These Pumpkin Cheesecake Cookies are soft, chewy bites packed with fall flavors. The creamy cheesecake center paired with pumpkin spice makes them truly delightful!
I love how they remind me of cozy autumn days. Plus, the best part? They are easy to make, and I can’t resist sneaking a few right off the baking sheet! 🍪🎃
Key Ingredients & Substitutions
Pumpkin Puree: Use canned pumpkin puree for easy prep. Don’t grab pumpkin pie filling, as it contains added sugar and spices. If you have fresh pumpkin, you can roast and mash it for a more homemade taste!
Cream Cheese: The star of the cheesecake filling! If you want a lighter version, you could use Neufchâtel cheese. For a non-dairy option, try using vegan cream cheese instead.
Butter: Unsalted butter brings that rich flavor. If you’re dairy-free, replace it with coconut oil or a plant-based butter. Just make sure to soften it first for easy mixing!
Pumpkin Pie Spice: A blend of spices that captures fall flavors. If you don’t have it, mix up 1 tsp cinnamon, 1/2 tsp nutmeg, 1/4 tsp ginger, and 1/4 tsp cloves as a substitute.
How Do I Make the Cookies Soft and Chewy?
The texture of these cookies is key! To keep them soft and chewy, it’s essential to measure your flour correctly—too much can make cookies dry. Use the scoop-and-level method: scoop the flour with your measuring cup and level it off with a knife instead of scooping directly from the bag.
- Keep the butter at room temperature to cream well with sugar, which adds air for softness.
- Don’t overmix the dough once you add the dry ingredients; mix just until combined.
- Chill the cheesecake filling before assembling. Cold filling creates a nice contrast with the warm cookies while baking.
These cookies are a delightful balance of flavors and textures, perfect for sharing or savoring yourself! Enjoy every bite! 🍪🎉
How to Make Pumpkin Cheesecake Cookies
Ingredients You’ll Need:
For the Pumpkin Cookie Dough:
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons pumpkin pie spice (or a mix of cinnamon, nutmeg, ginger, and cloves)
For the Cheesecake Filling:
- 8 oz cream cheese, softened
- 1/3 cup powdered sugar
- 1/2 teaspoon vanilla extract
How Much Time Will You Need?
This recipe takes about 20 minutes for preparation and 12-15 minutes for baking, plus a little time for chilling. In total, you’ll need around 40-50 minutes to enjoy these delicious cookies!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). This will ensure your cookies bake evenly. While the oven heats up, line your baking sheets with parchment paper or silicone mats to prevent sticking.
2. Make the Cheesecake Filling:
In a medium bowl, mix the softened cream cheese, powdered sugar, and vanilla extract with a hand mixer until smooth and creamy. It’s best to chill this filling in the fridge while you work on the cookie dough so it firms up a bit.
3. Prepare the Pumpkin Cookie Dough:
In a large bowl, beat the softened butter and granulated sugar together until it’s light and fluffy. Add the egg, pumpkin puree, and vanilla extract to the bowl, mixing everything together until it’s well combined.
4. Combine Dry Ingredients:
In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and pumpkin pie spice. Gradually mix the dry ingredients into the wet pumpkin mixture until just combined. Be careful not to overmix; the dough will be a little sticky, which is just fine!
5. Assemble the Cookies:
Take about 2 tablespoons of cookie dough and flatten it into a disc in your hand. Place 1 tablespoon of the chilled cheesecake filling in the center of the disc. Gently fold the edges of the cookie dough around the filling, sealing it completely, then roll it into a ball.
6. Bake the Cookies:
Line your prepared baking sheets with the cookie balls, spacing them about 2 inches apart. Now, pop them in the oven and bake for 12-15 minutes, or until the cookies look set and slightly golden on the bottom. The centers should be soft and melty!
7. Cool and Serve:
After baking, let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely. Enjoy them warm or at room temperature, and store leftovers in an airtight container!
These Pumpkin Cheesecake Cookies are sure to be a hit, featuring a deliciously soft pumpkin exterior with a creamy cheesecake filling inside. Perfect for any fall gathering or just treating yourself!
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! You can use fresh pumpkin puree if you prefer. Just roast and mash the pumpkin until smooth, then measure out 1 cup for the recipe. Be sure to let it cool before mixing it with the other ingredients.
How Do I Know When the Cookies Are Done Baking?
The cookies should be slightly golden on the bottoms and set around the edges. The centers will appear soft and puffy. They will continue to firm up as they cool, so don’t worry if they seem a little underbaked when you take them out!
Can I Make These Cookies Ahead of Time?
Yes, you can prepare the dough and filling in advance! Store the cookie dough in the refrigerator for up to 2 days—just be sure to cover it tightly. The cheesecake filling can also be made a day or two ahead and stored in the fridge as well. Just assemble and bake when you’re ready to enjoy them!
How Should I Store Leftover Cookies?
To keep them fresh, store any leftover cookies in an airtight container at room temperature for up to 3 days. If you want them to last longer, you can refrigerate them for up to a week. Just know they are best enjoyed when warmed back up!
