If you are looking to cozy up your dessert game this season, the Pumpkin Cheesecake Cookies Recipe is a total game-changer. These cookies perfectly blend the fluffy texture of pumpkin with the creamy tang of cheesecake, making each bite irresistibly soft and bursting with warm spices. Imagine soft pumpkin-spiced dough hugging a luscious cream cheese center, all dusted in a fragrant cinnamon-sugar coating. It’s more than just a cookie—it’s like autumn on a plate, destined to become a fast favorite in your baking repertoire.
Ingredients You’ll Need
Getting these Pumpkin Cheesecake Cookies just right starts with a straightforward set of ingredients that work harmoniously to deliver rich flavor, delightful texture, and that gorgeous golden color you crave. Each ingredient plays a vital role, from the cream cheese creating that silky center to the pumpkin puree infusing moisture and subtle sweetness.
- Cream cheese, 115 g (full-fat): Gives the cheesecake filling its signature creamy texture and tangy flavor.
- Granulated sugar, 2 tbsp (for filling): Sweetens the cheesecake layer without overpowering it.
- Vanilla extract, 1/2 tsp (for filling) and 1 tsp (for dough): Adds depth and warmth to both cheesecake and cookie dough.
- Butter, 110 g: Provides richness and helps achieve a tender cookie crumb.
- Granulated sugar, 100 g (in dough): Sweetens and balances the pumpkin flavor.
- Dark brown sugar, 100 g: Added moisture and a subtle molasses note complementing the spices perfectly.
- Pumpkin puree, 120 g: Infuses the dough with natural moisture, vibrant color, and that unmistakable fall flavor.
- Large egg, 1: Binds everything together while adding a bit of richness.
- All-purpose flour, 240 g: Structure and stability for the cookie dough.
- Ground cinnamon, 2 tsp (plus 1 tsp for coating): Brings warm, comforting spice throughout every bite.
- Ground allspice, 1/4 tsp (plus â…› tsp for coating): Adds a subtle depth to the spice blend that elevates the flavor profile.
- Ground nutmeg, 1/4 tsp (plus â…› tsp for coating): A pinch of nutmeg brings a cozy hint of sweetness and warmth.
- Ground ginger, 1/4 tsp (plus â…› tsp for coating): Gives a gentle zing balancing the overall spice mixture.
- Baking powder, 1/2 tsp: Helps the cookies rise and become delightfully fluffy.
- Baking soda, 1/2 tsp: Works with the acidic pumpkin for perfect leavening.
- Salt, 1/2 tsp: Enhances all the flavors, preventing the cookie from tasting flat.
- Granulated sugar, 50 g (for coating): Adds extra sweetness and slight crunch on the surface.
How to Make Pumpkin Cheesecake Cookies Recipe
Step 1: Make the Cheesecake Filling
Start by combining the cream cheese, 2 tablespoons of granulated sugar, and 1/2 teaspoon of vanilla extract. Beat until the mixture is smooth and creamy with no lumps. Once ready, cover it tightly and pop it into the refrigerator to chill. This step is essential to help your cheesecake filling firm up just enough to hold its shape inside the cookies during baking.
Step 2: Prepare the Cookie Dough
In a large bowl, cream together the butter, 100 grams granulated sugar, and 100 grams dark brown sugar until the mixture looks fluffy and light. Then, beat in the pumpkin puree, egg, and 1 teaspoon of vanilla extract until all is well combined. This wet mixture forms the cozy, soft base of your pumpkin cookies.
Step 3: Mix the Dry Ingredients
In a separate bowl, whisk the all-purpose flour, 2 teaspoons ground cinnamon, ground allspice, nutmeg, ginger, baking powder, baking soda, and salt until evenly blended. Gradually add this dry mix to the wet ingredients, stirring gently to combine. Be careful not to overmix, as you want to maintain the dough’s soft texture that will bake into tender cookies.
Step 4: Prepare for Baking
Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats. Using a cookie scoop or spoon, place portions of the dough about 2 inches apart. Using your thumb or the back of a spoon, gently create a small well or indent in the center of each dough mound. This pocket will hold the luscious cheesecake filling.
Step 5: Assemble and Bake
Fill each dough indent with a small spoonful of the chilled cheesecake mixture. Then, before placing the cookies in the oven, roll each in a cinnamon-sugar-spice blend that you prepare by mixing granulated sugar with cinnamon, allspice, nutmeg, and ginger. This coating adds an irresistible sugary crunch and spicy aroma. Bake the cookies for about 12 minutes until the edges turn golden and the filling looks set but slightly jiggly.
How to Serve Pumpkin Cheesecake Cookies Recipe
Garnishes
These cookies are stunning on their own but topping them off with a light dusting of powdered sugar or a drizzle of caramel sauce can send them into dessert heaven. For a festive touch, sprinkle some crushed pecans or finely chopped crystallized ginger over the warm cookies right after baking. It adds texture and a pop of flavor that complements pumpkin beautifully.
Side Dishes
Pair these Pumpkin Cheesecake Cookies with a hot cup of spiced chai or your favorite pumpkin latte to keep the autumn vibes going strong. They also make a delightful companion to a scoop of vanilla bean ice cream for an indulgent twist, turning your cookie snack into a full dessert experience.
Creative Ways to Present
For a crowd-pleasing presentation, stack the cookies in a glass jar or plate them on a rustic wooden board with little bowls of whipped cream and spiced nuts. You can also sandwich two cookies together with extra cheesecake filling to make pumpkin cheesecake cookie sandwiches—perfect for parties or gifting.
Make Ahead and Storage
Storing Leftovers
After baking, allow the Pumpkin Cheesecake Cookies to cool completely. Store them in an airtight container at room temperature for up to 3 days. This keeps the cookies soft while preserving that rich creamy filling without drying out.
Freezing
These cookies freeze wonderfully. Place them in a single layer on a baking sheet and freeze until firm. Transfer to a freezer-safe container or bag for up to 3 months. When you’re ready to enjoy, thaw them at room temperature for an hour or warm gently in the oven for that freshly baked feel.
Reheating
To bring back that just-baked softness, reheat the cookies in a preheated oven at 300°F (150°C) for about 5 minutes. Avoid microwaving as it can make the cookies soggy or melt the cheesecake filling excessively.
FAQs
Can I use canned pumpkin puree for this recipe?
Absolutely! Canned pumpkin puree works perfectly in this Pumpkin Cheesecake Cookies Recipe. Just make sure it’s pure pumpkin and not pumpkin pie filling, which contains added sugars and spices.
What type of cream cheese is best for the filling?
Full-fat cream cheese gives you the creamiest, richest texture and flavor. It’s important because it holds up well during baking and creates that luscious cheesecake center.
Can I make these cookies gluten-free?
You can substitute the all-purpose flour with a gluten-free flour blend that measures cup-for-cup, but results may vary slightly in texture. Be sure to include a binding agent like xanthan gum if your blend doesn’t already contain it.
How do I prevent the cheesecake filling from leaking during baking?
Chilling the cheesecake filling thoroughly before placing it in the cookie indents is key. Also, don’t overfill the centers and avoid baking at too high a temperature to keep the filling stable.
What’s the best way to roll the cookies in the cinnamon-sugar coating?
Mix the coating ingredients in a shallow bowl and gently roll each cookie dough ball in it before creating the indent and filling it. This ensures an even coating and adds a delightful crunchy exterior to the cookies.
Final Thoughts
Trust me, once you try this Pumpkin Cheesecake Cookies Recipe, it’s going to become your go-to for autumn treats and beyond. The blend of pumpkin spices with a creamy cheesecake heart is a match made in dessert paradise. So gather your ingredients, get cozy in your kitchen, and treat yourself to baking a batch that feels like a warm hug on a chilly day. You’ll be so glad you did!
Print
Pumpkin Cheesecake Cookies Recipe
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 32 minutes
- Yield: Approximately 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Pumpkin Cheesecake Cookies combine soft, spiced pumpkin cookie dough with a rich, creamy cheesecake filling. These delightful treats are rolled in a warm cinnamon-sugar coating and baked to perfection, resulting in tender cookies with a luscious surprise center—perfect for autumn or holiday baking.
Ingredients
Cheesecake Filling
- 115 g cream cheese (full-fat)
- 2 tbsp granulated sugar
- 1/2 tsp vanilla extract
Cookie Dough
- 110 g butter, softened
- 100 g granulated sugar
- 100 g dark brown sugar
- 120 g pumpkin puree
- 1 large egg
- 1 tsp vanilla extract
- 240 g all-purpose flour
- 2 tsp ground cinnamon
- 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
Coating
- 50 g granulated sugar
- 1 tsp ground cinnamon
- 1/8 tsp ground allspice
- 1/8 tsp ground nutmeg
- 1/8 tsp ground ginger
Instructions
- Prepare Cheesecake Filling: In a medium bowl, mix the cream cheese with 2 tablespoons of granulated sugar and 1/2 teaspoon vanilla extract until the mixture is smooth and creamy. Refrigerate the mixture to chill while you prepare the cookie dough.
- Make Cookie Dough: In a large bowl, beat the softened butter together with the granulated sugar and dark brown sugar until light and fluffy. Add the pumpkin puree, the large egg, and 1 teaspoon of vanilla extract; blend until fully combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, ground cinnamon, ground allspice, ground nutmeg, ground ginger, baking powder, baking soda, and salt to evenly distribute the spices and leavening agents.
- Mix Dough: Gradually add the dry ingredients into the wet pumpkin mixture, stirring gently until just combined to form a soft dough.
- Preheat Oven: Set your oven to 350°F (175°C) and line baking sheets with parchment paper or silicone mats for easy cleanup.
- Form Cookies: Scoop portions of the cookie dough onto the prepared sheets, spacing them evenly. Using your thumb or the back of a spoon, create an indentation in the center of each cookie dough scoop to hold the cheesecake filling.
- Fill with Cheesecake: Spoon a small amount of the chilled cheesecake mixture into the indentation of each dough ball.
- Prepare Coating: In a small bowl, combine granulated sugar, ground cinnamon, allspice, nutmeg, and ginger to create the spiced coating mixture.
- Coat Cookies: Roll each filled cookie gently in the cinnamon-spice sugar mixture so they are evenly coated on all sides.
- Bake: Place the cookies in the preheated oven and bake for about 12 minutes, or until the edges turn a golden color and the cookies are set.
- Cool: Remove from the oven and let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
- Ensure cream cheese is softened for easy mixing.
- Use fresh pumpkin puree, not pumpkin pie filling, for best flavor and texture.
- Do not overmix the dough to keep cookies tender.
- Chill cheesecake filling beforehand to help it hold shape while baking.
- Cookies are best stored in an airtight container at room temperature for up to 3 days.
- These cookies can also be frozen after baking for longer storage.
