Pumpkin Cheesecake Cookies – Creamy Fall Favorite You’ll Love
The enchanting aroma of fall is in the air, and with it comes the revitalizing urge to create pumpkin-flavored treats that wrap us in warmth and nostalgia. Imagine biting into a soft, pillowy cookie that effortlessly combines the creamy, velvety textures of cheesecake with the spiced, heartwarming flavors of pumpkin. These Pumpkin Cheesecake Cookies not only look adorable but also deliver a scrumptious burst of flavor in every bite. With quick preparation and a nostalgic twist, these cookies are perfect for family get-togethers, a sweet afternoon indulgence, or kids’ baking projects. Why wait? Let’s dive into the world of these delectable delights!
Isn’t it Time for a Pumpkin Treat?
Are your taste buds yearning for a sweet, creamy, and slightly spiced indulgence? Picture this: the first crisp day of autumn, a golden sunset, and a warm cup of pumpkin spice latte in one hand while the other reaches for a pumpkin cheesecake cookie straight from the oven. Who can resist such an inviting scene? These cookies not only satisfy those cravings for warmth and comfort but also promise to whisk you away to the cozy corners of your childhood. Don’t you wish you could capture that feeling in every bite?
Why You’ll Love This Recipe
Easy Prep: With straightforward steps, even beginner bakers can whip these treats up in no time.
Crowd-Pleaser: Whether for a potluck, holiday gathering, or Halloween party, these cookies will have everyone clamoring for a taste.
Minimal Ingredients: Using common pantry staples ensures that you won’t have to make a special trip to the store.
Crave-Worthy: The luscious cheesecake filling encased within the pumpkin cookie is a delightful surprise that will leave you wanting more.
Kid-Friendly: Get the kids involved in the cooking process, and watch as they delight in both making and eating these treats.
Ingredients
For the Cheesecake Filling:
- 6 oz (170 g) cream cheese, cold
- 3 tbsp (38 g) granulated white sugar
- 1/2 tsp vanilla
For the Spiced Sugar:
- 1/4 cup (50 g) granulated white sugar
- 1/2 tsp pumpkin pie spice
For the Pumpkin Cookies:
- 1/2 cup (122 g) canned pumpkin puree, Libby’s
- 1 3/4 cups (219 g) all-purpose flour, spooned and leveled
- 1 tbsp pumpkin pie spice
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 3/4 cup (168 g) unsalted butter, softened
- 1 cup (220 g) light brown sugar
- 2 egg yolks, at room temperature
- 2 tsp vanilla
These ingredients come together with rich, warm aesthetics, just begging to be transformed into delicious pumpkin cheesecake cookies that evoke sweet memories and a cozy atmosphere.
Timing
When it comes to these pumpkin cheesecake cookies, timing is everything! You can prepare and bake these delicious morsels in about 30 minutes. If you’re short on time, they provide a fast and indulgent option for satisfying your sweet tooth.
However, if you’re feeling luxurious, consider taking a moment to savor the process — the careful mixing, the anticipation of the cookies baking, and the chocolatey aroma wafting through your home. Take your time and indulge in each step, creating a beautifully exquisite treat that will be worth every second.
Step-by-Step
Line a small cookie sheet with parchment paper. This will prevent the cookies from sticking and make cleanup a breeze.
In a small bowl, beat the cream cheese, sugar, and vanilla until fluffy. The creamy mixture should be smooth and airy, a perfect contrast to the soft cookie dough. Scoop the mixture into 16 portions and freeze until firm.
In a separate small bowl, mix the granulated sugar and pumpkin pie spice together for coating the cookies; set this delightful mix aside.
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper, filling your kitchen with the anticipation of their glorious aroma.
Dry the pumpkin puree using paper towels until it reduces to under 1/4 cup. This step ensures that the cookies don’t become too moist.
In a medium bowl, whisk together the all-purpose flour, pumpkin pie spice, baking powder, baking soda, and salt. These ingredients will create a perfect base for your cookies.
In a large bowl, cream the softened unsalted butter and light brown sugar until fluffy. Add the egg yolks, vanilla, and the dried pumpkin, mixing until combined into a luscious batter.
Gradually add the dry ingredients to the buttery mixture and mix on low speed until just combined. Don’t overmix; a little crumbly texture is desirable.
Scoop the dough into 16 balls. Flatten each ball slightly, place a frozen cheesecake portion in the center, wrap the dough around it, and roll it into a ball again.
Coat each dough ball in the spiced sugar mix, making sure every surface is covered in that aromatic blend.
Place the coated dough balls on your baking sheets, giving them a bit of space to expand.
Bake just six cookies at a time for 12-13 minutes. The cookies should be slightly firm on the outside but soft and gooey on the inside. Allow them to cool for 10 minutes on the pan before transferring to a wire rack to cool completely.
Each cookie emerges golden and satisfying, with a marbled look hinting at the sweet cheesecake surprise hidden inside.
Nutritional Information
Each Pumpkin Cheesecake Cookie contains about 180 calories. This little indulgence, while undeniably decadent, is perfect for satisfying your cravings without guilt. The balance of rich cream cheese and spiced cookie dough brings plenty of indulgence to each bite, making it well worth the occasional treat!
Healthier Alternatives
If you’re looking for a lighter spin on these cookies, consider using low-sugar or sugar-free substitutes for the sugar. You can also explore dairy-free cream cheese options or pumpkin puree, keeping the delicious flavor intact while accommodating dietary preferences.
Serving Suggestions
Pair these pumpkin cheesecake cookies with a scoop of vanilla ice cream for that ultimate comfort experience! They make fantastic additions to any holiday dessert platter or serve as a delightful after-school treat, creating lasting memories for your loved ones as they indulge in the flavors of fall.
Common Mistakes
Avoiding common pitfalls can make the baking process smoother. One of the most frequent mistakes is overbaking the cookies; remember, they should be soft when you pull them out of the oven!
Another common issue is texture: If the dough becomes too thin or too dry, the cookies may spread too much or crumble instead of being soft and chewy. Lastly, don’t rush the freezing of the cheesecake filling; this ensures that the filling stays intact while baking.
Storing Tips
These pumpkin cheesecake cookies can be stored in an airtight container at room temperature for 2-3 days. For longer storage, freeze the cookies in a single layer on a baking sheet. Once solid, transfer them to a freezer-safe container and enjoy for up to three months. Reheat them in the microwave for a few seconds when you crave a warm, gooey treat!
Tempt to Bake It ASAP
Now that your mouth is watering and your mind is racing with the thought of pumpkin cheesecake cookies, it’s time to bring these delicious treats to life! The sensation of warm pumpkin spice and creamy cheesecake enveloping your senses is just a few steps away. Don’t wait — gather your ingredients and enjoy the delightful moments of baking these cookies today. You won’t regret a single bite!
FAQs
1. Can I use fresh pumpkin instead of canned?
Absolutely! Freshly cooked and pureed pumpkin can be used, but make sure to remove excess moisture.
2. Can these cookies be made gluten-free?
Yes! Substitute the all-purpose flour with a gluten-free baking mix designed for cookies.
3. How can I store leftover cookies?
Store them in an airtight container at room temperature for 2-3 days, or freeze them for longer storage.
4. Can I add chocolate chips to the cookie dough?
Definitely! Adding chocolate chips can enhance the flavor and make these cookies even more decadent.
5. What if my cream cheese isn’t soft enough?
If your cream cheese isn’t soft enough to whip easily, microwave it briefly in 10-second intervals until it’s just warm enough to blend smoothly.
Dive in today and make this fall a little sweeter with Pumpkin Cheesecake Cookies!
Print
Pumpkin Cheesecake Cookies
- Total Time: 30 minutes
- Yield: 16 servings 1x
- Diet: Vegetarian
Description
Delightful pumpkin cheesecake cookies combining the creamy textures of cheesecake with the spiced flavors of pumpkin. Perfect for fall gatherings!
Ingredients
- 6 oz (170 g) cream cheese, cold
- 3 tbsp (38 g) granulated white sugar
- 1/2 tsp vanilla
- 1/4 cup (50 g) granulated white sugar (for spiced sugar)
- 1/2 tsp pumpkin pie spice (for spiced sugar)
- 1/2 cup (122 g) canned pumpkin puree
- 1 3/4 cups (219 g) all-purpose flour, spooned and leveled
- 1 tbsp pumpkin pie spice
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 3/4 cup (168 g) unsalted butter, softened
- 1 cup (220 g) light brown sugar
- 2 egg yolks, at room temperature
- 2 tsp vanilla
Instructions
- Line a small cookie sheet with parchment paper.
- In a small bowl, beat the cream cheese, sugar, and vanilla until fluffy. Scoop into 16 portions and freeze until firm.
- In a separate bowl, mix the granulated sugar and pumpkin pie spice for coating the cookies; set aside.
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Dry the pumpkin puree using paper towels until it reduces to under 1/4 cup.
- In a medium bowl, whisk together the flour, pumpkin pie spice, baking powder, baking soda, and salt.
- In a large bowl, cream the butter and brown sugar until fluffy. Add egg yolks, vanilla, and the dried pumpkin, mixing until combined.
- Gradually add dry ingredients, mixing on low until just combined.
- Scoop dough into 16 balls, flatten each slightly, place a frozen cheesecake portion in the center, wrap the dough around it, and roll into a ball.
- Coat each dough ball in the spiced sugar mix.
- Place the coated dough balls on the baking sheets.
- Bake 6 cookies at a time for 12-13 minutes. Cool on the pan for 10 minutes before transferring to a wire rack.
Notes
Avoid overbaking for a soft and gooey texture. Can be stored in an airtight container for 2-3 days or frozen for longer storage.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 10g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
