If you adore the warm, cozy flavors of fall and love a soft, melt-in-your-mouth treat, then this Pumpkin Cheesecake Cookies Recipe is going to be your new favorite go-to. Combining the rich spiced pumpkin cookie base with a luscious creamy cheesecake center, these cookies strike the perfect balance between tender cake and tangy cheesecake. They’re ideal for holiday gatherings, afternoon tea, or just when you need a comforting sweet bite that feels like a hug in dessert form.
Ingredients You’ll Need
These ingredients are beautifully simple yet essential for delivering the perfect Pumpkin Cheesecake Cookies Recipe. Each one plays a vital role: from the pumpkin puree adding moisture and that signature autumn flavor, to the blend of spices that makes every bite warm and inviting, and of course, the cream cheese filling that turns a standard cookie into a dreamy indulgence.
- 1 cup canned pumpkin puree: The base flavor and moisture provider, choose pure pumpkin, not pumpkin pie filling, for best results.
- 1 cup granulated sugar: Adds sweetness and helps the cookie edges crisp just right.
- 1/2 cup vegetable oil: Keeps the cookies tender and soft.
- 1 large egg: Binds the ingredients and gives structure.
- 1 teaspoon vanilla extract: Enhances all the other flavors with a smooth, aromatic note.
- 2 cups all-purpose flour: The dry base that balances moisture for perfect cookie dough consistency.
- 1 teaspoon baking powder: Helps the cookies rise just enough without making them cakey.
- 1 teaspoon baking soda: Works with the acidic pumpkin to create a tender crumb.
- 1/2 teaspoon salt: Heightens the sweetness and rounds out the spices.
- 1 teaspoon ground cinnamon: The star spice adding warmth and depth.
- 1/2 teaspoon ground nutmeg: Adds a subtle earthiness to the spice mix.
- 1/4 teaspoon ground cloves: A pinch of this strong spice lifts the cookie’s fragrance beautifully.
- 8 oz cream cheese, softened: The creamy, tangy filling that makes these cookies irresistibly special.
- 1/4 cup granulated sugar: Sweetens the cheesecake filling perfectly without overpowering.
- 1/2 teaspoon vanilla extract: Adds a lovely aroma and smoothness to the cream cheese filling.
How to Make Pumpkin Cheesecake Cookies Recipe
Step 1: Preheat Your Oven
First, get your oven warmed up to 350°F (175°C). This ensures an even baking temperature from the get-go. Line your baking sheets with parchment paper or silicone mats to prevent sticking and make cleanup a breeze. Setting this foundation right means your cookies will bake evenly and slide right off when done.
Step 2: Make the Cookie Dough
In a large bowl, combine the pumpkin puree, granulated sugar, vegetable oil, egg, and vanilla extract. Mixing these wet ingredients until smooth brings out that luscious, moist base for your cookies. In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves—this dry spice blend is where all those cozy fall flavors come from. Gradually stir the dry mixture into the wet, mixing just until you have a soft, uniform dough. Resist the urge to overmix, as that keeps your cookies tender and soft.
Step 3: Prepare the Cheesecake Filling
For the creamy center that elevates this Pumpkin Cheesecake Cookies Recipe, beat the softened cream cheese with sugar and vanilla until it’s silky smooth and fluffy. This filling will contrast beautifully with the spiced pumpkin dough, giving each bite a dreamy texture and tangy kick.
Step 4: Assemble the Cookies
Drop spoonfuls of the pumpkin cookie dough onto your prepared baking sheets, spacing them about two inches apart. Flatten them slightly—not too much, since you want room for the cheesecake dollop. Then, gently spoon a small amount of the cheesecake filling on top of each dough mound. This layering is key to the classic look and luscious bite everyone loves in this recipe.
Step 5: Bake and Cool
Bake your cookies for 12 to 15 minutes, watching carefully for them to set and turn a lovely golden hue around the edges. Baking just right ensures the cookies are soft with slightly crisp edges while the cheesecake filling sets perfectly without browning too much. Once out of the oven, let them cool completely on wire racks. This cooling step helps the cookies firm up so they hold their shape and softly melt in your mouth.
How to Serve Pumpkin Cheesecake Cookies Recipe
Garnishes
Add a delicate dusting of powdered sugar over your finished cookies for a whimsical, snowy look that’s both festive and inviting. Alternatively, a drizzle of melted white chocolate or a sprinkle of chopped toasted pecans can add extra texture and a touch of elegance if you’re serving guests.
Side Dishes
These cookies pair beautifully with a steaming mug of chai tea or spiced latte, complementing the warm spices perfectly. For a brunch or dessert spread, serve alongside fresh fruit like sliced apples or pear wedges, which balance the richness and give a refreshing bite between cookies.
Creative Ways to Present
For a fun twist, sandwich two Pumpkin Cheesecake Cookies Recipe cookies with a little extra cream cheese frosting or marshmallow fluff in the middle. Arrange them on a rustic wooden platter topped with autumn leaves or cinnamon sticks for a seasonal centerpiece that’s sure to impress any crowd.
Make Ahead and Storage
Storing Leftovers
Keep your pumpkin cheesecake cookies fresh by storing them in an airtight container at room temperature for up to three days. If your kitchen is warm, refrigerating them is a good idea; just bring back to room temperature before serving so the cheesecake filling regains its creamy softness.
Freezing
These cookies freeze beautifully, making them perfect for holiday prep or busy days. Place the cooled cookies in a single layer on a baking sheet first to freeze individually, then transfer to a freezer-safe container or zip-top bag. They’ll keep well for up to three months. Thaw overnight in the fridge or at room temperature before enjoying.
Reheating
To refresh your leftovers, warm the cookies in a low oven (about 300°F / 150°C) for 5 to 7 minutes, just enough to bring back their soft texture and gently warm the cheesecake center without melting it completely. This step enhances the cozy experience every time.
FAQs
Can I use fresh pumpkin instead of canned pumpkin puree?
Absolutely! Just be sure to roast and puree your fresh pumpkin well to achieve a smooth consistency. Keep in mind that fresh pumpkin can be a bit more watery, so you might want to drain it slightly or adjust the flour to ensure the dough isn’t too wet.
Is cream cheese filling necessary in this Pumpkin Cheesecake Cookies Recipe?
While you can skip the filling for a simpler pumpkin cookie, the cream cheese center is what makes these cookies truly special, offering a lovely tang and creamy contrast that elevates the overall flavor and texture.
Can I substitute the vegetable oil with butter?
Using melted butter is an option and will give a richer flavor, but it may change the texture slightly, making the cookies a bit denser. Vegetable oil helps keep them tender and moist, which is ideal for this recipe.
How do I prevent the cheesecake filling from bubbling over?
Use just a modest spoonful of cheesecake filling on each cookie and gently flatten your cookie dough base. This helps keep the filling nestled neatly on top rather than spreading out or bubbling over during baking.
Can I add nuts or chocolate chips to this recipe?
Sure! Chopped pecans or walnuts would add a nice crunch and pair well with pumpkin spices, while mini chocolate chips add sweet bursts. Fold them into the dough before baking for a delightful twist without overpowering the classic flavors.
Final Thoughts
You really can’t go wrong with this Pumpkin Cheesecake Cookies Recipe. It’s a wonderful way to bring the tastes of autumn into your kitchen with a treat that’s both familiar and uniquely delicious. Whether you’re baking for family, friends, or just to satisfy a cozy craving, these cookies are a warm, comforting joy that’ll make any day a little sweeter. I can’t wait for you to try this recipe and fall in love with every bite!
Print
Pumpkin Cheesecake Cookies Recipe
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Delightfully soft and moist Pumpkin Cheesecake Cookies combine the warm spices of cinnamon, nutmeg, and cloves with a creamy cheesecake center. Perfectly spiced pumpkin-flavored cookies with a luscious cheese filling make these an irresistible fall treat.
Ingredients
Cookie Dough
- 1 cup canned pumpkin puree
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
Cheesecake Filling
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1/2 teaspoon vanilla extract
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats to ensure easy cleanup and prevent sticking.
- Make the Cookie Dough: In a large mixing bowl, combine the canned pumpkin puree, granulated sugar, vegetable oil, egg, and vanilla extract. Stir these wet ingredients until the mixture is smooth and well blended. In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, ground nutmeg, and ground cloves. Gradually add the dry ingredients to the wet mixture, stirring until a consistent dough forms.
- Make the Cheesecake Filling: Using a hand mixer or stand mixer, beat the softened cream cheese with granulated sugar and vanilla extract until the filling is smooth, creamy, and free of lumps.
- Assemble Cookies: Drop spoonfuls of the pumpkin cookie dough onto the prepared baking sheets, spacing them evenly. Flatten each dough ball slightly to create a base. Then, carefully spoon a dollop of the cheesecake filling onto the center of each cookie dough portion.
- Bake: Place the baking sheets in the preheated oven and bake for 12-15 minutes until the cookies are set and the edges turn a light golden color. After baking, remove the cookies from the oven and allow them to cool on wire racks completely before serving.
Notes
- Ensure the cream cheese is softened to room temperature for the smoothest filling.
- Do not overbake to keep the cookies moist and soft.
- For extra decoration, sprinkle a small amount of cinnamon sugar on top before baking.
- Store cookies in an airtight container in the refrigerator and consume within 3-4 days.
- These cookies freeze well; thaw them at room temperature before serving.
