Get ready for a treat that truly captures autumn’s heart! These incredible pumpkin cheesecake cookies are soft and full of warm spice. They hold a dreamy, creamy cheesecake center that melts in your mouth. It’s a delightful surprise in every single bite!
I find myself making these pumpkin cheesecake cookies again and again. They are perfect for a cozy afternoon with coffee. My family simply adores them, and I bet yours will too.
Why I Love This Recipe
There are so many reasons these pumpkin cheesecake cookies steal my heart, year after year! First, they are just so comforting. That warm spice and creamy center feels like a hug. Plus, they:
- Impress Everyone: My friends always rave about them.
- Are Perfectly Portable: Great for potlucks or school events.
- Sweeten Any Day: A fantastic pick-me-up for busy afternoons.
- Capture Fall Flavors: They truly taste like autumn.
They’re simply irresistible!
Pumpkin Cheesecake Cookies Ingredients
Creating these delightful pumpkin cheesecake cookies truly begins with wonderful ingredients. Each one plays a special role. Together, they make magic in your kitchen!
- Cream Cheese: This makes our filling so smooth and tangy. Remember to let it soften!
- Powdered Sugar: It sweetens that creamy cheesecake center. It also makes it super smooth.
- Unsalted Butter: Cold butter is key for the best cookie texture. It adds richness.
- Brown and Granulated Sugar: These sugars give deep flavor and lovely sweetness. They help with the chewiness too.
- Pumpkin Purée: This is where all that lovely pumpkin flavor comes from. It also adds moisture.
- Egg: It binds everything together beautifully. It gives structure to the cookie.
- Vanilla Extract: A touch of vanilla always brightens flavors. It’s a must for yummy cookies.
- Flour (All-Purpose or Gluten-Free): This forms the body of our cookie dough. Both types work like a charm.
- Baking Soda: This helps our cookies rise just right. They become soft and puffy.
- Cinnamon and Pumpkin Pie Spice: These spices bring all the cozy fall vibes. They make the cookies smell amazing!
- Sea Salt: Just a pinch brings out all the other flavors. It balances the sweetness perfectly.
Substitutions and Tips
Don’t be afraid to experiment with these delicious pumpkin cheesecake cookies! If you don’t have pumpkin pie spice, a mix of cinnamon, nutmeg, ginger, and cloves works well. You can always use dairy-free cream cheese and butter too. Just remember, the precise amounts are waiting for you in the printable recipe card below. Happy baking!
How to Make Pumpkin Cheesecake Cookies
Making these delightful pumpkin cheesecake cookies is simpler than you think. I’ll walk you through each step. You’ll have perfect, soft-baked treats in no time!
Prepare the Creamy Cheesecake Filling
First, get your cream cheese nice and soft. Room temperature truly helps here. Pop it into your stand mixer bowl. Add in the powdered sugar next. Mix it on high. You want it super creamy. I mean, no lumps at all. These perfect little cheesecake balls will be the heart of our pumpkin cheesecake cookies. Scoop out about a half-inch of filling. You’re aiming for 12 small balls. Don’t worry if they aren’t perfect rounds. Place them onto a parchment-lined pan. Then, hide them away in the freezer. Let them chill for at least 30 minutes. This makes them easy to work with.
Craft the Flavorful Pumpkin Cookie Dough
Now, let’s make that wonderful pumpkin cookie dough! Grab a clean bowl for your stand mixer. Make sure your butter is nice and cold. This is an important step. Add the cold butter to the bowl. Toss in your brown sugar, packed tightly. Also, add the granulated sugar. Mix these until all the butter clumps are gone. Trust me, this creates the best texture. Next, add the pumpkin purée. Don’t forget the egg! A splash of vanilla extract goes in too. Stir well until everything combines. Now, it’s time for the dry ingredients. Add the flour and baking soda. The cinnamon and pumpkin pie spice go in too. A small pinch of sea salt will finish it. Stir until a thick dough forms. This dough will be slightly sticky. Place the bowl of cookie dough in the fridge. Let it chill for 30 minutes to an hour. This makes the dough much easier to handle. It stops those pumpkin cheesecake cookies from spreading too much.
Assemble Your Pumpkin Cheesecake Cookies
Okay, it’s assembly time for your pumpkin cheesecake cookies! Take the dough from the fridge. Get those frozen cheesecake balls out too. Preheat your oven to 350 degrees Fahrenheit. Line a baking pan with parchment paper. Now for the fun part! Scoop out a good portion of cookie dough. Form it into a ball. Place it on your lined pan. Gently flatten it with your hands. Take one frozen cheesecake ball. Place it right in the center of the flattened dough. Scoop out another smaller ball of cookie dough. Flatten it and place it over the cheesecake. Use your hands to gently seal the cheesecake inside. Make sure it’s fully enclosed. No peeking cheesecake! Repeat this for all your dough. You will likely bake these in two batches.
Bake to Golden Perfection
Place your raw pumpkin cheesecake cookies in the preheated oven. Bake them for 9 to 11 minutes. Look for the cookies to appear set in the middle. They will look puffy and golden. Don’t overbake them! That’s the secret to soft pumpkin cheesecake cookies. Remove them from the oven. Let them cool on the baking pan. Give them about 15 minutes. They are fragile when hot. Carefully transfer them to a wire rack. Let them cool completely there. Enjoy your beautiful, homemade pumpkin cheesecake cookies!
How to Store Pumpkin Cheesecake Cookies
Once your amazing pumpkin cheesecake cookies have cooled entirely, proper storage is key. For ultimate freshness, keep them in an airtight container. I typically store them in the fridge. This really helps preserve that creamy cheesecake filling. They stay fresh for about 3 to 4 days there. If you want to keep them longer, these pumpkin cheesecake cookies freeze beautifully. Just pop them into a freezer-safe bag or container. They can last for up to 3 months. When you’re ready for another treat, let them thaw at room temperature. You might even warm them gently in the microwave. This brings back that lovely soft texture!
Tips for Success
- Always use room temperature cream cheese. This makes the filling smooth.
- Chill your cookie dough properly. It prevents spreading, keeping your pumpkin cheesecake cookies round.
- Don’t skip freezing the cheesecake balls. It helps them hold shape during baking.
- Avoid overmixing the dough. Overmixing can make cookies tough.
- Bake until just set. An under-baked cookie is softer.
- Handle warm cookies gently. They can be quite delicate.
- Read the whole recipe first. This helps avoid surprises.
Kitchen Tools You’ll Need
Having the right tools makes baking these pumpkin cheesecake cookies a breeze. Here’s what I recommend:
- Stand Mixer: This truly makes mixing easy. A hand mixer works too.
- Baking Sheets: You’ll need a couple of these.
- Parchment Paper: For easy cleanup and no sticking. Wax paper can work as well.
- Cookie Scoop: An ice cream scoop helps with uniform sizes.
- Wire Cooling Rack: Essential for cooling cookies evenly.
- Measuring Cups and Spoons: Accurate measurements are important.
Serving Suggestions
These delightful pumpkin cheesecake cookies are perfect on their own. But if you want to elevate the experience, try these ideas:
- Serve them with a warm mug of spiced chai.
- Enjoy them alongside a cozy cup of coffee.
- A small scoop of vanilla bean ice cream is divine.
- Drizzle with a little caramel sauce for extra sweetness.
- Offer them as a beautiful dessert.
- They are so great with a glass of cold milk.
Frequently Asked Questions
Can I make Pumpkin Cheesecake Cookies ahead of time?
Absolutely! You can prepare the cheesecake filling balls ahead. Freeze them for up to a week. The cookie dough can also be made a day in advance. Store it in the fridge, then assemble. This makes baking day much easier.
What if my cookie dough is too sticky?
If your pumpkin cookie dough feels too sticky, don’t worry. This is quite common. Just chill it for a bit longer. An extra 30 minutes in the fridge can make a big difference. It helps firm up the dough, making it much easier to handle. You’ll then be able to shape your pumpkin cheesecake cookies with ease.
Can I use a different type of flour for these pumpkin cheesecake cookies?
Yes, you can! I’ve found that both all-purpose flour and a 1-to-1 gluten-free baking flour blend work wonderfully here. Just make sure your gluten-free blend contains xanthan gum. This helps with the texture. It won’t change the amazing taste of your pumpkin cheesecake cookies. The method stays the same too!
How large should the cheesecake balls be for these pumpkin cheesecake cookies?
You’ll want to scoop out about a half-inch ball of cheesecake filling. They don’t need to be perfectly round. Aim for about the size of a gumball. This ensures the perfect ratio of creamy cheesecake to soft pumpkin cookie in every bite. It gives you a lovely surprise center!
Conclusion
There you have it, dear friends! These pumpkin cheesecake cookies are more than just a recipe. They are a little piece of autumn comfort. Each bite brings a smile to my face. The soft, spiced cookie and that creamy, tangy center are just perfect. I hope you try them soon. They are truly a treat for everyone. Enjoy making these delicious pumpkin cheesecake cookies!
Happy baking, and may your kitchen always smell of warmth and love!
Print
Pumpkin Cheesecake Cookies
- Total Time: 1 hour 15 minutes
- Yield: 12 large cookies
- Diet: Vegetarian
Description
These large, soft-baked Pumpkin Cheesecake Cookies feature a creamy cheesecake filling encased in a flavorful pumpkin cookie dough. They are perfect for fall and can be made with either all-purpose or gluten-free flour.
Ingredients
- 8 ounces cream cheese, room temperature
- ½ cup powdered sugar
- 1 cup unsalted butter, cold
- 1 cup brown sugar, tightly packed
- ½ cup granulated sugar
- ¾ cup pumpkin purée
- 1 egg
- 1 tsp vanilla extract
- 3 ⅔ cups flour, all purpose flour or gluten free
- 1 tsp baking soda
- 1 tsp cinnamon
- ½ tsp pumpkin pie spice
- pinch sea salt
Instructions
- First, make cheesecake filling. Add room temperature cream cheese and powdered sugar to the bowl of a stand mixer. Mix on high until fully creamy.
- Scoop out ½ inch balls of cheesecake filling. Make 12 small balls. Place on parchment lined pan. Place pan in freezer for 30 minutes.
- Then, make pumpkin cookie dough. Add cold butter, brown sugar and granulated sugar to a clean bowl of a stand mixer. Mix until no clumps of butter remain.
- Add in pumpkin purée, egg and vanilla extract. Stir to combine.
- Add in flour, baking soda, cinnamon, pumpkin pie spice and sea salt. Stir until a thick dough is formed.
- Place bowl of cookie dough in the fridge for 30 minutes to 1 hour.
- After 30 minutes, remove cookie dough from fridge and remove cheesecake balls from freezer. Preheat oven to 350 degrees Fahrenheit. Line a baking pan with parchment paper.
- Scoop out ball of cookie dough. Place on lined pan. Flatten with hands.
- Then, place a frozen cheesecake ball in the center of the cookie dough. Place another flattened ball of cookie dough on top of cheesecake.
- Then, use hands to fully enclose the cheesecake ball with cookie dough. Continue for remaining dough, baking the cookies in 2 batches.
- Bake for 9 to 11 minutes or until cookies look set in the middle.
- Finally, remove from oven. Allow cookies to cool on pan for 15 minutes before carefully removing to a cooling rack.
Notes
- Use room temperature cream cheese. Cold cream cheese will not cream well.
- Scoop out ½ inch balls of cheesecake filling. They do not have to look perfect.
- Use cold butter right from the fridge. Do not use softened or melted butter.
- Both gluten free 1 to 1 flour and all purpose flour work well.
- The cookie dough will be slightly sticky before chilling.
- Chill the dough for at least 30 minutes up to 1 hour. This alleviates the sticky dough.
- See photos within the blog post for how to assemble cookies.
- These cookies are soft baked and fragile. Handle with care.
- For best results, store cookies in the fridge.
- These cookies are large!
- They freeze well.
- Prep Time: 30 minutes
- Cook Time: 9-11 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
