These Pumpkin Cheesecake Cookies combine the best of both worlds: soft pumpkin cookie with a creamy cheesecake center. Perfect for fall and oh-so-delicious!
They smell amazing while baking, and I can’t help but sneak a couple right off the tray. Trust me, they won’t last long—everyone loves them! 🎃
Key Ingredients & Substitutions
All-Purpose Flour: This is the base for your cookies. If you’re looking for a gluten-free option, try using a gluten-free 1:1 baking blend instead. It works just as well!
Pumpkin Puree: Always use pure pumpkin puree for the best flavor. If you don’t have any, homemade puree is easy to make by baking or steaming fresh pumpkin. Just make sure to drain any excess moisture!
Cream Cheese: For the cheesecake filling, full-fat cream cheese gives great texture and flavor. A lighter cream cheese can work too, but the filling may be less creamy.
Spices: The combination of cinnamon, ginger, nutmeg, and cloves gives these cookies their warm flavor. If you’re missing any, you can use a pumpkin spice blend instead. It’s a great shortcut!
What’s the Best Way to Prepare the Dough and Filling?
Creating the perfect cookie dough and cheesecake filling can be a bit tricky, so here are some tips to help you get it just right. Start with softened butter and cream cheese; this makes mixing easy and ensures a smooth texture.
- Mix the butter and sugars until fluffy. This helps create a light cookie.
- When adding the pumpkin, ensure it’s well blended before adding dry ingredients.
- Don’t overmix once the flour is added; this keeps your cookies tender!
- For the filling, beat the cream cheese until it’s smooth before adding sugar and vanilla, giving you a creamy center.
- When assembling, seal edges well around the cheesecake filling to prevent leaks while baking.
How to Make Pumpkin Cheesecake Cookies
Ingredients You’ll Need:
For the Pumpkin Cookies:
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon salt
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 3/4 cup unsalted butter, softened
- 1 cup packed brown sugar
- 1/2 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup pure pumpkin puree
For the Cheesecake Filling:
- 8 oz cream cheese, softened
- 1/3 cup granulated sugar
- 1 teaspoon vanilla extract
For the Icing Drizzle:
- 1/2 cup powdered sugar
- 1-2 tablespoons milk
- 1/2 teaspoon vanilla extract
- Optional: ground cinnamon or pumpkin pie spice for dusting
How Much Time Will You Need?
This recipe takes about 20 minutes to prep and around 15 minutes to bake. After that, you’ll want to let the cookies cool for about 5 minutes before transferring them to a wire rack. Overall, plan for about 45 minutes to enjoy these delicious pumpkin cheesecake cookies!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). This ensures it’s hot enough to bake your cookies perfectly. Line baking sheets with parchment paper to keep the cookies from sticking.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and all the spices: cinnamon, ginger, nutmeg, and cloves. This blend will make your cookies taste like fall! Set this bowl aside for now.
3. Cream the Butter and Sugars:
In a large bowl, use an electric mixer to beat the softened butter, brown sugar, and granulated sugar together until the mixture is light and fluffy. This step is crucial for a nice texture.
4. Add Egg and Vanilla:
Next, mix in the egg and vanilla extract, beating until they are fully combined with the butter mixture. This adds flavor and helps to bind your ingredients together.
5. Incorporate the Pumpkin:
Now it’s time to add the star of the show! Mix in the pure pumpkin puree until everything is creamy and well combined. Your batter will start to look rich and delicious.
6. Combine Wet and Dry Ingredients:
Gradually fold the dry ingredient mixture into the wet mixture. Mix just until combined—be careful not to overmix. Your dough should be soft and slightly sticky.
7. Prepare the Cheesecake Filling:
In a small bowl, beat together the softened cream cheese, granulated sugar, and vanilla extract until it’s smooth and creamy. This will be the delightful surprise in the center of each cookie!
8. Assemble the Cookie Balls:
Take about 1 tablespoon of cookie dough and flatten it slightly in your palm. Scoop a teaspoon of the cheesecake filling and place it in the center of the flattened dough. Top it with another tablespoon of cookie dough and carefully seal the edges around the filling to form a ball. Make sure the filling is well enclosed!
9. Bake the Cookies:
Place the stuffed dough balls onto the lined baking sheets, making sure they are spaced about 2 inches apart. Bake for 12-15 minutes, or until the cookies are set with slightly golden edges. Your kitchen will smell amazing at this point!
10. Cool Down:
Allow your cookies to cool on the baking sheet for around 5 minutes before transferring them to a wire rack to cool completely. This step helps to maintain their shape.
11. Make the Icing Drizzle:
While the cookies are cooling, prepare the icing by mixing together powdered sugar, milk, and vanilla extract. The consistency should be smooth but thick enough for drizzling.
12. Drizzle and Garnish:
Once the cookies have cooled completely, drizzle the icing over top them using a spoon or a piping bag. If you like, sprinkle a little ground cinnamon or pumpkin pie spice on top for an extra touch of flavor.
13. Enjoy!
Now, the best part! Grab a glass of milk or your favorite warm beverage, and enjoy your delicious pumpkin cheesecake cookies. They are perfect as a fall treat or for any occasion!
These cookies feature a soft and spiced pumpkin cookie exterior with a creamy cheesecake center and a sweet vanilla glaze drizzle — a delightful treat that everyone will love!
Can I Use Different Types of Sugar?
Absolutely! You can substitute granulated sugar with coconut sugar for a more natural option. Just keep in mind that it might slightly alter the flavor and color of the cookies. Brown sugar contributes to moisture and chewiness, so it’s great to keep as is!
What Should I Do if I Don’t Have Pumpkin Spice?
Not to worry! If you don’t have pumpkin spice on hand, you can create your own blend using equal parts cinnamon, nutmeg, and ginger, plus a pinch of cloves for that extra kick. Adjust according to your taste preferences.
How Do I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 5 days. For a longer shelf life, you can refrigerate them for up to a week or freeze them for up to 3 months. Just make sure to layer them with parchment paper to prevent sticking!
Can I Make These Cookies Gluten-Free?
Yes! To make these cookies gluten-free, simply substitute the all-purpose flour with a 1:1 gluten-free baking blend. Make sure the blend contains xanthan gum for the best texture.
