These soft Pumpkin Cheesecake Cookies are a fun twist on a classic treat! Packed with pumpkin flavor and a creamy cheesecake center, they’re perfect for fall gatherings.
Honestly, these cookies are like little bites of cozy autumn! I love serving them warm with a sprinkle of cinnamon—makes my home smell amazing and my taste buds dance! 🎃
Key Ingredients & Substitutions
Butter: Unsalted butter brings a rich flavor to the cookies. If you’re out, you can use margarine, but be aware that it might alter the flavor a bit. If you’re looking for healthier options, coconut oil can work too!
Pumpkin Puree: Use canned pumpkin puree (not pie filling) for the best texture. If you prefer fresh, you can roast and puree your pumpkin. Just ensure it’s smooth for easier mixing in the dough.
Granulated & Brown Sugar: Both sugars add sweetness and moisture. If you’re cutting sugar for health reasons, try using coconut sugar or a sugar substitute. Just keep in mind this may change the texture.
Cheese Filling: Cream cheese is key for that tangy filling. For a dairy-free option, try using a vegan cream cheese, which can yield similar results. I often mix in a bit of Greek yogurt for added creaminess!
How Do You Get the Cheesecake Filling Right?
Getting the cheesecake filling just perfect is easier than you might think! Here’s how to do it:
- Ensure your cream cheese is at room temperature; it’ll mix smoother this way.
- Mix the cream cheese, sugar, and vanilla extract until it’s smooth and creamy—this helps avoid lumps in your filling!
- Chilling the cheesecake filling after mixing keeps it firm, making it easier to scoop and stuff into your cookies.
With these tips, you’ll have a deliciously creamy center in every cookie. Enjoy baking these delightful treats! 🍪
Delicious Pumpkin Cheesecake Cookies
Ingredients You’ll Need:
For the Cookies:
- 1 cup (225g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 1 cup (220g) packed light brown sugar
- 1 cup (240g) canned pumpkin puree (not pumpkin pie filling)
- 1 large egg
- 2 teaspoons vanilla extract
- 3 cups (375g) all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
For the Cheesecake Filling:
- 8 oz (225g) cream cheese, softened
- 1/3 cup (65g) granulated sugar
- 1 teaspoon vanilla extract
Optional Frosting (for topping):
- 4 oz (115g) cream cheese, softened
- 2 tablespoons unsalted butter, softened
- 1 cup (120g) powdered sugar
- 1/2 teaspoon ground cinnamon
How Much Time Will You Need?
This recipe takes about 30 minutes of prep time, plus 1 hour of chilling time for the dough. You’ll also need around 12-15 minutes for baking. Overall, you’re looking at roughly 1 hour and 45 minutes from start to finish!
Step-by-Step Instructions:
1. Make the Cookie Dough:
In a large mixing bowl, beat together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy. This should take about 3-5 minutes. Next, stir in the pumpkin puree, egg, and vanilla extract until everything is well combined. In another bowl, whisk together the flour, baking powder, baking soda, salt, and spices: cinnamon, ginger, nutmeg, and cloves. Gradually add the dry ingredients to the wet mixture, mixing just until combined. Be careful not to overmix! Once done, cover the dough with plastic wrap and chill it in the refrigerator for at least 1 hour to firm up.
2. Prepare the Cheesecake Filling:
While your dough is chilling, you can whip up the cheesecake filling. In a medium bowl, beat together the softened cream cheese, sugar, and vanilla extract until it’s smooth and creamy. This will be your delicious filling! Cover it and refrigerate it until you’re ready to assemble the cookies.
3. Assemble the Cookies:
Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper. Now comes the fun part! Scoop about 1½ tablespoons of cookie dough and flatten it slightly in your hand. Place about 1 teaspoon of the chilled cheesecake filling in the center of the dough. Take another scoop of cookie dough, flatten it out again, and place it over the filling. Pinch the edges to seal it all in, shaping it into a ball. If you’d like, roll the filled cookie balls in sugar for a sweet coating before placing them on the baking sheet, making sure they’re about 2 inches apart.
4. Bake Your Cookies:
Pop the cookies into the preheated oven and bake for 12-15 minutes, until they are set and lightly golden around the edges. Keep an eye on them – they’ll smell amazing! Once they’re done, take them out and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
5. Optional Frosting:
If you want to add frosting, beat together the softened cream cheese, butter, powdered sugar, and cinnamon until smooth and creamy. Once your cookies are completely cool, spread or pipe a small dollop of frosting on top of each cookie for an extra special touch!
6. Serve and Enjoy:
These Pumpkin Cheesecake Cookies can be enjoyed warm or at room temperature. They store nicely in an airtight container in the refrigerator for up to 5 days. Enjoy the soft, spiced pumpkin cookie layered with a tangy and creamy cheesecake center!
Happy baking! 🍪✨
Can I Use Light or Dark Brown Sugar Instead of Granulated Sugar?
Yes, you can use light or dark brown sugar; both will add a lovely depth of flavor to the cookies. If you prefer to use only brown sugar, the cookies may turn out slightly chewier and more caramel-like!
Can I Make These Cookies Gluten-Free?
Absolutely! You can replace the all-purpose flour with a 1:1 gluten-free flour blend. Ensure that your baking powder is also gluten-free for the best results!
How Do I Store Leftover Cookies?
Store any leftover cookies in an airtight container in the refrigerator for up to 5 days. To keep them fresh, you can also layer them with parchment paper to prevent sticking.
What Can I Substitute for Cream Cheese in the Filling?
If you’re looking for a non-dairy option, you can use vegan cream cheese or even a mix of silken tofu and a bit of powdered sugar for sweetness. Just make sure it’s blended well for a creamy consistency!