Pumpkin Cheesecake Cookies are a delightful treat that combines the flavors of creamy cheesecake with the warm spices of pumpkin. These cookies are soft, chewy, and filled with a delicious surprise in the center. Perfect for fall gatherings or a cozy afternoon snack, these cookies will quickly become a favorite!
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Why Make This Recipe
Making Pumpkin Cheesecake Cookies is a wonderful way to enjoy the comforting taste of pumpkin and cheesecake in a fun and easy-to-eat form. They are perfect for sharing with friends and family during the holidays or any day when you crave something sweet. Plus, they’re a great way to elevate your cookie game, providing a unique twist that everyone will love!
How to Make Pumpkin Cheesecake Cookies
Ingredients:
- 8 oz cream cheese, softened
- 1/2 cup granulated sugar
- 1/2 whole pre-baked pumpkin pie
- 1/2 cup unsalted butter, cold and sliced
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar
- 2 eggs, room temperature
- 1 teaspoon pure vanilla extract
- 1/4 cup pumpkin puree
- 1 cup all-purpose flour
- 1 cup cake flour
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon ground cinnamon
- 1 teaspoon baking soda
- 1 teaspoon cornstarch
- 1/4 teaspoon salt
- 1/2 cup granulated sugar (for coating)
- 1/2 cup crushed graham crackers
- 2 teaspoons ground cinnamon (for coating)
Directions:
Prepare the Cheesecake Filling: In a medium bowl, use an electric mixer to beat together the softened cream cheese and 1/2 cup granulated sugar until smooth and creamy. Stir in the crumbled half pre-baked pumpkin pie until combined. Place the mixture in the freezer to chill for 20-30 minutes to firm it up.
Portion and Chill the Cheesecake Filling: Using a small cookie scoop, scoop balls of the pumpkin cheesecake mixture onto a baking sheet lined with parchment paper or a silicone mat. Freeze these for at least 30 minutes to ensure they stay firm during assembly.
Make the Pumpkin Cookie Dough: In a large bowl, whisk together all-purpose flour, cake flour, pumpkin pie spice, 1/2 teaspoon ground cinnamon, baking soda, cornstarch, and salt. Set aside. In a second bowl, beat together 1/2 cup granulated sugar, light brown sugar, pumpkin puree, and cold, sliced butter using a mixer. Start on low speed for 2-3 minutes, then increase to high for another 2-3 minutes until the mixture is fluffy. Add the vanilla extract and then the eggs, one at a time, mixing well after each addition.
Combine Mixtures: Gradually add the dry ingredients to the wet mixture, mixing until fully combined into a smooth dough. Chill the cookie dough in the refrigerator for 30 minutes.
Assemble the Cookies: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment or a silicone mat. Using a medium cookie scoop, portion the chilled cookie dough and gently flatten each scoop into a disc about 1/4 inch thick. Place a ball of chilled pumpkin cheesecake filling on top of half the flattened cookies. Cover with the remaining cookie discs and gently mold the dough around the filling, forming seamless balls.
Coat the Cookies: In a small bowl, mix together 1/2 cup granulated sugar, 2 teaspoons ground cinnamon, and 1/2 cup crushed graham crackers. Roll each dough ball in this mixture so they’re evenly coated.
Bake and Cool: Bake for 14-16 minutes, or until just set and fragrant. Remove from the oven and let rest on the cookie sheet for 15 minutes before transferring to a wire rack to cool completely.
How to Serve Pumpkin Cheesecake Cookies
Serve these delicious cookies warm or at room temperature. They are perfect to enjoy on their own or with a cup of coffee or tea. You can also add a scoop of whipped cream on top for extra indulgence.
How to Store Pumpkin Cheesecake Cookies
Store any leftover cookies in an airtight container at room temperature for up to 3 days. For longer storage, you can refrigerate them for up to a week or freeze them for up to 3 months.
Tips to Make Pumpkin Cheesecake Cookies
- Make sure the cream cheese is fully softened; this will help create a smooth filling.
- Don’t skip chilling the dough and filling. This step helps maintain the shape of the cookies.
- If you prefer more pumpkin flavor, use a bit more pumpkin puree in the cookie dough.
Variation
You can add chocolate chips or white chocolate chunks to the cookie dough for extra sweetness. You can also try different spices, like nutmeg or cloves, to enhance the flavor.
FAQs
1. Can I use fresh pumpkin instead of a pre-baked pumpkin pie?
Yes, you can use fresh pumpkin puree as a substitute, just ensure it’s well-drained to keep the filling from getting too watery.
2. How can I avoid the cookies spreading too much?
Chilling the cookie dough and filling is key. Make sure both are chilled properly before baking.
3. Can I make these cookies vegan?
Yes, you can substitute the cream cheese with a vegan cream cheese alternative and use flax eggs in place of regular eggs.
Pumpkin Cheesecake Cookies
Ingredients
Cheesecake Filling
- 8 oz cream cheese, softened Make sure it’s fully softened for a smooth filling.
- 0.5 cup granulated sugar
- 0.5 whole pre-baked pumpkin pie Can substitute with well-drained fresh pumpkin puree.
Cookie Dough
- 0.5 cup unsalted butter, cold and sliced
- 0.5 cup granulated sugar For the cookie dough.
- 0.25 cup light brown sugar
- 2 eggs, room temperature
- 1 teaspoon pure vanilla extract
- 0.25 cup pumpkin puree
- 1 cup all-purpose flour
- 1 cup cake flour
- 1 teaspoon pumpkin pie spice
- 0.5 teaspoon ground cinnamon
- 1 teaspoon baking soda
- 1 teaspoon cornstarch
- 0.25 teaspoon salt
Coating
- 0.5 cup granulated sugar For coating.
- 0.5 cup crushed graham crackers
- 2 teaspoons ground cinnamon For coating.
Instructions
Prepare the Cheesecake Filling
- In a medium bowl, beat together the softened cream cheese and 1/2 cup granulated sugar until smooth and creamy.
- Stir in the crumbled half pre-baked pumpkin pie and mix until combined.
- Place the mixture in the freezer to chill for 20-30 minutes.
Portion and Chill the Cheesecake Filling
- Using a small cookie scoop, scoop balls of the pumpkin cheesecake mixture onto a baking sheet lined with parchment paper.
- Freeze for at least 30 minutes.
Make the Pumpkin Cookie Dough
- In a large bowl, whisk together all-purpose flour, cake flour, pumpkin pie spice, ground cinnamon, baking soda, cornstarch, and salt.
- In another bowl, beat together the 1/2 cup granulated sugar, light brown sugar, pumpkin puree, and sliced butter until fluffy.
- Add the vanilla extract and then the eggs, one at a time, mixing well after each addition.
Combine Mixtures
- Gradually mix the dry ingredients into the wet mixture until a smooth dough forms.
- Chill the cookie dough in the refrigerator for 30 minutes.
Assemble the Cookies
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Using a medium cookie scoop, portion and flatten the chilled cookie dough.
- Place a ball of chilled pumpkin cheesecake filling on half the flattened cookies.
- Cover with the remaining cookie discs, molding the dough around the filling to form balls.
Coat the Cookies
- Mix together granulated sugar, ground cinnamon, and crushed graham crackers.
- Roll each dough ball in this mixture to coat evenly.
Bake and Cool
- Bake for 14-16 minutes until just set and fragrant.
- Let cool on the cookie sheet for 15 minutes before transferring to a wire rack.
