Ah, pumpkin cheesecake cookies — is there anything better? I stumbled upon this delightful recipe during a crisp autumn day when my home was yearning for the sweet and spicy scent of fall. The afternoon sun barely peeking through my kitchen window lit up the vibrant oranges and yellows of my ingredients, making me feel like a culinary artist! These cookies are a wonderful fusion of two beloved desserts: chewy pumpkin cookies and creamy cheesecake, all wrapped up in a delightful bite-sized treat. Honestly, it’s like taking a cozy autumn day and hugging it in cookie form!
I remember once making these cookies for a gathering with friends. The minute I set the first batch on the table, they disappeared — and I’m not exaggerating! It was as if I had conjured up some cookie magic. Now, they’re a staple in my fall baking routine, and I’m thrilled to share this recipe so you can spread the deliciousness with family and friends. Trust me; your taste buds will thank you!
What’s in Pumpkin Cheesecake Cookies?
Unsalted Butter: The base of any good cookie! Softened butter gives the cookie that fluffy, melt-in-your-mouth texture we all love.
Granulated and Brown Sugar: These two combine forces to create the perfect balance of sweetness and moisture. Brown sugar brings a lovely caramel flavor to the mix!
Egg: This bad boy binds all our ingredients together while adding a little extra richness.
Vanilla Extract: Because every sweet treat needs a splash of vanilla happiness to enhance the flavor.
Pumpkin Puree: This isn’t just for show! It contributes moisture and that oh-so-delicious pumpkin flavor. Just make sure you’re using pure pumpkin puree, and not pumpkin pie filling — trust me on this one!
All-Purpose Flour: A vital player in any cookie dough, giving that perfect chewy texture.
Baking Soda and Baking Powder: The dynamic duo of leavening agents that provide lift and texture to our cookies.
Cinnamon, Nutmeg, and Ginger: The holy trinity of fall spices! They add warmth and a festive flair to your cookie creation.
Salt: Just a pinch brings all the flavors together — it’s the unsung hero in baking!
White Chocolate Chips: Optional but highly recommended! They add sweetness and a gorgeous pop of color to your cookies.
Cream Cheese: The star of the cheesecake filling, which makes your cookies even more decadent!
Powdered Sugar: For a lovely sprinkle on top before serving, just to make everything look cute and cozy!
Is Pumpkin Cheesecake Cookies Good for You?
Digging into these cookies feels like a treat, and they do come with some perks!
Let’s talk about the healthy side. Pumpkin puree is fantastic for you! It’s loaded with nutrients like vitamin A, which is great for your eyesight, and it’s also high in fiber, which helps with digestion. Remember, just because these cookies have pumpkin doesn’t mean we’re ditching the fun — they are still indulgent dessert cookies, after all!
However, like all delicious baked goods, moderation is key. Keeping track of portion sizes is essential, especially with the sugar content and buttery goodness packed inside. Also, if you have a dairy allergy, you might want to swap out the cream cheese for a dairy-free alternative.
Overall, these cookies can fit into a balanced diet (with a balance of other wholesome foods). So why not enjoy the richness of fall with a little indulgence?
Ingredients
– 1 cup unsalted butter, softened
– 1 cup granulated sugar
– 1 cup brown sugar, packed
– 1 large egg
– 1 teaspoon vanilla extract
– 1 cup pumpkin puree (not pumpkin pie filling)
– 3 cups all-purpose flour
– 1 teaspoon baking soda
– 1 teaspoon baking powder
– 1 teaspoon ground cinnamon
– 1/2 teaspoon ground nutmeg
– 1/4 teaspoon ground ginger
– 1/2 teaspoon salt
– 1 cup white chocolate chips (optional for garnish)
– **For the Cheesecake Filling**:
– 8 oz cream cheese, softened
– 1/4 cup granulated sugar
– 1/2 teaspoon vanilla extract
– 1 egg yolk
Servings: This recipe makes about 24 cookies, so get ready to share (or not)!
How to Make Pumpkin Cheesecake Cookies?
1. **Prep the Cheesecake Filling**: In a medium bowl, beat the cream cheese with sugar, vanilla, and egg yolk until smooth. Set aside while the cookie dough comes together.
2. **Make the Pumpkin Cookie Dough**: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until fluffy. Add in the egg and vanilla, mixing well. Next, stir in the pumpkin puree until fully combined.
3. **Combine Dry Ingredients**: In another bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt. Gradually add the dry mixture into the wet mixture, stirring until just combined.
4. **Chill the Dough**: Cover the dough with plastic wrap and refrigerate for at least 30 minutes. This step helps with handling the dough!
5. **Preheat the Oven**: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking.
6. **Scoop and Fill**: Using a cookie scoop, take about 1 tablespoon of pumpkin dough and flatten it in your hand. Place a small dollop of cheesecake filling in the center, fold the edges of the cookie dough over the filling, and roll it into a ball. Repeat with the remaining dough and filling.
7. **Bake the Cookies**: Place the dough balls on baking sheets with enough space between each. If you’re feeling fancy, add white chocolate chips on top! Bake for 10-12 minutes or until the edges are lightly golden.
8. **Cool**: Allow the cookies to cool on the baking sheets for about 5 minutes before transferring them to wire racks to cool completely.
Sweet Tips and Serving Suggestions
– These cookies are best enjoyed fresh but can be stored in an airtight container at room temperature for up to 3 days. Though honestly, they probably won’t stick around long enough to need storage!
– Want an extra touch of sweetness? Just sprinkle some powdered sugar on top before serving! It gives them a lovely, festive look that’s perfect for gatherings.
So, what do you think? Will you try these pumpkin cheesecake cookies? I promise they will light up your fall afternoons with their delightful flavors. Let me know how yours turn out! Happy baking!
