Pumpkin Cheesecake Cookies: A Taste of Fall Bliss (Delicious Pumpkin Cheesecake Cookies Recipe)

Get ready to fall head over heels for these Pumpkin Cheesecake Cookies! Imagine sinking your teeth into a slightly chewy, flavor-packed cookie, wrapped in a cozy blanket of pumpkin spice sugar, and bursting with creamy cheesecake filling. It’s like a hug from your favorite autumn sweater, just a little sweeter! Perfect for cozy gatherings or a delightful treat for yourself, these cookies bring all the warm, nostalgic flavors of fall right to your oven.

Why You’ll Love This Recipe

Bite into these cookies and you’ll understand why they’re destined to be your new favorite!

– Big, Bold Flavors: The rich pumpkin and warm spices create an irresistible taste sensation.
– Crowd-Pleaser: These cookies are a guaranteed hit at any gathering, leaving your guests raving.
– Easy to Make: With straightforward steps, even novice bakers can whip these up with confidence.
– Perfect for Fall: Celebrate the season with a sweet treat that encapsulates everything we love about autumn.

Ingredients You’ll Need

Gather around, pumpkin lovers! The ingredients for these Pumpkin Cheesecake Cookies are not only easy to find, but they also come together to create that unforgettable flavor combo of pumpkin and cheesecake.

– 115 g cream cheese (full-fat)
– 2 tbsp granulated sugar
– 1/2 tsp vanilla extract
– 110 g butter
– 100 g granulated sugar
– 100 g dark brown sugar
– 120 g pumpkin purée
– 1 large egg
– 1 tsp vanilla extract
– 240 g all-purpose flour
– 2 tsp ground cinnamon (Note: all the spices can be replaced with 1 tbsp pumpkin spice)
– 1/4 tsp ground allspice powder
– 1/4 tsp ground nutmeg powder
– 1/4 tsp ground ginger powder
– 1/2 tsp baking powder
– 1/2 tsp baking soda
– 1/2 tsp salt
– 50 g granulated sugar (for rolling)
– 1 tsp ground cinnamon (for rolling)
– ⅛ tsp ground allspice (for rolling)
– ⅛ tsp ground nutmeg (for rolling)
– ⅛ tsp ground ginger (for rolling)

*Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.*

Variations

The beauty of Pumpkin Cheesecake Cookies is how easily you can mix things up! Here are some fun and delicious variations to try:

– Go Gluten-Free: Substitute all-purpose flour with a gluten-free flour blend for a delightful alternative.
– Add Extra Protein: Toss in some chopped nuts or chocolate chips for a satisfying crunch or sweetness.
– Make it Spicier: Amp up the spice level with more ginger or a dash of cayenne for a surprising kick.
– Swap the Filling: Experiment with flavored cream cheese, like maple or caramel, to add a unique twist.
– Cheese it Up: Use flavored cream cheese, such as cinnamon or pumpkin spice, for an extra layer of flavor.

How to Make Pumpkin Cheesecake Cookies

Ready to get baking? Let’s turn that oven on and dive into these delightful steps!

Step 1: Prepare the Cheesecake Filling

In a medium bowl, beat together the cream cheese, 2 tablespoons of granulated sugar, and 1/2 teaspoon of vanilla extract until creamy and smooth. Set aside – this will be your golden treasure!

Step 2: Mix the Pumpkin Cookie Batter

In a large bowl, cream together the butter, 100 grams of granulated sugar, and dark brown sugar until light and fluffy. Stir in the pumpkin purée, egg, and 1 teaspoon of vanilla extract until well combined.

Step 3: Whisk the Dry Ingredients

In another bowl, whisk together the flour, ground cinnamon, allspice, nutmeg, ginger, baking powder, baking soda, and salt. Gradually add this mixture to the pumpkin mixture, stirring until just combined.

Step 4: Chill the Dough

Cover the dough with plastic wrap and refrigerate for about 30 minutes. This will help the flavors meld together beautifully!

Step 5: Preheat and Prepare

While the dough chills, preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

Step 6: Form the Cookies

Scoop out a tablespoon of dough and flatten it slightly. Place about a teaspoon of cheesecake filling in the center, then fold the dough around it, rolling it into a ball.

Step 7: Roll in Sugar and Spice

In a small bowl, mix together the granulated sugar, cinnamon, allspice, nutmeg, and ginger. Roll each cookie ball in this spice mixture until fully coated.

Step 8: Bake to Perfection

Place the cookies on the prepared baking sheet, spacing them about 2 inches apart. Bake for 12 minutes or until the edges are lightly golden. Let them cool for a few minutes on the sheet before transferring to a wire rack.

Pro Tips for Making Pumpkin Cheesecake Cookies

– Chill the Dough: Don’t skip the chilling step! It’s essential for the right texture and flavors.
– Use Full-Fat Cream Cheese: This gives the best consistency and flavor to your cheesecake filling.
– Watch the Bake Time: Keep an eye on the cookies as they bake, as ovens can vary. You want them to be slightly soft in the middle.
– Experiment with Spices: Feel free to adjust the spices according to your taste preferences for a personalized touch.

How to Serve Pumpkin Cheesecake Cookies

Garnishes

Top these fabulous cookies with a sprinkle of cinnamon or a drizzle of caramel sauce for an extra touch of holiday cheer.

Side Dishes

Pair them with a hot cup of spiced chai or a scoop of vanilla ice cream for a truly indulgent experience.

Creative Ways to Present

Serve them on a rustic wooden platter for a cozy autumn vibe, or package them in cute treat bags as thoughtful gifts for friends and family.

Make Ahead and Storage

Storing Leftovers

Keep any leftover cookies in an airtight container at room temperature for up to 3 days. If you want to keep them longer, consider freezing!

Freezing

These Pumpkin Cheesecake Cookies freeze beautifully! Just ensure they are completely cooled, then layer them between parchment paper in a freezer-safe container for up to 3 months.

Reheating

For the best experience, enjoy them at room temperature or warm them up slightly in the microwave for a few seconds before devouring!

FAQs

– Can I use a different type of cheese? Yes! Cream cheese is preferred for its taste and texture, but mascarpone can be a delicious alternative.
– Is this recipe spicy? The spices in the cookie add warmth, but you can adjust to suit your taste!
– How do I make this gluten-free? Simply swap the all-purpose flour for a gluten-free flour blend.
– Can I prepare this in advance? Absolutely! You can make the dough and store it in the fridge for up to 24 hours before baking.

Final Thoughts

There you have it—the ultimate recipe for Pumpkin Cheesecake Cookies that will fill your kitchen with the warm scents of autumn! With their delightful combination of spices and creamy cheesecake goodness, these cookies are sure to become a seasonal staple in your home. So roll up your sleeves, put on your favorite fall playlist, and get baking! You’ve got this! 🍂✨