There’s something magical about cookies, especially when they combine the creamy richness of cheesecake with the warm, spiced essence of pumpkin. Every bite of these Pumpkin Cheesecake Cookies melts in your mouth, offering a delightful contrast between the soft cookie and the luscious cheesecake center. Halloween Cookies and Cream Cheesecake Imagine the aroma wafting through your kitchen as they bake, filling the air with hints of cinnamon and nutmeg—pure bliss.

These cookies are perfect for cozy autumn gatherings or even just a Tuesday afternoon pick-me-up. I remember hosting a fall get-together where these little treats disappeared faster than you could say “pumpkin spice latte.” The smiles on my friends’ faces as they took their first bites were priceless, and trust me, you’ll want to recreate that moment in your own home. Pizza Stuffed Pumpkins.

Baking these cookies always brings back memories of laughter and joy shared over warm treats. My friends couldn’t get enough, insisting I share the recipe immediately. For more inspiration, check out this Easter Cookies Recipe recipe.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• All-Purpose Flour: Provides the structure for your cookies; sift it to avoid lumps.
• Baking Powder: Ensures your cookies rise perfectly; check that it’s fresh for best results.
• Cinnamon: Adds warmth and depth; use freshly ground if possible for maximum flavor.
• Pumpkin Puree: Use 100% pure pumpkin puree for the best taste; skip the pumpkin pie filling!
• Brown Sugar: Gives a rich sweetness; light brown sugar adds moisture while dark brown sugar enhances flavor.
• Granulated Sugar: Balances flavors perfectly; don’t be shy—it’s a cookie after all! Halloween Sugar Cookie Bars.
• Butter: Softened unsalted butter ensures a rich flavor; let it sit at room temperature before using.
• Eggs: Bind everything together; use large eggs for consistency.
• Vanilla Extract: Enhances all flavors beautifully; opt for pure vanilla extract over imitation.
• Cream Cheese: Makes the cheesecake filling creamy and delicious; soften it before mixing to avoid lumps. For more inspiration, check out this Baileys Irish Cream Cheesecake recipe.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it together

• Preheat your oven to 350°F (175°C) while you line two baking sheets with parchment paper. This setup saves you from potential cookie disasters later!
• In a bowl, whisk together flour, baking powder, cinnamon, and salt until combined. This helps evenly distribute the leavening agents throughout the dough.
• In another bowl, beat softened butter with brown sugar and granulated sugar until fluffy. Brown Sugar Apple Bowl You want that light texture so your cookies turn out tender.
• Mix in eggs one at a time followed by vanilla extract until fully incorporated. The batter should look smooth and slightly glossy—time to add some spice!
• Gently fold in pumpkin puree into your mixture until well blended. This will give your cookies that signature pumpkin flavor while keeping them moist.
• In a separate bowl, blend softened cream cheese with sugar until smooth. Add an egg yolk for richness without making it too runny.
• Using a tablespoon, scoop out cookie dough balls onto prepared baking sheets. Flatten each ball slightly in the center before adding a dollop of cream cheese filling on top.
• Bake for 12-15 minutes until edges are lightly golden but centers remain soft. The aroma will be irresistible—don’t forget to let them cool slightly before tasting!

Now you have perfect Pumpkin Cheesecake Cookies ready to impress your family or enjoyed all by yourself during an afternoon binge-watching session! Enjoy every delectable bite!

Perfecting the Cooking Process

Start by creaming the butter and sugars until fluffy, then gradually mix in the pumpkin puree and spices. Next, combine dry ingredients separately to ensure even distribution before folding into the wet mixture.

Add Your Touch

Feel free to swap the cream cheese with mascarpone for a different flavor profile. You can also add chocolate chips or nuts for an extra crunch that complements the soft texture of these cookies.

Storing & Reheating

Store these cookies in an airtight container at room temperature for up to five days. To enjoy them warm, pop them in the microwave for about 10 seconds—just enough to soften without melting away their charm.

Baking these cookies reminds me of the time I brought a batch to a family gathering, and they vanished faster than my cousin could say “pumpkin spice.” Everyone asked for the recipe, which made me feel like a baking rock star!

FAQ

How do I know when my pumpkin cheesecake cookies are done?

They should be slightly golden on the edges but still soft in the center when done.

Can I freeze pumpkin cheesecake cookies?

Absolutely! Just place them in an airtight container between layers of parchment paper.

What can I substitute if I don’t have cream cheese?

Mascarpone or Greek yogurt work well as cream cheese substitutes in this recipe.

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Indulgent Pumpkin Cheesecake Cookies

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• Author: Mery Mack
• Total Time: 35 minutes
• Yield: Approximately 24 cookies 1x

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Description

Savor the perfect blend of autumn flavors with these Pumpkin Cheesecake Cookies. Each bite offers a soft, spiced cookie enveloping a creamy cheesecake center, making them an irresistible treat for fall gatherings or cozy evenings at home. The delightful aroma of cinnamon and nutmeg wafts through your kitchen as they bake, creating a warm atmosphere that invites everyone to indulge.

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Ingredients

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• 2 cups all-purpose flour
• 1 tsp baking powder
• 1 tsp ground cinnamon
• 1/2 tsp salt
• 1 cup pumpkin puree (100% pure)
• 1/2 cup brown sugar (light)
• 1/2 cup granulated sugar
• 1/2 cup unsalted butter (softened)
• 2 large eggs
• 1 tsp vanilla extract
• 8 oz cream cheese (softened)
• 1/4 cup granulated sugar (for filling)
• 1 egg yolk (for filling)

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Instructions

1. Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. In a bowl, whisk together flour, baking powder, cinnamon, and salt.
3. In another bowl, beat softened butter with brown sugar and granulated sugar until fluffy.
4. Add eggs one at a time and mix in vanilla extract until smooth.
5. Gently fold in pumpkin puree until well combined.
6. For the filling, blend cream cheese with sugar and add egg yolk until smooth.
7. Scoop cookie dough onto prepared sheets. Flatten slightly and dollop cream cheese filling on top.
8. Bake for 12-15 minutes until edges are golden but centers remain soft.

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

Nutrition

• Serving Size: 1 cookie (40g)
• Calories: 180
• Sugar: 10g
• Sodium: 90mg
• Fat: 8g
• Saturated Fat: 4g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 25g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 30mg