Pumpkin Cheesecake Cookies
These delightful cookies combine soft pumpkin dough with a smooth cheesecake center. Coated in a sweet and spicy sugar, they offer a delicious blend of flavors reminiscent of traditional pumpkin cheesecake.
Preparation Details:
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Chill Time: 20 minutes
- Total Time: 52 minutes
This recipe is perfect for anyone looking for a tasty treat that captures the essence of fall in a convenient cookie form.
Reasons to Adore This Pumpkin Cookie Recipe
These pumpkin cookies stand out with their crispy edges and soft, creamy centers. They have become a favorite for many, including Jorge, who would happily devour an entire batch if left to his own devices. The element of surprise is also a highlight. When first introduced during Thanksgiving, the hidden cheesecake filling caught everyone off guard, leading to joyful reactions at the dinner table.
Here are a few reasons why this recipe deserves a spot in every fall baking list:
- Delicious Fall Flavors: Pumpkin spice is the star here. It's not just in the dough; a mixture of spice and sugar coats the cookie before baking, enhancing the seasonal taste. Plus, the inclusion of pumpkin puree adds to the flavor profile.
- Simplicity in Preparation: Making these cookies is a breeze. Although the cream cheese filling requires some freezing time, the dough doesn't need chilling, making it easy to whip up.
- A Memorable Treat: At first glance, they appear to be standard pumpkin cookies. The unexpected cheesecake center makes for a delightful surprise that resonates with family and friends.
- Gifting Made Easy: These cookies remain soft for several days, making them perfect for holiday gifts. They can be beautifully packed in bags or boxes for sharing.
- Make-Ahead Friendly: To ease the process, the cheesecake filling can be prepared in advance, allowing for quick assembly and baking later.
For those who enjoy pumpkin treats, there are more delightful alternatives to explore, such as pumpkin chocolate chip cookies or charming pumpkin pie cookies.
Main Ingredients
The key ingredients for making delicious pumpkin cheesecake cookies combine rich flavors and textures. Here’s what you need:
- Cream Cheese: Full-fat cream cheese is ideal for achieving a creamy texture and rich taste.
- Granulated Sugar: Regular granulated sugar works well, but brown sugar can be used if desired.
- All-Purpose Flour: For accurate measuring, spoon the flour into the cup instead of scooping directly from the bag.
- Pumpkin Pie Spice: If pumpkin pie spice is unavailable, an easy homemade recipe can be made.
- Baking Soda: Ensure that the baking soda is fresh for the best results.
- Unsalted Butter: Unsalted butter is preferred, but salted butter can be used; just omit any additional salt.
- Light Brown Sugar: Dark brown sugar can be substituted; it may result in slightly darker cookies.
- Egg Yolk: Only the yolk is required for extra moisture and richness.
- Pumpkin Puree: Both homemade and canned pumpkin puree are suitable options for this recipe.
Making Pumpkin Cookies with Cheesecake Filling
To create delicious pumpkin cheesecake cookies, it helps to prepare the cheesecake filling in advance. Start by mixing cream cheese, sugar, and vanilla extract until creamy. Scoop out about nine 2-teaspoon dollops and place them on a parchment-lined baking sheet. Freeze until firm for easy handling.
Next, make the cookie dough. In one bowl, combine the dry ingredients. In another bowl, whisk together the wet ingredients. Mix everything until a smooth dough forms.
Shape the cookies by scooping out nine dough balls. Flatten each ball and place a frozen cheesecake dollop in the center. Wrap the dough around the filling completely.
For a sweet touch, prepare a spiced sugar mixture. Roll each cookie ball in this mixture until fully coated. Arrange the cookies on a parchment-lined baking sheet.
Bake in a preheated oven for 11 to 12 minutes, or until the cookies are lightly golden on the edges. After baking, allow them to cool completely before serving. These cookies offer a delightful way to enjoy the flavors of pumpkin cheesecake in a convenient form.
Tips from the Kitchen and Creative Ideas
- Chill the Filling: Freezing the cream cheese mixture is crucial before using it. This step ensures the filling stays intact when wrapped in cookie dough and prevents it from melting during baking.
- Spacing Matters: When placing the cookies on the baking sheet, keep at least 4 inches apart. This allows the cookies to spread without sticking together.
- Cooling Time: After baking, let the cookies rest on the baking sheet for about 15 to 20 minutes. This cooling period is important for setting the cheesecake filling properly.
- Softened Cream Cheese: Ensure the cream cheese is at room temperature before mixing. Cold cream cheese can create a lumpy filling, impacting the texture.
- Homemade Pumpkin Pie Spice: If pumpkin pie spice is not available, it can be easily made at home. Combine 4 teaspoons of cinnamon, 2 teaspoons of ginger, 1 teaspoon of cloves, ½ teaspoon of nutmeg, and ½ teaspoon of allspice for a quick alternative.
Pumpkin Cheesecake Cookies
Ingredients
Cheesecake Filling
- 5 ounces cream cheese, softened
- ¼ cup granulated sugar
- 1 teaspoon vanilla extract
Pumpkin Cookies
- 1 ¼ cups all-purpose flour
- 1 teaspoon pumpkin pie spice
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, melted
- ¾ cup light brown sugar, packed tightly
- 1 egg yolk
- 1 teaspoon vanilla extract
- ¼ cup pumpkin puree
Instructions
- Prepare Filling: Line a small baking sheet with parchment paper and set it aside.
- In a small bowl, mix the cream cheese, granulated sugar, and vanilla extract. Blend until the mixture is creamy and smooth. This can be done by hand or more quickly with an electric mixer.
- Scoop the mixture into dollops of about 2 teaspoons each and place them on the prepared baking sheet. Aim to make around 9 dollops.
- Freeze the dollops for approximately 20 minutes until they are solid.
- Make the Cookie Dough: In a medium bowl, combine the flour, pumpkin pie spice, baking soda, and salt using a whisk. Set this mixture aside.
- In another bowl, mix the melted butter and brown sugar together until fully combined and smooth. Next, add the egg yolk, vanilla extract, and pumpkin puree, mixing well.
- Slowly add the dry mixture to the wet mixture, stirring until everything is incorporated. Use a large cookie scoop to shape 9 cookie dough balls.
- Flatten each dough ball slightly. Place a frozen cheesecake filling dollop in the center and wrap the dough around it, rolling it into a smooth ball.
- In a separate small dish, combine sugar and any desired spices for rolling. Roll each cookie ball in the spiced sugar mixture.
- Place the cookie balls on the lined baking sheet, allowing space between them. Bake for 11 to 12 minutes until the edges appear set. Remove from the oven and cool for about 10 minutes on the sheet before transferring to a cooling rack until fully cooled.
Notes
- Storage: Keep the cooled cookies in airtight containers in the refrigerator for up to 7 days. Avoid leaving them out at room temperature, as the cheesecake filling may spoil.
- Warming: For a fresh-baked taste, heat the cookies in the microwave for about 10 seconds. To enjoy at room temperature, let them sit for 5 to 10 minutes before serving.
- Freezing: Wrap each cooled cookie in plastic wrap and transfer them to a freezer-safe bag. They can be stored in the freezer for up to 3 months. Let them thaw on the counter for about 30 minutes or until the filling is soft.
- Homemade Pumpkin Pie Spice: Combine 4 teaspoons cinnamon, 2 teaspoons ginger, 1 teaspoon cloves, ½ teaspoon nutmeg, and ½ teaspoon allspice for a spice blend.
- Filling Preparation: Ensure the cream cheese mixture is frozen solid before wrapping it in cookie dough. Using a softened filling can result in leaking during baking.
- Spacing on Baking Sheet: Make sure to leave about 4 inches between each cookie on the baking sheet. This prevents them from sticking together as they bake.
- Cooling Time: Allow the cookies to cool on the baking sheet for 15 to 20 minutes to help the filling set properly.
- Room Temperature Cheese: The cream cheese must be completely softened before mixing. Cold cream cheese can cause a lumpy filling.
Nutrition
| Nutritional Information | Per Cookie |
|---|---|
| Calories | 334 kcal |
| Carbohydrates | 44 g |
| Protein | 3 g |
| Fat | 16 g |
| Saturated Fat | 10 g |
| Polyunsaturated Fat | 1 g |
| Monounsaturated Fat | 4 g |
| Trans Fat | 0.4 g |
| Cholesterol | 65 mg |
| Sodium | 183 mg |
| Potassium | 87 mg |
| Fiber | 1 g |
| Sugars | 30 g |
| Vitamin A | 1616 IU |
| Vitamin C | 0.4 mg |
| Calcium | 44 mg |
| Iron | 1 mg |
Categories:
- Cookies
- Desserts
- Fall Treats
- Pumpkin Recipes
Additional Top Pumpkin Cheesecake Recipes
Here are some delicious pumpkin cheesecake recipes to try:
- Classic Pumpkin Cheesecake: A smooth cream cheese filling with rich pumpkin flavor, perfect for any fall gathering.
- Pumpkin Swirl Brownies: Fudgy brownies swirled with a creamy pumpkin cheesecake mixture for a tasty twist.
- Mini Pumpkin Cheesecakes: Individual servings topped with whipped cream for a festive touch.
- Pumpkin Cheesecake Bars: Easy-to-serve bars with a graham cracker crust and creamy topping.
- No-Bake Pumpkin Cheesecake: A quick dessert that requires no baking, ideal for busy days.
Explore these recipes for a delightful pumpkin experience.
Pumpkin Cheesecake Cookies
Prep Time:
20 minutes
Cook Time:
32 minutes
Total Time:
52 minutes
Ingredients
- Cheesecake Filling:
- 5 oz cream cheese, at room temperature
- ¼ cup granulated sugar
- 1 teaspoon vanilla extract
- Pumpkin Cookies:
- ¾ cup light brown sugar, packed
- ½ cup unsalted butter, melted
- 1 egg yolk
- ¼ cup pumpkin puree
- 1 teaspoon vanilla extract
- 1 ¼ cups all-purpose flour
- 1 teaspoon pumpkin pie spice
- ½ teaspoon baking soda
- ¼ teaspoon salt
- Spiced Sugar:
- ¼ cup granulated sugar
- 1 teaspoon pumpkin pie spice (or cinnamon)
Instructions
Cheesecake Filling:
- Prepare a small baking sheet lined with parchment paper. Set it aside for later.
- In a small mixing bowl, beat together the softened cream cheese, granulated sugar, and vanilla extract until the mixture is smooth and creamy. This can be done by hand or using a hand mixer for faster results.
- Using a teaspoon, scoop the cheesecake mixture into 2-teaspoon-sized portions and place them on the prepared baking sheet, forming about 9 dollops. Transfer the sheet to the freezer and allow the filling to freeze for about 20 minutes, or until it becomes firm and solid.
Pumpkin Cookies:
- In a medium mixing bowl, whisk together the flour, pumpkin pie spice, baking soda, and salt until well combined. Set this dry mixture aside.
- In a large mixing bowl, blend the melted butter and brown sugar until the mixture is smooth. Incorporate the egg yolk, vanilla extract, and pumpkin puree, mixing until everything is well combined.
- Gradually add the dry ingredients to the wet mixture, folding with a large spoon until the dough is fully integrated. Using a large cookie scoop (about 2 oz), create 9 evenly sized balls of cookie dough.
- Flatten each dough ball, place a frozen cheesecake filling in the center, then fold the dough over the filling. Roll the dough into a smooth ball, ensuring the filling is completely enclosed.
- In a small bowl, mix together the spiced sugar ingredients. Roll each cookie dough ball in the spiced sugar, coating it evenly.
- Transfer the coated dough balls to the prepared baking sheet, ensuring they are spaced about 4 inches apart to allow for spreading. Bake in a preheated oven for 11-12 minutes, or until the edges are set.
- Remove the cookies from the oven and let them cool on the baking sheet for 10 minutes before transferring them to a cooling rack to cool completely.
- Store the cooled cookies in an airtight container or bag in the refrigerator for up to 7 days. To enjoy them warm, microwave the chilled cookies for about 10 seconds. If you prefer them at room temperature, leave them out for 5-10 minutes before serving.
Storage Tips:
Freezing Instructions:
Notes
Additional Tips:
- DIY Pumpkin Pie Spice: To make your own pumpkin pie spice, combine 4 teaspoon cinnamon, 2 teaspoon ginger, 1 teaspoon cloves, ½ teaspoon nutmeg, and ½ teaspoon allspice.
- Filling: Ensure the cream cheese filling is fully frozen before stuffing the cookies. This step is crucial to prevent the filling from melting out during baking.
- Space: Leave ample space between the cookies on the baking sheet, about 4 inches, to allow them to spread as they bake.
- Cooling: Allow the cookies to cool on the baking sheet for at least 15-20 minutes before transferring them to a rack. This will help the cheesecake filling set properly.
- Room Temperature: Make sure the cream cheese is fully softened and at room temperature before mixing. If it’s cold, the filling will be lumpy and harder to work with.
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