Irresistible Pumpkin Cheesecake Cookies Recipe – Fall’s Sweet Treat

Pumpkin cheesecake cookies merge comfort and decadence into one irresistible treat.

Seasonal baking reaches new heights with this delectable fusion of classic autumn flavors.

Warm spices dance alongside creamy elements, creating a sensory experience that transcends ordinary desserts.

Smooth and velvety textures interplay with subtle hints of cinnamon and nutmeg, promising a memorable culinary adventure.

The combination delivers unexpected sophistication to traditional cookie expectations, surprising even seasoned bakers.

Delicate yet indulgent, these cookies elevate simple ingredients into something truly magical.

Prepare to fall in love with a sweet symphony that celebrates the most enchanting baking season.

Pumpkin Cheesecake Cookies: A Fall Favorite

• Surprise Inside Delight: Unwrap a hidden cheesecake center nestled within soft, spiced pumpkin cookie dough that creates an unexpected burst of creamy goodness with every bite.
• Seasonal Flavor Explosion: Capture autumn's warmth through perfectly balanced pumpkin pie spices that dance across your taste buds, transforming an ordinary cookie into a festive fall experience.
• Texture Wonderland: Experience a magical combination of crispy cookie edges, velvety smooth cheesecake filling, and sugary crunch that provides multiple sensory dimensions in a single, irresistible treat.
• Stress-Free Baking Adventure: Enjoy a straightforward recipe with simple steps that delivers impressive results, making even novice bakers feel like professional pastry chefs without complicated techniques or extensive preparation time.

Ingredients for Pumpkin Cheesecake Cookies

• Cream Cheese: Smooth base for rich and tangy cheesecake center.
• Sugar: Sweetens the cheesecake filling and helps with texture.
• Vanilla Extract: Adds warm, classic flavor to the filling.

• Flour: Provides structure and helps bind the cookie dough.
• Butter: Creates tender, rich texture in cookies.
• Sugar: Sweetens the cookie dough and helps with browning.
• Egg Yolks: Adds richness and helps bind ingredients together.
• Baking Powder: Helps cookies rise and become light.
• Baking Soda: Assists with browning and helps cookies spread.
• Salt: Balances sweetness and enhances overall flavor.

• Pumpkin Puree: Adds moisture and classic fall flavor to cookies.
• Pumpkin Pie Spice: Provides warm, aromatic spice blend typical of autumn desserts.
• Parchment Paper: Non-stick surface for easy cookie removal.
• Paper Towels: Used to remove excess moisture from pumpkin puree.

How to Make Pumpkin Cheesecake Cookies

Step 1: Prepare Cheesecake Filling

Mix cream cheese, sugar, and vanilla in a mixing bowl. Beat on medium-high speed until fluffy, about 2 minutes. Scoop the mixture into 16 equal portions and freeze until very firm.

Step 2: Create Spiced Sugar Coating

Whisk together sugar and pumpkin pie spice in a separate bowl. Set aside for later use.

Step 3: Dry Pumpkin Puree

Use paper towels to thoroughly remove excess moisture from pumpkin puree.

Step 4: Combine Dry Ingredients

• Flour
• Pumpkin pie spice
• Baking powder
• Baking soda
• Salt

Step 5: Prepare Cookie Dough Base

Cream butter and sugar in a large bowl until light and fluffy. Add egg yolks and vanilla extract, mixing well.

Step 6: Incorporate Pumpkin

Gently fold dried pumpkin into the dry ingredient mixture until fully combined. Avoid overmixing.

Step 7: Preheat Oven

Set oven temperature to 350°F. Line baking sheets with parchment paper.

Step 8: Assemble Cookies

Take a portion of cookie dough and wrap it around each frozen cheesecake ball. Roll the cookie in the prepared spiced sugar mixture.

Step 9: Bake Cookies

Place cookies on prepared baking sheets. Bake for 12-13 minutes or until edges are lightly golden brown.

Step 10: Cool and Serve

Remove cookies from oven and let cool on the baking sheet for a few minutes before transferring to a wire rack.

Tips for Perfect Pumpkin Cheesecake Cookies

• Drain Excess Moisture: Pat pumpkin puree completely dry with paper towels to prevent soggy cookies and ensure a perfect texture.
• Freeze Cheesecake Centers: Solidify cream cheese balls completely before wrapping in cookie dough for a stunning molten-like center.
• Gentle Mixing Technique: Fold pumpkin into dry ingredients carefully to maintain cookie's light and fluffy consistency.
• Sugar Coating Magic: Roll cookies in spiced sugar mixture just before baking to create a delightful crispy exterior and extra flavor burst.
• Precise Baking Time: Watch cookies closely and remove from oven when edges turn light golden brown to prevent overcooking and maintain soft, chewy texture.

Storing and Reheating Pumpkin Cheesecake Cookies

• Refrigeration: Store cooled pumpkin cheesecake cookies in an airtight container, separating layers with parchment paper to prevent sticking. Keep refrigerated for up to 5 days, maintaining their delicious texture and flavor.
• Freezing: Wrap individual cookies tightly in plastic wrap, then place them in a freezer-safe container. Freeze for up to 3 months, allowing you to enjoy these treats whenever a sweet craving strikes. Thaw overnight in the refrigerator before serving.
• Reheating: Warm cookies gently in the microwave for 10-15 seconds, or restore their crisp edges by placing them in a preheated 325°F oven for 3-4 minutes.

Pairing Pumpkin Cheesecake Cookies with Coffee

• Pair with Warm Spiced Chai Latte: Complement the pumpkin pie spice in the cookies with a creamy, aromatic chai that echoes the warm autumn flavors and provides a cozy contrast to the sweet cheesecake filling.
• Match with Vanilla Bean Ice Cream: The cool, smooth vanilla ice cream creates a delightful temperature and texture contrast, cutting through the rich cookie and enhancing the dessert's overall sweetness.
• Serve alongside Caramel Macchiato: The deep caramel notes and espresso undertones will beautifully highlight the pumpkin and spice elements, creating a luxurious dessert experience that balances the cookie's creamy texture.
• Enjoy with Cinnamon Apple Cider: The crisp, spiced apple cider provides a refreshing counterpoint to the rich cookie, adding a bright note that complements the pumpkin and cheesecake flavors.

Fun Variations of Pumpkin Cheesecake Cookies

• Chocolate Chip Pumpkin Cheesecake Cookies: Fold semi-sweet chocolate chips into the cookie dough for a rich, decadent flavor that complements the creamy cheesecake center.
• Maple Pecan Pumpkin Cheesecake Cookies: Sprinkle chopped pecans on top and drizzle with maple glaze after baking for a nutty, autumn-inspired treat.
• Cream Cheese Stuffed Pumpkin Snickerdoodles: Replace the spiced sugar coating with classic cinnamon-sugar mix and add a pinch of cardamom for a warming, aromatic twist.
• Gluten-Free Pumpkin Cheesecake Cookies: Swap wheat flour with almond or gluten-free blend to make these cookies accessible for those with dietary restrictions while maintaining the same delicious flavor profile.

PUMPKIN CHEESECAKE COOKIES Recipe

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4.6 from 15 reviews

• Total Time: 33 minutes
• Yield: 16 1x

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Description

Pumpkin cheesecake cookies blend autumnal warmth with creamy indecadence, marrying spiced pumpkin notes and rich cream cheese in a delightful seasonal treat. Crisp edges and tender centers promise pure comfort, inviting you to savor fall’s most irresistible cookie experience.

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Ingredients

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Main Ingredients:

• 1.75 cups all-purpose flour
• 0.5 cup canned pumpkin puree (Libby’s)
• 0.75 cup unsalted butter, softened
• 1 cup light brown sugar
• 2 egg yolks, at room temperature

Cookie Spices and Leavening Agents:

• 1 tablespoon pumpkin pie spice
• 0.5 teaspoon baking powder
• 0.5 teaspoon baking soda
• 0.5 teaspoon salt

Cheesecake and Additional Ingredients:

• 6 ounces (170 grams) cream cheese, cold
• 3 tablespoons granulated white sugar (for filling)
• 0.5 teaspoon vanilla (for filling)
• 0.25 cup granulated white sugar (for spiced sugar)
• 0.5 teaspoon pumpkin pie spice (for spiced sugar)
• 2 teaspoons vanilla

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Instructions

1. Prepare a baking sheet by lining it with parchment paper to ensure easy cookie removal and prevent sticking.
2. In a mixing bowl, thoroughly blend cream cheese, granulated sugar, and vanilla extract using an electric mixer at medium-high speed until the mixture becomes light and airy, approximately 2 minutes.
3. Carefully portion the cream cheese mixture into 16 uniform balls, then place them in the freezer until completely solidified and firm.
4. Create a spiced sugar coating by whisking together granulated sugar and pumpkin pie spice in a separate small bowl; set aside for later use.
5. Preheat the oven to 350°F (177°C) and prepare additional parchment-lined baking sheets.
6. Remove excess moisture from pumpkin puree by gently dabbing with clean paper towels, which prevents soggy cookies.
7. In a separate mixing bowl, combine all-purpose flour, pumpkin pie spice, baking powder, baking soda, and salt, ensuring even distribution of dry ingredients.
8. Cream unsalted butter and granulated sugar in a large bowl until the mixture becomes pale and fluffy; incorporate egg yolks and vanilla extract, mixing thoroughly.
9. Fold the dried pumpkin puree into the dry ingredient mixture, maintaining a gentle technique to avoid overmixing the dough.
10. Remove frozen cream cheese balls and carefully encase each one with cookie dough, then roll the entire cookie in the prepared spiced sugar mixture for an enhanced flavor profile.
11. Arrange cookies on prepared baking sheets, leaving adequate space between each one, and bake for 12-13 minutes until edges turn a light golden brown.

Notes

• Prep like a pro by ensuring pumpkin puree is thoroughly dried to prevent soggy cookies.
• Freezing cheesecake centers helps maintain a delightful creamy surprise inside each cookie.
• Blend dry ingredients separately to guarantee even distribution of spices and leavening agents.
• Rolling cookies in spiced sugar creates a crispy, caramelized exterior that adds irresistible texture.
• Creaming butter and sugar until light and fluffy ensures a tender, melt-in-your-mouth cookie base.

• Prep Time: 20 minutes
• Cook Time: 13 minutes
• Category: Desserts, Snacks
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 16
• Calories: 250 kcal
• Sugar: 19 g
• Sodium: 150 mg
• Fat: 14 g
• Saturated Fat: 9 g
• Unsaturated Fat: 5 g
• Trans Fat: 0 g
• Carbohydrates: 31 g
• Fiber: 1 g
• Protein: 2.5 g
• Cholesterol: 50 mg