Pumpkin Cheesecake Cookies Recipe

If you’re a fan of all things pumpkin and crave the creamy delight of cheesecake, these Pumpkin Cheesecake Cookies are the perfect treat! Combining the warm spices of pumpkin pie with a rich cheesecake filling, these cookies are a cozy dessert ideal for fall gatherings or holiday celebrations. Plus, they’re soft, decadent, and absolutely irresistible!

What Are Pumpkin Cheesecake Cookies?

Pumpkin Cheesecake Cookies are soft, spiced pumpkin cookies stuffed with a luscious cheesecake filling. The cookie dough features pumpkin puree and a blend of cinnamon, nutmeg, and ginger for a warm, autumn-inspired flavor. Inside, a creamy mixture of cream cheese and powdered sugar adds a decadent surprise in every bite.

Why You’ll Love This Recipe

• Perfect for Fall: Packed with pumpkin and spices, these cookies embody the flavors of autumn.
• Soft and Chewy: The cookies have a tender texture that melts in your mouth.
• Make-Ahead Friendly: Great for preparing in advance, as the filling stays creamy even when chilled.
• Impressive Yet Simple: They look fancy but are surprisingly easy to make!

Ingredients

For the Cookies:

• ½ cup (115g) butter, softened
• ¾ cup (150g) granulated sugar
• ½ cup (100g) brown sugar
• 1 egg
• 1 tsp vanilla extract
• 1 cup (240g) pumpkin puree
• 2 cups (250g) all-purpose flour
• 1 tsp baking soda
• ½ tsp baking powder
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• ¼ tsp ground ginger
• ¼ tsp salt

For the Cheesecake Filling:

• 4 oz (115g) cream cheese, softened
• 3 tbsp powdered sugar
• ½ tsp vanilla extract

Step-by-Step Instructions

Preparing the Cookie Dough

1. Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
2. In a large mixing bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
3. Add the egg, vanilla extract, and pumpkin puree. Mix until well combined.
4. In a separate bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt. Gradually incorporate the dry ingredients into the wet mixture, stirring until a soft dough forms.

Making the Cheesecake Filling

1. In a small bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
2. Chill the filling mixture in the refrigerator for about 10 minutes to make it easier to handle.

Assembling the Cookies

1. Scoop 1 tablespoon of the cookie dough onto the prepared baking sheet. Slightly flatten the dough.
2. Place ½ teaspoon of the cheesecake filling in the center of the dough.
3. Top with another tablespoon of cookie dough, gently sealing the edges to encase the filling.

Baking the Cookies

1. Bake in the preheated oven for 12-15 minutes, or until the edges are set and the tops are slightly firm.
2. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Serving Suggestions

• Enjoy these cookies with a steaming cup of coffee or a spiced chai latte.
• Sprinkle a little cinnamon sugar on top for an extra festive touch.
• Serve them as part of a dessert spread for Thanksgiving or holiday parties.

Storing and Freezing

Storage Tips

• Store the cookies in an airtight container in the refrigerator for up to 4 days.
• Bring them to room temperature before serving for the best flavor and texture.

Freezing Instructions

• Unbaked Dough: Assemble the cookies and freeze them on a baking sheet until firm. Transfer to a freezer-safe bag and bake from frozen, adding an extra 2-3 minutes to the baking time.
• Baked Cookies: Wrap the cookies individually in plastic wrap and store in the freezer for up to 3 months. Thaw overnight in the fridge before serving.

Recipe Variations

• Gluten-Free: Use a 1:1 gluten-free all-purpose flour blend.
• Vegan Option: Replace the butter with vegan butter, the egg with a flaxseed egg, and use a dairy-free cream cheese substitute.
• Add Chocolate Chips: Mix in ½ cup of mini chocolate chips for extra indulgence.
• Maple Flavor: Add 1 teaspoon of maple extract to the cookie dough for a unique twist.

FAQs

Can I use homemade pumpkin puree?
Yes, but ensure it’s well-drained to avoid excess moisture in the dough.

Can the filling be made ahead?
Absolutely! The filling can be prepared up to 2 days in advance and stored in the fridge.

Do these cookies need to be refrigerated?
Yes, due to the cream cheese filling, it’s best to store them in the fridge.

Pumpkin Cheesecake Cookies are the perfect fusion of cozy fall flavors and creamy decadence. Whether you’re baking for a festive occasion or indulging in a sweet treat, these cookies are sure to impress. Try them today, and let us know how they turned out in the comments!

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