If you adore the cozy flavors of fall and the creamy indulgence of cheesecake, you are going to fall head over heels for this Pumpkin Cheesecake Cookies Recipe. These cookies bring together the warmth of pumpkin spice with a luscious cheesecake center that’s soft and irresistibly smooth. They blend the best of both worlds—moist pumpkin cookies hugging a tangy cream cheese filling, making each bite an absolute delight. Whether for a seasonal treat or a comforting dessert, this recipe promises to be your new favorite go-to for sharing smiles and sweet moments.
Ingredients You’ll Need
The magic of this Pumpkin Cheesecake Cookies Recipe lies in its simple yet perfectly balanced ingredients. Each component plays a key role in creating the perfect texture and flavor, from the rich pumpkin puree that keeps these cookies moist, to the aromatic spices that evoke those cozy autumn vibes.
- 1 cup canned pumpkin puree: Adds moisture, natural sweetness, and that unmistakable pumpkin flavor.
- 1 cup granulated sugar: Sweetens the dough and helps with the texture.
- 1/2 cup vegetable oil: Keeps the cookies soft and tender.
- 1 large egg: Binds the ingredients together while adding richness.
- 1 teaspoon vanilla extract: Enhances all the flavors with a warm sweetness.
- 2 cups all-purpose flour: The foundation for the perfect cookie structure.
- 1 teaspoon baking powder: Provides lift and lightness.
- 1 teaspoon baking soda: Works with the acid in pumpkin for tender crumb.
- 1/2 teaspoon salt: Balances flavors and enhances sweetness.
- 1 teaspoon ground cinnamon: The star spice for that classic pumpkin spice touch.
- 1/2 teaspoon ground nutmeg: Adds depth and warmth to the spice blend.
- 1/4 teaspoon ground cloves: Brings a subtle, aromatic punch.
- 8 oz cream cheese, softened: The creamy heart of the cheesecake filling.
- 1/4 cup granulated sugar: Sweetens the cheesecake layer perfectly.
- 1/2 teaspoon vanilla extract: Infuses the cheesecake filling with flavor.
How to Make Pumpkin Cheesecake Cookies Recipe
Step 1: Preheat Your Oven and Prepare Baking Sheets
Start by heating your oven to 350°F (175°C). Line your baking sheets with parchment paper or silicone mats to ensure your cookies don’t stick and come off easily after baking. This step is quick but absolutely essential for perfect cookies.
Step 2: Whisk Together the Wet Ingredients
In a large bowl, combine the pumpkin puree, granulated sugar, vegetable oil, egg, and vanilla extract. Mix them until you have a smooth, well-blended batter. This wet mixture is where the pumpkin’s moistness shines, ensuring a soft cookie base.
Step 3: Combine the Dry Ingredients
In another bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves. Blending these separately helps evenly distribute the pumpkin spices and leavening agents, which is crucial for consistency throughout the cookie dough.
Step 4: Mix Dry Ingredients Into Wet Ingredients
Gradually add the dry ingredients to the wet mixture. Stir gently until everything is just combined—avoid overmixing, as that could make the cookies tough. This step creates the dough that’s perfectly spiced and ready for the cheesecake surprise.
Step 5: Prepare the Cheesecake Filling
Using a handheld or stand mixer, beat the softened cream cheese with the 1/4 cup sugar and 1/2 teaspoon vanilla extract until silky smooth. This creamy filling will be the luscious centerpiece of each cookie, providing a tangy contrast to the sweet pumpkin dough.
Step 6: Assemble the Cookies
Drop spoonfuls of the pumpkin cookie dough onto your prepared baking sheets, spacing them apart. Flatten each dollop slightly with the back of the spoon or your fingers, then carefully spoon a small mound of the cream cheese filling on top of each. The contrast in texture here is reason enough to make this Pumpkin Cheesecake Cookies Recipe.
Step 7: Bake and Cool
Bake your assembled cookies for 12 to 15 minutes or until they are set and golden around the edges. Once out of the oven, transfer them onto wire racks and let them cool completely. Cooling allows the cookies to firm up slightly while keeping that cheesecake filling wonderfully creamy.
How to Serve Pumpkin Cheesecake Cookies Recipe
Garnishes
To elevate your Pumpkin Cheesecake Cookies Recipe, consider dusting them lightly with powdered sugar or a sprinkle of cinnamon for a festive touch. A drizzle of white chocolate or a dollop of whipped cream also pairs beautifully for an extra-special presentation.
Side Dishes
These cookies are phenomenal alongside a steaming cup of chai tea or freshly brewed coffee, both of which complement the spices perfectly. For a heartier dessert spread, serve with vanilla ice cream or a scoop of spiced pumpkin gelato to double down on pumpkin flavor.
Creative Ways to Present
For gatherings, stack these cookies on a rustic wooden board lined with autumn leaves or a gingham cloth for a cozy vibe. You can also sandwich the cookies with additional cream cheese filling to turn them into decadent sandwich cookies that are sure to wow friends and family.
Make Ahead and Storage
Storing Leftovers
Store any leftover Pumpkin Cheesecake Cookies Recipe in an airtight container at room temperature for up to three days. This keeps them tender and maintains the creamy cheesecake center in perfect condition.
Freezing
If you want to make these cookies ahead of time, freeze them in a single layer on a baking sheet until solid, then transfer to a freezer-safe bag. They can stay frozen for up to two months. When ready to enjoy, thaw at room temperature for a couple of hours.
Reheating
To warm the cookies while preserving their texture, heat them gently in a 300°F oven for 5 to 7 minutes. Avoid microwaving as it can cause the cream cheese center to melt excessively or the cookie to become soggy.
FAQs
Can I substitute fresh pumpkin for canned pumpkin puree?
Fresh pumpkin can be used but it needs to be cooked and pureed until smooth first. Keep in mind, fresh pumpkin has a higher water content, so you may need to reduce other liquids slightly to avoid overly wet dough.
Is it necessary to soften the cream cheese before mixing?
Yes, softening the cream cheese is important for a smooth filling. It allows the sugar and vanilla to blend effortlessly, creating that luscious, creamy texture ideal for the cheesecake center.
Can I make these cookies gluten-free?
You can substitute the all-purpose flour with a gluten-free flour blend that includes xanthan gum. Keep in mind this may alter the texture slightly, but the cookies should remain delicious.
How can I make the cheesecake filling more stable?
If you want a firmer cheesecake filling that holds shape better while baking, you can add a tablespoon of cornstarch to the cream cheese mixture or chill the filling for 10 minutes before assembling the cookies.
Can these cookies be made vegan?
For a vegan version, substitute the egg with a flax egg and use vegan cream cheese. Also, make sure your sugar and other ingredients are vegan-friendly. The texture might vary a bit but should still be tasty!
Final Thoughts
There’s an undeniable joy that comes from biting into a cookie that combines pumpkin spice and cheesecake into one harmonious treat. This Pumpkin Cheesecake Cookies Recipe is a warm hug during chilly days, perfect for sharing with loved ones or savoring by yourself. I can’t wait for you to try it and experience just how effortlessly delicious this comfort dessert can be. Happy baking and even happier eating!
Print
Pumpkin Cheesecake Cookies Recipe
- Total Time: 30 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Delightfully soft and spiced, these Pumpkin Cheesecake Cookies combine the warm flavors of pumpkin, cinnamon, and nutmeg with a rich cream cheese filling. Perfect for fall gatherings, these cookies offer a moist texture and a creamy center that will satisfy any sweet tooth craving.
Ingredients
Cookie Dough
- 1 cup canned pumpkin puree
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
Cheesecake Filling
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1/2 teaspoon vanilla extract
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper or silicone baking mats to ensure the cookies do not stick and bake evenly.
- Make the Cookie Dough: In a large bowl, combine the canned pumpkin puree, granulated sugar, vegetable oil, egg, and vanilla extract. Stir until smooth. In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves. Gradually add the dry ingredients to the wet pumpkin mixture, mixing until just combined to form a soft dough.
- Make the Cheesecake Filling: Using a mixer, beat the softened cream cheese, granulated sugar, and vanilla extract until smooth and creamy, ensuring no lumps remain for a silky filling.
- Assemble Cookies: Spoon spoonfuls of the pumpkin cookie dough onto the prepared baking sheets, spacing them about 2 inches apart. Flatten each slightly with the back of the spoon or your fingers. Then, carefully add a dollop of the cheesecake filling onto the center of each cookie dough mound.
- Bake: Place the baking sheets in the preheated oven and bake for 12 to 15 minutes, or until the cookies are set around the edges and lightly golden. Remove from oven and allow to cool on the baking sheets for several minutes before transferring to wire racks to cool completely.
Notes
- For best results, ensure the cream cheese is softened to room temperature before mixing.
- Use canned pumpkin puree, not pumpkin pie filling, for the correct texture and flavor.
- You can sprinkle additional cinnamon sugar on top before baking for extra spice and sweetness.
- Store cookies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- These cookies can be frozen after baking for up to 2 months; thaw at room temperature before serving.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
