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Pumpkin Cheesecake Cookies: Recipe

Pumpkin Cheesecake Cookies: Recipe
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★★★★★

5.1 from 11 reviews

These Pumpkin Cheesecake Cookies combine the warm flavors of pumpkin and autumn spices with a rich, creamy cheesecake center. Soft and tender with a subtle tang from the cream cheese filling, these cookies make a perfect seasonal treat for fall gatherings or cozy afternoons.

Ingredients

Scale

Dry Ingredients

  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • ½ teaspoon salt

Wet Ingredients for Cookie Dough

  • ½ cup (1 stick) unsalted butter, softened
  • ¾ cup granulated sugar
  • ½ cup packed light brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup pumpkin puree (not pumpkin pie filling)

Cheesecake Filling

  • 4 ounces cream cheese, softened
  • ¼ cup granulated sugar
  • ½ teaspoon vanilla extract
  • 1 large egg yolk

Instructions

  1. Mix Dry Ingredients: Whisk together the all-purpose flour, baking soda, cinnamon, ground ginger, ground cloves, and salt in a medium bowl to evenly combine the spices and leavening agents.
  2. Cream Butter and Sugars: In a large bowl, cream the softened butter with granulated sugar and light brown sugar until the mixture is light and fluffy, about 3-5 minutes. This ensures a tender cookie texture.
  3. Add Egg and Vanilla: Beat in the egg and vanilla extract until the mixture is fully combined and smooth, adding moisture and enhancing flavor.
  4. Incorporate Pumpkin Puree: Gradually beat in the pumpkin puree to the wet mixture, mixing until just combined to maintain a moist but firm dough.
  5. Combine Dry and Wet Ingredients: Slowly add the dry dry ingredients into the wet mixture, mixing just until the dough forms to avoid overworking it.
  6. Chill Dough: Cover the dough with plastic wrap and chill in the refrigerator for at least 30 minutes. This helps the dough firm up for easier handling and prevents spreading during baking.
  7. Prepare Cheesecake Filling: In a small bowl, beat the softened cream cheese with granulated sugar until smooth and creamy. Then beat in the vanilla extract and egg yolk until well combined, creating a rich filling.
  8. Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking.
  9. Scoop Cookie Dough: Using a spoon or cookie scoop, place rounded tablespoons of dough onto the baking sheets, leaving about 2 inches of space between each cookie to allow for spreading.
  10. Create Wells in Dough: Make a small indentation in the center of each cookie using your thumb or the back of a spoon, preparing a spot for the cheesecake filling.
  11. Add Cheesecake Filling: Spoon about 1 teaspoon of the prepared cheesecake filling into each indentation carefully without overfilling.
  12. Bake Cookies: Bake in the preheated oven for 10-12 minutes or until cookie edges are lightly golden and the cheesecake filling has set but is not browned.
  13. Cool Cookies: Allow the cookies to cool on the baking sheets for a few minutes, then transfer them to a wire rack to cool completely for the best texture.

Notes

  • Use pure pumpkin puree and not pumpkin pie filling to control sweetness and spices.
  • Chilling the dough prevents excessive spreading during baking.
  • Be careful not to overfill the wells with cheesecake to avoid overflow.
  • Cookies are best stored in an airtight container and can be refrigerated for up to 3 days.
  • For extra flavor, consider adding a pinch of nutmeg or allspice to the dry ingredients.

Nutrition

Keywords: pumpkin cheesecake cookies, fall cookies, pumpkin dessert, cream cheese cookies, autumn treats

Find it online: https://todayfoodrecipe.com/pumpkin-cheesecake-cookies-recipe/