Irresistible Pumpkin Cheesecake Cookies Easy Delicious

As the leaves turn golden and the air becomes crisp, there’s nothing quite like the aroma of freshly baked cookies filling your home. These Pumpkin Cheesecake Cookies are perfect for a cozy evening spent with loved ones, be it a gathering around a bonfire or a festive holiday celebration. This recipe is inspired by the classic flavors of fall, combining the rich, creamy essence of cheesecake with the comforting warmth of pumpkin spice.

What makes this recipe special is not just its easy preparation, but also its unique flavor profile that beautifully encapsulates the essence of autumn. The delightful fusion of pumpkin and cheesecake creates a cookie that is not only delicious but also a fantastic way to bring a touch of holiday spirit into your kitchen.

Why You’ll Love This Recipe

These Pumpkin Cheesecake Cookies are the epitome of fall in a bite! Not only do they offer a delightful blend of flavors, but they are also incredibly easy to make. The creamy cheesecake filling peeks through the soft and chewy pumpkin cookie, making them visually appealing and a delightful treat for your taste buds. Perfect for cookie exchanges, autumn gatherings, or simply a sweet snack, these cookies are a must-try!

What Does The Recipe Taste Like

When you take a bite of these Pumpkin Cheesecake Cookies, you’re immediately hit with the warm, earthy flavor of pumpkin, complemented by a rich and tangy cream cheese filling. The spices like cinnamon and nutmeg lend a cozy warmth, while the softness of the cookie provides a melt-in-your-mouth texture. It’s like enjoying a slice of pumpkin cheesecake wrapped in a comforting cookie—a true flavor explosion!

Ingredients You’ll Need

• For the Cookies:
  • 1 cup all-purpose flour: This is the base of your cookies, providing structure.
  • 1/2 cup rolled oats: Adds a chewy texture and a wholesome element.
  • 1/2 teaspoon baking soda: This will help your cookies rise and become fluffy.
  • 1/2 teaspoon baking powder: Works alongside baking soda for lift.
  • 1 teaspoon cinnamon: Brings that signature warm flavor that complements pumpkin.
  • 1/4 teaspoon nutmeg: Adds a subtle spice, perfect for the fall season.
  • 1/4 teaspoon salt: Balances the sweetness and enhances the other flavors.
  • 1/2 cup unsalted butter, softened: Provides moisture and richness for the cookies.
  • 1/2 cup brown sugar: Adds deep flavor and moisture.
  • 1/4 cup granulated sugar: For sweetness and slight texture contrast.
  • 1/2 cup pumpkin puree: Gives that signature pumpkin flavor and moisture.
  • 1 large egg: Binds the ingredients together, providing structure.
  • 1 teaspoon vanilla extract: Adds a lovely aroma and flavor depth.
• For the Cheesecake Filling:
  • 8 oz cream cheese, softened: The heart of the cheesecake filling; creamy and luscious.
  • 1/4 cup powdered sugar: Sweetens the filling without adding graininess.
  • 1 teaspoon vanilla extract: Enhances the flavor of the cheesecake.
• Optional Additions:
  • Chopped pecans or walnuts: Add a crunchy texture and nutty flavor.
  • Chocolate chips: For a sweet surprise in every bite.
• Special Garnishes:
  • Whipped cream: A classic topping that adds a creamy texture.
  • Cinnamon dusting: A sprinkle on top for extra flavor and visual appeal.

Step-by-Step Instructions

Follow these easy steps for perfectly delicious Pumpkin Cheesecake Cookies:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the flour, oats, baking soda, baking powder, cinnamon, nutmeg, and salt. Set aside.
3. In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
4. Add in the pumpkin puree, egg, and vanilla extract, and mix until well combined.
5. Gradually add the dry ingredient mixture to the wet ingredients, stirring until just combined.
6. In another bowl, beat together the cream cheese, powdered sugar, and vanilla extract until smooth and creamy for the filling.
7. Using a cookie scoop, drop a small amount of cookie dough onto the prepared baking sheet. Make an indentation in the center and fill it with a teaspoon of the cheesecake filling.
8. Top with a bit more cookie dough to cover the filling, but allow some of the filling to show.
9. Bake for about 12-15 minutes or until the edges are lightly golden. Allow them to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Recipe Variations

Feel free to get creative with these Pumpkin Cheesecake Cookies! Here are some fun variations you might enjoy:

• For a spicier kick, add some ginger or cloves to your cookie batter.
• If you prefer a vegan version, substitute the butter with coconut oil and use a flax egg in place of the egg.
• Change up the filling by adding different flavor extracts, such as almond or maple.
• Experiment with different nuts or the type of chocolate you add!

Serving and Storage Tips

These cookies are best enjoyed fresh but can be stored in an airtight container at room temperature for up to a week. For longer storage, consider freezing them. Just ensure they are completely cool, then place them in a freezer-safe container or bag. They can last for up to three months in the freezer. To enjoy, simply let them thaw at room temperature.

Helpful Tips

Here are a few tips to ensure your cookies come out perfectly every time:

• Always measure your flour correctly; spoon it into the measuring cup and level it off with a knife for the most accurate measurement.
• Use room temperature ingredients for a smoother mixture, especially for the cream cheese filling.
• If your dough feels too sticky, let it chill in the refrigerator for about 30 minutes. This will make it easier to handle.

Special Equipment

While you can make these cookies with standard kitchen tools, a few items will make the process easier:

• Cookie Scoop: This helps ensure even-sized cookies for uniform baking.
• Mixing Bowls: Use various sizes for both the cookie mixture and filling.
• Baking Sheet: A good quality, non-stick baking sheet prevents sticking.
• Parchment Paper: Makes cleanup a breeze and prevents cookies from sticking.

Frequently Asked Questions

Can I use fresh pumpkin instead of canned puree?

Yes, you can! Just make sure to cook it down and puree it until smooth before using it in the recipe.

How do I make these cookies gluten-free?

Substituting all-purpose flour with a gluten-free flour blend can work, but check that your other ingredients are also gluten-free.

Can I freeze these cookies?

Absolutely! After baking and cooling, these cookies freeze well for up to three months. Just seal them in an airtight container.

What can I serve with Pumpkin Cheesecake Cookies?

Pair them with a warm cup of coffee or tea, or serve with a scoop of vanilla ice cream for a delightful dessert experience.

Conclusion

These Pumpkin Cheesecake Cookies are not just a treat; they’re an experience that invites warmth and nostalgia into your kitchen. With their deliciously creamy filling and cozy spice, they are sure to bring smiles and joy to all who enjoy them. I encourage you to give this recipe a try and make it your own. Whether you experiment with flavors or share them with friends and family, these cookies offer a wonderful way to create memorable moments. Please share your experiences or any adaptations in the comments; I can’t wait to hear how they turn out for you!

Irresistible Pumpkin Cheesecake Cookies Easy Delicious

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• Author: souzanfood
• Total Time: 35 minutes
• Yield: 24 cookies 1x

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Description

Discover easy delicious Pumpkin Cheesecake Cookies Indulge in these irresistible treats that combine classic flavors with a delightful twist

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Ingredients

Scale 1x2x3x

1 cup all-purpose flour

1/2 cup rolled oats

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1 teaspoon cinnamon

1/4 teaspoon nutmeg

1/4 teaspoon salt

1/2 cup unsalted butter, softened

1/2 cup brown sugar

1/4 cup granulated sugar

1/2 cup pumpkin puree

1 large egg

1 teaspoon vanilla extract

8 oz cream cheese, softened

1/4 cup powdered sugar

1 teaspoon vanilla extract

Chopped pecans or walnuts (optional)

Chocolate chips (optional)

Whipped cream (for garnish)

Cinnamon dusting (for garnish)

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Instructions

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

In a medium bowl, whisk together the flour, oats, baking soda, baking powder, cinnamon, nutmeg, and salt. Set aside.

In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.

Add in the pumpkin puree, egg, and vanilla extract, and mix until well combined.

Gradually add the dry ingredient mixture to the wet ingredients, stirring until just combined.

In another bowl, beat together the cream cheese, powdered sugar, and vanilla extract until smooth and creamy for the filling.

Using a cookie scoop, drop a small amount of cookie dough onto the prepared baking sheet. Make an indentation in the center and fill it with a teaspoon of the cheesecake filling.

Top with a bit more cookie dough to cover the filling, but allow some of the filling to show.

Bake for about 12-15 minutes or until the edges are lightly golden. Allow them to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Category: Dessert
• Cuisine: American

Nutrition

• Calories: 150 calories
• Sugar: 10 grams
• Fat: 7 grams
• Saturated Fat: 7 grams
• Carbohydrates: 22 grams
• Fiber: 1 gram
• Protein: 2 grams