These Pumpkin Cheesecake Cookies are the perfect treat for fall! They’re soft, packed with pumpkin flavor, and have a creamy cheesecake swirl that makes them extra special.
Baking these cookies fills the kitchen with the warm smell of spices. They are so good; I sometimes hide a few to enjoy later. Shh, don’t tell anyone! 😉
I love dipping these cookies in coffee, making them an awesome snack any time of the day. Plus, they are super easy to whip up—perfect for pumpkin lovers like me!
Key Ingredients & Substitutions
Pumpkin Puree: Use pure canned pumpkin for the best flavor. If you can’t find it, you can roast and puree fresh pumpkin instead. Just make sure it’s well-drained to avoid extra moisture in the cookies.
Butter: Unsalted butter is recommended, but you can substitute with coconut oil for a dairy-free option. Just melt it before mixing.
Granulated Sugar: This is key for sweetness. You can reduce the sugar if you prefer less sweet cookies. Alternatively, use coconut sugar for a more natural option.
Cream Cheese: For the filling, regular cream cheese works best. However, you can use Neufchâtel for a lower-fat option. Just make sure it’s softened for easy mixing!
Spices: The combination of cinnamon, nutmeg, and ginger gives cozy flavor. If you’re out of one, you can skip it or use pumpkin pie spice as a substitute.
How Do I Get the Dough Just Right for Stuffing?
A common challenge with pumpkin cookies is ensuring the dough is right for stuffing. Make sure your dough is soft but not overly sticky. Here’s how:
- After combining wet and dry ingredients, if the dough seems too wet, add a bit more flour until it’s manageable.
- When shaping the cookies, flatten the dough slightly before adding the cheesecake filling—this makes it easier to seal the filling inside.
- Don’t worry about making them perfect; they’ll puff up nicely as they bake.
Following these tips ensures you get those delicious cream-filled cookies without any mess! Enjoy the process and happy baking!
Delicious Pumpkin Cheesecake Cookies Recipe
Ingredients You’ll Need:
For the Cookies:
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1/2 cup unsalted butter, softened
- 1 1/2 cups granulated sugar, divided
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
For the Cheesecake Filling:
- 8 oz cream cheese, softened
- 1/3 cup granulated sugar
- 1/2 teaspoon vanilla extract
For Rolling:
- 1/4 cup granulated sugar
- 1 teaspoon ground cinnamon
How Much Time Will You Need?
This recipe will take approximately 25 minutes to prepare, plus an additional 12-15 minutes for baking. You’ll have a total time of around 40 minutes before you can enjoy these delicious cookies!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). While the oven heats up, line your baking sheets with parchment paper to prevent sticking.
2. Cream the Butter and Sugar:
In a large mixing bowl, cream together the softened butter and 1 cup of granulated sugar. Use an electric mixer until the mixture is light and fluffy, which should take about 2-3 minutes.
3. Add the Wet Ingredients:
Next, add the pumpkin puree, the egg, and 1 teaspoon of vanilla extract to the bowl. Mix everything together until it’s smooth and well combined.
4. Combine the Dry Ingredients:
In a separate bowl, whisk together the flour, 1 1/2 teaspoons cinnamon, baking powder, baking soda, salt, nutmeg, and ginger.
5. Mix Everything Together:
Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be cautious not to overmix, as it can make the cookies tough.
6. Prepare the Cheesecake Filling:
In another medium bowl, beat the softened cream cheese until smooth. Add 1/3 cup of sugar and 1/2 teaspoon of vanilla extract, beating until the mixture is creamy and well blended.
7. Make the Cinnamon Sugar:
In a small bowl, combine 1/4 cup of sugar with 1 teaspoon of cinnamon. This will be used to roll the cookies.
8. Assemble the Cookies:
Scoop about 2 tablespoons of cookie dough and flatten it in your palm. Place about 1 teaspoon of the cream cheese filling in the center. Carefully fold the dough over the filling and shape it into a ball.
9. Roll in Cinnamon Sugar:
Roll each filled dough ball in the cinnamon-sugar mixture until coated. This adds extra flavor and a lovely texture!
10. Place on Baking Sheets:
Arrange the dough balls 2 inches apart on the prepared baking sheets. This helps them bake evenly without sticking together.
11. Bake:
Bake the cookies in your preheated oven for 12-15 minutes, or until the edges are set and they have puffed up nicely.
12. Cool the Cookies:
Allow the cookies to cool on the baking sheet for about 5 minutes. Then, transfer them to a wire rack to cool completely.
13. Enjoy Your Treats:
Finally, serve and share these soft, pumpkin-flavored cookies with their creamy cheesecake centers. Perfect for any occasion, especially during fall!
Enjoy every bite of these delightful Pumpkin Cheesecake Cookies!
Can I Use Frozen Pumpkin Puree?
Yes, you can use frozen pumpkin puree! Just make sure to thaw it completely and drain any excess moisture before measuring, as this will help maintain the right consistency for your cookies.
How Should I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 3 days. If you want to keep them fresh for longer, you can refrigerate them for up to a week or freeze them for up to 3 months. Just be sure to separate layers with parchment paper to prevent sticking!
Can I Make These Cookies Without Eggs?
Yes! You can replace the egg with a flax or chia egg. To make a flax egg, mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water, and let it sit for about 5 minutes until it becomes gelatinous. This will help bind the ingredients together just like an egg does.
What Sides Pair Well With These Cookies?
These cookies are delicious on their own, but they pair wonderfully with a cup of coffee, chai tea, or apple cider. For a festive touch, serve them alongside some whipped cream or vanilla ice cream for a delightful dessert experience!
