Pumpkin Cheesecake Cookies

Pumpkin Cheesecake Cookies

Introduction

Fall is here, and what better way to celebrate the season than with some delicious Pumpkin Cheesecake Cookies? These soft and tasty cookies combine the warm flavors of pumpkin spices with a creamy cheesecake filling, making them a perfect treat for any occasion. Whether you enjoy them with a cup of coffee or share them with friends, they are sure to be a hit!

Why Make This Recipe

Pumpkin Cheesecake Cookies are a delightful twist on traditional cookies. They are soft, flavorful, and packed with the cozy taste of autumn spices. Plus, the creamy cheesecake center adds a wonderful surprise with each bite. This recipe is easy to follow, making it perfect for bakers of all skill levels. Whether you’re baking for a holiday gathering or just want a sweet treat, these cookies will not disappoint.

How to Make Pumpkin Cheesecake Cookies

Making Pumpkin Cheesecake Cookies is simple! Just follow these steps, and you’ll have a delicious batch ready in no time.

Ingredients:

• 1 cup pumpkin puree (canned or homemade)
• 1/2 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 1/2 cup packed light brown sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground ginger
• 8 oz cream cheese, softened
• 1/4 cup granulated sugar
• 1 teaspoon vanilla extract
• 1/4 cup granulated sugar + 1 teaspoon ground cinnamon (optional topping)

Directions:

1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
2. In a mixing bowl, beat the softened cream cheese until smooth. Add the granulated sugar and vanilla extract, and beat until well combined. Set aside.
3. In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Add pumpkin puree, egg, and vanilla extract, and beat until combined.
4. In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and ginger. Gradually add to the wet ingredients, mixing until just combined.
5. Scoop tablespoon-sized portions of dough, flatten each into a disc, and place a spoonful of cheesecake filling in the center. Fold the dough around the filling and roll into a ball.
6. (Optional) Roll each ball in the cinnamon sugar mixture.
7. Place on prepared baking sheets, spacing them apart. Bake for 12-15 minutes until edges are lightly golden.
8. Allow to cool on baking sheets for a few minutes before transferring to a wire rack to cool completely.
9. Enjoy your pumpkin cheesecake cookies!

How to Serve Pumpkin Cheesecake Cookies

Pumpkin Cheesecake Cookies can be served warm or at room temperature. They are perfect for sharing at parties, family gatherings, or just enjoying at home. Pair them with a glass of milk or a cup of tea for a cozy snack.

How to Store Pumpkin Cheesecake Cookies

To keep your Pumpkin Cheesecake Cookies fresh, store them in an airtight container at room temperature for up to one week. If you want to keep them longer, you can freeze them! Just place them in a freezer-safe bag or container, and they’ll last for up to three months. Thaw them at room temperature when you’re ready to enjoy.

Tips to Make Pumpkin Cheesecake Cookies

• Make sure your butter and cream cheese are at room temperature for easy mixing.
• Don’t skip the spices! They add essential warmth and flavor to the cookies.
• If you want a sweeter cookie, increase the sugar in the dough or the topping.
• Experiment with different spices or add chocolate chips for a fun twist!

Variation (If Any)

You can easily customize your Pumpkin Cheesecake Cookies! Try adding chopped nuts like walnuts or pecans for an extra crunch. You could also mix in some chocolate chips for a delicious chocolatey flavor.

FAQs

Q: Can I use other types of pumpkin puree?
A: Yes, you can use homemade pumpkin puree or canned pumpkin puree. Just make sure there are no additional ingredients added to canned varieties.

Q: How can I make these cookies gluten-free?
A: You can substitute the all-purpose flour with a gluten-free flour blend. Just ensure that the blend contains xanthan gum for the right texture.

Q: Can I make the dough in advance?
A: Absolutely! You can prepare the dough a day ahead and keep it in the fridge. Just let it sit at room temperature for a few minutes before baking.

Enjoy baking and savoring these delightful Pumpkin Cheesecake Cookies!