If you’re on the hunt for a delightful fall treat that perfectly balances spice, creaminess, and a touch of indulgence, look no further than this Pumpkin Cheesecake Cookies Recipe. These cookies combine the cozy warmth of pumpkin and autumn spices with luscious swirls of cream cheese, creating a soft, chewy bite that’s utterly irresistible. Whether for a holiday gathering, a cozy afternoon snack, or just because, this recipe is sure to become a seasonal favorite in your baking repertoire.
Ingredients You’ll Need
Gathering the right ingredients is the key to nailing the perfect texture and flavor for these Pumpkin Cheesecake Cookies. Each element plays an important role — from the spices that infuse warmth to the cream cheese that adds that signature creamy swirl.
- 2 1/4 cups all-purpose flour: The base that provides structure and chewiness to the cookies.
- 1/2 teaspoon baking powder: Helps the cookies rise just enough for a tender crumb.
- 1/2 teaspoon baking soda: Works with the acidic components to give lightness.
- 1/2 teaspoon salt: Balances and enhances the sweetness and spices.
- 1 teaspoon ground cinnamon: Adds that classic fall spice aroma and depth.
- 1/2 teaspoon ground nutmeg: Provides a warm, slightly nutty flavor twist.
- 1/4 teaspoon ground cloves: Sharp and aromatic, a little goes a long way.
- 1/4 teaspoon ground ginger: Adds a subtle zing and warmth.
- 1/2 cup unsalted butter, softened: For richness and a tender crumb.
- 1 cup granulated sugar: Sweetens without overpowering.
- 1/2 cup brown sugar, packed: Adds moisture and a hint of molasses flavor.
- 3/4 cup pumpkin puree: The star ingredient that gives moisture, color, and that unmistakable pumpkin flavor.
- 1 large egg: Binds everything together and adds richness.
- 2 teaspoons vanilla extract: Enhances the overall flavor profile.
- 8 oz cream cheese, softened: Creates the creamy cheesecake swirl that sets these cookies apart.
- 1/4 cup granulated sugar (for cheesecake swirl): Sweetens the cream cheese mixture just right.
- 1 teaspoon vanilla extract (for cheesecake swirl): Adds warmth to the creamy swirl.
How to Make Pumpkin Cheesecake Cookies Recipe
Step 1: Combine Your Dry Ingredients
Start by whisking together the all-purpose flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and ginger in a medium bowl. This spice blend is the backbone of your cookies, infusing every bite with that classic fall flavor.
Step 2: Cream Butter and Sugars
In a separate bowl, cream the softened butter together with granulated sugar and brown sugar until the mixture is light and fluffy. This step is crucial as it builds air into the dough, helping create a tender texture.
Step 3: Mix in Pumpkin, Egg, and Vanilla
Add the pumpkin puree, egg, and vanilla extract to the creamed butter and sugar. Mix thoroughly until everything is combined, which gives the dough a lovely moist texture and pumpkin flavor.
Step 4: Incorporate Dry Ingredients
Gradually add the dry flour and spice blend to the wet mixture, mixing just enough to combine. Be careful not to overmix—overworked dough can lead to tougher cookies.
Step 5: Prepare the Cream Cheese Swirl
In a clean bowl, beat the softened cream cheese together with 1/4 cup granulated sugar and 1 teaspoon vanilla extract until smooth and creamy. This luscious swirl is what makes these cookies so special.
Step 6: Swirl the Cheesecake Filling
Gently fold the cream cheese mixture into the cookie dough but don’t fully blend it in—you want beautiful streaks of cheesecake to appear throughout the cookies.
Step 7: Scoop the Dough
Using a cookie scoop or spoon, place dollops of dough onto a parchment-lined baking sheet. Leaving space helps the cookies spread just enough without merging.
Step 8: Bake to Perfection
Bake in a preheated oven at 350°F (175°C) for 12 to 14 minutes. The edges should look set while the centers remain soft and slightly cozy.
Step 9: Cool Before Enjoying
Allow the cookies to cool on the baking sheet for about 5 minutes before transferring to a wire rack to cool completely. This helps them set up perfectly without losing any of their chewy goodness.
How to Serve Pumpkin Cheesecake Cookies Recipe
Garnishes
A simple dusting of powdered sugar or a drizzle of caramel sauce can elevate the cookies for a festive treat. For a bit of texture, sprinkle chopped pecans or walnuts on top before baking to add a delightful crunch.
Side Dishes
These cookies pair wonderfully with a hot cup of chai tea, coffee, or a glass of cold milk. For an extra indulgent treat, try serving them alongside a scoop of vanilla ice cream or a dollop of whipped cream.
Creative Ways to Present
Stack Pumpkin Cheesecake Cookies Recipe cookies on a rustic wooden tray garnished with cinnamon sticks and small pumpkins for a cozy autumn display. You can also sandwich two cookies together with cream cheese frosting or a cinnamon-spiced buttercream for a fun twist everyone will love.
Make Ahead and Storage
Storing Leftovers
Keep leftover cookies in an airtight container at room temperature for up to 3 days. To maintain freshness, add a slice of bread inside the container to keep them soft and chewy.
Freezing
You can freeze these cookies for longer storage. Place them in a single layer on a baking sheet, freeze until firm, then transfer to a freezer-safe container or bag for up to 3 months. Thaw at room temperature before enjoying.
Reheating
Warm the cookies slightly in a microwave for 10 to 15 seconds or in a preheated oven at 300°F (150°C) for 5 minutes to revive their soft texture and bring out the flavors beautifully.
FAQs
Can I use canned pumpkin puree for this recipe?
Yes, canned pumpkin puree works perfectly in the Pumpkin Cheesecake Cookies Recipe and is typically the most convenient option. Just be sure to use pure pumpkin, not pumpkin pie filling.
Can I substitute the cream cheese swirl with something else?
The cream cheese swirl is a signature element here, but if needed you could try a mascarpone mixture or skip the swirl for a plain pumpkin cookie, though it won’t have the same rich, creamy contrast.
How do I prevent the cream cheese from melting into the dough completely?
Be sure the cream cheese is just softened, not melted, and fold it gently into the dough so you get noticeable swirls rather than a single combined mixture.
Are these cookies soft or cakey?
These Pumpkin Cheesecake Cookies Recipe cookies are designed to be soft and chewy with tender centers, rather than cakey, making them perfect for a melt-in-your-mouth experience.
Can I double the recipe for a larger batch?
Absolutely! The recipe scales well. Just be sure to have enough baking sheets and space in your oven to ensure even baking without overcrowding.
Final Thoughts
If you’re as passionate about the flavors of fall as I am, this Pumpkin Cheesecake Cookies Recipe is an absolute must-try. It’s a heartwarming, crowd-pleasing treat that feels both nostalgic and fresh all at once. Whip up a batch, share with friends, and watch them disappear in no time. Happy baking!
Print
Pumpkin Cheesecake Cookies Recipe
- Prep Time: 20 minutes
- Cook Time: 14 minutes
- Total Time: 34 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Delightfully soft and moist Pumpkin Cheesecake Cookies, featuring a perfect blend of warm spices and creamy cheesecake swirls. These cookies are an ideal fall treat combining pumpkin puree with a luscious cream cheese filling, baked to perfection for a tender texture and rich flavor.
Ingredients
Dry Ingredients
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 3/4 cup pumpkin puree
- 1 large egg
- 2 teaspoons vanilla extract
Cheesecake Swirl
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
Instructions
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and ginger until well combined to ensure even distribution of spices and leavening agents.
- Cream Butter and Sugars: In a separate large bowl, cream the softened butter along with the granulated sugar and brown sugar using an electric mixer or by hand until the mixture becomes light and fluffy, which helps create a tender cookie texture.
- Add Pumpkin and Egg: Mix in the pumpkin puree, egg, and vanilla extract into the creamed butter and sugars until fully combined, ensuring a smooth and uniform batter.
- Combine Dry and Wet Ingredients: Gradually add the dry ingredients to the wet mixture, mixing gently just until everything is combined; avoid overmixing to keep the cookies tender.
- Prepare Cheesecake Swirl: In another bowl, beat the softened cream cheese with sugar and vanilla extract until smooth and creamy, to create the luscious cheesecake filling.
- Incorporate Cheesecake Filling: Gently swirl the cream cheese mixture into the cookie dough carefully to create a marbled effect without completely blending the two batters.
- Portion the Dough: Using a cookie scoop or spoon, drop rounded scoops of the dough onto a parchment-lined baking sheet, spacing them evenly to allow room for spreading during baking.
- Bake the Cookies: Bake in a preheated oven at 350°F (175°C) for 12 to 14 minutes, or until the edges are set while the centers remain soft, achieving the ideal chewy texture.
- Cool: Allow the cookies to cool on the baking sheet for 5 minutes to set, then transfer them to a wire rack to cool completely before serving to maintain their shape and texture.
Notes
- Make sure the butter and cream cheese are softened to room temperature for easier mixing and better texture.
- Do not overmix the dough after adding flour to prevent dense cookies.
- Swirling the cheesecake filling gently into the dough creates a beautiful marbled look.
- Cookies can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
- For a stronger pumpkin flavor, add an additional 1/4 teaspoon of pumpkin pie spice.
