Introduction
As the leaves turn and the air becomes crisp, there's an undeniable allure to the flavors of fall. Among the seasonal delights, pumpkin reigns supreme, and pairing it with the creamy richness of cheesecake creates a cookie that embodies everything we love about autumn.
These delicious pumpkin cheesecake cookies are soft, chewy, and bursting with warm spices. They make for a perfect treat to enjoy with a cup of coffee or to share at gatherings. Each bite is a harmonious blend of pumpkin flavor with a hint of cream cheese that will have everyone reaching for seconds.
Ingredients
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 3/4 cup canned pumpkin puree
- 4 oz cream cheese, softened
- 1/4 cup powdered sugar
Directions & Preparation
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt until well combined.
- In a large bowl, beat the softened butter, granulated sugar, and brown sugar together until creamy and smooth.
- Add the egg and vanilla extract to the butter mixture, beating until fully incorporated.
- Stir in the pumpkin puree until the mixture is smooth and well blended.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined. Avoid overmixing to keep the cookies tender.
- In a small bowl, mix the softened cream cheese and powdered sugar until smooth and creamy.
- Scoop a tablespoon of cookie dough onto the prepared baking sheet, creating a small well in the center of each cookie.
- Place about a teaspoon of the cream cheese mixture into the well of each cookie dough mound.
- Top each cookie with another tablespoon of dough, gently sealing the cream cheese inside.
- Bake for 12-15 minutes, or until the edges are lightly golden. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
FAQs
What if my dough is too sticky?
If your dough feels too sticky to handle, refrigerate it for 30 minutes to firm it up.
Can I use fresh pumpkin instead of canned?
Yes, but make sure to cook and puree the pumpkin until it's smooth and not too watery.
Why are my cookies flat?
Flat cookies can result from overmixing the dough or not chilling it before baking. Ensure you mix just until combined.
How can I make these cookies spicier?
Feel free to add more spices like cloves or allspice to enhance the flavor.
Can I add chocolate chips to the cookies?
Yes, adding chocolate chips can provide a delightful contrast to the pumpkin flavor.
What can I do if the cream cheese filling is too runny?
If the filling is too runny, try chilling it for a bit longer before adding it to the cookies.
Conclusion
These pumpkin cheesecake cookies are a delightful way to celebrate the flavors of fall. Their unique combination of pumpkin and creamy filling makes them a standout treat for any occasion.
Whether you enjoy them fresh out of the oven or as part of your fall dessert table, these cookies are sure to become a seasonal favorite. Bake a batch and savor the warmth of autumn in every bite.
Recipe Card
Delicious Pumpkin Cheesecake Cookies for Fall
Ingredients
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
- 1/2 cup unsalted butter softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar packed
- 1 large egg
- 1 teaspoon vanilla extract
- 3/4 cup canned pumpkin puree
- 4 oz cream cheese softened
- 1/4 cup powdered sugar
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt until well combined.
- In a large bowl, beat the softened butter, granulated sugar, and brown sugar together until creamy and smooth.
- Add the egg and vanilla extract to the butter mixture, beating until fully incorporated.
- Stir in the pumpkin puree until the mixture is smooth and well blended.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined. Avoid overmixing to keep the cookies tender.
- In a small bowl, mix the softened cream cheese and powdered sugar until smooth and creamy.
- Scoop a tablespoon of cookie dough onto the prepared baking sheet, creating a small well in the center of each cookie.
- Place about a teaspoon of the cream cheese mixture into the well of each cookie dough mound.
- Top each cookie with another tablespoon of dough, gently sealing the cream cheese inside.
- Bake for 12-15 minutes, or until the edges are lightly golden. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
Additional serving suggestions: pair with a crisp salad, garlic bread, or roasted seasonal vegetables for balance.
For make-ahead, prep components separately and assemble just before heating to preserve texture.
Taste and adjust with acid (lemon/vinegar) and salt right at the end to wake up flavors.
