Bake Joy: Soft Pumpkin Cheesecake Cookies Recipe For Fall

Autumn’s golden embrace brings a delightful pumpkin cheesecake cookies twist to classic dessert traditions.

Sweet aromas of cinnamon and warm spices dance through the kitchen.

These irresistible cookies blend creamy cheesecake notes with rich pumpkin essence.

Soft, pillowy textures promise a melt-in-your-mouth experience that captures seasonal magic.

Each bite delivers a comforting harmony of flavors that whispers of cozy evenings.

Bakers seeking a crowd-pleasing treat will find pure delight in this simple yet spectacular recipe.

The combination of cream cheese and pumpkin creates an unbeatable dessert that everyone will adore.

Why Pumpkin Cheesecake Cookies Taste Like Fall

• Savor Seasonal Delight: Capture the essence of autumn with these irresistible pumpkin cheesecake cookies that blend warm spices and creamy cheesecake in one perfect bite.
• Craft Impressive Dessert: Wow friends and family with a bakery-style treat that looks and tastes like you spent hours in the kitchen, yet comes together surprisingly easily.
• Master Simple Technique: Learn an elegant filled cookie method that transforms basic ingredients into a show-stopping dessert with minimal baking expertise required.
• Create Versatile Crowd-Pleaser: Perfect for potlucks, holiday gatherings, or a cozy weekend treat that appeals to both kids and adults with its playful flavor combination.

What You Need for Pumpkin Cheesecake Cookies

• All-Purpose Flour: A pantry staple for creating soft and tender cookies.
• Baking Soda: Helps cookies rise and spread with a light touch.
• Salt: Enhances the overall flavor of the cookie dough.
• Pumpkin Pie Spice: Warm and cozy spice blend that screams autumn.

• Butter: Creamy and rich foundation for delicious cookies.
• Granulated Sugar: Adds sweetness and helps create a golden texture.
• Egg: Binds ingredients and provides structure to the cookies.
• Pumpkin Puree: Smooth and seasonal ingredient with a rich orange color.
• Vanilla Extract: Adds a classic sweet and aromatic flavor.

• Cream Cheese, Sugar, Vanilla Extract: Smooth and tangy filling that creates a delightful surprise inside the cookie.

How to Bake These Creamy Pumpkin Cookies

Step 1: Prepare Baking Setup

Heat the oven to 350°F.

Cover two baking sheets with parchment paper for perfect cookie placement.

Step 2: Create Cookie Dough Base

Grab a large mixing bowl and blend butter and sugar until they transform into a fluffy, creamy mixture.

• Egg
• Pumpkin puree
• Vanilla extract

Mix everything until well combined and smooth.

Step 3: Combine Dry Ingredients

• Flour
• Baking soda
• Salt
• Pumpkin pie spice

Gently fold the dry mixture into the wet ingredients until just incorporated.

Step 4: Craft Cheesecake Filling

• Cream cheese
• Sugar
• Vanilla extract

Whip until the mixture becomes completely smooth and creamy.

Step 5: Assemble Cookie Sandwiches

Scoop a tablespoon of cookie dough onto the baking sheet.

Press a small indent in the center and dollop a teaspoon of cheesecake filling inside.

Top with another tablespoon of cookie dough, carefully sealing the edges to create a hidden filling pocket.

Step 6: Bake to Perfection

Place cookies in the preheated oven and bake for 15-17 minutes.

Look for a light golden color as your signal that they’re ready.

Step 7: Cool and Enjoy

Let cookies rest on baking sheets for 5 minutes.

Transfer to wire cooling racks until completely cool.

Indulge in these decadent treats that combine the warmth of pumpkin with creamy cheesecake goodness.

Tips to Balance Pumpkin and Cheesecake Flavors

• Soften butter and cream cheese at room temperature for smoother mixing and easier blending.
• Stir dry ingredients just until combined to prevent tough, dense cookies that lose their soft texture.
• Refrigerate dough for 30 minutes before baking to prevent spreading and maintain cookie shape.
• Pinch edges gently when enclosing cheesecake filling to prevent leaking during baking.
• Keep cookies in an airtight container in the refrigerator for up to 5 days to maintain freshness and prevent filling from spoiling.

Best Way to Keep Pumpkin Cookies Fresh

• Store cookies in an airtight container with parchment paper between layers. Keep fresh in the refrigerator for up to 5 days.
• Wrap individual cookies tightly in plastic wrap, then place in freezer bags. Freeze for maximum 3 months without losing quality.
• Move frozen cookies to the refrigerator overnight. Let them sit at room temperature for 15-20 minutes before serving for best texture.
• Warm cookies gently in the microwave for 10-15 seconds or in a preheated 325°F oven for 3-4 minutes to restore softness and bring out the creamy cheesecake filling.

Perfect Sips or Snacks for These Cookies

• Pair with Warm Spiced Apple Cider: Create a cozy autumn experience by serving these pumpkin cheesecake cookies alongside a mug of hot, freshly mulled apple cider with cinnamon sticks and a hint of orange zest.
• Complement with Creamy Vanilla Latte: Elevate the dessert with a smooth, rich vanilla latte that balances the cookies' warm spices and provides a luxurious, velvety contrast to the creamy cheesecake filling.
• Match with Caramel Pecan Ice Cream: Add a decadent touch by serving a small scoop of caramel pecan ice cream that echoes the cookie's autumnal flavors and provides a cool, creamy counterpoint to the warm, spiced treat.
• Enhance with Chai Tea: Brew a fragrant, spicy chai tea that mirrors the pumpkin pie spices in the cookies, creating a harmonious flavor profile that celebrates seasonal warmth and comfort.

Flavor Twists for Pumpkin Cheesecake Cookies

• Gluten-Free Pumpkin Cheesecake Cookies: Replace wheat flour with almond or gluten-free baking blend for a celiac-friendly version.
• Vegan Pumpkin Cheesecake Cookies: Substitute butter with coconut oil, use plant-based cream cheese, and replace egg with flax egg or applesauce.
• Low-Sugar Pumpkin Cheesecake Cookies: Use stevia or monk fruit sweetener instead of sugar, and opt for reduced-fat cream cheese to lower calorie content.
• Dairy-Free Pumpkin Cheesecake Cookies: Use dairy-free cream cheese alternative, coconut oil instead of butter, and choose plant-based milk for a lactose-free option.

FAQs

• How does the cheesecake filling stay inside the cookie?

The cheesecake filling is carefully sealed between two layers of cookie dough. By creating a thumbprint in the first layer, adding the filling, and then covering it with another layer of dough and pinching the edges, the filling stays securely inside during baking.

• Can I use low-fat cream cheese for the filling?

Regular full-fat cream cheese works best for this recipe. Low-fat versions might not provide the same rich texture and could make the filling less creamy and more runny.

• Why do I need pumpkin pie spice?

Pumpkin pie spice adds warm, traditional autumn flavors like cinnamon, ginger, nutmeg, and allspice. It gives the cookies a classic pumpkin dessert taste and enhances the overall flavor profile of the cookies.

• What if my dough is too sticky to work with?

If the cookie dough feels too sticky, chill it in the refrigerator for 15-30 minutes. This will make it easier to handle and shape around the cheesecake filling without sticking to your hands.

Pumpkin Cheesecake Cookies Recipe

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• Total Time: 45 minutes
• Yield: 24 1x

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Description

Delectable pumpkin cheesecake cookies blend autumn’s warmth with creamy indulgence, offering a perfect harmony of seasonal spices and rich texture. Crisp edges and gooey centers invite sweet memories of cozy kitchen moments you’ll savor with each delightful bite.

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Ingredients

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Main Ingredients:

• 2 cups all-purpose flour
• 1/2 cup pumpkin puree
• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 1 large egg

Spices and Seasonings:

• 2 teaspoons pumpkin pie spice
• 1 teaspoon vanilla extract
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt

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Instructions

1. Prepare a clean workspace and gather all ingredients for these indulgent pumpkin cheesecake cookies.
2. Heat the oven to 350°F and arrange parchment paper on two baking sheets.
3. Cream butter and sugar in a spacious mixing bowl until the mixture becomes airy and pale.
4. Incorporate egg, pumpkin puree, and vanilla extract, blending until the wet ingredients are thoroughly combined.
5. In a separate bowl, sift together flour, baking soda, salt, and pumpkin pie spice to ensure even distribution of dry ingredients.
6. Gently fold the dry mixture into the wet ingredients, stirring until just incorporated to maintain a tender cookie texture.
7. Create the luscious cheesecake filling by whipping cream cheese, sugar, and vanilla until silky and smooth.
8. Portion out cookie dough onto the prepared baking sheets, creating small mounds.
9. Use your thumb to create a gentle indent in each cookie dough mound.
10. Carefully spoon a dollop of cheesecake filling into the center of each indentation.
11. Top each filled cookie with an additional layer of cookie dough, carefully sealing the edges to completely enclose the filling.
12. Slide the baking sheets into the preheated oven and bake for 15-17 minutes until the edges turn a delicate golden brown.
13. Remove from the oven and let the cookies rest on the baking sheets for 5 minutes to set.
14. Transfer the cookies to wire cooling racks, allowing them to cool completely and the filling to stabilize.

Notes

• Chilling the dough for 30 minutes before baking helps prevent spreading and maintains the cookie’s shape, ensuring a perfect texture.
• Use room temperature ingredients like butter, cream cheese, and egg to create a smoother, more uniform cookie dough that blends easily.
• Swap regular flour with gluten-free flour blend for a celiac-friendly version, keeping the same measurements and mixing technique.
• Control the sweetness by reducing sugar or using alternative sweeteners like monk fruit or stevia for a lower-calorie option.

• Prep Time: 30 minutes
• Cook Time: 15 minutes
• Category: Desserts, Snacks
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 24
• Calories: 150
• Sugar: 6 g
• Sodium: 30 mg
• Fat: 7 g
• Saturated Fat: 4 g
• Unsaturated Fat: 2 g
• Trans Fat: 0 g
• Carbohydrates: 20 g
• Fiber: 0.5 g
• Protein: 2 g
• Cholesterol: 20 mg