Pumpkin Spice Cheesecake Cookies: A Cozy Autumn Delight
Welcome the cozy flavors of autumn into your kitchen with these delightful Pumpkin Spice Cheesecake Cookies. With a perfect blend of creamy cheesecake and warm pumpkin spices, these cookies are the perfect treat for those crisp fall days. Whether you’re hosting a fall festivity or just indulging in some seasonal baking, these cookies will surely impress. If you love these flavors and want more recipes, subscribe to receive more delicious ideas right in your inbox!
Why You’ll Love This Recipe
These cookies embody everything wonderful about fall. The flavor is a nostalgic blend of pumpkin spice and creamy cheesecake, creating a symphony of tastes that capture the essence of the season. They’re easy to prepare, making them a perfect baking project for families. Plus, they fill your home with the comforting scent of pumpkin and cinnamon as they bake!
Ingredients
– 1 cup unsalted butter, softened
– 1 cup granulated sugar
– 1/2 cup brown sugar, packed
– 1 cup canned pumpkin puree
– 1 large egg
– 2 tsp vanilla extract
– 2 1/4 cups all-purpose flour
– 1 tsp baking soda
– 1 tsp baking powder
– 1 tsp pumpkin pie spice
– 1/2 tsp ground cinnamon
– 1/2 tsp salt
– 8 oz cream cheese, softened
– 1/2 cup powdered sugar
– 1/2 tsp vanilla extract (for the cheesecake filling)
– 1/4 cup graham cracker crumbs (optional for topping)
Necessary Tools
– Large mixing bowl
– Hand mixer or stand mixer
– Mixing spoon or spatula
– Baking sheets
– Parchment paper
– Cookie scoop
Ingredient Swaps and Additions
Feel free to customize these cookies to suit your tastes. Try swapping the pumpkin pie spice for a homemade blend if you prefer a more personal touch. Add-ins like chocolate chips or nuts can add a delightful variety to each bite. If you’re missing graham cracker crumbs, crushed ginger snaps work beautifully for a slightly different take.
Step-by-Step Instructions
1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. In a large mixing bowl, beat together the softened butter, granulated sugar, and brown sugar until light and fluffy.
3. Mix in the pumpkin puree, egg, and vanilla extract until well combined.
4. In a separate bowl, whisk together the flour, baking soda, baking powder, pumpkin pie spice, cinnamon, and salt.
5. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
6. For the cheesecake filling, beat together the cream cheese, powdered sugar, and vanilla extract until smooth.
7. Using a cookie scoop, drop spoonfuls of the pumpkin cookie dough onto the prepared baking sheets, spacing them about 2 inches apart.
8. Make a small indentation in the center of each cookie and fill with a teaspoon of cheesecake filling.
9. (Optional) Sprinkle graham cracker crumbs over the cheesecake centers.
10. Bake cookies for 12-15 minutes or until the edges are lightly golden.
11. Allow cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Serving Suggestions
These cookies are delightful on their own but pair perfectly with a cup of hot cider or a pumpkin spice latte for an ultimate autumn treat.
Pro Tips for Success
Ensure your cream cheese is softened for smooth filling. Avoid overmixing the dough to keep the cookies tender. And remember, the cookies will continue to firm up as they cool.
Storing and Reheating
Store these cookies in an airtight container in the refrigerator for up to a week. They can be enjoyed cold or reheated briefly in the microwave for that fresh-out-of-the-oven feel.
FAQ Section
– *Can I freeze these cookies?* Yes, you can freeze them before adding the cheesecake filling. Once baked, freeze on a tray first, then transfer to a container.
– *Is fresh pumpkin acceptable?* Fresh pumpkin can be used if well pureed and drained.
Conclusion
These Pumpkin Spice Cheesecake Cookies are a celebration of autumn flavors and an easy baking option even for a novice. They’re a hit for any occasion, showcasing the rich, warm flavors of the season. Do try them out, leave a review, and share your creations with us on Instagram or Pinterest!
Nutritional Information
Per serving (1 cookie): Calories: 150, Fat: 7g, Carbohydrates: 20g, Protein: 2g
Pumpkin Spice Cheesecake Cookies
Ingredients
Method
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a large mixing bowl, beat together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Mix in the pumpkin puree, egg, and vanilla extract until well combined.
- In a separate bowl, whisk together the flour, baking soda, baking powder, pumpkin pie spice, cinnamon, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- For the cheesecake filling, beat together the cream cheese, powdered sugar, and vanilla extract until smooth.
- Using a cookie scoop, drop spoonfuls of the pumpkin cookie dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Make a small indentation in the center of each cookie and fill with a teaspoon of cheesecake filling.
- (Optional) Sprinkle graham cracker crumbs over the cheesecake centers.
- Bake cookies for 12-15 minutes or until the edges are lightly golden.
- Allow cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
