If you have a soft spot for the cozy flavors of fall and love the creamy richness of cheesecake, you are going to adore this Pumpkin Cheesecake Cookies Recipe. These cookies bring together everything you crave this season: the warm spices of cinnamon, nutmeg, and cloves blend seamlessly with luscious pumpkin puree and a decadent cream cheese swirl. Whether you’re baking for holiday gatherings or craving an indulgent treat with your coffee, this recipe is a delightful way to experience the comforting soul of pumpkin in a portable, mouthwatering form.
Ingredients You’ll Need
Gathering the right ingredients is key to achieving the perfect balance of flavors and texture in these Pumpkin Cheesecake Cookies. Each component plays a crucial role, whether it’s the spices that provide autumnal warmth or the cream cheese that adds a creamy twist to classic pumpkin cookies.
- 2 1/4 cups all-purpose flour: The sturdy base that holds the cookies together, giving them structure and chew.
- 1/2 teaspoon baking powder: Helps the cookies rise lightly for a tender crumb.
- 1/2 teaspoon baking soda: Works with the baking powder to create just the right lift.
- 1/2 teaspoon salt: Balances sweetness and elevates all the flavors.
- 1 teaspoon ground cinnamon: Brings that unmistakable warmth and spice that screams fall.
- 1/2 teaspoon ground nutmeg: Adds a subtle nutty depth to the spice mix.
- 1/4 teaspoon ground cloves: Imparts an aromatic sharpness to complement the other spices.
- 1/4 teaspoon ground ginger: Delivers a hint of zing that lifts the flavor profile.
- 1/2 cup unsalted butter, softened: Creates richness and moisture for a soft, tender texture.
- 1 cup granulated sugar: Sweetens the base dough evenly.
- 1/2 cup brown sugar, packed: Adds caramel notes and extra moisture.
- 3/4 cup pumpkin puree: The star of the show, providing natural sweetness and that classic pumpkin flavor.
- 1 large egg: Binds the dough and helps create that perfect chewy softness.
- 2 teaspoons vanilla extract: Brings warmth and enhances all the other flavors.
- 8 oz cream cheese, softened: For the luscious cheesecake swirl that makes these cookies truly unforgettable.
- 1/4 cup granulated sugar (for cheesecake swirl): Sweetens the cream cheese without overpowering.
- 1 teaspoon vanilla extract (for cheesecake swirl): Gives the cheesecake filling a smooth, inviting aroma.
How to Make Pumpkin Cheesecake Cookies Recipe
Step 1: Mix the Dry Ingredients
Start by whisking together all the dry ingredients: flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and ginger. This ensures the spices and leavening agents are evenly distributed, setting the foundation for perfectly flavored cookies.
Step 2: Cream the Butter and Sugars
In a separate bowl, use a mixer to cream the softened butter with both granulated and brown sugar until the mixture becomes light and fluffy. This step is essential for creating that tender, melt-in-your-mouth texture that will make these cookies come alive.
Step 3: Add the Pumpkin, Egg, and Vanilla
Next, add the pumpkin puree, egg, and vanilla extract to the creamed butter and sugar. Mix until everything is fully combined—your dough will start to look beautifully smooth and packed with autumn flavor.
Step 4: Combine Wet and Dry Ingredients
Gradually add your dry ingredient blend to the wet mixture. Stir gently just until combined to avoid overmixing, which can toughen cookies. This careful mixing keeps them soft and fluffy, just the way pumpkin cookies should be.
Step 5: Prepare the Cheesecake Swirl
In another bowl, beat the softened cream cheese with the sugar and vanilla extract until silky smooth. This cheesecake mixture is what gives these cookies their signature twist—rich, creamy, and slightly tangy against the spiced pumpkin.
Step 6: Swirl Cheesecake Filling into Dough
Gently fold or swirl the cheesecake mixture into the cookie dough. Don’t fully blend it in; you want beautiful ribbons and pockets of cream cheese to peek through after baking, creating a marbled, luscious effect.
Step 7: Scoop Onto Baking Sheet
Using a cookie scoop or spoon, portion your marbled dough onto a parchment-lined baking sheet. Leaving enough space between each mound lets the cookies spread out perfectly with soft edges and tender centers.
Step 8: Bake to Perfection
Bake in a preheated oven at 350°F (175°C) for 12 to 14 minutes. You’ll know they’re done when the edges look set but the centers remain slightly soft—this is what keeps them gorgeously chewy and moist.
Step 9: Cool Before Enjoying
Let the cookies cool on the baking sheet for about 5 minutes before transferring to a wire rack to cool completely. This helps them firm up just enough while maintaining their tender crumb, so every bite is pure bliss.
How to Serve Pumpkin Cheesecake Cookies Recipe
Garnishes
If you want to take these Pumpkin Cheesecake Cookies to the next level, try a light dusting of powdered sugar or a drizzle of melted white chocolate. These simple touches add visual appeal and a touch more sweetness without stealing the spotlight from the main event.
Side Dishes
These cookies pair wonderfully with a hot cup of chai tea, coffee, or even a glass of cold milk. For an indulgent autumn treat, serve alongside spiced apple cider or pumpkin spice latte for a full cozy experience.
Creative Ways to Present
Present your cookies stacked on a rustic wooden board with sprigs of fresh rosemary or cinnamon sticks for a festive touch. Alternatively, arrange them in a colorful tin or gift box for sharing with friends and family—you’ll spread the joy of fall with every bite!
Make Ahead and Storage
Storing Leftovers
Once completely cooled, store your Pumpkin Cheesecake Cookies in an airtight container at room temperature. They will stay fresh for about 3 to 4 days, retaining their soft texture and rich flavors.
Freezing
If you want to keep these cookies longer, freeze them in a single layer on a baking sheet, then transfer to a freezer-safe container or bag. They freeze beautifully for up to 3 months. Just thaw overnight at room temperature before enjoying.
Reheating
To revive their just-baked warmth, gently reheat cookies in a microwave for 10 to 15 seconds or place them in a warm oven for a few minutes. This helps bring back their softness and lets the cream cheese filling become irresistibly gooey again.
FAQs
Can I use canned pumpkin puree for this Pumpkin Cheesecake Cookies Recipe?
Absolutely! Canned pumpkin puree works perfectly and is actually the most common choice. Just make sure it’s pure pumpkin and not pumpkin pie filling, which contains added sugars and spices.
What can I substitute for cream cheese if I’m allergic?
You can try a dairy-free cream cheese alternative or mascarpone cheese. Just keep in mind the flavor might differ slightly, but the creamy texture will still add that special swirl.
Can I make these cookies vegan?
With some adjustments like using vegan butter, egg replacers, and dairy-free cream cheese, you can create a vegan version. However, the texture and flavor may vary, so some experimentation might be needed.
Why should I swirl the cream cheese instead of mixing it in completely?
Swirling creates beautiful marbled pockets of cheesecake throughout the cookie, giving you delightful bursts of creamy flavor and interesting texture contrasts in every bite.
Can I freeze the cookie dough before baking?
Yes, freezing the dough in scooped portions allows you to bake fresh cookies whenever you like. Just thaw slightly before baking, and add a couple of extra minutes to the bake time if needed.
Final Thoughts
This Pumpkin Cheesecake Cookies Recipe has quickly become one of my all-time favorites for capturing the essence of fall in a single, scrumptious bite. It’s cozy, creamy, and loaded with everything delicious about pumpkin spice season. I can’t wait for you to try it yourself and share these irresistible treats with those you love – a guaranteed way to brighten any day!
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
These Pumpkin Cheesecake Cookies combine the warm, spicy flavors of pumpkin and fall spices with a luscious cream cheese swirl. Soft and moist with a slightly tangy cheesecake center, they make a perfect treat for autumn gatherings or any time you crave a seasonal dessert.
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
- Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and ginger to evenly distribute the spices and leavening agents.
- Cream Butter and Sugars: In a separate large bowl, beat the softened unsalted butter with granulated sugar and brown sugar until the mixture becomes light and fluffy, which ensures a tender cookie.
- Add Pumpkin and Egg: Mix in the pumpkin puree, egg, and vanilla extract into the creamed butter and sugars until fully combined to create the moist pumpkin cookie dough base.
- Incorporate Dry Ingredients: Gradually add the dry ingredients to the wet pumpkin mixture, stirring gently just until combined to avoid overmixing and maintaining a soft texture.
- Prepare Cheesecake Swirl: In a separate bowl, beat the cream cheese with granulated sugar and vanilla extract until smooth, creating the cheesecake filling for swirling.
- Swirl Cheesecake Into Dough: Gently fold the cheesecake filling into the cookie dough, swirling it in without fully blending, to create distinct cream cheese streaks in the cookies.
- Scoop Dough: Using a cookie scoop, drop portions of the swirled dough onto a parchment-lined baking sheet, spacing them evenly for baking.
- Bake Cookies: Bake in a preheated oven at 350°F (175°C) for 12 to 14 minutes, until the edges are set but the centers still look soft for a moist finish.
- Cool Cookies: Let the cookies cool on the baking sheet for 5 minutes to firm up, then transfer them to a wire rack to cool completely before serving.
Notes
- Ensure the cream cheese and butter are softened to room temperature for easy mixing.
- Do not overmix the dough once the dry ingredients are added to keep the cookies tender.
- Swirling the cheesecake mixture gently creates a marbled effect—avoid stirring too much to maintain this look.
- Store cookies in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
- These cookies freeze well; separate layers with parchment paper and freeze for up to 1 month.
