Description
Pumpkin cheesecake cookies blend autumn’s warmth with creamy indulgence. Spiced with cinnamon and nutmeg, these homemade treats offer a delightful twist on classic fall desserts that invite you to savor seasonal comfort.
Ingredients
Scale
Main Ingredients:
- 2 ¼ cups (270 grams) all-purpose flour
- ¾ cup (170 grams) unsalted butter, softened
- ½ cup (120 grams) pumpkin puree
- ¾ cup (165 grams) brown sugar
- 8 ounces (226 grams) cream cheese, softened
Spices and Seasonings:
- 1 teaspoon pumpkin pie spice
- 1 teaspoon baking soda
- ½ teaspoon salt
Sweet Additions and Binding Ingredients:
- ¼ cup (50 grams) granulated sugar
- 1 large egg
- 1 egg yolk
- 1 teaspoon vanilla extract
- ¼ cup (50 grams) granulated sugar (for cheesecake filling)
- ½ teaspoon vanilla extract (for cheesecake filling)
Instructions
- Whip the butter, brown sugar, and granulated sugar in a mixing bowl until airy and voluminous, creating a smooth, pale base for the cookie dough.
- Incorporate the pumpkin puree, egg, and vanilla extract into the butter mixture, stirring until the ingredients meld into a uniform, vibrant orange batter.
- In a separate vessel, sift together the flour, baking soda, salt, and pumpkin pie spice, ensuring a lump-free dry ingredient blend.
- Gradually fold the dry ingredients into the wet mixture, gently stirring until just combined to maintain the cookie dough’s delicate texture.
- For the cheesecake filling, vigorously beat the cream cheese until silky and free of lumps, creating a luxurious base.
- Blend the sugar, egg yolk, and vanilla extract into the cream cheese, whisking until the filling becomes smooth and glossy.
- Using a cookie scoop, form uniform dough balls and create a small well in the center of each.
- Carefully spoon the cheesecake filling into the wells, then tenderly encase the filling by folding the cookie dough around it, ensuring a complete seal.
- Warm the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Arrange the filled cookies on the prepared sheet, spacing them to allow for slight spreading during baking.
- Bake for 12-15 minutes, watching for golden-brown edges and a slightly set appearance.
- Remove from the oven and let the cookies rest on the baking sheet for 5 minutes to firm up.
- Transfer the cookies to a wire rack, allowing them to cool completely and develop their full flavor profile.
Notes
- Chill the cookie dough for 30 minutes before shaping to prevent spreading and maintain the perfect texture.
- Use room temperature cream cheese and butter for smoother, easier mixing and a more consistent filling.
- Handle the cheesecake filling gently to keep it creamy and prevent cracking during baking.
- Store cookies in an airtight container in the refrigerator for up to 5 days to maintain their fresh, soft texture.
- Dust with powdered sugar or drizzle with melted white chocolate for an extra elegant touch before serving.
- Choose full-fat cream cheese for the richest, most decadent cheesecake filling possible.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 24
- Calories: 210
- Sugar: 10 g
- Sodium: 150 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 50 mg