Fall calls for cozy, spiced desserts, and Pumpkin Cheesecake Cookies are the perfect Fall Pumpkin Cookies to celebrate the season. These spiced pumpkin treats combine a soft, pumpkin-spiced cookie with a creamy cheesecake center, delivering a delightful mix of textures and flavors. Ready in under an hour, they’re ideal for holiday gatherings, cozy nights, or sharing with friends. Let’s bake these creamy pumpkin cookies and embrace autumn’s warmth!
Why You’ll Love Pumpkin Cheesecake Cookies
- Perfect Texture: Soft, chewy cookies meet rich, creamy filling for autumn cookie delights.
- Fall Flavors: Pumpkin and warm spices create a cozy, seasonal treat.
- Easy to Make: Simple steps for impressive spiced pumpkin treats.
- Versatile: Great for parties, snacks, or gifting.
- Crowd-Pleaser: Everyone loves these creamy pumpkin cookies for their unique charm.
Ingredients for Pumpkin Cheesecake Cookies
Here’s what you need for these autumn cookie delights (makes ~18–20 cookies):
Cookie Dough:
- 1½ cups (180g) all-purpose flour
- 1 tsp baking soda
- 1 tsp pumpkin pie spice (or mix of cinnamon, nutmeg, cloves)
- ½ tsp salt
- ½ cup (115g) unsalted butter, softened
- ½ cup (100g) brown sugar, packed
- ½ cup (100g) granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- ½ cup (120g) pumpkin puree (not pie filling)
Cheesecake Filling:
- 8 oz (225g) cream cheese, softened
- ½ cup (60g) powdered sugar
- 1 tsp vanilla extract
- 2 tbsp (30g) pumpkin puree
- ¼ tsp cinnamon
Optional Add-Ins:
- ¼ cup chocolate or white chocolate chips
- ¼ cup chopped walnuts or pecans
Equipment
- Mixing bowls
- Electric mixer
- Baking sheets
- Parchment paper or silicone baking mats
- Cookie scoop or spoon
- Spatula
Ingredient Tips
- Pumpkin Puree: Use pure pumpkin, not pie filling, for authentic creamy pumpkin cookies.
- Cream Cheese: Room-temperature cream cheese ensures a smooth filling for spiced pumpkin treats.
- Butter: Softened butter blends better for tender autumn cookie delights.
- Gluten-Free: Swap flour for gluten-free blend for dietary-friendly cookies.
- Spices: Adjust pumpkin pie spice to taste for bolder or milder flavors.
Directions for Pumpkin Cheesecake Cookies
Let’s bake these spiced pumpkin treats—perfect for fall!
Prep Oven and Baking Sheets
I preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone mat for easy cleanup.
Make Cheesecake Filling
In a medium bowl, I beat 8 oz cream cheese, ½ cup powdered sugar, 1 tsp vanilla, 2 tbsp pumpkin puree, and ¼ tsp cinnamon with an electric mixer until smooth, then set aside for creamy pumpkin cookies.
Prepare Cookie Dough
In a large bowl, I whisk 1½ cups flour, 1 tsp baking soda, 1 tsp pumpkin pie spice, and ½ tsp salt. In another bowl, I beat ½ cup butter, ½ cup brown sugar, and ½ cup granulated sugar until fluffy, about 3 minutes. I add 1 egg, 1 tsp vanilla, and ½ cup pumpkin puree, mixing well. I gradually combine the dry ingredients with the wet, stirring until just blended to avoid dense autumn cookie delights.
Form Cookies
Using a cookie scoop, I portion the dough onto the baking sheet and flatten each ball slightly. I make a small indentation in the center of each with a spoon for the filling.
Add Filling
I spoon a small amount of cheesecake filling into each indentation, ensuring it stays contained for neat spiced pumpkin treats.
Bake and Cool
I bake for 10–12 minutes until the edges are lightly golden. The centers may look soft but will firm up as they cool. I let them cool on the baking sheet for 5 minutes before transferring to a wire rack.
Nutrition
- Prep Time: 20 minutes
- Cook Time: 10–12 minutes
- Total Time: ~30–35 minutes
- Servings: ~18–20 cookies
- Calories: ~150–180 kcal per cookie
- Macros per Serving: 20g carbs, 3g protein, 8g fat, 1g fiber
Variations for Pumpkin Cheesecake Cookies
Try these twists on these autumn cookie delights:
- Gluten-Free: Use gluten-free flour for dietary-friendly creamy pumpkin cookies.
- Dairy-Free: Swap cream cheese and butter for vegan alternatives.
- Chocolaty: Add ¼ cup chocolate chips to the dough for richer spiced pumpkin treats.
- Nutty: Mix in ¼ cup chopped pecans for crunch, inspired by Layla Cooks’ Vegan Breakfast Cookies.
- Maple Twist: Add 1 tbsp maple syrup to the filling for a sweet autumn cookie delight.
Serving Ideas:
- Pair with Layla Cooks’ Cucumber Blueberry Feta Salad for a fresh contrast.
- Serve with Layla Cooks’ Vanilla Raspberry Iced Latte for a cozy treat.
- Enjoy with Layla Cooks’ The Best Peach Sorbet for a sweet finish.
Storage
I store cooled creamy pumpkin cookies in an airtight container in the fridge for 3–4 days to keep them fresh. For longer storage, I freeze them in a single layer on a baking sheet for 1–2 hours, then transfer to a freezer-safe bag for up to 3 months. I reheat in the microwave for 10–15 seconds for a warm treat.
Serving Tips
- Presentation: Arrange spiced pumpkin treats on a festive fall platter for gatherings.
- Garnish: Dust with powdered sugar or cinnamon for extra autumn cookie delight flair.
- Pairing: Enjoy with coffee or Layla Cooks’ Cucumber Mint Agua Fresca.
- Portion Size: 1–2 cookies per person for a sweet snack.
- Occasions: Perfect for holiday parties, fall picnics, or cozy evenings.
FAQs About Pumpkin Cheesecake Cookies
Here are answers to common questions about this dish:
Can I make the filling ahead?
Yes, prepare the cheesecake filling and refrigerate for up to 24 hours before using.
Can I use canned pumpkin?
Yes, use plain pumpkin puree, not pie filling, for authentic creamy pumpkin cookies.
Can I add other spices?
Yes, try cloves or allspice for a bolder spiced pumpkin treat flavor.
How do I prevent dense cookies?
Avoid overmixing the dough to keep autumn cookie delights light and tender.
Can I freeze these cookies?
Yes, freeze for up to 3 months and reheat briefly for fresh spiced pumpkin treats.
More Cookies Recipe You’ll Love
- Raspberry Lemonade Cookies
- Maple Brown Sugar Cookies
- Cookie Dough Brownies
- Fudgy Mint Chocolate No-Bake Cookies
- White Chocolate and Pistachio Blondies
Conclusion
Pumpkin Cheesecake Cookies are a delightful fall treat, blending spiced pumpkin dough with creamy cheesecake filling. These autumn cookie delights are easy, versatile, and perfect for sharing. Bake these creamy pumpkin cookies and savor the cozy flavors of the season!
Pumpkin Cheesecake Cookies
Ingredients
Cookie Dough:
- 1½ cups 180g all-purpose flour
- 1 tsp baking soda
- 1 tsp pumpkin pie spice or mix of cinnamon, nutmeg, cloves
- ½ tsp salt
- ½ cup 115g unsalted butter, softened
- ½ cup 100g brown sugar, packed
- ½ cup 100g granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- ½ cup 120g pumpkin puree (not pie filling)
Cheesecake Filling:
- 8 oz 225g cream cheese, softened
- ½ cup 60g powdered sugar
- 1 tsp vanilla extract
- 2 tbsp 30g pumpkin puree
- ¼ tsp cinnamon
Optional Add-Ins:
- ¼ cup chocolate or white chocolate chips
- ¼ cup chopped walnuts or pecans
Instructions
Prep Oven and Baking Sheets
- I preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone mat for easy cleanup.
Make Cheesecake Filling
- In a medium bowl, I beat 8 oz cream cheese, ½ cup powdered sugar, 1 tsp vanilla, 2 tbsp pumpkin puree, and ¼ tsp cinnamon with an electric mixer until smooth, then set aside for creamy pumpkin cookies.
Prepare Cookie Dough
- In a large bowl, I whisk 1½ cups flour, 1 tsp baking soda, 1 tsp pumpkin pie spice, and ½ tsp salt. In another bowl, I beat ½ cup butter, ½ cup brown sugar, and ½ cup granulated sugar until fluffy, about 3 minutes. I add 1 egg, 1 tsp vanilla, and ½ cup pumpkin puree, mixing well. I gradually combine the dry ingredients with the wet, stirring until just blended to avoid dense autumn cookie delights.
Form Cookies
- Using a cookie scoop, I portion the dough onto the baking sheet and flatten each ball slightly. I make a small indentation in the center of each with a spoon for the filling.
Add Filling
- I spoon a small amount of cheesecake filling into each indentation, ensuring it stays contained for neat spiced pumpkin treats.
Bake and Cool
- I bake for 10–12 minutes until the edges are lightly golden. The centers may look soft but will firm up as they cool. I let them cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
- Don’t overmix the dough: Overmixing the dough can lead to dense cookies. Stir the dry ingredients into the wet ingredients until just combined.
- Chill the dough: If you have time, chill the dough for 30 minutes before baking to help the cookies hold their shape.
- Use room-temperature cream cheese: For a smoother filling, use room-temperature cream cheese.
- Customize the filling: Add a bit of maple syrup for a different flavor or use cream cheese frosting for a sweeter, richer filling.
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