Pumpkin Cheesecake Cookies with Maple Glaze Introduction
Step into the cozy embrace of autumn with these delicious Pumpkin Cheesecake Cookies! They bring together beloved fall flavors: spiced pumpkin, creamy cheesecake, and a sweet maple glaze for the perfect seasonal delight. If you’re ready to indulge in this taste of the season, subscribe now to receive this delightful recipe directly to your inbox!
Why You’ll Love This Recipe
These Pumpkin Cheesecake Cookies are a fall treasure. Their warm spices, paired with a luscious cheesecake filling, make them irresistible. Plus, the maple glaze adds a sweet touch that ties everything together. Whether you’re baking for family or friends, these cookies are a crowd-pleaser and surprisingly simple to make!
ingredients – 1 cup unsalted butter, softened
– 1 cup granulated sugar
– 1 cup canned pumpkin puree
– 1 large egg
– 2 teaspoons vanilla extract
– 2 1/4 cups all-purpose flour
– 1/2 teaspoon baking soda
– 1/2 teaspoon baking powder
– 1 teaspoon ground cinnamon
– 1/2 teaspoon ground nutmeg
– 1/4 teaspoon ground ginger
– 1/4 teaspoon ground cloves
– 1/4 teaspoon salt
– 8 oz cream cheese, softened
– 1/4 cup granulated sugar
Maple Glaze
– 1 cup powdered sugar
– 2 tablespoons maple syrup
– 1-2 tablespoons milk
Necessary Tools
– Mixing bowl
– Electric mixer
– Measuring cups and spoons
– Baking sheets
– Parchment paper
– Wire rack
– Spoon or cookie scoop
Ingredient Swaps and Additions
Feel free to swap nutmeg and cloves for allspice or add chopped nuts like pecans for a crunchy twist. For an extra flavor boost, consider using brown sugar instead of granulated sugar in the dough.
Step-by-Step Instructions
1. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
2. Cream together the butter and sugar until light and fluffy. Mix in pumpkin puree, egg, and vanilla extract.
3. Whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, cloves, and salt in another bowl.
4. Gradually combine the dry ingredients with the wet ingredients.
5. For the cheesecake filling, beat cream cheese, sugar, and vanilla until smooth.
6. Drop tablespoons of pumpkin dough on prepared sheets. Indent the center of each cookie and fill with the cream cheese mixture.
7. Cover with more pumpkin dough, sealing the center.
8. Bake for 10-12 minutes until edges are firm. Let cool on sheets before transferring to a wire rack.
9. Prepare the glaze by whisking powdered sugar, maple syrup, and milk until smooth. Drizzle over cooled cookies.
Serving Suggestions
Pair these cookies with a hot cup of spiced tea or coffee. They also make for a lovely dessert alongside a scoop of vanilla ice cream.
Pro Tips for Success
– Ensure your cream cheese is soft to blend smoothly.
– Do not overbake; cookies should remain soft in the center.
– For a thicker glaze, use less milk.
Storing and Reheating
Store cookies in an airtight container at room temperature for up to three days. To reheat, simply pop them in the microwave for a few seconds to enjoy the fresh-baked taste.
FAQ Section
Q: Can I use fresh pumpkin puree?
A: Yes, just ensure it’s well-drained to avoid excess moisture.
Q: Can these cookies be frozen?
A: Absolutely! Freeze unglazed cookies in an airtight container and glaze after thawing.
Conclusion
These Pumpkin Cheesecake Cookies are a heartwarming treat perfect for the fall season. Easy to make and even easier to enjoy, they bring joy to everyone lucky enough to taste them. If you try this recipe, leave a review or tag us on Pinterest or Instagram to share your creation!
Nutritional Information
Approximate nutritional info per serving (1 cookie):
– Calories: 150
– Fat: 8g
– Carbs: 18g
– Protein: 2g
Enjoy your baking journey!
