Pumpkin cheesecake cookies are delectable fusion of the warm, comforting flavours of pumpkin spice and the creamy indulgence of cheesecake. These cookies are the ultimate fall-inspired treat that all family will love.
Why you will love these pumpkin cookies
Comfort Food: As the weather cools down, the comforting combination of pumpkin and cheesecake can provide a warm and satisfying treat. If you love pumpkin spice & cheesecake, you can also try this PUMPKIN PIE SPICE CHEESECAKE BARS or PUMPKIN SPICE CHEESECAKE TART.
Sweet and Creamy: The contrast between the soft, spiced cookie and the rich cheesecake filling offers a delightful blend of textures and flavours in each bite. You won’t be able to resist. You should also try these cookies with PUMPKIN SPICE LATTE, it’s a perfect combo.
Indulgence: For those who love cheesecake, these cookies offer a more portable and bite-sized way to enjoy this beloved creamy flavour with warm spices.
Ingredients
All-Purpose flour: Flour is the structural backbone of the cookie dough. It provides the necessary gluten formation, which gives the cookies their structure and texture. In this recipe, it also acts as a stabilizer for the cheesecake filling, preventing it from seeping out during baking.
Baking soda: Baking soda is leavening agent that help the cookies rise and become soft and tender. Baking soda reacts with the acid in the brown sugar, providing additional leavening and contributing to the cookies’ rise.
Pumpkin spices (Cinnamon, Nutmeg, Cloves): These spices, especially cinnamon, nutmeg, and cloves, are essential for creating the classic pumpkin spice flavour. They add warmth, depth, and complexity to the cookies, making them taste like a cozy autumn treat.
Salt: Salt enhances the overall flavour of the cookies, balancing the sweetness and accentuating the spices. It also strengthens the dough’s structure and helps control the spread of the cookies.
Butter: Butter provides moisture and richness to the cookie dough. It also contributes to the flavour and texture of the cookies. In this recipe, the softened butter is creamed with sugars to create a tender, melt-in-your-mouth quality.
Light Brown Sugar: Sugar sweeten the cookies. Brown sugar, with its molasses content, adds a light caramel flavour and chewiness to the cookies. The sugars also help with browning and the texture of the cookie.
Canned Pumpkin Purée: Pumpkin purée is the star of the show in this recipe. It provides the characteristic pumpkin flavour, moisture, and colour to the cookies. It also contributes to the soft and cake-like texture.
Egg yolks: The egg yolks serves as a binder and provides structure to the cookie dough. It also helps with leavening, contributing to the cookies’ rise and tenderness.
Vanilla Extract: Vanilla extract enhances the overall flavour of the cookies, giving them a warm, sweet, and aromatic quality.
Cream Cheese: Cream cheese is the primary ingredient for the cheesecake filling. It adds a creamy, tangy, and rich component to the cookies. The cream cheese filling contrasts with the spiced cookie exterior, creating a delightful flavour combination.
How to make this recipe
Step 1 – Prepare the cream cheese filling
In a separate small bowl, prepare the cream cheese mixture. Mix with handheld mixer together the cold cream cheese, powdered sugar, and vanilla extract until it is combined.Place a parchment paper on a plate or baking sheet and spoon 16 (1/2 tablespoon) dollops of cheesecake filling, using a measuring tablespoon. Place the baking sheet in the freezer for 30 minutes.
Step 2 – Prepare dry ingredients for pumpkin cookie dough
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. In a medium-sized bowl, whisk together the flour, baking powder, baking soda, pumpkin spice and salt. Set this dry mixture aside.
Step 3 – Remove the moisture from canned pumpkin purée
Take the pumpkin purée and place it on the plate. Using a paper towels, tap gently on the pumpkin purée to remove all the moisture. Repeat until the new paper towels won’t be soaking almost no moisture. This might take a few tries.
Step 4 – Prepare the cookie dough
In another large mixing bowl, beat together the softened butter and light brown sugar until the mixture is creamy and smooth, usually for about 2–3 minutes. Add in the canned pumpkin purée, egg yolks, and vanilla extract. Continue to beat until well combined.
Slowly add the dry mixture to the wet ingredients and mix until just combined. Be careful not to overmix.
Step 5 – Assemble the cookies
To assemble the cookies, scoop 2 tablespoons of the pumpkin cookie dough and flatten it in your hand. Place a dollop of the frozen cream cheese in the centre. Fold the dough around the cheesecake filling, sealing it completely. Roll it into a cookie dough balls and cover in the spiced sugar. Place first of the 6 cookies on prepared baking sheet and flatten the cookies with a palm of your hands or the bottom of a glass cup.
Step 6 – Bake
Bake in the preheated oven for approximately 12–15 minutes, or until the edges of the cookies are lightly golden. The centre will still be soft, but they will firm up as they cool. Repeat the baking process with other cookies. Always bake 6 cookies at a time.
Step 7 – Serve
Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Once cooled, store the cookies in an airtight container in the refrigerator to keep the cheesecake filling firm.
Variations
Pumpkin Chocolate Chip Cookies: Add a half cup of chocolate chips to the cookie dough for a delightful chocolate-pumpkin combo.
Pumpkin Spice White Chocolate Cheesecake Cookies: Replace the regular chocolate chips with white chocolate chips for a sweeter, creamier twist.
Nutty Pumpkin Cheesecake Cookies: Use chopped walnuts or almonds instead of pecans for a different nutty flavour and texture.
Pumpkin Cheesecake Whoopie Pies: Make the cookies larger and sandwich them with a generous dollop of cheesecake filling to create pumpkin cheesecake whoopie pies.
Mini pumpkin tarts with cream cheese filling: You can adapt this recipe to mini tart by using the muffin pan. Simply grease mini muffin cups and place the ball of cookie inside the muffin pan cavity. Bake at the same temperature for 12 minutes.
Storage
Room Temperature: If you plan to consume the cookies within a day or two, you can store them at room temperature in an airtight container. Place a piece of parchment paper between layers to prevent sticking.
Refrigeration: For longer storage or in warmer climates, refrigeration is recommended. Store the cookies in an airtight container or wrap them tightly in plastic wrap. The cheesecake filling will benefit from being kept cool, and this will also extend their shelf life.
Freezing: Pumpkin Cheesecake Cookies freeze well. To freeze them, place the cookies on a baking sheet and freeze until firm, then transfer them to an airtight container or resealable freezer bags. Use wax paper between layers to prevent sticking. They can be stored in the freezer for up to 2–3 months.
Expert tips
Measure Accurately: Baking is a precise science, so use accurate measuring cups and spoons to ensure you get the right proportions of ingredients. Be especially careful with the flour to avoid a dry or overly dense cookie.
Soften the Butter and Cream Cheese: Ensure your butter and cream cheese are properly softened. They should be at room temperature for smooth incorporation into the dough and filling. Cold ingredients can result in lumpy mixtures.
Do Not Overmix: When combining the dry ingredients and wet ingredients, mix just until they are incorporated. Overmixing can lead to tough cookies. It’s fine if there are a few streaks of flour left in the dough.
Freeze the cream cheese filling: After forming the small dollops of cream cheese filling, freeze them about 30 minutes, or until firm. This helps prevent the filling to leak from the cookie, and it’s easier to roll it into the cookie.
Cool on a Wire Rack: Once out of the oven, transfer the cookies to a wire rack to cool. This prevents them from becoming soggy on the bottom due to trapped steam.
FAQ’s
Yes, you can use fresh pumpkin purée, but make sure it’s well-drained and has a similar consistency to canned pumpkin purée. Freshly roasted and mashed pumpkin can add a unique flavour to your cookies.
Yes, you can use margarine or a dairy-free butter alternative if you have dietary restrictions. Just make sure it’s suitable for baking.
If you don’t have cream cheese, you can use Nutella or try making a different filling, such as a cinnamon-spiced frosting.
Make sure you will freeze the cheesecake dollops prior to placing them into the cookie dough. This will guarantee that the cream cheese filling won’t leak during baking.
Yes, you can make the cookie dough in advance and refrigerate it for up to 1–2 days before baking. This can be convenient for planning and preparation.
Yes, you can substitute a gluten-free flour blend for the all-purpose flour to make gluten-free Pumpkin Cheesecake Cookies.
You can use a flax or chia egg as an egg substitute in this recipe. Combine 1 tablespoon of ground flaxseed or chia seeds with 3 tablespoons of water and let it sit for a few minutes to gel before adding it to the dough.
More recipes
- PUMPKIN CHEESECAKE BARS
- THE BEST PUMPKIN PIE RECIPE
- PUMPKIN CHEESECAKE TART
- PUMPKIN DONUTS
- PUMPKIN SPICE LATTE RECIPE
Pumpkin Cheesecake Cookies
Ingredients
Cheesecake filling
- 4 oz cream cheese cold
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
Pumpkin cookie dough
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons pumpkin pie spice
- 1/4 teaspoon salt
- 1 cup unsalted butter softened
- 1 cup light brown sugar packed
- 1/2 cup canned pumpkin puree removed moisture
- 2 large egg yolks
- 1 teaspoon vanilla extract
- :
Cinnamon sugar
- 1/4 cup granulated sugar
- 1 teaspoon ground cinnamon
Instructions
Cheesecake filling
- In a separate small bowl, prepare the cream cheese mixture. Mix together the cold cream cheese, powdered sugar, and vanilla extract until it is combined.
- Place a parchment paper on a plate and spoon 16 (1/2 tablespoon) dollops of cheesecake filling, using a measuring teaspoon. Place the plate in the freezer for 30 minutes.
Pumpkin cookie dough
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium-sized bowl, whisk together the flour, baking powder, baking soda, pumpkin spice and salt. Set this dry mixture aside.
- Take the pumpkin purée and place it on the plate. Using a paper towels, tap gently on the pumpkin purée to remove all the moisture. Repeat until the new paper towels won’t be soaking almost no moisture. This might take a few tries.
- In another large mixing bowl, beat together the softened butter and light brown sugar until the mixture is creamy and smooth, usually for about 2–3 minutes.
- Add in the canned pumpkin purée, egg yolks, and vanilla extract. Continue to beat until well combined.
- Slowly add the dry mixture to the wet ingredients and mix until just combined. Be careful not to overmix.
- To assemble the cookies, scoop 2 tablespoons of the pumpkin cookie dough and flatten it in your hand. Place a dollop of the frozen cheesecake filling in the centre. Fold the dough around the cheesecake filling, sealing it completely.
Cinnamon sugar
- Roll it into a ball and cover in the spiced sugar. Place first of the 6 cookies on the lined baking sheet and flatten the cookies with a palm of your hands or the bottom of a glass cup.
- Bake in the preheated oven for approximately 12–15 minutes, or until the edges of the cookies are lightly golden. The centre will still be soft, but they will firm up as they cool. Repeat the baking process with other cookies. Always bake 6 cookies at a time.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- Once cooled, store the cookies in an airtight container in the refrigerator to keep the cheesecake filling firm.
Notes
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