Pumpkin Cheesecake Cookies

Why Make This Recipe

Pumpkin Cheesecake Cookies bring together two beloved desserts: chewy pumpkin cookies and rich cheesecake. They are perfect for autumn gatherings, holiday celebrations, or just a cozy afternoon treat. The combination of flavors and textures makes these cookies a delightful choice for everyone who enjoys fall flavors. If you are looking to impress your friends and family with a unique cookie, this recipe is a great pick!

How to Make Pumpkin Cheesecake Cookies

Ingredients:

• 2 1/4 cups all-purpose flour
• 1 tsp baking soda
• 1 tsp pumpkin pie spice
• 1/2 tsp salt
• 3/4 cup unsalted butter (softened)
• 3/4 cup brown sugar
• 1/4 cup granulated sugar
• 1/2 cup pumpkin puree
• 1 large egg
• 1 tsp vanilla extract
• 8 oz cream cheese (softened)
• 1/4 cup granulated sugar
• 1 egg yolk
• 1/2 tsp vanilla extract

Directions:

Preparing the Cookie Dough:

1. In a medium bowl, mix together the flour, baking soda, pumpkin pie spice, and salt. Set aside.
2. In a large bowl, beat the softened butter, brown sugar, and granulated sugar until creamy.
3. Add the pumpkin puree, egg, and vanilla extract to the sugar mixture. Mix well.
4. Gradually add the flour mixture to the wet ingredients until combined.

Creating the Cheesecake Filling:

1. In another bowl, beat the softened cream cheese until smooth.
2. Add the granulated sugar, egg yolk, and vanilla extract. Mix until well combined.

Assembling and Shaping the Cookies:

1. Preheat the oven to 350°F (175°C).
2. Take a small amount of cookie dough and flatten it in your hand. Place a teaspoon of the cheesecake filling in the center.
3. Fold the cookie dough over the filling and roll it into a ball. Place it on a baking sheet lined with parchment paper.
4. Repeat until all cookies are formed.

Baking Tips:

• Bake the cookies for 12-15 minutes or until the edges are golden.
• Let them cool on the baking sheet for a few minutes before transferring to a wire rack.

How to Serve Pumpkin Cheesecake Cookies

Serve these cookies warm or at room temperature. They are delicious on their own but could also go well with a cup of coffee or tea. For a fun twist, you can sprinkle some powdered sugar on top before serving for a great presentation.

How to Store Pumpkin Cheesecake Cookies

Store the cookies in an airtight container at room temperature for up to a week. For longer storage, you can freeze them. Just make sure to wrap them well to keep them fresh.

Tips to Make Pumpkin Cheesecake Cookies

• Ensure your ingredients are at room temperature for better mixing.
• Do not overmix the cookie dough to keep the cookies tender.
• If you want a stronger pumpkin flavor, add a little more pumpkin puree but adjust the flour to maintain the right consistency.

Variation

You can add chocolate chips to the cookie dough or try using different spices like cinnamon or nutmeg for a unique flavor. You can also swap out the cheesecake filling with other flavors, like chocolate or caramel.

FAQs

1. Can I make these cookies ahead of time?
Yes, you can prepare the cookie dough and cheesecake filling a day in advance. Just keep them covered in the refrigerator until you’re ready to bake.

2. Can I use canned pumpkin puree?
Absolutely! Canned pumpkin puree works perfectly and saves a lot of time and effort.

3. How do I know when the cookies are done baking?
The cookies are done when the edges are set and slightly golden. The centers can be a bit soft; they will firm up as they cool.