Pumpkin Crème Brûlée Cheesecake Cookies

Pumpkin Crème Brûlée Cheesecake Cookies: A Taste of Autum

As autumn leaves dance in the wind and your home fills with the scent of warm spices, it’s the perfect time to indulge in Pumpkin Crème Brûlée Cheesecake Cookies. These delightful treats offer the luscious creaminess of cheesecake, the warm spice of pumpkin, and the crispy sugar topping of a classic crème brûlée—all wrapped up in a cozy cookie. Subscribe for more delightful recipes!

Why You’ll Love This Recipe

These cookies capture the essence of fall with their irresistible blend of flavors. They’re not only delicious but also simple to prepare, making them a great project for family baking sessions. Whether you’re a seasoned baker or a novice, you’ll appreciate their rich taste and the joy they bring to any gathering.

Ingredients

– 1 ¾ cups all-purpose flour
– ½ tsp baking powder
– ¼ tsp baking soda
– ½ tsp salt
– 1 tsp ground cinnamon
– ½ tsp ground nutmeg
– ½ tsp ground ginger
– ½ cup unsalted butter, softened
– ¾ cup granulated sugar
– ½ cup brown sugar, packed
– ½ cup pumpkin puree
– 1 large egg
– 1 tsp vanilla extract
– 8 oz cream cheese, softened
– 2 tbsp granulated sugar (for topping)
– 2 tbsp brown sugar (for topping)

Necessary Tools

– Mixing bowls
– Whisk
– Hand or stand mixer
– Baking sheet
– Parchment paper
– Measuring cups and spoons
– Wire rack

Ingredient Swaps and Additions

For a nutty twist, add chopped pecans or walnuts to the dough. You can also replace brown sugar with coconut sugar for a caramel flavor or use a pumpkin pie spice mix if you prefer.

Step-by-Step Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
3. In a large mixing bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
4. Add pumpkin puree, egg, and vanilla extract, mixing until combined.
5. Gradually add dry ingredients to wet ingredients, mixing until just combined.
6. Scoop out a tablespoon of dough, flatten it, and place cream cheese in the center. Wrap dough around cheese to form a ball.
7. Mix granulated sugar and brown sugar for topping in a small bowl.
8. Roll each cookie ball in the sugar mixture and place on the baking sheet.
9. Bake for 12-14 minutes until edges are golden. Cool cookies on the baking sheet for a few minutes before transferring them to a wire rack.

Serving Suggestions

These cookies are wonderful with a cup of coffee or hot cider. They also pair beautifully with a scoop of vanilla ice cream or a drizzle of caramel sauce.

Pro Tips for Success

Ensure the cream cheese is softened for easy filling. Keep an eye on the cookies to prevent overbaking—their centers should remain soft.

Storing and Reheating

Store in an airtight container at room temperature for up to three days. For longer storage, refrigerate for up to a week. If you want to enjoy them warm, reheat briefly in the microwave.

FAQ Section

Q: Can I make the dough ahead of time?
A: Yes, the dough can be prepared 24 hours in advance and stored in the refrigerator.

Q: Can I freeze these cookies?
A: Absolutely! Freeze them in a single layer before transferring them to a freezer bag.

Conclusion

Pumpkin Crème Brûlée Cheesecake Cookies encapsulate the flavors of fall in every bite. They’re simple to make, a joy to eat, and perfect for sharing love and warmth. We’d love to see your creations—share your photos or tag us!

Nutritional Information

Approximate per serving: Calories – 150, Total Fat – 7g, Carbohydrates – 20g, Protein – 2g

Enjoy the delightful taste of fall with every bite!