Irresistible Pumpkin Cheesecake Cookies Recipe to Delight

There’s something magical about the aroma of warm spices and baked goods wafting through the kitchen. Picture this: golden-brown cookies with a creamy, dreamy pumpkin cheesecake filling that tantalizes your taste buds. brown butter pumpkin cookies Welcome to the world of pumpkin cheesecake cookies! These delightful treats are perfect for any occasion, from cozy family gatherings to festive holiday celebrations, ensuring smiles all around. Halloween cookies and cream cheesecake.

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I remember the first time I made these cookies; my friends couldn’t get enough of them! They devoured nearly an entire batch in one sitting while sharing stories and laughter. The combination of flavors and textures creates a truly unforgettable experience. mini pumpkin bread recipe So, get ready to dive into this pumpkin cheesecake cookies recipe that will become a staple in your home.

My family couldn’t stop raving about these cookies after I made them for Thanksgiving last year!

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• All-Purpose Flour: A versatile base for the cookies; ensure it’s fresh for the best texture.
• Baking Soda: This helps the cookies rise and become light and fluffy.
• Ground Cinnamon: Adds warmth and enhances the pumpkin flavor beautifully.
• Ground Ginger: Offers a zesty kick that complements other spices perfectly.
• Salt: Just a pinch enhances all the flavors without overpowering them.
• Unsalted Butter: Make sure it’s softened to room temperature for easy mixing.
• Brown Sugar: Provides moisture and a rich caramel flavor that elevates the cookies. For more inspiration, check out this Caramel Coconut Cookies recipe.
• Granulated Sugar: Balances sweetness; you can adjust it based on your preference.
• Pumpkin Puree: The star ingredient; use 100% pure pumpkin for optimal flavor.
• Vanilla Extract: A splash adds depth and rounds out all the flavors nicely.
• Cream Cheese: Used in the filling; ensure it’s softened for smooth consistency.
• Powdered Sugar: Sweetens the cream cheese filling while giving it a smooth texture.
• Egg Yolk: Adds richness to both cookie dough and cream cheese filling.
• Pecan Pieces (Optional): For added crunch; feel free to omit if you prefer smooth cookies.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

Prepare Your Workstation: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper for easy cleanup later.

Mix Dry Ingredients Together: In a bowl, whisk together flour, baking soda, cinnamon, ginger, and salt until well combined.

Cream Butter and Sugars Together: In another bowl, beat softened butter with brown sugar and granulated sugar until fluffy and light in color.

Add Pumpkin and Egg Yolk: Mix in pumpkin puree and egg yolk until fully incorporated; this will create a creamy base for your cookie dough.

Combine Wet and Dry Ingredients: Gradually add dry ingredients into wet ingredients, mixing gently until just combined; be careful not to overmix.

Create Cream Cheese Filling: In a separate bowl, beat cream cheese with powdered sugar until smooth. Add vanilla extract for extra flavor; set aside.

Scoop Dough onto Baking Sheets: Use a cookie scoop or tablespoon to drop tablespoons of dough onto prepared sheets. Create an indentation in each scoop with your thumb for filling.

Add Cream Cheese Filling: Spoon a small dollop of cream cheese filling into each indentation carefully; don’t let it overflow too much.

Bake Until Golden: Bake in preheated oven for 12-15 minutes until edges are lightly golden but centers remain soft; cool on baking sheets before transferring to wire racks.

Now you have scrumptious pumpkin cheesecake cookies that are sure to delight everyone who tries them! Enjoy their warm flavors with a cozy cup of tea or coffee while sharing stories with loved ones. For more inspiration, check out this Raspberry Cheesecake Bars recipe.

Perfecting the Cooking Process

Start by creaming the butter and sugars until fluffy, then mix in the pumpkin puree and spices. This ensures even distribution of flavors while keeping the cookies light and airy.

Add Your Touch

Feel free to swap out chocolate chips for nuts or dried fruit. You could also add a pinch of sea salt on top for an unexpected flavor twist that elevates every bite.

Storing & Reheating

Store cookies in an airtight container at room temperature for up to one week. To enjoy them warm, pop them in the microwave for 10 seconds before serving.

Sometimes I whip up these Pumpkin Cheesecake Cookies just to toast my friends’ taste buds. pumpkin cheesecake truffles Their smiles say it all when they take that first bite; nothing beats homemade joy!

FAQ

Can I use canned pumpkin puree?

Absolutely! Canned pumpkin puree saves time and delivers great flavor.

How do I prevent my cookies from spreading too much?

Chill your cookie dough for about 30 minutes before baking to maintain shape.

Can I freeze these cookies?

Yes! Freeze them in an airtight container for up to three months for later enjoyment.

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

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Pumpkin Cheesecake Cookies

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• Author: Emma Taylor
• Total Time: 35 minutes
• Yield: Approximately 24 cookies 1x

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Description

Indulge in the comforting embrace of autumn with these Pumpkin Cheesecake Cookies. Golden-brown and filled with a creamy pumpkin cheesecake center, they’re perfect for festive gatherings or cozy nights at home. Easy to make and irresistibly delicious, these cookies are sure to become a favorite treat that brings warmth and joy to every occasion.

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Ingredients

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• 2 cups all-purpose flour
• 1 tsp baking soda
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp salt
• 1/2 cup unsalted butter (softened)
• 3/4 cup brown sugar (packed)
• 1/4 cup granulated sugar
• 1 cup pumpkin puree (100% pure)
• 1 tsp vanilla extract
• 4 oz cream cheese (softened)
• 1 cup powdered sugar
• 1 egg yolk
• Pecan pieces (optional)

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Instructions

1. Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
2. In a bowl, whisk together flour, baking soda, cinnamon, ginger, and salt.
3. In another bowl, cream the softened butter with both sugars until light and fluffy.
4. Mix in the pumpkin puree and egg yolk until combined.
5. Gradually add the dry ingredients to the wet mixture until just combined.
6. In a separate bowl, beat cream cheese and powdered sugar until smooth; stir in vanilla extract.
7. Scoop tablespoons of cookie dough onto prepared sheets, creating an indentation in each scoop for filling.
8. Fill each indentation with cream cheese mixture.
9. Bake for 12-15 minutes until edges are golden; let cool before transferring to wire racks.

• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 cookie (30g)
• Calories: 150
• Sugar: 10g
• Sodium: 60mg
• Fat: 6g
• Saturated Fat: 3g
• Unsaturated Fat: 2g
• Trans Fat: 0g
• Carbohydrates: 20g
• Fiber: <1g
• Protein: 2g
• Cholesterol: 15mg