Irresistible Pumpkin Cheesecake Cookies
Discover the deliciously spiced Pumpkin Cheesecake Cookies perfect for fall. These soft, chewy cookies are infused with warm pumpkin spice and feature a luscious cream cheese swirl for an irresistible seasonal treat.
Equipment
- Mixing Bowls
- Whisk
- Hand Mixer or Stand Mixer
- Baking sheet
- Parchment Paper
- Oven
Ingredients
Pumpkin Cookie Dough
- 1 cup pumpkin puree
- ½ cup sugar
- ¼ cup brown sugar
- ½ cup butter softened
- 1 tsp vanilla extract
- 1 egg
- 2 cups all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- 1 tsp cinnamon
- ½ tsp nutmeg
- ¼ tsp salt
Cheesecake Filling
- 8 oz cream cheese softened
- ¼ cup powdered sugar
Instructions
- Step 1 – Preheat: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Step 2 – Cream Butter and Sugars: In a large bowl, beat the butter, sugar, and brown sugar until light and fluffy. Add pumpkin puree, egg, and vanilla extract, mixing until smooth.
- Step 3 – Combine Dry Ingredients: In another bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, and salt. Gradually fold into the wet mixture until fully combined.
- Step 4 – Prepare Cheesecake Filling: In a separate bowl, mix softened cream cheese and powdered sugar until smooth and creamy.
- Step 5 – Assemble Cookies: Scoop spoonfuls of pumpkin dough onto the baking sheet. Add a small spoonful of cream cheese mixture to the center and gently swirl or fold it in.
- Step 6 – Bake: Bake for 12–15 minutes or until the edges are firm and the centers are soft. Let cookies cool for 5 minutes on the baking sheet before transferring to a wire rack.
- Step 7 – Serve: Enjoy warm or at room temperature. Optional: drizzle with caramel or sprinkle with sea salt for extra flavor.
Notes
Store cookies in an airtight container at room temperature for up to 3 days or refrigerate for a week. For longer storage, freeze for up to 3 months. Reheat for 10–15 seconds before serving for that fresh-baked taste!