Oh my goodness, let me tell you about these pumpkin cheesecake cookies! They’re not just your average cookie; they have this dreamy, creamy cheesecake filling that just takes them over the top! Picture this: a soft, spiced pumpkin cookie hugging a luscious cream cheese center. Seriously, it’s like a little hug in cookie form! I started making these during the fall, and they quickly became a family favorite. Each bite reminds me of cozy evenings spent with loved ones, sipping hot cider and chatting about life. Trust me, once you give these a try, you’ll be baking them on repeat, not just for the holidays but all year round. They’re that good!
Ingredients for Pumpkin Cheesecake Cookies
These pumpkin cheesecake cookies come together with just a handful of simple ingredients that pack a punch! Here’s what you’ll need:
- 1 cup all-purpose flour
- 1/2 cup pumpkin puree
- 1/4 cup cream cheese (softened for easy mixing)
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
It’s such a cozy combination of flavors, and I promise you’ll love how they all blend together in the dough!
How to Prepare Pumpkin Cheesecake Cookies
Preheat the Oven
First things first, you’ll want to preheat your oven to 350°F (175°C). This step is super important because it ensures your cookies bake evenly and turn out perfectly fluffy!
Mix Dry Ingredients
In a mixing bowl, grab your flour, baking soda, ground cinnamon, nutmeg, and salt. Give them a quick whisk together until everything’s well combined. This dry mixture is the base for your cookies, and it’s going to add that warm, spiced flavor we all love!
Combine Wet Ingredients
In another bowl, whisk together the pumpkin puree, brown sugar, granulated sugar, softened cream cheese, and vanilla extract. You want this to be nice and smooth, so don’t rush it! The cream cheese adds that rich, creamy goodness to the filling that makes these cookies so special.
Combine Mixtures
Now, it’s time to bring the two bowls together! Gradually mix the dry ingredients into the wet ingredients. I like to start with a spatula and fold everything gently until fully incorporated. You don’t want to overmix; just combine until you see no more flour streaks!
Shape the Cookies
Using a spoon or a cookie scoop, drop spoonfuls of dough onto a lined baking sheet. I like to leave a bit of space between each one because they’ll spread a little as they bake. Trust me, you want them to have room to breathe!
Bake the Cookies
Pop those babies in the oven and bake for 12-15 minutes. You’ll know they’re ready when the edges look set but the centers still seem a little soft—they’ll firm up as they cool. Keep an eye on them, and don’t be afraid to peek!
Cool and Serve
Once they’re out of the oven, let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack. This step is crucial; they need to cool to set that lovely creamy filling. Once they’re cool, dig in and enjoy the cozy flavors of fall!
Why You’ll Love This Recipe
- Quick to prepare in just 30 minutes
- Easy to make, perfect for bakers of all levels
- Deliciously combines the flavors of pumpkin and cheesecake
- Soft, chewy texture with a creamy surprise inside
- Great for sharing at gatherings or enjoying at home
These cookies are not just a treat; they’re a delightful experience that brings the warmth of fall into every bite!
Tips for Success
To ensure your pumpkin cheesecake cookies turn out just right, here are a few pro tips! First, make sure your cream cheese is softened; this helps it blend smoothly into the batter. If you want an extra burst of flavor, feel free to add some chocolate chips or chopped nuts to the dough! And watch your baking time closely—every oven is different, so check them at the 12-minute mark. If they look slightly underbaked in the center, that’s perfect; they’ll firm up as they cool. Lastly, don’t skip the cooling time—this is key for that creamy filling to really shine!
Nutritional Information
These pumpkin cheesecake cookies are a delightful treat, and here’s a quick look at their nutritional values. Keep in mind that these are estimates, so your results may vary slightly based on specific ingredients used. Each cookie contains approximately 150 calories, with about 10g of sugar, 5g of fat (3g saturated), and 2g of protein. They’re a sweet indulgence that you can enjoy without too much guilt—perfect for satisfying that fall craving!
FAQ Section
Can I use fresh pumpkin instead of canned? Absolutely! Just make sure to cook and puree the pumpkin until it’s smooth. It adds a lovely freshness to the cookies!
Can I make these cookies ahead of time? Yes, you can prepare the dough and chill it in the refrigerator for up to 24 hours before baking. Just let it sit at room temperature for a few minutes before scooping.
How should I store my pumpkin cheesecake cookies? Keep them in an airtight container at room temperature for up to a week. If you want to keep them longer, pop them in the fridge!
Can I freeze these cookies? Definitely! Just make sure they’re completely cooled first, then store them in a freezer-safe container for up to 3 months. Thaw them in the fridge before enjoying!
Storage & Reheating Instructions
To keep your pumpkin cheesecake cookies fresh, store them in an airtight container at room temperature for up to a week. If you want to extend their deliciousness, you can refrigerate them for a bit longer. When you’re ready to enjoy a cookie, there’s no need to worry about reheating! These cookies are delightful at room temperature, but if you prefer them warm, just pop them in the microwave for about 10-15 seconds. Trust me, that creamy filling gets even more irresistible when it’s slightly warmed up!
For more delicious pumpkin recipes, check out this pumpkin cream cheese crumb cake or these pumpkin snickerdoodle cookies. If you want to learn more about the health benefits of pumpkin, visit Healthline.
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Pumpkin Cheesecake Cookies: 5 Reasons to Indulge Today
- Total Time: 30 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Delicious pumpkin cheesecake cookies with a creamy filling.
Ingredients
- 1 cup all-purpose flour
- 1/2 cup pumpkin puree
- 1/4 cup cream cheese
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C).
- In a bowl, mix flour, baking soda, cinnamon, nutmeg, and salt.
- In another bowl, whisk together pumpkin puree, brown sugar, granulated sugar, cream cheese, and vanilla.
- Combine the dry ingredients with the wet ingredients.
- Drop spoonfuls of dough onto a baking sheet.
- Bake for 12-15 minutes.
- Let cookies cool before serving.
Notes
- Store cookies in an airtight container.
- For added flavor, include chocolate chips.
- Adjust spices to taste.
- Prep Time: 15 minutes
- Cook Time: 12-15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 50mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg
Keywords: pumpkin cheesecake cookies
