Pumpkin Cheesecake Cookies

These delicious Pumpkin Cheesecake Cookies are a must-try for any pumpkin lover! With their rich, thick texture and delightful cheesecake filling, they are perfect for fall gatherings, cozy evenings, or as a sweet treat any time of year. The combination of pumpkin spice and creamy goodness makes these cookies stand out from the rest, ensuring they will be a hit at parties or just enjoyed at home.

Why You’ll Love This Recipe

• Incredibly Flavorful: These cookies combine the warm spices of fall with a creamy cheesecake center, creating an irresistible treat.
• Easy to Make: With simple ingredients and straightforward steps, you can whip up these cookies in no time.
• Perfect for Any Occasion: Whether it’s a holiday gathering or a casual snack, these cookies fit right in.
• Great for Sharing: Make a batch to share with friends and family; they’ll love the unique twist on traditional cookies.
• Customizable Options: Feel free to tweak the spices or add nuts for an extra crunch!

Tools and Preparation

Before you start baking your Pumpkin Cheesecake Cookies, gather your tools. Having everything ready will make the process smoother and more enjoyable.

Essential Tools and Equipment

• Mixing bowl
• Electric mixer
• Baking sheet
• Parchment paper
• Measuring cups and spoons

Importance of Each Tool

• Mixing bowl: A sturdy mixing bowl is essential for combining your ingredients without spills.
• Electric mixer: This tool makes it easy to achieve a smooth cheesecake filling and well-mixed cookie dough quickly.

Ingredients

To create these amazing Pumpkin Cheesecake Cookies, you’ll need the following ingredients:

For the Cheesecake Filling

• 115 g cream cheese (full-fat)
• 2 tbsp granulated sugar
• 1/2 tsp vanilla extract

For the Cookie Dough

• 110 g butter
• 100 g granulated sugar
• 100 g dark brown sugar
• 120 g pumpkin purée
• 1 large egg
• 1 tsp vanilla extract
• 240 g all-purpose flour
• 2 tsp ground cinnamon (Note: all the spices can be replaced with 1 tbsp pumpkin spice)
• 1/4 tsp ground allspice powder
• 1/4 tsp ground nutmeg powder
• 1/4 tsp ground ginger powder
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt

For Rolling the Cookies

• 50 g granulated sugar
• 1 tsp ground cinnamon (Note: all the spices can be replaced with 1 1/2 tsp pumpkin spice)
• ⅛ tsp ground allspice
• ⅛ tsp ground nutmeg
• ⅛ tsp ground ginger

How to Make Pumpkin Cheesecake Cookies

Step 1: Prepare the Cheesecake Filling

Begin by softening the cream cheese in your mixing bowl. Use an electric mixer to blend it with granulated sugar and vanilla extract until smooth. Set this mixture aside as you prepare the cookie dough.

Step 2: Make the Cookie Dough

In another mixing bowl, cream together butter, granulated sugar, and dark brown sugar using your electric mixer. Add in pumpkin purée, egg, and vanilla extract. Mix until fully combined. Gradually add in flour along with cinnamon, allspice, nutmeg, ginger, baking powder, baking soda, and salt. Mix until a dough forms.

Step 3: Chill the Dough

Cover the cookie dough with plastic wrap and refrigerate it for about 30 minutes. Chilling helps maintain shape while baking.

Step 4: Preheat Your Oven

While your dough chills, preheat your oven to 350°F (175°C). Line your baking sheet with parchment paper for easy cleanup.

Step 5: Shape Your Cookies

Once chilled, scoop out portions of cookie dough and flatten them slightly in your palm. Place about one teaspoon of cheesecake filling in the center before folding over the dough to encase it completely. Roll into balls.

Step 6: Roll in Spice Sugar

Mix together granulated sugar with cinnamon, allspice, nutmeg, and ginger on a plate. Roll each cookie ball in this mixture until well-coated.

Step 7: Bake

Place your coated cookies on the prepared baking sheet about 2 inches apart. Bake for approximately 12 minutes or until lightly golden around the edges. Remove from oven and allow cooling before serving.

Enjoy your delicious Pumpkin Cheesecake Cookies! Perfectly spiced with a creamy surprise inside!

How to Serve Pumpkin Cheesecake Cookies

Pumpkin Cheesecake Cookies are not just delicious; they also make a delightful addition to any gathering. Here are some creative serving suggestions to elevate your cookie experience.

With a Cup of Coffee

• Pair these cookies with your favorite coffee brew for a perfect morning treat or an afternoon pick-me-up.

A Scoop of Ice Cream

• Serve warm Pumpkin Cheesecake Cookies with a scoop of vanilla or cinnamon ice cream for a decadent dessert.

On a Festive Platter

• Arrange the cookies on a decorative platter with other fall-themed desserts for an inviting presentation at parties.

Drizzled with Caramel Sauce

• Add a drizzle of caramel sauce over the cookies to enhance their sweetness and create a beautiful visual appeal.

With Whipped Cream

• Top each cookie with a dollop of whipped cream for an extra creamy touch that complements the cheesecake filling.

As Party Favors

• Wrap individual cookies in clear bags tied with ribbons to give as delightful party favors that guests can enjoy later.

How to Perfect Pumpkin Cheesecake Cookies

To ensure your Pumpkin Cheesecake Cookies turn out perfectly every time, follow these helpful tips.

• Chill the Dough: Allowing the dough to chill helps it firm up, making it easier to scoop and shape before baking.

• Use Room Temperature Ingredients: Bring your cream cheese and butter to room temperature for smoother mixing and better texture.

• Don’t Overmix: Mix the dough until just combined. Overmixing can lead to tough cookies.

• Measure Flour Correctly: Use the spoon-and-level method to measure flour accurately. Too much flour can make cookies dense.

• Watch Baking Time: Keep an eye on the cookies while baking. They should be set around the edges but still soft in the center when done.

• Cool Completely: Let the cookies cool on a wire rack before serving to allow flavors to set and prevent them from falling apart.

Best Side Dishes for Pumpkin Cheesecake Cookies

Pumpkin Cheesecake Cookies can shine alongside various side dishes that complement their rich flavors. Here are some great options.

1. Hot Apple Cider: This warm beverage enhances the fall flavors and creates a cozy atmosphere.

2. Spiced Chai Latte: The aromatic spices in chai pair beautifully with pumpkin, making it a delightful match.

3. Roasted Nuts: A mix of roasted almonds and walnuts provides a crunchy contrast that works well with soft cookies.

4. Cheese Platter: A selection of mild cheeses can balance the sweetness of the cookies, offering a savory option.

5. Fruit Salad: A fresh fruit salad adds brightness and acidity, which can cut through the richness of the cookies.

6. Pumpkin Soup: For those who love pumpkin, serving these cookies with a creamy pumpkin soup makes for a themed meal.

Common Mistakes to Avoid

Making Pumpkin Cheesecake Cookies can be a delightful experience, but avoiding some common mistakes will ensure they turn out perfect every time.

• Boldly skipping the chilling step: Failing to chill the dough can lead to cookies that spread too much. Make sure to refrigerate the dough for at least 30 minutes before baking.
• Boldly ignoring ingredient temperature: Using cold butter or cream cheese can affect texture. Ensure your butter and cream cheese are at room temperature for a smoother filling and dough.
• Boldly mismeasuring ingredients: Incorrect measurements can ruin the balance of flavors. Use a kitchen scale for accuracy, especially with flour and sugars.
• Boldly rushing the baking process: Overbaking can result in dry cookies. Keep an eye on them as they bake; they should be slightly soft in the center when removing from the oven.
• Boldly forgetting to preheat the oven: Baking in an unheated oven affects rising and texture. Always remember to preheat your oven before placing your cookies inside.

Storage & Reheating Instructions

Refrigerator Storage

• Store cookies in an airtight container.
• They will stay fresh for up to 5 days in the refrigerator.

Freezing Pumpkin Cheesecake Cookies

• Place cookies in a single layer in a freezer-safe 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 cookies for about 5-10 minutes until soft.
• Microwave: Heat one cookie at a time on medium power for about 15-20 seconds.
• Stovetop: Use a non-stick skillet over low heat, covering it until warmed through.

Frequently Asked Questions

What are Pumpkin Cheesecake Cookies?

Pumpkin Cheesecake Cookies are soft, thick cookies filled with creamy cheesecake filling and coated with pumpkin spice sugar, perfect for fall.

Can I customize Pumpkin Cheesecake Cookies?

Yes! You can add chocolate chips, nuts, or dried fruits to change flavor and texture while making these delicious cookies even more unique.

How do I store leftover Pumpkin Cheesecake Cookies?

Store any leftovers in an airtight container in the refrigerator for up to five days or freeze them for longer storage.

Can I make these cookies without cream cheese?

You can substitute cream cheese with a plant-based alternative or use ricotta cheese if you prefer. This will slightly alter the flavor but maintain a creamy filling.

Why do my Pumpkin Cheesecake Cookies spread too much?

Cookies may spread if the dough is too warm or if there’s not enough flour. Chilling the dough helps maintain their shape during baking.

Final Thoughts

These Pumpkin Cheesecake Cookies are not only delicious but also versatile. Perfect for fall gatherings or cozy evenings at home, they offer a delightful mix of flavors that everyone will love. Feel free to customize them with your favorite add-ins or toppings. Enjoy baking these scrumptious treats!

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Pumpkin Cheesecake Cookies

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• Author: Dian
• Total Time: 32 minutes
• Yield: Approximately 18 cookies 1x

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Description

Indulge in the delightful flavors of Pumpkin Cheesecake Cookies, a perfect treat for fall and beyond. These soft, spiced cookies are filled with a creamy cheesecake center, creating a mouthwatering combination that’s sure to impress family and friends. The warm pumpkin spice notes paired with rich creaminess make these cookies an irresistible choice for any gathering or cozy evening at home. Whether enjoyed fresh out of the oven or as a sweet snack later, they offer a unique twist on traditional cookies. Perfect for sharing or savoring solo, these cookies are easy to make and customizable to suit your taste!

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Ingredients

Scale 1x2x3x

• 115 g cream cheese (plant-based alternative can be used)
• 2 tbsp granulated sugar
• 110 g butter
• 100 g granulated sugar
• 100 g dark brown sugar
• 120 g pumpkin purée
• 1 large egg
• 240 g all-purpose flour
• 1 tsp vanilla extract
• 2 tsp ground cinnamon
• 1/4 tsp ground allspice powder
• 1/4 tsp ground nutmeg powder
• 1/4 tsp ground ginger powder
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 50 g granulated sugar (for rolling)
• 1 tsp ground cinnamon (for rolling)
• ⅛ tsp ground allspice (for rolling)
• ⅛ tsp ground nutmeg (for rolling)
• ⅛ tsp ground ginger (for rolling)

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Instructions

1. Prepare the cheesecake filling by blending softened cream cheese with granulated sugar and vanilla until smooth; set aside.
2. In a separate bowl, cream butter with granulated and brown sugars. Mix in pumpkin purée, egg, and vanilla until well combined.
3. Gradually add flour and spices (cinnamon, allspice, nutmeg, ginger) along with baking powder and salt; mix until dough forms.
4. Chill the dough for 30 minutes to maintain shape during baking.
5. Preheat oven to 350°F (175°C) and line a baking sheet with parchment.
6. Scoop portions of dough, place cheesecake filling in the center, enclose dough around it, and roll into balls.
7. Roll each cookie ball in a mixture of sugar and spices before placing on the baking sheet.
8. Bake for 12 minutes or until lightly golden; cool before serving.

• Prep Time: 20 minutes
• Cook Time: 12 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 cookie (45g)
• Calories: 170
• Sugar: 10g
• Sodium: 85mg
• Fat: 7g
• Saturated Fat: 4g
• Unsaturated Fat: 2g
• Trans Fat: 0g
• Carbohydrates: 24g
• Fiber: 1g
• Protein: 2g
• Cholesterol: 20mg