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
Scale
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.
