Go Back
- 1 cup all-purpose flour - 1/2 teaspoon baking powder - 1/4 teaspoon baking soda - 1/4 teaspoon salt - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/2 cup unsalted butter, softened - 1/2 cup granulated sugar - 1/4 cup brown sugar - 1 large egg - 1/2 teaspoon vanilla extract - 1/2 cup pumpkin puree - 3/4 cup cream cheese, softened - 1/4 cup powdered sugar - 1/4 teaspoon vanilla extract (for cheesecake filling) - 1/2 teaspoon pumpkin spice (for cheesecake filling) When making pumpkin cheesecake cookies, every ingredient counts. The dry ingredients start with flour, which gives structure. Baking powder and baking soda help the cookies rise. The salt enhances flavor. Cinnamon and nutmeg add warmth and spice, making each bite comforting. In the wet section, softened butter is key. It mixes well with sugars, creating a creamy base. Granulated and brown sugars add sweetness and depth. The egg binds everything, while vanilla extract gives a lovely aroma. Pumpkin puree is the star here, adding moisture and flavor. For the cheesecake filling, softened cream cheese is a must for smoothness. Powdered sugar sweetens it without graininess. The vanilla extract adds a familiar taste, and pumpkin spice rounds it out with fall flavors. Gather these ingredients to create the magic of pumpkin cheesecake cookies. Check out the Full Recipe for precise measurements and steps! - Preheat oven to 350°F (175°C). - In a bowl, mix the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set it aside. - In a large bowl, cream the softened butter with granulated sugar and brown sugar until light and fluffy. - Beat in one egg and 1/2 teaspoon vanilla extract. Mix well. - Stir in the pumpkin puree until it is fully blended. - Gradually add the dry mixture, mixing until just combined. Be careful not to overmix. - In a separate bowl, beat the cream cheese with powdered sugar and 1/4 teaspoon vanilla extract. - Mix in the pumpkin spice until the mixture is smooth and creamy. - Use a tablespoon to scoop the cookie dough onto a baking sheet. - Make small indents in the center of each cookie with your thumb. - Fill each indent with about a teaspoon of the cream cheese filling. - Bake in the oven for 12-15 minutes or until the edges are golden. For the full recipe, check the detailed instructions above. - Make sure ingredients are at room temperature. This helps them mix well. - Use an ice cream scoop for uniform cookie size. This keeps your cookies even. - Dust cookies with powdered sugar before serving. This adds a nice touch. - Arrange on a decorative plate for visual appeal. A pretty plate makes cookies stand out. - Overmixing the dough can lead to tough cookies. Mix just until combined. - Not letting the cookies cool properly may affect texture. Give them time to set. These tips will help you create the best pumpkin cheesecake cookies. For the full recipe, check out the detailed instructions. Enjoy baking! {{image_2}} You can easily change the flavors in these cookies. - Add chocolate chips for extra richness. They melt and blend well. - Include nuts like walnuts or pecans for crunch. They add texture and flavor. If you need to adapt the recipe, these changes work great. - Use gluten-free flour for a gluten-free version. This keeps the cookies tasty for everyone. - Substitute cream cheese with a dairy-free alternative. This is perfect for those avoiding dairy. You can also switch things up with seasonal flavors. - Experiment with spices like cardamom or ginger. They give a warm, cozy feel. - Create a pumpkin spice latte version by adding espresso powder. This adds a fun coffee twist. These variations keep your pumpkin cheesecake cookies fresh and exciting! Check the Full Recipe for more details. Store your pumpkin cheesecake cookies in an airtight container at room temperature. This keeps them fresh and tasty. They are best eaten within 3-5 days. After that, they may lose some flavor and texture. You can freeze unbaked cookie dough for later use. Just scoop the dough onto a baking sheet and freeze until solid. Then, transfer to a zip-top bag. Baked cookies can also be frozen. They stay good for up to 3 months. Just place them in an airtight container or bag. When you are ready to enjoy your cookies, allow them to thaw first. If you want a warm treat, pop them in the microwave for a few seconds. This step makes them taste fresh and soft again. Look for lightly golden edges and a set center. This means they have baked perfectly. The cookies will firm up as they cool. If they still look wet in the center, give them a few more minutes. Yes, you can refrigerate the dough for up to 24 hours. This not only saves time but also helps the flavors meld. Just cover the dough tightly with plastic wrap. When you're ready, scoop and bake! Use applesauce or mashed bananas for a similar texture. Both options add moisture and sweetness. This is great for those who might not have pumpkin puree on hand. Just keep in mind that the flavor will change slightly. These pumpkin cheesecake cookies are easy to make. We covered the key ingredients and preparation steps. Adding tips helped you avoid common mistakes. I've shared fun variations for unique flavors. You can store or freeze these cookies for later. Experiment with these ideas, and enjoy your baking! A tasty treat awaits.

Pumpkin Cheesecake Cookies

Indulge in the fall flavors with these delicious Pumpkin Cheesecake Cookies! This easy recipe combines soft pumpkin cookies with a creamy cheesecake filling, creating the perfect treat for any autumn gathering. In just 30 minutes, you can whip up 24 cookies that are sure to impress family and friends.
Print Recipe Pin Recipe

Ingredients
  

1 cup all-purpose flour

1/2 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 cup unsalted butter, softened

1/2 cup granulated sugar

1/4 cup brown sugar

1 large egg

1/2 teaspoon vanilla extract

1/2 cup pumpkin puree

3/4 cup cream cheese, softened

1/4 cup powdered sugar

1/4 teaspoon vanilla extract (for cheesecake filling)

1/2 teaspoon pumpkin spice (for cheesecake filling)

Instructions
 

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

    In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.

      In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.

        Beat in the egg and 1/2 teaspoon of vanilla extract, mixing well.

          Stir in the pumpkin puree until fully incorporated.

            Gradually mix in the dry ingredients until just combined. Do not overmix.

              In a separate bowl, beat together the cream cheese, powdered sugar, 1/4 teaspoon vanilla extract, and pumpkin spice until smooth and creamy.

                Using a tablespoon, scoop out the pumpkin cookie dough onto the prepared baking sheet, leaving space between each scoop.

                  Make a small indentation in the center of each cookie with your thumb or the back of a teaspoon.

                    Fill each indentation with about a teaspoon of the cream cheese filling.

                      Bake in the preheated oven for 12-15 minutes or until the edges are lightly golden.

                        Remove from the oven and allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

                          Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 24 cookies

                            - Presentation Tips: Dust the cookies lightly with powdered sugar before serving and arrange them on a festive plate for added autumn flair. You could also place them in a decorated box for a delightful gift.