These delicious pumpkin cheesecake cookies are soft, sweet, and filled with creamy goodness. With real pumpkin and a hint of spice, they are perfect for fall!
Honestly, who can resist a cookie that tastes like a slice of pie? 😋 I love enjoying them with a warm cup of tea—it’s like a cozy hug in cookie form!
Key Ingredients & Substitutions
All-Purpose Flour: This is the base of the cookies. For a gluten-free option, consider using a gluten-free flour blend. I’ve had great success with a 1:1 flour substitute!
Pumpkin Puree: Make sure to use pure pumpkin puree, not pumpkin pie filling which contains added sugars and spices. If you want to switch it up, try using mashed sweet potatoes as a substitute.
Cream Cheese: This adds a rich creaminess to the filling. If you’re looking for a lighter option, try using Neufchâtel cheese, which has less fat but similar taste.
Pumpkin Pie Spice: If you don’t have this spice blend, you can mix cinnamon, nutmeg, and ginger. About 1 teaspoon of cinnamon, ½ teaspoon of nutmeg, and ½ teaspoon of ginger should do the trick!
How Do You Achieve Cookie Perfection with the Cheesecake Filling?
Creating the cheesecake filling is key to making these cookies a delightful surprise. Here’s how to do it perfectly:
- Make sure the cream cheese is at room temperature so it mixes smoothly with sugar and vanilla.
- Whip the mixture until it’s light and creamy to ensure it blends well with the cookie dough.
- Chill the filling in the fridge to help it firm up. This makes it easier to wrap with dough.
When forming your cookies, make sure to seal the filling well within the dough so it doesn’t leak during baking.
Remember, patience is key—don’t rush the chilling process! It makes all the difference in texture and handling the cookie dough.
How to Make Delicious Pumpkin Cheesecake Cookies
Ingredients You’ll Need:
For the Pumpkin Cookie Dough:
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 ½ teaspoons pumpkin pie spice
- ½ teaspoon salt
- 8 tablespoons unsalted butter, softened
- 1 cup granulated sugar
- ½ cup packed light brown sugar
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1 large egg
- 1 teaspoon vanilla extract
For the Cheesecake Filling:
- 4 ounces cream cheese, softened
- ¼ cup granulated sugar
- 1 teaspoon vanilla extract
For the Cinnamon Sugar Coating:
- ½ cup granulated sugar
- 2 teaspoons ground cinnamon
How Much Time Will You Need?
This recipe takes about 30 minutes of active preparation time, plus at least 1 hour to chill the dough in the refrigerator. Then, after baking for about 12 to 15 minutes, you’ll have delicious cookies to enjoy!
Step-by-Step Instructions:
1. Prepare the Cheesecake Filling:
In a medium bowl, beat together the softened cream cheese, ¼ cup granulated sugar, and 1 teaspoon vanilla extract. Mix until it’s smooth and creamy. Once done, cover the bowl and place it in the refrigerator to chill while you work on the cookie dough.
2. Make the Cookie Dough:
In another medium bowl, whisk together the flour, baking soda, pumpkin pie spice, and salt. Set this mixture aside for later. In a large mixing bowl, use an electric mixer to beat the softened butter, 1 cup granulated sugar, and brown sugar together until light and fluffy—this should take about 3 minutes. Then, add the pumpkin puree, egg, and 1 teaspoon vanilla extract to the mixture. Continue mixing until everything is well combined.
3. Combine Wet and Dry Ingredients:
Gradually add the dry ingredients into the wet mixture, stirring just until they are combined. Be careful not to overmix—this helps keep your cookies soft and tender!
4. Chill the Dough:
Cover the bowl with the cookie dough with plastic wrap and chill it in the refrigerator for at least an hour. This will help firm up the dough, making it easier to work with.
5. Preheat the Oven and Prepare Coating:
When you’re ready to bake, preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper or silicone mats. In a small bowl, mix together the cinnamon and ½ cup granulated sugar for coating the cookies.
6. Form the Cookies:
Take about 2 tablespoons of cookie dough and flatten it slightly in your hand. Place about a teaspoon of the chilled cheesecake filling in the center. Carefully fold the dough around the filling and roll it into a ball, ensuring that the filling is completely sealed inside.
7. Coat and Place on Baking Sheet:
Roll each dough ball in the cinnamon sugar mixture until fully coated. Arrange the coated cookies on your prepared baking sheets, leaving about 2 inches of space between each ball.
8. Bake:
Bake the cookies in your preheated oven for about 12 to 15 minutes, or until they are set and just starting to crack on top. Keep an eye on them to prevent overbaking; you want them to be soft and chewy.
9. Cool the Cookies:
Once baked, let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This helps them to firm up a little more.
Enjoy these delectable pumpkin cheesecake cookies! They’re perfect for autumn, gatherings, or just when you want a sweet treat with a creamy surprise inside. Happy baking!
Can I Use Fresh Pumpkin Instead of Canned Puree?
Absolutely! If you have fresh pumpkin, roast it until tender, then scoop out the flesh and puree it until smooth. Make sure to measure out 1 cup for this recipe!
How Should I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze them for up to 3 months. Just let them thaw at room temperature when you’re ready to enjoy!
Can I Make These Cookies Gluten-Free?
Yes! You can substitute the all-purpose flour with a gluten-free flour blend. The texture may vary slightly, but they should still turn out delicious!
What Can I Use Instead of Cream Cheese for the Filling?
If you want a dairy-free option, you can use vegan cream cheese or a blended mixture of silken tofu with a bit of sweetener and vanilla extract as a substitute for the cheesecake filling.
