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To create delicious pumpkin cheesecake cookies, you need fresh ingredients that blend perfectly. Here's what you'll need: - 1 cup all-purpose flour - 1/2 teaspoon baking soda - 1/2 teaspoon baking powder - 1/4 teaspoon salt - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/4 teaspoon ground ginger - 1/2 cup unsalted butter, softened to room temperature - 1/2 cup granulated sugar - 1/4 cup packed brown sugar - 1 large egg, at room temperature - 1 teaspoon vanilla extract - 1/2 cup pure pumpkin puree (not pumpkin pie filling) - 1/2 cup cream cheese, softened - 1/4 cup powdered sugar - 1 teaspoon vanilla extract (for the cream cheese filling) - Optional: 1/2 cup chocolate chips or chopped nuts, for added texture These ingredients come together to create a delightful mix of flavors. The spices like cinnamon and nutmeg add warmth, while the cream cheese filling gives a rich taste. The optional chocolate chips or nuts can add a nice crunch, making each bite even more enjoyable. Be sure to check out the Full Recipe for detailed steps! 1. Preheat your oven to 350°F (175°C). This step is key for even baking. 2. Line your baking sheet with parchment paper. This will help the cookies not to stick. 3. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger. Make sure they are mixed well. 4. In a large bowl, cream the softened butter, granulated sugar, and brown sugar. Use an electric mixer for about 2-3 minutes. The mix should be fluffy and smooth. 5. Add in the egg and 1 teaspoon of vanilla extract. Blend until thick and creamy. 6. Gently fold in the pumpkin puree. Stir until everything is smooth and well mixed. 7. Gradually add the dry mixture to the wet mixture. Stir gently until just combined. If using, fold in chocolate chips or nuts now. 8. In a small bowl, mix the cream cheese, powdered sugar, and another teaspoon of vanilla. Beat until creamy and smooth. This will be your cheesecake filling. 1. Scoop cookie dough onto the prepared baking sheet. Use a tablespoon for even sizes. 2. Make a small indentation in each dough mound using your thumb or a spoon. 3. Spoon about a teaspoon of cream cheese filling into each indent. Top with another spoonful of cookie dough to cover. 4. Bake the cookies for 12-15 minutes. Look for a light golden brown color. 5. Once done, cool the cookies on the sheet for 5 minutes. Transfer them to a wire rack to cool completely. By following these steps, you create cookies that burst with flavor. For the full recipe, check the details above. To make your cookies fluffy and soft, use room-temperature butter and eggs. This helps the ingredients blend well. When mixing, use a hand mixer to cream the butter and sugars until light and fluffy. This usually takes about 2 to 3 minutes. Be careful not to over-mix your dough after adding the dry ingredients. Stir just until combined for the best texture. To avoid common baking mistakes: - Always measure flour correctly. Too much flour can make cookies dry. - Use fresh baking powder and baking soda. Old leavening agents won't help cookies rise. - Don’t skip lining your baking sheet with parchment paper. It keeps cookies from sticking. For special occasions, present your cookies on a colorful platter. Dust them with powdered sugar for a sweet finish. You could also sprinkle some cinnamon for that extra touch of flavor. Pair these cookies with a warm cup of chai or apple cider. They also go well with a scoop of vanilla ice cream for a tasty dessert. Consider serving them at autumn gatherings or holiday parties. The flavors fit perfectly with seasonal treats. If you want to explore more, check out the Full Recipe for additional tips and ideas. {{image_4}} You can change the flavor of pumpkin cheesecake cookies in fun ways. One option is to add nuts. Chopped walnuts or pecans give a nice crunch. You can also mix in chocolate chips for a sweet surprise. For a spicier twist, try adding a dash of cloves or allspice. Seasonal changes can also inspire your cookie recipe. In winter, add peppermint extract for a festive vibe. In spring, you might want to swap pumpkin for fresh fruit, like mashed bananas or applesauce. Each change can give you a new taste experience. If you need gluten-free cookies, use almond flour or a gluten-free blend instead of all-purpose flour. These options can make your cookies lighter and more chewy. For vegan cookies, replace butter with coconut oil and the egg with a flaxseed mixture. Mix one tablespoon of flaxseed meal with three tablespoons of water and let it sit until thick. Keep in mind that these changes can affect the taste and texture. Gluten-free flour may make your cookies denser. Vegan options can make them softer, so adjust your baking time slightly. You can still enjoy delicious pumpkin cheesecake cookies with these simple swaps! For the complete recipe, check the Full Recipe section. To keep your pumpkin cheesecake cookies fresh, store them in an airtight container. Line the container with parchment paper. This helps absorb moisture and keeps the cookies from getting soggy. If you want to freeze the cookies, place them in a single layer on a baking sheet. Once frozen, transfer them to a freezer-safe bag. This method prevents them from sticking together. These cookies stay fresh for about a week when stored correctly. After that, they may start to lose their soft texture. You might notice a change in flavor too, as the spices can become less vibrant over time. If frozen, the cookies can last up to three months without losing taste. Just remember to thaw them in the fridge before enjoying. For the full recipe, check out my detailed guide on pumpkin cheesecake cookies. What is the best way to soften cream cheese? The best way to soften cream cheese is to leave it at room temperature for about 30 minutes. If you need it faster, you can cut it into small cubes and microwave it for 10-15 seconds. This method helps avoid melting, keeping it perfect for mixing. Can I make the dough ahead of time? Yes, you can make the dough ahead of time. After mixing, wrap it tightly in plastic wrap and store it in the fridge for up to three days. You can also freeze the dough for up to three months. Just thaw it in the fridge before baking. Why are my cookies spreading too much? Cookies may spread too much if your butter is too warm or if there is too much sugar in the mix. To fix this, chill the dough for at least 30 minutes before baking. This helps the cookies hold their shape better. What can I do if my cookies are too dry? If your cookies turn out too dry, it could be because of overbaking or not enough fat. To fix this next time, check them a minute or two early and add a bit more butter or pumpkin puree to the dough. Can I use pumpkin pie filling instead of pure pumpkin puree? No, you should not use pumpkin pie filling instead of pure pumpkin puree. Pumpkin pie filling has added sugars and spices, which can change the taste and texture of your cookies. Are there any substitutions for unsalted butter? Yes, you can use salted butter instead of unsalted butter. Just reduce the added salt in the recipe by a pinch. You can also use coconut oil or margarine as alternatives, but they may slightly change the flavor. You learned how to bake cookies from start to finish. We covered each ingredient, the steps to prepare, and how to bake them right. I shared helpful tips to make your cookies fluffy, serve them well, and add fun flavors. You now know how to store your cookies to keep them fresh and ways to troubleshoot common issues. Remember, baking is not just a task; it's a fun way to share joy. Enjoy your cookie-making adventure!

Pumpkin Cheesecake Cookies

Delight in the flavors of fall with these irresistible pumpkin cheesecake cookies! Packed with warm spices and a creamy filling, this easy recipe combines the comforting taste of pumpkin and cheesecake into a delectable treat. Perfect for sharing at gatherings or enjoying with your favorite beverage, these cookies will be a hit. Click through to explore the full recipe and impress your friends and family with your baking skills!

Ingredients
  

1 cup all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1/4 teaspoon salt

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon ground ginger

1/2 cup unsalted butter, softened to room temperature

1/2 cup granulated sugar

1/4 cup packed brown sugar

1 large egg, at room temperature

1 teaspoon vanilla extract

1/2 cup pure pumpkin puree (not pumpkin pie filling)

1/2 cup cream cheese, softened

1/4 cup powdered sugar

1 teaspoon vanilla extract (for the cream cheese filling)

Optional: 1/2 cup chocolate chips or chopped nuts, for added texture

Instructions
 

Preheat your oven to 350°F (175°C). Prepare a baking sheet by lining it with parchment paper to prevent sticking.

    In a medium mixing bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger until well combined. Set this dry mixture aside for later use.

      In a large mixing bowl, use an electric mixer to cream together the softened butter, granulated sugar, and brown sugar until the mixture is smooth and fluffy, about 2-3 minutes.

        Add in the large egg and 1 teaspoon of vanilla extract to the butter-sugar mixture. Continue mixing until the ingredients are fully blended and the mixture appears thick and creamy.

          Gently fold in the pure pumpkin puree, stirring until everything is combined and you have a smooth batter.

            Gradually incorporate the dry ingredients into the wet mixture, stirring gently until just blended. If you are opting to add chocolate chips or chopped nuts for added texture, gently fold them in at this point.

              In a separate small bowl, beat together the softened cream cheese, powdered sugar, and 1 teaspoon of vanilla extract until the mixture is creamy and smooth. This will be your cheesecake filling.

                Using a tablespoon, scoop out the cookie dough and place it onto the prepared baking sheet. With your thumb or the back of a spoon, make a small indentation in the center of each dough mound.

                  Spoon about a teaspoon of the cream cheese filling into each indent, then carefully top with another heaping tablespoon of cookie dough to lightly cover the filling.

                    Bake the cookies in the preheated oven for 12-15 minutes, or until they reach a light golden brown color. Once done, allow them to cool on the baking sheet for 5 minutes before carefully transferring them to a wire rack to cool completely.

                      Prep Time: 20 min | Total Time: 35 min | Servings: 16 cookies

                        - Presentation Tips: Once cooled, dust the cookies with a light sprinkle of powdered sugar. Arrange them on a festive platter for serving, and consider garnishing with a sprinkle of cinnamon for that additional touch of autumn charm.