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These pumpkin cheesecake cookies bring together the warm flavors of fall with a creamy twist that makes them irresistible for any home baker. They combine pumpkin spice cookies with a luscious cheesecake filling, making them perfect treats to share with friends or enjoy with a cozy cup of tea.
I last made these on a quiet Sunday afternoon and they disappeared faster than I expected. Their soft cheesecake pockets make every bite feel special yet so easy to bake.
Ingredients
- Cream cheese for the filling: choose full-fat and room temperature for smooth mixing
- Granulated sugar: adds sweetness and helps with structure use fine sugar to blend well
- Vanilla extract: enhances flavor select pure extract for the best aroma
- All-purpose flour: gives the cookie dough its body sift it for uniform texture
- Pumpkin pie spice: is key for the seasonal warmth pick a fresh mix based on cinnamon clove and nutmeg
- Ground cinnamon: intensifies the spice profile opt for fresh ground for richer taste
- Baking soda: works as a leavening agent to lighten the cookies use as specified for proper rise
- Salt: balances sweetness pick fine salt to mix evenly in the dough
- Unsalted butter: softened for creaminess controls moisture and richness choose quality butter for flavor
- Brown sugar: for a deeper caramel note check for moisture to keep cookies soft
- Pumpkin puree: adds moisture and autumn flavor freshly cooked or canned with no additives works best
- Large egg yolks: bring tenderness only use yolks to keep texture dense and moist
Instructions
- Build The Cream Cheese Filling:
- Beat the cream cheese with one quarter cup granulated sugar and one teaspoon vanilla extract until smooth and creamy. Make sure the cream cheese is thoroughly softened before starting for a silky filling.
- Freeze Filling Scoops:
- Spoon small portions of the cream cheese mixture onto a parchment-lined baking sheet. Freeze these scoops while preparing the cookie dough to keep them firm and help maintain shape during baking.
- Mix Dry Ingredients:
- Whisk together three cups all-purpose flour, two teaspoons pumpkin pie spice, one teaspoon ground cinnamon, one teaspoon baking soda, and half a teaspoon salt. This ensures the spices and leavening are evenly distributed for consistent flavor and rise.
- Cream Butter and Sugars:
- Beat one cup softened unsalted butter with one cup granulated sugar and half a cup brown sugar. Beat until fluffy and light colored which incorporates air and aids texture in the final cookie.
- Combine Wet Ingredients:
- Add half a cup pumpkin puree, two large egg yolks, and one and a half teaspoons vanilla extract to the creamed butter mixture. Mix lightly until everything is combined but do not overbeat to avoid tough cookies.
- Add Dry to Wet:
- Gradually add the dry ingredients into the wet mixture stirring gently just until combined. Overmixing develops gluten and leads to dense cookies. Cover and refrigerate the dough for one hour to firm up for better handling.
- Prepare Oven and Coating:
- Preheat oven to 350 degrees Fahrenheit. Line baking sheets with parchment paper. Mix one quarter cup granulated sugar with one and a half teaspoons pumpkin pie spice in a bowl for coating the cookies later.
- Assemble Cookies:
- Drop scoops of cookie dough onto the baking sheet. Flatten a scoop with your fingers, press a frozen cream cheese ball in the center, carefully fold dough around and roll gently into a ball sealing the cream cheese completely inside.
- Coat Cookies:
- Roll each assembled cookie ball in the pumpkin spice sugar coating mixture to get a caramelized spiced crust after baking.
- Bake and Cool:
- Bake the cookies for 12 to 15 minutes until the tops are just set and slightly crackled but not browned. Let cool on the baking sheet for 5 to 10 minutes to firm up before transferring to a wire rack to cool fully. This rest helps the cookies finish baking through without drying.
One of my favorite parts is pressing the chilled cream cheese inside each cookie. It reminds me of the first time my grandmother showed me how to make stuffed cookies by hand. It was a warm afternoon filled with laughter and plenty of powdered sugar dusting our hands.
Storage Tips
Store baked cookies in an airtight container at room temperature for up to four days to maintain softness. For longer storage freeze completely cooled cookies in a zip-top bag layered with parchment paper and thaw at room temperature when ready to enjoy.
Ingredient Swaps
You can try using Greek yogurt instead of cream cheese for a lighter filling texture but note it might be less firm after baking. For a dairy-free option swap butter with coconut oil and select dairy-free cream cheese alternatives for similar results.
Serving Ideas
These cookies are lovely served alongside hot apple cider or pumpkin spice latte to enhance the autumn vibe. Try them as a dessert with a scoop of vanilla ice cream or crumbled over yogurt as a seasonal treat.
Pumpkin cheesecake cookies are a fall classic that never gets old. I hope these tips help make your baking experience easy and delicious.
Frequently Asked Recipe Questions
- → How do I keep the cheesecake filling from leaking?
Freeze small portions of the cream cheese mixture before adding them to the cookie dough. This helps maintain shape and prevents melting during baking.
- → Can I use a different type of flour for the dough?
All-purpose flour is recommended for the right texture, but you may experiment with whole wheat or gluten-free blends, though texture may vary.
- → What is the purpose of chilling the dough?
Chilling firms the dough, reduces spreading, and helps maintain the cookies’ round shape during baking.
- → How do I make sure the cookies have a balanced spice flavor?
The combination of pumpkin pie spice and cinnamon creates warmth; adjusting these can enhance or mellow the spice level.
- → Can I prepare the cream cheese filling in advance?
Yes, the filling can be made ahead and frozen in portions, making assembly quicker on baking day.