Fall is in the air, and that means one thing in my kitchen: pumpkin everything! While pumpkin pie is a classic, I’ve always been on the hunt for something a little different, a treat that combines the best of autumn flavors into one perfect bite. Well, I think I’ve finally found it. Get ready to fall in love with the Best Ever Pumpkin Cheesecake Cookies Recipe. These aren’t just your average pumpkin cookies; they’re soft, chewy, perfectly spiced pumpkin cookies with a rich, tangy cream cheese filling nestled right in the center. It’s like a handheld pumpkin cheesecake!
This recipe is surprisingly simple, delivering a dessert that looks and tastes incredibly impressive without a ton of fuss. Each cookie is a delightful little package of comfort, blending the warm notes of pumpkin spice with the cool creaminess of cheesecake. They are perfect for holiday gatherings, a cozy afternoon with a cup of coffee, or just because you deserve a truly special treat. Trust me, once you make a batch of these, you’ll be making them all season long.
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Why You’ll Love This Recipe
Honestly, what’s not to love? These cookies are the perfect marriage of two beloved desserts. Imagine a soft, cakey pumpkin cookie that tastes like a warm hug, then add a dollop of creamy, dreamy pumpkin cheesecake filling. It’s the ultimate fall treat. They are wonderfully soft and chewy, packed with warm spices that just scream autumn. The tang from the cream cheese filling cuts through the sweetness beautifully, creating a perfectly balanced bite every single time.
Beyond the amazing flavor, this recipe is straightforward and fun to make. There are no complicated techniques here. Plus, they look so impressive! When you bring a plate of these to a party, people will think you spent hours in the kitchen. They have a gorgeous, rustic look, especially with a little sprinkle of cinnamon on top. They are essentially individual Pumpkin Cheesecake Bites, making them easy to serve and enjoy without any mess.
Ingredients
Before you get started, let’s gather up all the ingredients you’ll need. We’re breaking this down into two parts: the cookie dough and that incredible cheesecake filling. Having everything measured and ready to go makes the whole process smooth and enjoyable.
For the Pumpkin Cookies
- 2 ½ cups (320 grams) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 2 teaspoons pumpkin pie spice
- Âľ cup (168 grams) unsalted butter, melted and slightly cooled
- 1 ½ cups (300 grams) packed brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ½ cup (122 grams) pumpkin puree
For the Cheesecake Filling
- 8 oz (224 grams) cream cheese, at room temperature
- 2 tablespoons (30 grams) pumpkin puree
- 1 ÂĽ cups (150 grams) powdered sugar
- 1 teaspoon vanilla extract
Step-By-Step Instructions
Ready to bake? Let’s walk through this step-by-step. Don’t worry, it’s easier than it looks! We’ll make the cookies first, create a little nest for the filling, and then whip up that creamy cheesecake topping.
Step 1: Prep Your Oven and Pumpkin
First things first, preheat your oven to 350°F (175°C). Line a large baking sheet with parchment paper to prevent any sticking. Now for a crucial step: dealing with the pumpkin puree. Place two layers of paper towels in a bowl and spoon the pumpkin puree onto them. Gather the edges and gently squeeze out the excess moisture. This little trick prevents the cookies from becoming too cakey and helps them hold their shape. Set the drained puree aside.
Step 2: Mix the Dry Ingredients
In a medium-sized bowl, it’s time to whisk together the dry ingredients. Combine the all-purpose flour, baking soda, baking powder, salt, and that wonderful pumpkin pie spice. Give it a good whisk to make sure everything is evenly distributed. This ensures every single cookie has that perfect spice flavor.
Step 3: Combine the Wet Ingredients
In a separate large bowl, stir the melted (and slightly cooled) butter and packed brown sugar together until they’re well combined. Then, add the large egg and vanilla extract, stirring until the mixture is smooth. Finally, stir in your drained pumpkin puree. Your kitchen is about to start smelling amazing!
Step 4: Make the Cookie Dough
Now it’s time to bring it all together. Gradually add the dry ingredient mixture to your wet ingredients. Stir with a spatula or wooden spoon just until the flour is incorporated. Be careful not to overmix! Overmixing can lead to tough cookies, and we are aiming for soft and tender.
Step 5: Scoop and Bake the Cookies
Using a medium cookie scoop (about 2 ounces or a ÂĽ cup measure), form balls of dough and place them on your prepared baking sheet, leaving about 2 inches of space between each one. Bake for 11-13 minutes. You’re looking for the edges to be lightly golden brown while the center is still soft and just barely set. They might look a little underdone, but they’ll continue to bake on the hot pan.
Step 6: Create the Indent
This is the fun part! As soon as the cookies come out of the oven, take the back of a spoon or a small measuring spoon and gently press down in the center of each cookie to create a little well. This is where our delicious cheesecake filling will go. Let the cookies cool on the pan for about 5 minutes before transferring them to a wire rack to cool completely. It’s important they are fully cool before you add the filling.
Step 7: Prepare the Cheesecake Filling
While the cookies are cooling, let’s make that creamy filling. In a medium bowl, use a hand mixer or stand mixer to beat the room temperature cream cheese until it’s nice and smooth. Add the pumpkin puree, powdered sugar, and vanilla extract. Beat again until the mixture is completely smooth and creamy. This is one of the best Pumpkin Desserts With Cream Cheese fillings you’ll ever taste!
Step 8: Fill and Serve
Once your cookies are completely cool, it’s time for the grand finale. Dollop or pipe the cheesecake filling into the indent of each cookie. For a little extra flair, you can sprinkle them with a touch of cinnamon or nutmeg. Now, they’re ready to be devoured!
How To Store Leftovers
If you somehow have leftovers, storing them properly is key to keeping them fresh. Because of the cream cheese filling, these cookies need to be refrigerated. Place them in a single layer in an airtight container and store them in the fridge for up to 4-5 days. They are actually delicious straight from the fridge, as the filling firms up a bit and tastes even more like cheesecake. If you prefer them softer, just let them sit at room temperature for about 15-20 minutes before serving.
Conclusion
And there you have it—the Best Ever Pumpkin Cheesecake Cookies Recipe! This dessert truly captures the essence of fall in a single, delicious bite. It combines the comforting, spiced flavor of pumpkin cookies with the rich tang of cheesecake, creating a treat that is both familiar and exciting. Whether you’re an experienced baker or just starting out, this recipe is a fantastic way to celebrate the season. So go ahead, fill your kitchen with the warm aroma of pumpkin and spice, and share these delightful cookies with the people you love.
FAQ
Can I Make the Dough Ahead of Time?
Yes, you absolutely can! You can prepare the cookie dough and chill it in the refrigerator for up to 3 days. When you’re ready to bake, let it sit at room temperature for about 20-30 minutes to soften slightly, then scoop and bake as directed.
What If I Don’t Have Pumpkin Pie Spice?
No problem! You can make your own. For 2 teaspoons of pumpkin pie spice, simply mix together 1 teaspoon of ground cinnamon, ½ teaspoon of ground ginger, ¼ teaspoon of ground nutmeg, and ¼ teaspoon of ground allspice or cloves.
Can I Freeze These Cookies?
Yes, these cookies freeze well. For best results, I recommend freezing the cookies unfilled. Bake and cool the cookies completely, then place them in a freezer-safe bag or container. They can be frozen for up to 3 months. Thaw them at room temperature, then prepare the filling and fill them just before serving.
