These Pumpkin Cheesecake Cookies are a tasty fall treat! They combine the flavors of pumpkin and cheesecake into soft, chewy cookies that are simply irresistible.
Every bite feels like a cozy hug. I love making these during the chilly months, and they disappear fast! Pair them with a warm drink, and you’ll be in heaven.
Key Ingredients & Substitutions
Butter: Unsalted butter is best for this recipe as it allows you to control the saltiness. If you prefer, you can use coconut oil or margarine as a dairy-free alternative.
Pumpkin Puree: Canned pumpkin puree gives great flavor and moisture. If you have fresh pumpkin, just cook and puree it until smooth. Make sure it’s pure pumpkin and not pumpkin pie filling!
All-Purpose Flour: This is the base for your cookies. If you need a gluten-free option, try using a 1:1 gluten-free flour blend. It works well without sacrificing texture.
Cream Cheese: For the cheesecake filling, full-fat cream cheese is recommended for richness. If you’re looking for a lighter option, use low-fat cream cheese or even Greek yogurt for a different twist.
How Do You Make the Perfect Cheesecake Filling?
Making the cheesecake filling smooth is key for these cookies. Follow these steps carefully:
- First, ensure the cream cheese is softened; this helps it mix evenly.
- When beating, use a mixer to whip it until smooth before adding powdered sugar, to avoid lumps.
- Gradually blend in the sugar and vanilla extract until fully combined.
This filling provides a creamy center that melts in your mouth. Take your time to mix well — it’s worth it for the flavor!
How to Make Pumpkin Cheesecake Cookies
Ingredients You’ll Need:
For the Cookie Base:
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup canned pumpkin puree
- 2 ¼ cups all-purpose flour
- 2 teaspoons pumpkin pie spice
- 1 teaspoon baking soda
- ½ teaspoon salt
For the Cheesecake Filling:
- 8 oz cream cheese, softened
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
How Much Time Will You Need?
This recipe will take about 20 minutes of prep time, plus 12-15 minutes for baking. Don’t forget to let the cookies cool on the baking sheet for a little while afterward! Overall, you’ll have delicious cookies ready in under an hour.
Step-by-Step Instructions:
1. Preheat the Oven:
First, preheat your oven to 350°F (175°C). While it’s heating, line your baking sheets with parchment paper to help prevent sticking.
2. Prepare the Cookie Dough:
In a large bowl, use an electric mixer to cream together the softened butter and granulated sugar. Mix until it’s light and fluffy. This usually takes about 2-3 minutes. Next, beat in the egg and vanilla extract, mixing well. Then, add the pumpkin puree and combine everything together until smooth.
3. Mix the Dry Ingredients:
In another bowl, whisk together the flour, pumpkin pie spice, baking soda, and salt. This step is important to evenly distribute your leavening agent and spices before adding them to the wet ingredients.
4. Combine Wet and Dry Ingredients:
Gradually add the whisked dry ingredients into the wet mixture. Stir gently until just combined—overmixing can make the cookies tough.
5. Make the Cheesecake Filling:
For the cheesecake filling, beat the softened cream cheese, powdered sugar, and vanilla extract together until everything is smooth and creamy. Make sure there are no lumps!
6. Assemble the Cookies:
Scoop about 1 tablespoon of the cookie dough into your palm and flatten it. Place about 1 teaspoon of the cheesecake filling in the center of the dough. Carefully fold the dough around the filling to seal it inside and roll it into a ball. Repeat until you have all the cookies formed.
7. Bake the Cookies:
Place the dough balls on the lined baking sheets, leaving about 2 inches of space between each cookie. Bake them in the preheated oven for about 12-15 minutes. They’re done when the edges are lightly golden.
8. Cool and Enjoy:
Once baked, remove the cookies from the oven and let them rest on the baking sheet for 5 minutes. Then, transfer them to a wire rack to cool completely. Enjoy these delightful pumpkin cheesecake cookies with a cup of tea or coffee!
These cookies are soft and full of fall flavors with a creamy center—a must-try for pumpkin lovers!
Can I Use Fresh Pumpkin Instead of Canned?
Yes, you can use fresh pumpkin! Just cook and puree the pumpkin until it’s smooth. Make sure it’s well-drained, so your cookies don’t end up too wet.
How Do I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate them to keep the cheesecake filling fresh for up to a week.
Can I Freeze These Cookies?
Absolutely! You can freeze the baked cookies for up to 2 months. Just make sure they are completely cooled. To reheat, let them thaw in the fridge overnight, then warm them slightly in the microwave.
What Can I Substitute For Cream Cheese?
If you want a lighter option, you can use low-fat cream cheese or Greek yogurt instead. While the flavor will change slightly, it will still yield a delicious filling!
