract.
- In another bowl, whisk together flour, baking soda, salt, and pumpkin pie spice.
- Gradually mix the dry ingredients into the wet mixture until just combined.
- For the cheesecake filling, in a separate bowl, beat together cream cheese, sugar, and vanilla until smooth.
- Scoop a tablespoon of cookie dough onto the baking sheet. Make a thumbprint in the center and fill it with a teaspoon of cheesecake filling.
- Top with another tablespoon of cookie dough, sealing the edges to encase the filling.
- Repeat with the remaining dough and filling.
- Bake in the preheated oven for 15-17 minutes or until the cookies are lightly golden.
- Allow the cookies to cool on the baking sheets for 5 minutes, then transfer to wire racks to cool completely.
Notes
Nutrition Information:
Yield: 24 Serving Size: 1Amount Per Serving: Calories: 143Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 27mgSodium: 82mgCarbohydrates: 17gFiber: 0gSugar: 9gProtein: 2g
