These Pumpkin Cheesecake Cookies are the ultimate treat for fall! With their thick, soft texture, these cookies are not only filled with creamy cheesecake but also rolled in a delightful pumpkin spice sugar. Perfect for gatherings or a cozy night in, these cookies will surely impress pumpkin lovers and dessert enthusiasts alike. Enjoy the unique combination of flavors and the comforting aroma that fills your kitchen as they bake.
Why You’ll Love This Recipe
- Delicious Flavor: These cookies combine the rich taste of pumpkin and creamy cheesecake, delivering a flavor explosion with every bite.
- Easy to Make: The straightforward steps make this recipe accessible for bakers of all skill levels.
- Versatile Treat: Perfect for fall gatherings, holiday celebrations, or simply enjoying at home with a warm drink.
- Unique Twist: The addition of cheesecake filling makes these cookies stand out from typical pumpkin treats.
- Beautiful Presentation: The rolled pumpkin spice sugar adds an attractive finish that is sure to wow your guests.
Tools and Preparation
To create these delicious Pumpkin Cheesecake Cookies, you’ll need some essential tools to ensure success in your baking adventure.
Essential Tools and Equipment
- Mixing bowls
- Electric mixer
- Baking sheet
- Parchment paper
- Cookie scoop
Importance of Each Tool
- Electric mixer: This tool makes it easy to achieve a smooth cream cheese filling and properly mix cookie dough without much effort.
- Baking sheet: A good-quality baking sheet ensures even baking, helping your cookies maintain their shape and texture.
- Cookie scoop: Using a cookie scoop helps portion out uniform-sized cookies, which ensures even baking and perfect presentation.
Ingredients
To make these amazing Pumpkin Cheesecake Cookies, gather the following ingredients:
For the Cheesecake Filling
- 115 g cream cheese (full-fat)
- 2 tbsp granulated sugar
- 1/2 tsp vanilla extract
For the Cookie Dough
- 110 g butter
- 100 g granulated sugar
- 100 g dark brown sugar
- 120 g pumpkin purée
- 1 large egg
- 1 tsp vanilla extract
- 240 g all-purpose flour
- 2 tsp ground cinnamon (Note: all the spices can be replaced with 1 tbsp pumpkin spice)
- 1/4 tsp ground allspice powder
- 1/4 tsp ground nutmeg powder
- 1/4 tsp ground ginger powder
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
For Coating
- 50 g granulated sugar
- 1 tsp ground cinnamon (Note: all the spices can be replaced with 1 1/2 tsp pumpkin spice)
- ⅛ tsp ground allspice
- ⅛ tsp ground nutmeg
- ⅛ tsp ground ginger
How to Make Pumpkin Cheesecake Cookies
Step 1: Prepare the Cheesecake Filling
In a mixing bowl, combine the cream cheese, granulated sugar, and vanilla extract. Use an electric mixer to blend until smooth and creamy. Set aside in the fridge while you prepare the cookie dough.
Step 2: Make the Cookie Dough
In another large bowl, beat together the butter, granulated sugar, and dark brown sugar until light and fluffy. Mix in the pumpkin purée, egg, and vanilla extract until well combined.
Step 3: Combine Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, ground cinnamon, allspice powder, nutmeg powder, ginger powder, baking powder, baking soda, and salt. Gradually add this mixture to the wet ingredients until just combined.
Step 4: Assemble Cookies
Preheat your oven to 350°F (175°C). Scoop out about one tablespoon of cookie dough onto a parchment-lined baking sheet. Using your thumb or finger, create a small indentation in each dough ball. Fill each indentation with about one teaspoon of the cheesecake filling.
Step 5: Bake
Bake in preheated oven for about 12 minutes or until edges are lightly golden. Remove from oven and let cool for a few minutes before transferring them to wire racks.
Step 6: Coat with Pumpkin Spice Sugar
In a small bowl, mix together granulated sugar and cinnamon along with other spices. Roll each warm cookie in this mixture before serving for added flavor!
Now you have delicious Pumpkin Cheesecake Cookies ready to enjoy!
How to Serve Pumpkin Cheesecake Cookies
These Pumpkin Cheesecake Cookies are delightful on their own, but there are plenty of ways to enhance your serving experience. Pairing them with complementary flavors can elevate their taste and make for a memorable treat.
With Whipped Cream
- A dollop of whipped cream adds a light, airy texture that contrasts perfectly with the dense cookie.
Alongside Coffee or Tea
- Enjoy these cookies with a warm cup of coffee or tea. The spices in the cookies will complement your beverage beautifully.
Drizzled with Caramel Sauce
- A drizzle of caramel sauce not only adds sweetness but also brings a rich, buttery flavor that pairs well with pumpkin.
Served Warm
- Heat the cookies slightly in the microwave for a few seconds. This enhances the cheesecake filling’s creaminess and makes them even more indulgent.
On a Dessert Platter
- Arrange these cookies on a platter with other fall treats, like apple cider donuts or pumpkin bread, for an inviting dessert spread.
How to Perfect Pumpkin Cheesecake Cookies
Creating the perfect Pumpkin Cheesecake Cookies is all about attention to detail. Follow these tips to ensure your cookies turn out delicious every time.
Use room temperature ingredients: Bring your cream cheese and butter to room temperature for easier mixing and a smoother filling.
Don’t overmix: Mix your dough until just combined. Overmixing can lead to tougher cookies.
Chill the dough: If you have time, chilling the dough for 30 minutes can help the cookies maintain their shape while baking.
Measure flour correctly: Use the spoon-and-level method for measuring flour to avoid dense cookies caused by too much flour.
Watch baking time closely: Keep an eye on your cookies as they bake. They should be set around the edges but still slightly soft in the center when you take them out.
Best Side Dishes for Pumpkin Cheesecake Cookies
Pairing side dishes with your Pumpkin Cheesecake Cookies can create a well-rounded dessert experience. Here are some great options:
Vanilla Ice Cream: This classic pairing offers a creamy contrast to the spiced flavors of the cookies.
Apple Cider: A glass of warm apple cider enhances fall flavors and provides a comforting drink option.
Pumpkin Spice Latte: Complement your cookies with this popular seasonal drink for an extra boost of pumpkin flavor.
Cheesecake Bites: Small bites of cheesecake echo the filling in your cookies, creating a delightful duo.
Chocolate-Covered Pretzels: The salty crunch provides a nice balance to the sweetness of the cookies.
Pecan Pie Bars: These bars add another layer of autumnal flavor and decadence alongside your pumpkin treats.
Fruit Salad: A fresh fruit salad can offer a refreshing contrast to the rich cookie flavors.
Cinnamon Sugar Tortilla Chips: These crispy chips bring additional spice and crunch that pairs well with pumpkin desserts.
Common Mistakes to Avoid
When making Pumpkin Cheesecake Cookies, it’s easy to make mistakes that could affect the final product. Here are some common pitfalls to watch for.
- Boldly skip chilling the dough: Not chilling the dough can result in cookies that spread too much during baking. Always chill for at least 30 minutes for better texture.
- Boldly overlook ingredient temperature: Using cold butter or cream cheese can lead to lumps in the filling. Ensure all ingredients are at room temperature for a smooth batter.
- Boldly underestimate baking time: Every oven is different. Keep an eye on your cookies and test them a minute or two before the suggested time to avoid overbaking.
- Boldly ignore measuring techniques: Incorrect measurements can throw off your cookie’s texture. Use a kitchen scale for accuracy, especially with flour and sugar.
- Boldly rush the cooling process: Letting cookies cool on the baking sheet for too long can make them soggy. Transfer them to a wire rack after a few minutes for proper cooling.
Storage & Reheating Instructions
Refrigerator Storage
- Store cookies in an airtight container for up to 5 days.
- Separate layers of cookies with parchment paper to prevent sticking.
Freezing Pumpkin Cheesecake Cookies
- Freeze cookies in a single layer on a baking sheet before transferring them to a freezer-safe bag.
- They will keep well for up to 3 months.
Reheating Pumpkin Cheesecake Cookies
- Oven: Preheat to 350°F (175°C) and bake for about 5 minutes until warmed through.
- Microwave: Heat one cookie at a time for about 10-15 seconds until soft.
- Stovetop: Place cookies in a skillet over low heat, covering with a lid until warmed.
Frequently Asked Questions
Here are some common questions about Pumpkin Cheesecake Cookies.
Can I use pumpkin pie spice instead of individual spices?
Yes! You can replace all the spices with 1 tablespoon of pumpkin spice for convenience.
How do I know when the cookies are done?
The edges should be set, but the centers may look slightly soft. They’ll firm up as they cool.
Can I add nuts or chocolate chips?
Absolutely! Feel free to customize your Pumpkin Cheesecake Cookies by adding chopped nuts or chocolate chips.
How should I store leftover cheesecake filling?
Store any leftover filling in an airtight container in the refrigerator for up to 3 days.
Final Thoughts
These Pumpkin Cheesecake Cookies are not only delicious but also versatile enough to be customized to suit your taste. Whether you enjoy them plain or with added mix-ins, they are perfect for fall gatherings or cozy nights at home. Give this recipe a try and impress your friends and family with these delightful treats!
Pumpkin Cheesecake Cookies
Indulge in the delightful flavors of fall with these Pumpkin Cheesecake Cookies. These soft, thick cookies are filled with a creamy cheesecake center and rolled in a sweet pumpkin spice sugar, creating a cozy and inviting treat for any occasion. Perfectly spiced, these cookies are sure to impress pumpkin lovers and dessert enthusiasts alike. Whether enjoyed at gatherings or during a quiet night in with your favorite drink, these cookies offer a unique twist on traditional pumpkin treats, filling your kitchen with comforting aromas as they bake.
- Total Time: 32 minutes
- Yield: Approximately 24 cookies 1x
Ingredients
- 115 g cream cheese (full-fat)
- 110 g butter
- 100 g granulated sugar
- 100 g dark brown sugar
- 120 g pumpkin purée
- 1 large egg
- 240 g all-purpose flour
- 2 tsp ground cinnamon
- 1/4 tsp ground allspice powder
- 1/4 tsp ground nutmeg powder
- 1/4 tsp ground ginger powder
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 50 g granulated sugar (for coating)
- 1 tsp ground cinnamon (for coating)
- ⅛ tsp ground allspice (for coating)
- ⅛ tsp ground nutmeg (for coating)
- ⅛ tsp ground ginger (for coating)
Instructions
- Prepare the cheesecake filling by mixing cream cheese, sugar, and vanilla until smooth. Refrigerate.
- In a separate bowl, beat butter and sugars until fluffy. Mix in pumpkin purée, egg, and vanilla.
- Combine dry ingredients (flour, spices, baking powder/soda) in another bowl, then mix with wet ingredients until just combined.
- Preheat oven to 350°F (175°C). Scoop cookie dough onto a baking sheet lined with parchment paper; create an indentation in each ball and fill with cheesecake.
- Bake for 12 minutes until edges are golden. Cool slightly before rolling in pumpkin spice sugar.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie (approx. 40g)
- Calories: 155
- Sugar: 10g
- Sodium: 45mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg