These Pumpkin Cheesecake Cookies are soft and dreamy, combining the flavors of pumpkin with a rich cream cheese center. They’re perfect for fall and taste like a hug in a cookie!
Baking these is a joy! The smell fills the kitchen and makes everyone happy. Personally, I love enjoying them with a cup of hot cocoa—pure comfort, right?
Key Ingredients & Substitutions
Pumpkin puree: Make sure to use pure pumpkin puree, not the spiced pie filling. If fresh pumpkin isn’t available, canned puree works perfectly. You can also try using sweet potatoes for a different twist!
Sugars: The blend of granulated and brown sugar helps create softness and moisture. If you prefer, coconut sugar can be a good substitute for brown sugar. For lower sugar options, you can use stevia or monk fruit sweetener, adjusting amounts to taste.
Flour: All-purpose flour is the main star here, but if you want a gluten-free version, consider using a 1:1 gluten-free flour blend. Just ensure it contains xanthan gum for the best texture.
Cream cheese: Softened cream cheese is essential for the filling. If you’re looking for a lighter option, Neufchâtel cheese can be used. For a non-dairy alternative, try vegan cream cheese.
How Do You Make Perfectly Creamy Cheesecake Filling?
Making the cheesecake filling is key to these cookies. You want that creamy texture and great flavor without lumps. Here’s how to ace it:
- Start with softened cream cheese to ensure smooth mixing. If it’s too cold, it will be lumpy.
- Mix on medium speed with powdered sugar and vanilla extract until you see a smooth, fluffy texture.
- Shape the filling into balls and freeze them. This helps keep them firm while baking so that they won’t melt away completely.
Following these steps will help you create a delightful filling that complements the pumpkin cookies beautifully!
How to Make Pumpkin Cheesecake Cookies
Ingredients You’ll Need:
For the Cookie Dough:
- 1 cup pumpkin puree (not pumpkin pie filling)
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/2 cup unsalted butter, softened
- 1 large egg
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
For the Cheesecake Filling:
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
How Much Time Will You Need?
This recipe will take about 20 minutes of prep time and then you’ll need to bake for 12-15 minutes. Don’t forget about the chilling time for the cheesecake filling—it’s best to freeze it for at least 30 minutes to help it hold its shape while baking. Overall, you’ll be enjoying these delicious cookies in under 1 hour!
Step-by-Step Instructions:
1. Make the Cheesecake Filling:
In a medium bowl, start by beating the softened cream cheese with powdered sugar and vanilla extract until it’s smooth and creamy. This is key for a luscious filling! Next, shape the mixture into small balls (about 1 tablespoon each). Place these on a parchment-lined tray and freeze for at least 30 minutes until they’re firm and easy to work with.
2. Make the Pumpkin Cookie Dough:
Now, in a large bowl, cream together the softened butter, granulated sugar, and brown sugar until it’s light and fluffy—this usually takes about 2-3 minutes. Then, add the pumpkin puree, egg, and vanilla extract, mixing until well combined. In another bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves. Gradually add these dry ingredients to the wet mixture, stirring just until combined. Your dough will be slightly sticky, which is great!
3. Assemble the Cookies:
Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. Take about 2 tablespoons of the cookie dough and flatten it in your palm. Place one of those frozen cheesecake balls right in the center. Carefully wrap the cookie dough around the cheesecake filling, pinching the edges to seal it all in. Repeat this with the remaining dough and filling, placing the filled dough balls about 2 inches apart on the baking sheet.
4. Bake:
Slide the trays into the preheated oven and bake for 12-15 minutes or until the cookies are set around the edges but still soft in the middle. They might look a bit puffy—that’s just fine! Once baked, take them out and let cool on the baking sheet for about 5 minutes before transferring to a wire rack to cool completely.
5. Serve and Enjoy:
Once cooled, these cookies are ready to be devoured! The center will be soft and creamy, providing a delightful surprise with every bite. Whether you enjoy them with a hot drink or as a sweet treat, they’re sure to bring joy!
These cookies are a perfect mix of tender pumpkin spice dough and creamy cheesecake, making them a delightful seasonal treat that you’ll want to make again and again!
Can I Use Canned Pumpkin Instead of Fresh?
Absolutely! Canned pumpkin puree works perfectly in this recipe. Just make sure it’s pure pumpkin without added spices or sugars to get the right flavor.
How Do I Store Leftover Cookies?
Store leftover cookies in an airtight container at room temperature for up to 3 days. You can also refrigerate them for up to a week; just let them come to room temperature before serving.
Can I Make These Cookies Gluten-Free?
Yes! You can substitute the all-purpose flour with a gluten-free 1:1 baking flour. Make sure it contains xanthan gum for the right texture!
What If My Cheesecake Filling Is Too Soft?
If your cheesecake filling seems too soft to handle, try chilling it for a longer time in the freezer. You want it firm enough to scoop and shape into balls easily before wrapping them in cookie dough.