These Pumpkin Cheesecake Cookies are a wonderful treat! They combine soft, spiced pumpkin cookies with a creamy cheesecake center, making each bite feel like a cozy hug.
Baking these cookies fills the kitchen with the warm scent of fall. I love enjoying them with a cup of coffee—perfect for sharing or just for you! 🍪☕️
Key Ingredients & Substitutions
Canned Pumpkin Puree: This is the star of the show! I suggest using pure pumpkin puree rather than pumpkin pie filling to control the sweetness. If you want to make your own, just roast and blend fresh pumpkin.
Butter: Unsalted butter is ideal, as it allows you to control the saltiness. You could use coconut oil or a dairy-free butter if you’re looking for a dairy-free option.
Granulated Sugar: This adds sweetness and helps with texture. You can substitute brown sugar for a richer flavor or coconut sugar for a lower glycemic index option, though it may change the color a bit.
Flour: All-purpose flour gives these cookies their structure. If you’re gluten-free, you can try a 1:1 gluten-free flour blend, or even almond flour for a nutty flavor!
Cream Cheese: It’s essential for that creamy filling! You can use Neufchâtel cheese or a dairy-free cream cheese alternative if you want to make it dairy-free.
How Do You Get a Perfectly Creamy Cheesecake Filling?
The cheesecake filling is what makes these cookies special! To achieve that smooth, creamy texture, be sure to let your cream cheese sit out to soften before you start. Cold cream cheese won’t blend well and will stay lumpy.
- Use a hand mixer or stand mixer to beat the cream cheese until it’s really fluffy and smooth.
- Gradually add in the sugar and vanilla while continuing to beat until fully combined. This helps to incorporate air into the mixture, making it light and creamy.
Remember not to overmix once you add sugar; just mix until blended. A perfectly creamy filling makes for a delightful surprise in every cookie bite!
How to Make Pumpkin Cheesecake Cookies
Ingredients You’ll Need:
For the Pumpkin Cookies:
- 1 cup canned pumpkin puree
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1 large egg
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves
- Additional granulated sugar or cinnamon sugar for rolling
For the Cheesecake Filling:
- 8 oz cream cheese, softened
- 1/3 cup granulated sugar
- 1/2 tsp vanilla extract
How Much Time Will You Need?
This delicious recipe takes about 20 minutes to prep and 12-15 minutes to bake. In total, you’ll need about 35-40 minutes to create these delightful Pumpkin Cheesecake Cookies, plus a little time for cooling. Perfect for an afternoon snack or a festive treat!
Step-by-Step Instructions:
1. Prepare Your Oven and Baking Sheets:
Start by preheating your oven to 350°F (175°C). While it warms up, line two baking sheets with parchment paper. This will help the cookies bake evenly and prevent them from sticking.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and all the spices: cinnamon, ginger, nutmeg, and cloves. This mixture creates the flavorful base for your cookies.
3. Cream the Butter and Sugar:
In a large bowl, cream together the softened butter and granulated sugar using an electric mixer. Beat them together until the mixture is light and fluffy—this will take about 2-3 minutes.
4. Blend in the Wet Ingredients:
Add the egg, vanilla extract, and pumpkin puree to the creamed mixture. Beat until everything is combined and smooth. You’ll love the rich color and smell!
5. Combine Wet and Dry Ingredients:
Gradually mix the dry ingredient blend into the wet ingredients. Stir just until everything is combined—overmixing can make the cookies tough, so be gentle!
6. Make the Cheesecake Filling:
In a separate medium bowl, beat together the softened cream cheese, sugar, and vanilla extract until smooth and creamy. You want this filling to be nice and fluffy as well!
7. Shape the Cookies:
Using a tablespoon or small cookie scoop, portion out the pumpkin cookie dough into balls. Flatten each ball slightly with your palm to prepare for the cheesecake filling.
8. Add the Cheesecake Filling:
Place about 1 teaspoon of the cheesecake filling in the center of each flattened cookie portion. The dollop should be enough for a creamy bite, but not too much to overflow.
9. Seal the Cookie Dough:
Gently cover the cheesecake filling with another small portion of pumpkin dough. Press the edges together to seal it well—this keeps the filling from leaking out while baking!
10. Roll the Cookies:
Roll each cookie ball in granulated sugar or cinnamon sugar. This gives your cookies a lovely sweet and spiced exterior.
11. Bake the Cookies:
Arrange the cookie dough balls on the prepared baking sheets, leaving about 2 inches of space between each one. Bake in the preheated oven for 12-15 minutes or until the cookies are set and slightly crackled on top.
12. Cool and Enjoy:
Once baked, let the cookies cool on the baking sheets for about 5 minutes. Then, transfer them to a wire rack to cool completely. Serve these delightful cookies and enjoy the delicious flavors of fall!
These Pumpkin Cheesecake Cookies are the perfect blend of cozy, warm flavors and creamy goodness. Enjoy with family and friends, or keep them all to yourself! Store any leftovers in an airtight container in the refrigerator.
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! If you prefer to use fresh pumpkin, simply roast a pie pumpkin until tender, scoop out the flesh, and mash it until smooth. You’ll want about 1 cup of pureed pumpkin for this recipe.
Can I Make These Cookies in Advance?
Yes, you can! Prepare the cookie dough and cheesecake filling ahead of time, then refrigerate both separately for up to two days. When you’re ready to bake, just assemble and cook them according to the instructions!
How Should I Store Leftover Cookies?
Store any leftover cookies in an airtight container in the refrigerator for up to 5 days. If you prefer them warm, you can microwave them for a few seconds to bring back that fresh-baked taste!
Can I Freeze These Cookies?
Definitely! Once baked and completely cooled, you can freeze them in an airtight container for up to 3 months. To enjoy, thaw them in the refrigerator overnight and warm them up if desired.
