Pumpkin Cheesecake Cookies Recipe

As someone who thrives on seasonal indulgences, whipping up these spiced pumpkin cookies with surprise cream cheese centers just feels like pure autumn bliss. The blend of warm spices and creamy filling not only rounds out the flavor profile but also brings a cozy satisfaction to every bite, making it hard to resist polishing off a batch in one sitting.

The harmonious combination of fall spices such as cinnamon and nutmeg amply complements the creamy richness of pumpkin purée that makes these Pumpkin Cheesecake Cookies so easy to adore. Not that the Pumpkin Cheesecake Cookies need any help in the flavor department!

They pack a punch with softened cream cheese and a hint of vanilla that creates a luscious filling; granulated sugar and light brown sugar—the very formula of all good cookies—provide the sweetness that makes the flavor of these cookies sing.

Pumpkin Cheesecake Cookies Recipe Ingredients

• Unsalted Butter: Adds rich flavor and moist texture.
• Granulated Sugar: Sweetens and helps cookies brown.
• Light Brown Sugar: Moisture and subtle molasses flavor.
• Pumpkin Puree: Moisture, flavor, and beta-carotene.
• Cream Cheese: Adds creamy tanginess and richness.
• Cinnamon: Warm, sweet spice enhances autumn flavor.
• Nutmeg: Adds sweet, nutty, and spicy notes.
• Ginger: Adds warmth and subtle spice kick.
• Cloves: Strong, sweet-spicy flavor complements pumpkin.

Pumpkin Cheesecake Cookies Recipe Ingredient Quantities

• 1 cup (2 sticks) unsalted butter, softened
• 1 cup granulated sugar
• 1 cup light brown sugar, packed
• 1 teaspoon vanilla extract
• 1 cup pumpkin puree
• 2 large eggs
• 3 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1/2 teaspoon salt
• 4 oz cream cheese, softened
• 1/4 cup powdered sugar
• 1 teaspoon vanilla extract (for the cream cheese filling)

How to Make this Pumpkin Cheesecake Cookies Recipe

1. Set your oven to 350°F (175°C) and prepare the baking sheets with parchment paper.

2. In a big bowl, cream the softened butter, granulated sugar, and light brown sugar together until they are light and fluffy.

3. Combine the pumpkin puree, vanilla extract, and eggs in a bowl and mix until well combined.

4. In another bowl, combine the all-purpose flour, baking soda, baking powder, ground cinnamon, ground nutmeg, ground ginger, ground cloves, and salt, and whisk until well blended.

5. Slowly combine the dry components with the wet components, mixing until just combined. Do not mix too much.

6. In a tiny bowl, combine the softened cream cheese, powdered sugar, and 1 teaspoon of vanilla extract and beat until smooth. This is the cream cheese filling.

7. Scoop portions of the cookie dough, each about the size of a tablespoon, onto the prepared baking sheets, and space them around 2 inches apart.

8. Each portion of dough should be made with a small indentation in the center, then filled with about 1 teaspoon of cream cheese mixture.

9. Carefully place a thin layer of cookie dough over the filling to seal it within the cookie.

10. Cookies should be baked in a preheated oven. Optimal baking time is 12-15 minutes, but watch for the edges; when they’re just slightly golden, it’s time to take them out. Don’t panic if the cookies spread seemingly out of control; they’ll set up nicely once cooled. And a final tip: if you can resist, let them cool almost completely on a rack before you dive in.

Pumpkin Cheesecake Cookies Recipe Equipment Needed

1. Oven
2. Baking sheets
3. Parchment paper
4. Large mixing bowl
5. Medium mixing bowl
6. Small mixing bowl
7. Electric mixer or hand whisk
8. Spatula
9. Measuring cups
10. Measuring spoons
11. Whisk
12. Cookie scoop or tablespoon
13. Cooling rack

FAQ

• Q: Can I use canned pumpkin puree?A: This recipe works perfectly with canned pumpkin puree. Just be sure it is 100% pumpkin and not the kind that makes pumpkin pies.
• Q: Can I substitute the spices with pumpkin spice?Sure, if you like, you can substitute individual spices for a blend of 2 teaspoons of pumpkin pie spice. Mkay?
• Q: Should the cream cheese be cold or softened?A. For easy mixing and a smooth filling, the cream cheese should be softened to room temperature.
• Q: How long do these cookies stay fresh?A: These cookies should stay fresh for up to five days. All it takes is an airtight container in the fridge. But you’ve got another, very tasty option. You’re going to freeze some of these cookies. Yes, you can freeze them.
• Q: Can these cookies be frozen?Q: Can you freeze cookies once they’ve been baked?
  A: Yes, you can freeze the baked cookies. Wrap them individually before placing them in a freezer-safe container. They will last up to three months.
• Q: Can I make the dough in advance?A: Yes, the dough can be made and kept in the refrigerator for up to 24 hours before baking. Bring it to room temperature before baking.
• Q: What can I do if my cookies spread too much?A: Make sure your cream cheese and butter are soft, but not overly so. You ought to be able to press your thumb into them easily and leave an imprint. If you want to, you can chill the dough for 30 minutes before baking. That will ensure that your baking sheets (and the oven) are not too warm when you set the cookies in them.

Pumpkin Cheesecake Cookies Recipe Substitutions and Variations

1 cup (2 sticks) softened unsalted butter can be replaced with 1 cup (2 sticks) softened salted butter; omit additional salt.
Substituting 1 cup with sweet potato puree gives you a different flavor profile from what you’d get using 1 cup of pumpkin puree.
An egg-free option could replace 2 large eggs with 1/2 cup unsweetened applesauce.
One teaspoon of ground cinnamon can be exchanged for one teaspoon of pumpkin pie spice, which will provide a more rounded flavor.
4 oz mascarpone cheese, substituted for 4 oz cream cheese, softened gives a creamier texture.

Pro Tips

1. Ensure Ingredients Are at Room Temperature: Make sure the butter, cream cheese, and eggs are at room temperature before you begin. This allows for a smoother batter and aids in even mixing, which is critical for preventing lumps, especially in the cream cheese filling.