The Coziest Pumpkin Cheesecake Cookies Recipe for Fall Baking

Sweet autumn afternoons invite pumpkin cheesecake cookies that melt right through seasonal cravings.

Crisp breezes whisper delectable promises of comfort and warmth.

Soft spices dance between buttery layers, creating magical moments in every bite.

creamy textures blend with unexpected hints of unexpected richness.

Delicate cookie edges promise golden-brown perfection waiting to surprise you.

Magical ingredients combine into something more than just another dessert.

Bake these morsels and watch magic unfold on your kitchen counter.

Pumpkin Cheesecake Cookies: Treat Yourself Moments

• Capture Seasonal Magic: Dive into a fall-inspired treat that brings the warmth of pumpkin spice and creamy cheesecake together in one irresistible cookie.
• Wow-Worthy Texture Twist: Experience the delightful surprise of a hidden cheesecake center that transforms an ordinary cookie into an extraordinary dessert experience.
• Bake with Ease: Create a show-stopping treat with simple ingredients and straightforward steps that even novice bakers can master with confidence.
• Crowd-Pleasing Comfort: Impress family and friends with a versatile dessert that works perfectly for gatherings, potlucks, or a cozy night in.

Everything for Pumpkin Cheesecake Cookies Magic

• Pumpkin Puree: A rich and smooth ingredient that adds moisture and authentic pumpkin flavor to the cookies.
• Cream Cheese: The key component that creates a creamy and tangy cheesecake core in the center of each cookie.
• Butter: Provides richness and helps create a soft, tender cookie texture.
• Egg, Egg Yolk: Bind the ingredients together and contribute to the cookie's smooth consistency.

• All-Purpose Flour: Serves as the fundamental structure for the cookie dough.
• Baking Soda: Helps the cookies rise and achieve a light, soft texture.
• Salt: Enhances and balances the overall flavor of the cookies.

• Granulated Sugar, Brown Sugar: Add sweetness and help create a tender, chewy cookie texture.
• Vanilla Extract: Provides a warm, aromatic flavor that complements the pumpkin and spices.
• Pumpkin Pie Spice: Delivers a classic autumn flavor profile with its blend of warm spices.

Bake Pumpkin Cheesecake Cookies Like a Pro

Step 1: Warm Up The Oven

Get your oven ready by setting it to 350F (175C).

Line a baking sheet with parchment paper to prevent any sticky situations.

Step 2: Whip Up Wet Ingredients

Grab your mixer and cream together butter and sugars until they become fluffy and light.

Pour in pumpkin puree, crack in an egg, and splash some vanilla essence.

Mix everything until it’s smooth and dreamy.

Step 3: Blend Dry Ingredients

• All-purpose flour
• Baking soda
• Salt
• Pumpkin pie spice

Gently fold these dry ingredients into your wet mixture, creating a harmonious cookie dough.

Step 4: Create Cheesecake Filling

Whip cream cheese until it’s silky smooth.

• Sugar
• Egg yolk
• Vanilla

Blend until the mixture looks creamy and luscious.

Step 5: Shape Magical Cookies

Roll the cookie dough into cute little balls.

Press a small indent in the center of each ball.

Carefully spoon the cheesecake filling into these wells, then gently wrap the dough around the filling to seal it inside.

Step 6: Bake To Perfection

Slide your cookie sheet into the preheated oven.

Bake for 12-15 minutes, watching for a gentle golden color.

Once done, let the cookies rest on the baking sheet for a moment before transferring to a cooling rack.

Pumpkin Cheesecake Cookie Game-Changers

• Refrigerate cookie dough for 30 minutes before baking to prevent spreading and enhance flavor development.
• Use a small spoon or piping bag to precisely add cheesecake filling, ensuring even distribution in each cookie.
• Use fresh pumpkin pie spice and level measuring spoons to maintain balanced, rich seasonal flavor.
• Allow cookies to cool completely on the baking sheet to prevent breaking, as they're soft when first removed from oven.
• Keep cookies in an airtight container in the refrigerator for up to 5 days to preserve their creamy cheesecake center and soft texture.

Pumpkin Cheesecake Cookie Fun Twists

• Gluten-Free Pumpkin Cheesecake Cookies: Replace standard flour with almond or gluten-free blend, ensuring same texture and taste for those with wheat sensitivities.
• Vegan Autumn Cookies: Swap butter with coconut oil, use flax egg instead of regular egg, and substitute cream cheese with cashew-based cream cheese for plant-based lovers.
• Low-Sugar Spiced Version: Use monk fruit sweetener or stevia in place of regular sugar, reducing overall calorie content while maintaining rich pumpkin flavor profile.
• Dairy-Free Alternative: Utilize coconut cream cheese alternative and plant-based butter substitute, perfect for individuals with dairy restrictions while preserving cookie's original essence.

Pumpkin Cheesecake Cookies, Serve in Style

• Festive Fall Plating: Arrange cookies on a rustic wooden board sprinkled with powdered sugar, creating a cozy autumn presentation.
• Dessert Companion Delight: Serve alongside a warm mug of spiced apple cider or creamy vanilla latte to enhance the pumpkin flavor profile.
• Sweet Gift Packaging: Stack cookies in clear cellophane bags tied with burlap ribbon, perfect for seasonal gifting or sharing at holiday gatherings.
• Decadent Topping Option: Drizzle melted white chocolate or caramel over cookies just before serving to add an extra layer of indulgent sweetness.

Storing Pumpkin Cheesecake Cookies Blissfully

• Store cookies in an airtight container lined with parchment paper, keeping them fresh for up to 5 days in the refrigerator. Layer cookies carefully to prevent sticking or breaking.
• Wrap individual cookies tightly in plastic wrap, then place in a freezer-safe container. Frozen cookies maintain quality for 2-3 months, preserving their delicious texture and flavor.
• Remove frozen cookies from the freezer and let them sit at room temperature for 30-45 minutes. Avoid microwaving to prevent texture loss and maintain their soft, creamy consistency.
• Warm refrigerated or thawed cookies in a preheated oven at 300F for 3-5 minutes. This method restores their original softness and brings out the rich, spiced flavors.

FAQs

• Can I make these cookies ahead of time?

Yes, you can prepare the cookie dough and cheesecake filling up to 2 days in advance. Store them separately in airtight containers in the refrigerator and assemble just before baking.

• How do I prevent the cheesecake filling from leaking?

Make sure to seal the edges of the cookie dough completely around the filling. Chill the formed cookies for 15 minutes before baking to help them hold their shape.

• What if I don't have pumpkin pie spice?

You can create your own by mixing ground cinnamon, nutmeg, ginger, and cloves in equal proportions. Typically, 1 teaspoon of each spice works well for this recipe.

Pumpkin Cheesecake Cookies Recipe

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4.7 from 35 reviews

• Total Time: 40 minutes
• Yield: 24 1x

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Description

Seasonal warmth fills kitchens with pumpkin cheesecake cookies that blend creamy richness and autumn spices. Bakers discover comfort in each delightful bite, promising pure indulgence with minimal effort and maximum flavor satisfaction.

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Ingredients

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Main Ingredients:

• 2.75 cups all-purpose flour
• 0.5 cup pumpkin puree
• 0.75 cup unsalted butter (softened)
• 8 ounces (226 grams) cream cheese (softened)
• 1 large egg
• 1 egg yolk

Sugars and Sweeteners:

• 0.75 cup brown sugar
• 0.5 cup granulated sugar

Spices and Seasonings:

• 1 teaspoon baking soda
• 1 teaspoon pumpkin pie spice
• 0.5 teaspoon salt
• 1 teaspoon vanilla extract
• 0.5 teaspoon vanilla extract

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Instructions

1. Warm the oven to 350°F (175°C) and line a baking sheet with parchment paper, ensuring an even surface for optimal cookie placement.
2. Cream butter and sugars until fluffy and pale, incorporating pumpkin puree, egg, and vanilla extract to create a smooth, homogeneous mixture.
3. Sift together flour, baking soda, salt, and pumpkin pie spice in a separate bowl, gradually folding these dry ingredients into the wet mixture until just combined.
4. Whisk cream cheese until velvety, mixing in sugar, egg yolk, and vanilla to develop a rich, creamy cheesecake filling.
5. Roll cookie dough into uniform spheres, creating a small indentation in each center to accommodate the cheesecake mixture.
6. Carefully nestle the cheesecake filling into each dough pocket, sealing the edges to prevent leakage during baking.
7. Position cookies on the prepared baking sheet, leaving sufficient space between each for spreading, and bake for 12-15 minutes until edges turn golden and centers appear set.
8. Remove from oven and allow cookies to rest on the baking sheet for 5 minutes before transferring to a wire rack for complete cooling.

Notes

• Ensure butter, cream cheese, and eggs are at room temperature for smoother mixing and better cookie texture.
• Refrigerate the cookie dough for 30 minutes before shaping to prevent spreading and maintain a perfect round shape.
• Use a small spoon or piping bag to add the cheesecake filling precisely, avoiding overflow during baking.
• Adjust pumpkin pie spice to personal taste or swap with individual spices like cinnamon, nutmeg, and ginger for a personalized flavor profile.

• Prep Time: 25 minutes
• Cook Time: 15 minutes
• Category: Desserts, Snacks
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 24
• Calories: 150
• Sugar: 11 g
• Sodium: 100 mg
• Fat: 8 g
• Saturated Fat: 4 g
• Unsaturated Fat: 3 g
• Trans Fat: 0.2 g
• Carbohydrates: 18 g
• Fiber: 1 g
• Protein: 3 g
• Cholesterol: 35 mg