Pumpkin Cheesecake Cookies
These Pumpkin Cheesecake Cookies are the ultimate fall treat, blending the comforting flavors of pumpkin and cream cheese into a delightful cookie. Perfect for cozy gatherings, holiday celebrations, or simply enjoying with a warm drink, these cookies are not just tasty but also visually appealing. Their soft, chewy texture combined with a creamy pumpkin cheesecake filling makes them stand out. You won’t want to miss making these delicious cookies this season!
Why You’ll Love This Recipe
- Perfect Fall Flavor: These cookies are infused with classic fall spices that evoke autumn vibes in every bite.
- Easy to Make: With simple ingredients and straightforward steps, even novice bakers can whip these up quickly.
- Versatile Treat: Ideal for any occasion—from Halloween parties to Thanksgiving dessert tables.
- Creamy Filling: The rich pumpkin cheesecake filling adds a delightful twist that elevates these cookies beyond the ordinary.
- Great for Sharing: With 14 large cookies in one batch, they’re perfect for sharing with family and friends.
Tools and Preparation
Before diving into the recipe, gather your tools and prepare your kitchen. Having everything ready will make the baking process smooth and enjoyable.
Essential Tools and Equipment
- Mixing bowls
- Measuring cups
- Electric mixer
- Baking sheet
- Parchment paper
Importance of Each Tool
- Electric mixer: This tool ensures that your butter and sugars blend together smoothly, creating a light texture in your cookies.
- Parchment paper: It prevents sticking and makes cleanup effortless after baking your delicious cookies.
Ingredients
For the Cookie Base
- 2 1/2 cups (320 grams) all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 2 tsp pumpkin pie spice
- ¾ cup (168 grams) unsalted butter, melted and slightly cooled
- 1 1/2 cups (300 grams) brown sugar (packed)
- 1 large egg
- 1 tsp vanilla extract
- 1/2 cup (122 grams) pumpkin puree
For the Pumpkin Cheesecake Filling
- 8 oz (224 grams) cream cheese (room temperature)
- 2 tablespoons (30 grams) pumpkin puree
- 1 ¼ cups (150 grams) powdered sugar
- 1 teaspoon vanilla
How to Make Pumpkin Cheesecake Cookies
Step 1: Prepare Your Oven
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking.
Step 2: Mix Dry Ingredients
In a mixing bowl, combine:
The all-purpose flour
Baking soda
Baking powder
Salt
Pumpkin pie spice
Whisk together until well blended.
Step 3: Cream Butter and Sugar
In another bowl, use an electric mixer to beat together:
Melted butter
Brown sugar
Beat until light and fluffy. Add the egg and vanilla extract, mixing until fully incorporated.
Step 4: Combine Wet and Dry Ingredients
Gradually add the dry ingredient mixture into the wet ingredients. Mix until just combined. Be careful not to overmix!
Step 5: Prepare the Cream Cheese Filling
In a separate bowl, beat together:
Cream cheese
Pumpkin puree
Powdered sugar
Vanilla
Mix until smooth and creamy.
Step 6: Assemble Cookies
Scoop tablespoon-sized portions of cookie dough onto the prepared baking sheet. Flatten each scoop slightly in the center. Add about a teaspoon of the cream cheese filling on top of each cookie dough scoop.
Step 7: Bake
Bake in the preheated oven for about 12 minutes or until edges are lightly golden. Allow cooling slightly before transferring to a wire rack.
Enjoy your delicious Pumpkin Cheesecake Cookies!
How to Serve Pumpkin Cheesecake Cookies
These pumpkin cheesecake cookies are not just delicious; they can also be served in a variety of delightful ways. Here are some serving suggestions to elevate your cookie experience.
With a Cup of Tea
- Pairing these cookies with your favorite tea can complement their flavors. A spiced chai or herbal tea works wonderfully.
Ice Cream Sandwiches
- Use two pumpkin cheesecake cookies to create an ice cream sandwich. Vanilla or cinnamon ice cream adds a creamy twist.
Dusted with Extra Spice
- For an added touch, dust the cookies with extra cinnamon or nutmeg just before serving. This enhances the fall flavors beautifully.
On a Cookie Platter
- Arrange these cookies on a decorative platter alongside other fall treats for a festive display at gatherings and parties.
With Cream Cheese Frosting
- Top each cookie with a dollop of cream cheese frosting for an extra indulgent dessert option that combines textures and flavors.
How to Perfect Pumpkin Cheesecake Cookies
To achieve the best texture and flavor in your pumpkin cheesecake cookies, follow these helpful tips.
- Chill the dough: Allow the cookie dough to chill in the fridge for at least 30 minutes. This helps the cookies maintain their shape while baking.
- Use room temperature ingredients: Make sure your cream cheese and egg are at room temperature before mixing. This ensures a smoother batter and better integration of ingredients.
- Measure flour correctly: Use the spoon-and-level method to measure your flour accurately. Too much flour can make cookies dry and crumbly.
- Don’t overbake: Keep an eye on your cookies while they bake. They should be set but still soft in the center when you take them out of the oven.
Best Side Dishes for Pumpkin Cheesecake Cookies
These pumpkin cheesecake cookies can be enjoyed on their own, but pairing them with side dishes makes for a delightful dessert spread. Here are some great options:
- Spiced Apple Cider: Warm up some apple cider with cinnamon sticks for a comforting drink that complements the pumpkin flavors perfectly.
- Caramel Sauce: Drizzle caramel sauce over your cookies for an extra sweet touch that pairs beautifully with pumpkin spice.
- Nutty Granola: Serve a side of crunchy granola made with nuts and spices for added texture and health benefits alongside these rich cookies.
- Cheesecake Bites: Mini cheesecakes can be a fun accompaniment, offering another creamy dessert option that matches well with the pumpkin flavor.
- Roasted Pecans: These add a crunchy contrast to the softness of the cookies while enhancing their warm spice notes.
- Pumpkin Spice Latte: A classic fall beverage perfect for pairing, this coffee drink brings out all the wonderful flavors you find in pumpkin cheesecake cookies.
Common Mistakes to Avoid
Making pumpkin cheesecake cookies can be a delightful experience, but a few common mistakes can hinder your success.
- Overmixing the dough: This can lead to tough cookies. Mix just until combined to keep them chewy and soft.
- Using cold cream cheese: Cold cream cheese will not blend smoothly for the filling. Always ensure it’s at room temperature for a creamy consistency.
- Skipping the chilling time: If you don’t chill the dough, your cookies may spread too much while baking. Chill for at least 30 minutes for better shape.
- Not measuring ingredients correctly: Accurate measurements are crucial for perfect cookies. Use a kitchen scale or measuring cups for best results.
- Ignoring oven temperature: Every oven is different. Invest in an oven thermometer to ensure your cookies bake evenly.
Storage & Reheating Instructions
Refrigerator Storage
- Store pumpkin cheesecake cookies in an airtight container.
- They will stay fresh for up to 5 days in the fridge.
Freezing Pumpkin Cheesecake Cookies
- Place cookies in a freezer-safe bag or container.
- They can be frozen for up to 3 months; just make sure to separate layers with parchment paper.
Reheating Pumpkin Cheesecake Cookies
- Oven: Preheat to 350°F (175°C) and warm for about 5-10 minutes.
- Microwave: Heat on medium power for about 10-15 seconds until warm.
- Stovetop: Use a skillet over low heat, covering it with a lid for even warming.
Frequently Asked Questions
What are Pumpkin Cheesecake Cookies?
Pumpkin cheesecake cookies are delicious treats blending chewy pumpkin cookies with a creamy cheesecake filling. They’re perfect for fall!
How do I make the filling smoother?
To achieve a smooth filling, ensure that your cream cheese is at room temperature before mixing. This prevents lumps and gives a creamy texture.
Can I use fresh pumpkin instead of canned puree?
Yes! You can use fresh pumpkin puree; just ensure it’s well-drained and not watery for the right consistency.
How long do these cookies last?
When stored properly in an airtight container, pumpkin cheesecake cookies can last up to 5 days in the refrigerator and up to 3 months in the freezer.
Final Thoughts
These pumpkin cheesecake cookies are not only delicious but also versatile. You can customize them by adding chocolate chips or nuts if desired. Enjoy this cozy treat during fall gatherings or as a sweet snack any time of year!
Pumpkin Cheesecake Cookies
- Total Time: 32 minutes
- Yield: Approximately 14 cookies 1x
Description
Indulge in the ultimate fall flavor with these Pumpkin Cheesecake Cookies! These delightful treats combine the warm spices of autumn with a creamy cheesecake filling, making them the perfect addition to any cozy gathering or holiday celebration. With their soft and chewy texture, each bite is a blend of pumpkin goodness and rich creaminess that will leave you craving more. Easy to make and visually appealing, they are sure to impress family and friends alike. Whether enjoyed with a cup of tea or as a festive dessert centerpiece, Pumpkin Cheesecake Cookies are a must-try this season!
Ingredients
- 2 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 2 tsp pumpkin pie spice
- ¾ cup unsalted butter, melted and slightly cooled
- 1 1/2 cups brown sugar (packed)
- 1 large egg
- 1 tsp vanilla extract
- 1/2 cup pumpkin puree
- 8 oz cream cheese (room temperature)
- 2 tablespoons pumpkin puree
- 1 ¼ cups powdered sugar
- 1 teaspoon vanilla
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In one bowl, mix flour, baking soda, baking powder, salt, and pumpkin pie spice.
- In another bowl, cream together melted butter and brown sugar until fluffy. Add egg and vanilla, mixing well.
- Gradually combine dry ingredients into wet ingredients until just mixed.
- For the filling, beat cream cheese, pumpkin puree, powdered sugar, and vanilla until smooth.
- Scoop dough onto prepared baking sheet; create an indentation for the filling. Add a teaspoon of cream cheese filling on top.
- Bake for about 12 minutes until edges are golden. Cool before transferring to a rack.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie (40g)
- Calories: 150
- Sugar: 10g
- Sodium: 85mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
