Pumpkin Cheesecake Cookies Recipe: Irresistible Fall Bliss

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Baking brings comfort, and nothing says autumn like the flavor of pumpkin. If you love cookies and cheesecake, you are in for a treat with these delicious Pumpkin Cheesecake Cookies. This recipe combines the creamy goodness of cheesecake with soft, pumpkin-spiced cookies, making them perfect for any occasion. It’s approachable and simple, even for those new to baking.

Why You’ll Love This Sweet Treat

These Pumpkin Cheesecake Cookies are a wonderful blend of flavors and textures. You get a creamy cheesecake center wrapped in a soft, pumpkin-flavored cookie. The warm spices like cinnamon and pumpkin pie spice fill your kitchen with an inviting aroma. Plus, the process is straightforward and satisfying, ensuring each bite is a delightful experience, making these cookies a must-try for beginners!

Easy Way to Make Pumpkin Cheesecake Cookies

Making Pumpkin Cheesecake Cookies involves a few straightforward steps. First, you prepare the cheesecake filling and freeze it. Then mix the cookie dough, chill it, and wrap it around the frozen cheesecake balls. Finally, you bake until the cookies are soft and the edges are set. It’s an easy process that yields impressive results!

Ingredients:

8 ounces Cream Cheese, softened
4 tablespoons Sugar
1 teaspoon Vanilla Extract
2/3 cup Pure Pumpkin Puree
1 cup Butter, softened
1 cup Brown Sugar, packed
1/3 cup Sugar
2 large Egg Yolks
1 teaspoon Vanilla Extract
2 3/4 cups Flour
2 teaspoons Pumpkin Pie Spice
3/4 teaspoon Baking Soda
3/4 teaspoon Baking Powder
3/4 teaspoon Salt
1/3 cup Sugar for Cinnamon Sugar Mixture
1 tablespoon Cinnamon

Directions:

Beat together cream cheese, sugar, and vanilla until smooth.
Scoop 2 teaspoon-sized mounds onto a parchment-lined baking sheet.
Freeze until solid (about 1 hour).
Remove excess moisture from the pumpkin by spreading it onto paper towels and pressing gently. Scrape the blotted pumpkin into a bowl.
In a large bowl, cream together butter, brown sugar, and granulated sugar until fluffy.
Mix in egg yolks, blotted pumpkin, and vanilla extract.
Add flour, baking soda, baking powder, pumpkin spice, and salt. Mix until just combined.
Chill the dough for at least 30 minutes, ideally 1 hour.
Scoop about 2 tablespoons of dough, flatten it in your palm, place one frozen cheesecake ball in the center, and wrap the dough around the filling, sealing it completely.
Preheat oven to 350°F.
Mix together sugar and cinnamon in a small bowl.
Roll the stuffed cookie dough balls in the mixture, then place them on a baking sheet.
Bake for 11-14 minutes, until the edges are set, but the centers are soft. Do not overbake.
Cool on the baking sheet for 5 minutes before transferring to a wire rack.

Best Way to Serve Pumpkin Cheesecake Cookies

Serve these cookies slightly warm or at room temperature. They taste delightful on their own, but you can pair them with a nice cup of coffee or tea. These cookies also make great treats for gatherings, parties, or even as an afternoon snack.

How to Keep Pumpkin Cheesecake Cookies Fresh

Store your cookies in an airtight container at room temperature for up to 3 days. If you want to keep them longer, you can refrigerate them for up to a week. Take them out when you’re ready to enjoy. If you want to freeze them, freeze the uncooked dough balls before baking. You can bake them straight from the freezer; add a couple of extra minutes to the baking time.

Helpful Tips for Pumpkin Cheesecake Cookies

To avoid any common mistakes, ensure your cream cheese is fully softened before mixing. This will help you achieve a smooth cheesecake filling. When mixing your dough, stop as soon as you no longer see dry flour. It’s okay if the dough looks a little sticky, as this helps keep the cookies soft. Be mindful of the baking time; you want the cookies to be smooth in the center, so do not overbake.

Variations

Add Chocolate Chips: For a delicious twist, add chocolate chips to the cookie dough for added sweetness and flavor.
Spice It Up: Increase the cinnamon or add a pinch of nutmeg to the dough for a more intense spice flavor.
Gluten-Free Option: Substitute the all-purpose flour with a gluten-free flour blend to make these cookies gluten-free.

FAQs

Can I make the cheesecake filling ahead of time?

Yes! You can prepare the cheesecake filling a day in advance and freeze it. Just make sure to store it in an airtight container.

What if I don’t have cream cheese?

You can try using mascarpone cheese as an alternative. It won’t taste exactly the same, but it will still provide a creamy texture.

How do I know the cookies are done?

The cookies are done when the edges look set, and the centers are slightly soft. They will continue to firm up as they cool.

Conclusion

These Pumpkin Cheesecake Cookies offer a delightful combination of flavors and are simple to make, making them perfect for beginners. With their creamy filling enveloped in soft, spiced cookies, they can easily brighten your day and leave you feeling accomplished in your baking skills.

Give this recipe a try and enjoy making your very own Pumpkin Cheesecake Cookies! Feel free to share how they turned out with friends and family. Once you’ve conquered these cookies, you might want to try some of the suggested variations or check out more beginner-friendly dessert recipes. Happy baking!

Pumpkin Cheesecake Cookies Recipe

Why You’ll Love This Sweet Treat