Irresistible Pumpkin Cheesecake Cookies

These Irresistible Pumpkin Cheesecake Cookies truly live up to their name! Imagine sinking your teeth into a soft, pumpkin-spiced cookie with a creamy, tangy cheesecake surprise inside. Pure autumn bliss. I first stumbled upon this recipe while browsing through old family cookbooks.

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Grandma Carswell’s handwritten notes scribbled in the margins instantly caught my eye, and I knew I had to try them. Turns out, they’re not just delicious; they are incredibly easy to make, perfect for cozy weeknight baking or festive holiday gatherings.

Why You’ll Love It

These Irresistible Pumpkin Cheesecake Cookies are more than just a tasty treat. They are the *perfect* balance of soft, chewy cookie and creamy, tangy cheesecake filling. The warm pumpkin pie spices create a cozy, autumnal aroma that fills your kitchen, promising a delicious outcome. These cookies are also surprisingly simple to make, even for beginner bakers! With clear step-by-step instructions, you’ll be enjoying these delightful cookies in no time.

Irresistible Pumpkin Cheesecake Cookies

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• Author: Molly Carswell Pilz
• Total Time: 35 mins
• Yield: 24 cookies

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Description

These soft, pumpkin-spiced cookies offer a delightful surprise with a creamy cheesecake filling. Inspired by a family recipe, they’re easy to make and perfect for any autumn gathering. Warm spices and a perfect balance of flavors make these cookies truly irresistible.

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Ingredients

• 2 ¼ cups all-purpose flour
• 1 tsp baking soda
• 1 tsp pumpkin pie spice
• ½ tsp salt
• ¾ cup unsalted butter, softened
• ¾ cup brown sugar
• ¼ cup granulated sugar
• ½ cup pumpkin puree
• 1 large egg
• 1 tsp vanilla extract
• 8 oz cream cheese, softened
• ¼ cup granulated sugar
• 1 egg yolk
• ½ tsp vanilla extract

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Instructions

1. Cream together softened butter, brown sugar, and granulated sugar until light and fluffy. Beat in pumpkin puree, egg, and vanilla extract.
2. Whisk together flour, baking soda, salt, and pumpkin pie spice.
3. Gradually add dry ingredients to wet ingredients, mixing until just combined.
4. Beat softened cream cheese until smooth. Add granulated sugar, egg yolk, and vanilla extract; beat until combined.
5. Scoop cookie dough balls, make indentations, and fill with cheesecake filling. Fold dough around filling.
6. Preheat oven to 350°F (175°C). Bake cookies on a parchment-lined baking sheet for 12-15 minutes, or until edges are lightly golden.
7. Cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

For a smoother mixing experience, ensure your butter and cream cheese are softened to room temperature before starting. If you find the dough too sticky, chill it for 30 minutes before scooping and filling. These cookies are freezer-friendly! Bake as directed, cool completely, and freeze in an airtight container for up to 3 months.

• Prep Time: 20 mins
• Cook Time: 15 mins
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredient Lowdown

Here’s what you’ll need to craft these delightful cookies:

For the Cookie Dough:

• 2 ¼ cups all-purpose flour
• 1 tsp baking soda
• 1 tsp pumpkin pie spice
• ½ tsp salt
• ¾ cup unsalted butter, softened
• ¾ cup brown sugar
• ¼ cup granulated sugar
• ½ cup pumpkin puree
• 1 large egg
• 1 tsp vanilla extract

For the Cheesecake Filling:

• 8 oz cream cheese, softened
• ¼ cup granulated sugar
• 1 egg yolk
• ½ tsp vanilla extract

Step-by-Step Instructions

Step 1: Make the Cookie Dough

In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until the mixture is light and fluffy. This creates a lovely texture and helps the cookies spread evenly. Beat in the pumpkin puree, egg, and vanilla extract, mixing until everything is well combined.

Step 2: Combine Dry Ingredients

In a separate bowl, whisk together the all-purpose flour, baking soda, salt, and pumpkin pie spice. This ensures even distribution of the dry ingredients and prevents clumping.

Step 3: Mix Wet and Dry Ingredients

Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Try not to overmix the dough, as this can make the cookies tough. A few lumps are okay!

Step 4: Prepare the Cheesecake Filling

In a medium bowl, beat the softened cream cheese until it’s smooth and creamy. Add the granulated sugar, egg yolk, and vanilla extract. Beat until the mixture is well combined and free of lumps.

Step 5: Assemble the Cookies

Scoop out tablespoon-sized balls of cookie dough. Use a spoon or your fingers to make a small indentation in the center of each ball. Fill each indentation with about a teaspoon of the cheesecake filling. Gently fold the cookie dough around the filling, completely enclosing the cheesecake mixture.

Step 6: Bake

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. Place the filled cookie dough balls onto the prepared baking sheet, leaving some space between each cookie. Bake for 12-15 minutes, or until the edges are lightly golden. Be careful not to overbake.

Step 7: Cool

Remove the baking sheet from the oven and let the cookies cool on the sheet for about 5 minutes before transferring them to a wire rack to cool completely. They’ll firm up as they cool.

Pro Tips

• Don’t Overbake: The cookies should be soft and slightly underbaked when you take them out of the oven. They will continue to bake a little as they cool on the baking sheet. Overbaking can lead to dry, crumbly cookies, which we definitely want to avoid!
• Chill the Dough: If the dough seems too sticky to work with, try chilling it in the refrigerator for about 30 minutes before scooping and filling. This will make it easier to handle.
• Room Temperature Ingredients: Using softened cream cheese and butter will make the mixing process much smoother and prevent lumps in your dough and filling. For more delicious treats, checkout our dessert recipes.
• Freezing for Later: These cookies freeze beautifully! Bake them as directed, let them cool completely, then freeze them in an airtight container for up to 3 months.

Recipe Variations

• Chocolate Swirl: Incorporate chocolate chips into the cookie dough or drizzle melted chocolate over the baked cookies. For other variations, you can check out our selection of delicious dishes.
• Spice It Up: Add a pinch of cinnamon, nutmeg, or cardamom to the cookie dough for an extra layer of warmth.
• Glazed Delight: Make a simple glaze by whisking together powdered sugar with a little milk or pumpkin puree. Drizzle the glaze over the cooled cookies for added sweetness.
• Nutty Crunch: Fold in chopped pecans or walnuts into the cookie dough for some added texture and flavor.

Serving Suggestions

These Irresistible Pumpkin Cheesecake Cookies are perfect for so many occasions. Serve them warm with a glass of cold milk for a cozy after-school snack, or dress them up for a holiday party with a dusting of powdered sugar and a scoop of vanilla ice cream. Try pairing them with a warm cup of apple cider or hot chocolate for the ultimate autumn indulgence. Consider serving these cookies with your breakfast for an energizing day.

Final Thoughts

These Irresistible Pumpkin Cheesecake Cookies are a guaranteed crowd-pleaser. They offer a delightful mix of flavors and textures that’s hard to resist. So, gather your ingredients, preheat your oven, and bake a batch of these delicious cookies to share with friends and family. Consider browsing our blog for similar lunch recipes. Don’t forget to share your creations on social media! Find me on Facebook, Pinterest, and Instagram.