Irresistible Pumpkin Cheesecake Cookies Recipe to Delight You

Pumpkin Cheesecake Cookies Recipe are the perfect blend of fall flavors wrapped in a soft, chewy cookie. Imagine the warm scent of cinnamon and nutmeg wafting through your kitchen as you bake these delightful treats. pumpkin cheesecake truffles Each bite offers a luscious cream cheese center that feels like a cozy hug on a chilly autumn day.

These cookies are not just delicious; they evoke memories of family gatherings around pumpkin spice lattes and friendly debates over who makes the best pie. brown butter pumpkin cookies They’re ideal for Halloween parties, Thanksgiving feasts, or simply when you want to indulge in something sweet and seasonal.

I remember the first time I made these delicious cookies; my friends devoured them within minutes and begged for more!

Essential Ingredients

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

• All-purpose flour: Essential for structure; sift it to avoid lumps and ensure even mixing.
• Canned pumpkin puree: Use pure pumpkin puree for moisture; avoid pumpkin pie filling as it contains added sugars. caramel toffee dip.
• Brown sugar: This adds depth and moisture; light or dark brown sugar works well here.
• Cream cheese: Soften it before mixing for smooth incorporation; this is key for that luscious filling.
• Cinnamon: A must-have spice for warmth; fresh ground cinnamon enhances flavor immensely.
• Nutmeg: Just a pinch elevates the fall flavor profile; use freshly grated nutmeg if possible.
• Baking soda: Helps the cookies rise; make sure it’s fresh for optimal fluffiness. For more inspiration, check out this Thick and Chewy Cookies recipe.
• Eggs: Bind the ingredients together while adding richness; room temperature eggs mix better.
• Vanilla extract: Adds depth of flavor; pure vanilla extract is preferred over imitation.
• Powdered sugar: For sweetening the cream cheese filling; sift it to prevent clumping.

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

Let’s Make it Together

Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper, ensuring easy cleanup later. This small step makes all the difference when those cookies start baking!

Mix together your dry ingredients in a bowl: flour, baking soda, cinnamon, nutmeg, and salt. Whisk until combined — this ensures even distribution of flavors throughout your cookie dough.

In another bowl, cream together softened butter and brown sugar until light and fluffy. This should take about 3-4 minutes with an electric mixer — it’s worth it for that dreamy texture!

Add in your pumpkin puree and vanilla extract, mixing until fully incorporated. The batter should have a gorgeous orange hue, making you feel like autumn has arrived right in your kitchen.

Now it’s time to incorporate those dry ingredients into the wet mixture! Gradually add the dry mix into the pumpkin mixture using a spatula — fold gently to keep that airy texture intact.

For the cream cheese filling, beat softened cream cheese with powdered sugar until smooth and velvety. Don’t forget to taste-test; it’s important for quality control!

Scoop out tablespoon-sized amounts of cookie dough on prepared baking sheets, leaving space between each scoop. Using your thumb or back of a spoon, create an indent in each dough ball to hold that luscious cream cheese filling.

Fill each indent with about half a teaspoon of cream cheese mixture before covering it with another bit of cookie dough on top. Gently press down so they’re sealed — this is where all the magic happens!

Bake for 12-15 minutes until edges are lightly golden but centers remain soft. Let them cool on baking sheets for 5 minutes before transferring them to wire racks — patience pays off here!

Enjoy warm or store in an airtight container where they’ll keep nicely for several days (if they last that long). Serve them at parties or keep them all to yourself — I won’t tell!

Perfecting the Cooking Process

Start by preheating your oven to 350°F while you mix your dough. This ensures even baking and perfectly soft centers.

Add Your Touch

Feel free to swap cream cheese with Greek yogurt for a lighter version, or add chocolate chips for an unexpected delight.

Storing & Reheating

Store cookies in an airtight container at room temperature for up to five days. Reheat in the microwave for a few seconds to restore softness.

There’s nothing quite like the joy of sharing these cookies with friends at fall gatherings. One time, my friends devoured them so quickly that I barely got to enjoy one!

FAQ

Can I use canned pumpkin puree for Pumpkin Cheesecake Cookies?

For more inspiration, check out this Easter No Bake Mini Cheesecakes recipe.

Absolutely! Canned pumpkin puree is convenient and works beautifully in this recipe. mini pumpkin bread.

How do I prevent my cookies from spreading too much?

Chill the cookie dough for about 30 minutes before baking to help maintain their shape.

What can I substitute if I don’t have cream cheese?

You can use mascarpone cheese or a dairy-free alternative for a similar texture and flavor.

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Pumpkin Cheesecake Cookies Recipe

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• Author: Mia Hanry
• Total Time: 30 minutes
• Yield: Approximately 24 cookies 1x

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Description

Savor the flavors of fall with these Pumpkin Cheesecake Cookies, featuring a soft, chewy exterior and a creamy cream cheese filling. Infused with warm spices like cinnamon and nutmeg, each cookie feels like a cozy hug on chilly autumn days. Perfect for Halloween gatherings or Thanksgiving feasts, these delightful treats are sure to become a seasonal favorite.

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Ingredients

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• 2 cups all-purpose flour
• 1 tsp baking soda
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/2 tsp salt
• 1/2 cup unsalted butter (softened)
• 1 cup brown sugar (packed)
• 1 cup canned pumpkin puree
• 1 tsp vanilla extract
• 4 oz cream cheese (softened)
• 1 cup powdered sugar

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Instructions

1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. In one bowl, whisk together flour, baking soda, cinnamon, nutmeg, and salt. Set aside.
3. In another bowl, cream the softened butter and brown sugar until light and fluffy (3-4 minutes).
4. Mix in the pumpkin puree and vanilla extract until fully combined.
5. Gradually fold the dry ingredients into the wet mixture until just incorporated.
6. For the filling, beat softened cream cheese with powdered sugar until smooth.
7. Scoop tablespoon-sized dough onto baking sheets; create an indent in each for filling.
8. Fill each indent with cream cheese mixture and cover with additional dough; seal gently.
9. Bake for 12-15 minutes or until edges are golden, then cool on wire racks.

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

Nutrition

• Serving Size: 1 serving
• Calories: 125
• Sugar: 10g
• Sodium: 75mg
• Fat: 5g
• Saturated Fat: 3g
• Unsaturated Fat: 2g
• Trans Fat: 0g
• Carbohydrates: 18g
• Fiber: 0.5g
• Protein: 2g
• Cholesterol: 20mg