Pumpkin Cheesecake Cookies

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Author: Catherine
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Pumpkin Cheesecake Cookies

The aroma of freshly baked cookies wafting through your home is a comforting sensation reminiscent of cozy fall afternoons, family gatherings, and sweet nostalgia. Imagine sinking your teeth into a soft, creamy center of pumpkin cheesecake nestled between two pillowy cookie layers. These Pumpkin Cheesecake Cookies are not just desserts; they are heartwarming experiences that capture the essence of autumn in every bite.

Perfect for both kids and adults, they take minimal time to prepare and offer a delightful blend of buttery sweetness and spiced pumpkin flavors. With these cookies, you’ll create memories that will linger long after the last crumb is gone. It’s a seasonal treat that’s fast to whip up, yet indulgent enough to satisfy even the most discerning sweet tooth.

What’s Your Favorite Fall Dessert?

When it comes to fall, we all have that one dessert that brings back cozy memories.

Is it the warmth of spiced pumpkin pie or the creamy richness of cheesecake? What if you didn’t have to choose?

These Pumpkin Cheesecake Cookies are the perfect answer—each one is like a love letter to the best flavors of the season. They’re sure to bring back fond memories while creating new ones, making them an irresistible treat.

Why You’ll Love This Recipe

These Pumpkin Cheesecake Cookies are truly a game-changer:

  • Easy Preparation: With simple, readily available ingredients, you can whip these up in a flash.

  • Crowd-Pleaser: Perfect for parties, family gatherings, or just a cozy night at home.

  • Deliciously Indulgent: The blend of pumpkin and cream cheese creates a flavor profile that is nothing short of heavenly.

  • Minimal Ingredients: You won’t need to hunt high and low for exotic items—everything’s basic yet essential.

The perfect fall treat shouldn’t require hours in the kitchen—and these cookies deliver!

Ingredients

Let’s gather the magic ingredients to make these delightful Pumpkin Cheesecake Cookies:

  • 8 oz cream cheese, softened: The creamy base that binds it all together.
  • 1/2 cup granulated sugar: For that undeniable sweetness.
  • 1/2 whole pre-baked pumpkin pie, crumbled: A taste of nostalgia folded into the mix.
  • 1 cup all-purpose flour: The building block of your cookie.
  • 1 cup cake flour: For that light, tender texture.
  • 1 teaspoon pumpkin pie spice: The quintessence of fall flavors.
  • 1/2 teaspoon ground cinnamon: Because cinnamon makes everything better.
  • 1 teaspoon baking soda: To give your cookies a little lift.
  • 1 teaspoon cornstarch: For perfect structure.
  • 1/4 teaspoon salt: Enhances all the flavors.
  • 1/4 cup light brown sugar: A deeper molasses flavor perfect for autumn.
  • 1/2 cup unsalted butter, cold and sliced: The creamy, luscious fat that brings flavor.
  • 2 eggs, room temperature: To bind it all beautifully.
  • 1 teaspoon pure vanilla extract: For that warm, sweet aroma.
  • 1/4 cup pumpkin puree: Deepens the pumpkin flavor.
  • 1/2 cup granulated sugar for coating: The finishing touch of sweetness.
  • 2 teaspoons ground cinnamon for coating: A warm invitation to indulge.
  • 1/2 cup crushed graham crackers: A nod to the classic cheesecake crust.

With these ingredients, you’ll be crafting cookies that tantalize the senses!

Timing

Imagine the thrill as the timer counts down, signaling the arrival of a fresh batch of cookies.

These Pumpkin Cheesecake Cookies can go from mixing bowl to mouth in approximately 1 hour, providing both a fast and indulgent experience.

With a chilling time of just 20-30 minutes for the filling, this recipe is designed for those who crave a sweet treat without the extensive wait.

Step-by-Step

  1. Prepare the Cheesecake Filling: In a medium bowl, use an electric mixer to beat together softened cream cheese and 1/2 cup granulated sugar until the mixture is smooth and creamy, akin to a cloud on a sunny day.

  2. Pumpkin Bliss: Stir in the crumbled half pre-baked pumpkin pie until it’s lovingly combined.

  3. Chill: Place this mixture into the freezer for 20-30 minutes, allowing it to firm up—a vital action to ensure cookie perfection.

  4. Dry Ingredients Unite: In a large bowl, whisk together the all-purpose flour, cake flour, pumpkin pie spice, 1/2 teaspoon ground cinnamon, baking soda, cornstarch, and salt. Set this fragrant blend aside.

  5. Wet Ingredients Whip Up: In a second bowl, beat together 1/2 cup granulated sugar, light brown sugar, pumpkin puree, and the cold, sliced butter using a mixer. Start on low speed for 2-3 minutes before switching to high for another 2-3 minutes until the mixture is fluffy and inviting. Your kitchen will smell irresistible!

  6. Egg Additions: After adding in the vanilla extract, mix in the eggs one at a time, ensuring harmony in your batter.

  7. Combine it All: Gradually add the dry mixture to the wet, stirring until everything is perfectly combined into a smooth, tender dough.

  8. Chill Again: Pop that dough into the refrigerator for 30 minutes—patience pays off in the baking world!

  9. Preheat the Oven: Get your oven nice and toasty at 400°F (200°C), and line a baking sheet with parchment or a silicone mat.

  10. Portion Control: Using a medium cookie scoop, portion out chilled cookie dough and gently flatten each onto the prepared sheet, about 1/4 inch thick.

  11. Cheesecake Lovin’: Place a ball of chilled pumpkin cheesecake filling atop half the flattened cookies, like a creamy treasure hidden beneath.

  12. Seal the Deal: Cover with remaining cookie discs and mold the dough around the filling to form seamless balls.

  13. Coat in Sweetness: 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 crunchy mixture.

  14. Bake to Perfection: Arrange those coated dough balls on your baking sheet, spacing them apart, and bake for 14-16 minutes or until they are just set and fragrant.

  15. Cooling Time: Remove from the oven and allow the cookies to rest on the sheet for 15 minutes before transferring them to a wire rack to cool completely.

Simply incredible!

Nutritional Information

Per cookie, you can expect roughly 150 calories. While these cookies are indulgent, they can certainly light up your day, reminding you that life is about balance and occasional flavorful delights.

Healthier Alternatives

For those seeking a lighter version of these delightful Pumpkin Cheesecake Cookies, consider these swaps:

  • Use low-sugar cream cheese to reduce sugar content.
  • Opt for a plant-based butter or substitute the butter with applesauce to cut back on fat.
  • Swap granulated sugar for stevia or monk fruit sweetener to satisfy cravings with fewer calories.

Get creative—your taste buds will thank you!

Serving Suggestions

These Pumpkin Cheesecake Cookies shine all on their own, yet for the ultimate indulgence, consider pairing them with:

  • A scoop of vanilla bean ice cream, melting slowly into the warm cookie crust.
  • A sweetened coffee or chai latte during cozy autumn afternoons.
  • Perfect for Halloween gatherings, Thanksgiving celebrations, or simply as a sweet treat to brighten an ordinary day.

Common Mistakes

When baking cookies, even seasoned bakers can run into a few missteps:

  1. Overbaking: Watch those cookies—staying true to the baking time ensures gooey centers and tender bites.

  2. Texture Issues: Not chilling your dough? You may end up with flat cookies lacking that pillowy charm.

  3. Messes in the Kitchen: Take a little extra time in preparation; a clean workspace is always rewarding.

  4. Lack of Patience: Allowing cookies to cool fully on a wire rack ensures they don’t fall apart when serving.

Following these tips will help you achieve cookie perfection every time!

Storing Tips

If you find yourself with leftovers (though we doubt that!), here are some storing tips:

  • Freezing Portions: These cookies can be frozen in airtight bags after they cool completely, preserving their dreamy flavors.

  • Reheating: Allow them to thaw at room temperature or pop them in the microwave for a few seconds to achieve gooey goodness once more.

Tempt Readers to Bake It ASAP

The combination of creamy cheesecake and cozy pumpkin flavors found in these cookies is simply irresistible.

Don’t wait for a special occasion; bake a batch today and fill your home with delightful scents of cinnamon and happiness! Your taste buds will thank you for it, and you’ll soon find that these Pumpkin Cheesecake Cookies become a cherished recipe in your household.

FAQs

  1. Can I use fresh pumpkin instead of canned?
    Yes, you can! Just cook and puree the pumpkin to achieve the right consistency.

  2. How do I avoid overbaking the cookies?
    Keep a close eye in the last few minutes; they are done when set but still soft to the touch.

  3. Is there a dairy-free option for these cookies?
    Absolutely! Use dairy-free cream cheese and butter for a delightful alternative.

  4. Can I make the filling ahead of time?
    Yes, the pumpkin cheesecake filling can be prepared ahead and stored in the fridge for a couple of days.

  5. What’s the best way to serve these cookies?
    They are delicious on their own, but serve them warm with a scoop of ice cream for an extra indulgent treat.

Dive into this delicious recipe today and indulge in the comforting embrace of autumn with every single bite!

Pumpkin Cheesecake Cookies

These Pumpkin Cheesecake Cookies feature a soft, creamy center of pumpkin cheesecake nestled between two buttery cookie layers, embodying the essence of autumn.
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Course Dessert, Snack
Cuisine American
Servings 24 cookies
Calories 150 kcal

Ingredients
  

Cheesecake Filling

  • 8 oz cream cheese, softened The creamy base that binds it all together.
  • 1/2 cup granulated sugar For that undeniable sweetness.
  • 1/2 whole pre-baked pumpkin pie, crumbled A taste of nostalgia folded into the mix.
  • 1/4 cup pumpkin puree Deepens the pumpkin flavor.

Cookie Ingredients

  • 1 cup all-purpose flour The building block of your cookie.
  • 1 cup cake flour For that light, tender texture.
  • 1 teaspoon pumpkin pie spice The quintessence of fall flavors.
  • 1/2 teaspoon ground cinnamon Because cinnamon makes everything better.
  • 1 teaspoon baking soda To give your cookies a little lift.
  • 1 teaspoon cornstarch For perfect structure.
  • 1/4 teaspoon salt Enhances all the flavors.
  • 1/4 cup light brown sugar A deeper molasses flavor perfect for autumn.
  • 1/2 cup unsalted butter, cold and sliced The creamy, luscious fat that brings flavor.
  • 2 large eggs, room temperature To bind it all beautifully.
  • 1 teaspoon pure vanilla extract For that warm, sweet aroma.
  • 1/2 cup granulated sugar for coating The finishing touch of sweetness.
  • 2 teaspoons ground cinnamon for coating A warm invitation to indulge.
  • 1/2 cup crushed graham crackers A nod to the classic cheesecake crust.

Instructions
 

Preparation of Filling

  • In a medium bowl, use an electric mixer to beat together softened cream cheese and 1/2 cup granulated sugar until the mixture is smooth and creamy.
  • Stir in the crumbled half pre-baked pumpkin pie until it’s thoroughly combined.
  • Place this mixture into the freezer for 20-30 minutes to firm up.

Cookie Dough Preparation

  • In a large bowl, whisk together the 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 the cold, sliced butter using a mixer.
  • Start on low speed for 2-3 minutes before switching to high for another 2-3 minutes until fluffy.
  • Add in the vanilla extract, then mix in the eggs one at a time.
  • Gradually add the dry mixture to the wet, stirring until everything is combined into a smooth, tender dough.
  • Refrigerate the dough for 30 minutes.

Baking the Cookies

  • Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
  • Using a medium cookie scoop, portion out chilled cookie dough and flatten each onto the prepared sheet, about 1/4 inch thick.
  • Place a ball of chilled pumpkin cheesecake filling atop half of the flattened cookies.
  • Cover with remaining cookie discs and mold the dough around the filling.
  • 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.
  • Arrange the coated dough balls on the baking sheet and bake for 14-16 minutes.
  • Remove from oven and let cookies rest on the sheet for 15 minutes before transferring to a wire rack.

Notes

For lighter options, use low-sugar cream cheese, plant-based butter, and sugar substitutes. Pair with ice cream or a cozy beverage for an indulgent treat.
Keyword Autumn Cookies, Baked Treats, Cheesecake Cookies, Fall Dessert, Pumpkin Cheesecake

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