There is nothing quite like the warm, cozy embrace of fall flavors wrapped up in a soft and indulgent cookie, which is exactly what you get with this Pumpkin Cheesecake Cookies Recipe. Each bite bursts with the perfect harmony of spiced pumpkin sweetness paired with a luscious, creamy cheesecake center, making these cookies an irresistible treat for any time of day. Whether you’re baking them for a festive gathering or just because you deserve a delicious pick-me-up, these pumpkin cheesecake cookies bring a little slice of autumn magic straight to your kitchen.
Ingredients You’ll Need
These ingredients are wonderfully straightforward yet essential, ensuring your Pumpkin Cheesecake Cookies Recipe achieves the ideal balance of rich flavor, tender texture, and inviting color. Each component plays its part—from the soft butter creating a tender bite to the aromatic spices that bring that unmistakable pumpkin character to life.
- 1 cup unsalted butter (softened): Adds richness and keeps the cookies tender and chewy.
- 1 cup granulated sugar: Sweetens the dough while helping with cookie structure.
- 1/2 cup brown sugar (packed): Brings a deep, caramel note that complements the pumpkin beautifully.
- 3/4 cup canned pumpkin puree: The star ingredient that infuses moistness and a lovely autumnal flavor.
- 1 large egg: Binds the ingredients and adds moisture for soft cookies.
- 1 teaspoon vanilla extract: Enhances all the flavors with its warm, sweet aroma.
- 2 1/2 cups all-purpose flour: The base of your dough, providing structure and balance.
- 1 teaspoon baking soda: Helps the cookies rise just the right amount for that soft texture.
- 1/2 teaspoon baking powder: Gives a light lift to the dough’s crumb.
- 1 teaspoon ground cinnamon: Delivers classic pumpkin pie spice warmth.
- 1/2 teaspoon ground nutmeg: Adds a subtle nutty and sweet spiciness.
- 1/4 teaspoon ground cloves: Packs a touch of bold flavor that balances the sweetness.
- 1/2 teaspoon salt: Enhances all the sweet and spicy notes without overpowering.
- 1/2 cup cream cheese (softened): Creates the creamy, tangy cheesecake center inside each cookie.
- 1/4 cup powdered sugar: Sweetens and smooths the cheesecake filling to perfection.
How to Make Pumpkin Cheesecake Cookies Recipe
Step 1: Prepare Your Oven and Baking Sheet
Start by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking and make cleanup a breeze. Having this ready upfront keeps everything flowing smoothly as you mix your dough and assemble the cookies.
Step 2: Cream the Butter and Sugars
In a large mixing bowl, beat together the softened butter with granulated sugar and brown sugar until the mixture becomes light, creamy, and fluffy. This mixing step is crucial as it incorporates air that will give your cookies their lovely texture.
Step 3: Add Pumpkin, Egg, and Vanilla
Next, mix in the pumpkin puree, egg, and vanilla extract until everything is nicely combined. The pumpkin adds moisture and rich flavor, while the egg helps hold the dough together for soft, tender bites.
Step 4: Combine Dry Ingredients Separately
In another bowl, whisk together all-purpose flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt. This ensures the spices and leavening agents are evenly distributed throughout the dough, so every cookie has a perfect flavor balance.
Step 5: Mix Dry Ingredients into Wet Mixture
Gradually add your dry ingredients to the pumpkin mixture, stirring just until combined. Be careful not to overmix; you want your cookies to be tender and soft, not tough or dense.
Step 6: Create the Cheesecake Filling
In a small bowl, beat the softened cream cheese and powdered sugar until smooth and creamy. This luscious filling will make each cookie a delightful surprise with every bite.
Step 7: Assemble the Cookies
Scoop about one tablespoon of cookie dough, flatten it slightly, then place a small teaspoon of the cheesecake filling in the center. Top with another tablespoon of dough, seal the edges well, and then form the cookie into a smooth ball. This technique ensures the cheesecake filling stays perfectly centered during baking.
Step 8: Bake and Cool
Place your cookie balls onto the prepared baking sheet with about two inches between each. Bake in your preheated oven for 12 to 14 minutes until the edges are set but the center remains soft. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. This cooling step allows the cookies to finish setting and prevents them from breaking apart.
How to Serve Pumpkin Cheesecake Cookies Recipe
Garnishes
Sprinkle a little cinnamon sugar on top of the cookies just before baking for extra sparkle and spice, or drizzle them with a simple vanilla glaze once cooled for an elegant touch. A light dusting of powdered sugar can also add a beautiful finish that sings “fall” with every bite.
Side Dishes
These cookies are perfect alongside a steaming mug of chai tea, rich coffee, or a smooth glass of milk. They also complement creamy pumpkin soup or a spiced latte, making for a cozy afternoon treat or an effortless dessert pairing.
Creative Ways to Present
For a festive touch, arrange the cookies on a wooden board with autumn leaves and mini pumpkins as decoration. You can also sandwich two cookies together with extra cheesecake filling or dip half of each cookie in melted white chocolate to elevate the presentation and flavor experience.
Make Ahead and Storage
Storing Leftovers
Store your cooled Pumpkin Cheesecake Cookies in an airtight container at room temperature for up to 3 days. This keeps them soft and fresh, ready for whenever a sweet craving strikes. If you want them to last a bit longer, refrigeration can extend freshness for up to a week.
Freezing
To enjoy these pumpkin delights later, freeze the assembled cookie dough balls on a baking sheet first, then transfer them to a freezer-safe container or bag. Bake straight from frozen, adding a couple of extra minutes to your baking time. You can also freeze fully baked cookies in an airtight container for up to 2 months.
Reheating
Reheat your cookies gently in the microwave for 10–15 seconds or in a preheated 300°F oven for a few minutes to bring back that fresh-baked warmth and soften the cheesecake center. Just be careful not to overheat, or the cookies may dry out.
FAQs
Can I use fresh pumpkin instead of canned pumpkin puree?
Absolutely! Just be sure to cook and puree your fresh pumpkin until smooth and remove excess moisture by straining or cooking a bit longer. This will help keep the dough from becoming too wet and maintain perfect cookie texture.
Is it necessary to soften the cream cheese and butter?
Yes, having softened butter and cream cheese makes it much easier to cream and blend them smoothly, ensuring even texture in the dough and the cheesecake filling without lumps.
Can I add nuts or chocolate chips to this Pumpkin Cheesecake Cookies Recipe?
Definitely! Stirring in some chopped pecans or white chocolate chips adds a lovely crunch and flavor contrast that complements the soft cookie and creamy filling beautifully.
What if my dough is too sticky to handle?
If your dough feels too soft or sticky, pop it in the fridge for about 30 minutes. Chilling firms it up and makes shaping the cookies much easier without changing the final taste.
How do I know when the cookies are done baking?
Look for the edges to be set and slightly golden while the centers still look soft. The cookies will feel soft to the touch but not doughy, and they’ll firm up as they cool on the baking sheet.
Final Thoughts
This Pumpkin Cheesecake Cookies Recipe is truly one of those special treats that bring warmth, comfort, and joy with every bite. Soft, spiced pumpkin dough paired with a creamy, dreamy cheesecake center strikes the perfect balance that will quickly make these your go-to fall indulgence. So grab your ingredients, turn on that oven, and enjoy the cozy happiness that only freshly baked cookies can deliver!
Print
Pumpkin Cheesecake Cookies Recipe
- Prep Time: 25 minutes
- Cook Time: 14 minutes
- Total Time: 39 minutes
- Yield: 18 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Pumpkin Cheesecake Cookies combine the warm spices of fall with a creamy cheesecake center, offering soft, moist cookies perfect for the season. Each cookie is packed with pumpkin puree, aromatic spices, and a luscious cream cheese filling, delivering a delightful treat that’s perfect for dessert or sharing with friends.
Ingredients
Cookie Dough
- 1 cup unsalted butter (softened)
- 1 cup granulated sugar
- 1/2 cup brown sugar (packed)
- 3/4 cup canned pumpkin puree
- 1 large egg
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
Cheesecake Filling
- 1/2 cup cream cheese (softened)
- 1/4 cup powdered sugar
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Mix Wet Ingredients: In a large bowl, beat together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy, creating a creamy base for the dough.
- Add Pumpkin and Flavorings: Incorporate the canned pumpkin puree, egg, and vanilla extract into the butter-sugar mixture, blending until well combined to infuse the dough with moistness and flavor.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, ground cinnamon, ground nutmeg, ground cloves, and salt to evenly distribute the leavening agents and spices.
- Mix Dry into Wet: Gradually add the dry ingredient mixture to the wet ingredients, mixing just until combined to avoid overworking the dough and to maintain a tender texture.
- Prepare Cheesecake Filling: In a small bowl, beat the softened cream cheese and powdered sugar together until smooth and creamy, forming the cheesecake filling.
- Assemble Cookies: Scoop about 1 tablespoon of cookie dough and flatten it slightly. Place about 1 teaspoon of the cheesecake filling in the center, then top with another tablespoon of dough. Seal the edges well and roll gently into a ball to encase the filling completely.
- Arrange and Bake: Place the filled cookie dough balls on the prepared baking sheet, spacing them approximately 2 inches apart to allow room for spreading. Bake for 12–14 minutes or until the edges are set and lightly golden.
- Cool: Allow the cookies to cool on the baking sheet for 5 minutes to set, then transfer to a wire rack to cool completely before serving.
Notes
- Chill the dough for 30 minutes if it feels too soft to handle, which makes shaping easier.
- For extra flavor, consider adding white chocolate chips to the dough or sprinkling cinnamon sugar on top before baking.
