When fall rolls around, my kitchen officially goes into pumpkin mode. There’s just something so comforting about the smell of pumpkin spice wafting through the house. If you’re like me and can’t get enough of those cozy flavors, you’re in for a real treat. These aren’t just any cookies; they are Easy Pumpkin Cheesecake Cookies for Fall, and they are about to become your new seasonal favorite.
Imagine a super chewy pumpkin cookie, like a soft and tender snickerdoodle, but with a surprise inside: a pocket of rich, creamy cheesecake filling. To top it all off, each cookie is rolled in a sweet pumpkin spice sugar that creates a delightful little crunch on the outside. They are the perfect combination of textures and flavors, embodying everything we love about autumn. Whether you’re a seasoned baker or just starting, this recipe is straightforward and incredibly rewarding.
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Why You’ll Love This Recipe
Honestly, what’s not to love? These cookies are the perfect mash-up of two classic desserts: pumpkin cookies and cheesecake. It’s the kind of treat that gets rave reviews at every potluck, holiday party, or quiet afternoon with a cup of coffee. The chewy cookie base, made with real pumpkin puree, is perfectly spiced and moist.
But the real star of the show is that creamy, dreamy cheesecake filling. By freezing little balls of the cream cheese mixture, they hold their shape perfectly inside the cookie dough while baking, creating a soft, melted center that’s just divine. It’s one of those Pumpkin Desserts With Cream Cheese that you’ll make again and again. Plus, they look so impressive, but the process is surprisingly simple. It’s an Easy Pumpkin Cheesecake recipe in a perfectly portable cookie form!
Ingredients
Before we get started, let’s gather up everything you’ll need. This recipe is broken down into three simple parts: the cheesecake filling, the spiced sugar coating, and the pumpkin cookie dough itself.
For the Cheesecake Filling
- 6 oz (170 g) cream cheese, cold
- 3 tbsp (38 g) granulated white sugar
- 1/2 tsp vanilla
For the Spiced Sugar
- 1/4 cup (50 g) granulated white sugar
- 1/2 tsp pumpkin pie spice
For the Pumpkin Cookies
- 1/2 cup (122 g) canned pumpkin puree, Libby’s brand is great
- 1 3/4 cups (219 g) all-purpose flour, spooned and leveled
- 1 tbsp pumpkin pie spice
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 3/4 cup (168 g) unsalted butter, softened
- 1 cup (220 g) light brown sugar
- 2 egg yolks, at room temperature
- 2 tsp vanilla
Step-By-Step Instructions
Ready to make some magic? Follow these steps, and you’ll have perfect Pumpkin Cheesecake Snickerdoodle Cookies in no time. The prep takes about an hour, mostly for freezing the filling, and the cook time is a quick 12 minutes!
Step 1: Prepare the Cheesecake Filling
First things first, let’s get that creamy filling ready. Line a small cookie sheet or plate with parchment paper. In a small bowl, combine the cold cream cheese, granulated sugar, and vanilla. Using an electric mixer on medium-high speed, whip it all together for about two minutes until it’s fluffy and the sugar has completely dissolved. You want it to be super smooth. Now, scoop the filling into 16 little portions, about 2 teaspoons each, onto your prepared baking sheet. Pop the entire sheet into the freezer until the cheesecake balls are frozen solid. This step is key to getting that perfect gooey center!
Step 2: Make the Spiced Sugar
This part is super easy. In another small bowl, just add the granulated sugar and pumpkin pie spice. Whisk them together until they’re well combined. Set this bowl aside for later—it’s what will give our cookies that classic snickerdoodle-style coating.
Step 3: Get the Pumpkin Ready
Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper. Now for a crucial tip: we need to dry the pumpkin puree. Canned pumpkin has a lot of moisture, which can make cookies cakey. To avoid this, spread the pumpkin puree on a plate and press paper towels firmly on top to soak up the excess liquid. You’ll want to repeat this a few times (at least four or five) until you hardly see any moisture transferring to the paper towel. Your 1/2 cup of pumpkin should reduce to just under 1/4 cup. This little bit of effort makes a huge difference in the final texture!
Step 4: Mix the Dry and Wet Ingredients
In a medium bowl, whisk together the flour, pumpkin pie spice, baking powder, baking soda, and salt. Set that aside. In a separate large bowl, use your electric mixer to cream the softened butter and light brown sugar together on high speed until light and fluffy, which should take about 2 minutes. Next, add the egg yolks and vanilla, mixing for another minute on medium speed until the mixture is pale and airy. Now, mix in your dried pumpkin puree on medium speed until just combined. Finally, add the dry ingredients to the wet ingredients and mix on low speed until everything is incorporated. Don’t overmix!
Step 5: Assemble and Bake the Cookies
It’s time to put it all together! Use a 2-tablespoon cookie scoop to create 16 even portions of dough. Roll each portion into a ball. Gently flatten a ball in your palm and place one of your frozen cheesecake balls right in the center. Carefully wrap the cookie dough around the cheesecake, pinching the seams to seal it completely. Roll it back into a perfect ball. Make sure the cheesecake is totally enclosed!
Roll each stuffed cookie dough ball in the spiced sugar mixture you made earlier, coating it generously. Place the coated balls on your prepared baking sheets, leaving some space between them. I recommend baking only 6 cookies at a time for even heat circulation. Bake for 12-13 minutes. When they’re done, let the cookies cool on the baking sheet for about 10 minutes before transferring them to a wire rack to cool completely. This helps them set up perfectly.
How To Store Leftovers
If you happen to have any of these delicious cookies left over, storing them properly is important because of the cream cheese filling. You should keep them in an airtight container in the refrigerator. They will stay fresh and tasty for up to 5 days. You can enjoy them chilled right from the fridge, or you can let them sit at room temperature for about 15-20 minutes to soften up a bit before serving. I find they are delicious both ways!
Conclusion
And there you have it—the most delightful Easy Pumpkin Cheesecake Cookies for Fall you’ll ever make! These cookies are a true celebration of autumn, with their warm spices, chewy texture, and incredible surprise cheesecake center. They are perfect for sharing with friends and family, bringing to a gathering, or just enjoying on a cozy afternoon. This recipe proves that you don’t need to be a professional baker to create something truly special and delicious right in your own kitchen.
FAQ
Can I Use Homemade Pumpkin Puree?
You can, but be extra diligent about removing the moisture! Homemade puree tends to be much wetter than canned. You’ll need to blot it very thoroughly with paper towels, or even let it strain through a cheesecloth, to get the right consistency for a chewy cookie.
Why Did My Cheesecake Filling Leak Out?
This usually happens for one of two reasons. The cheesecake balls might not have been frozen completely solid before you wrapped them in dough, or there might have been a small gap or seam in the dough that wasn’t fully sealed. Make sure the cheesecake is fully enclosed in the cookie dough before baking!
Can I Make These Cookies Ahead of Time?
Absolutely! You can prepare the cookie dough balls, stuff them with the frozen cheesecake, and then freeze the unbaked, stuffed cookie balls for up to 3 months. When you’re ready to bake, you can bake them straight from the freezer; just add an extra minute or two to the baking time. This is a great way to prep for the holidays!
