Pumpkin Cheesecake Cookies
Introduction
If you’re looking for a perfect fall treat, these Pumpkin Cheesecake Cookies are just the thing! They combine the rich flavors of pumpkin and cheesecake in a delightful cookie form. They’re soft, sweet, and a little indulgent, making them perfect for any occasion.
Why Make This Recipe
These Pumpkin Cheesecake Cookies are not only delicious, but they’re also super fun to make! The creamy filling pairs wonderfully with the spiced cookie dough. Your family and friends will love them, and they’re great for sharing during gatherings or cozy nights at home. Plus, they make your kitchen smell amazing!
How to Make Pumpkin Cheesecake Cookies
Ingredients:
- 6 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1 1/2 Tablespoons sour cream
- 1/4 teaspoon vanilla extract
- 1 cup unsalted butter
- 4 teaspoons pumpkin pie spice
- 1 cup granulated sugar
- 2/3 cup light brown sugar, firmly packed
- 2/3 cup pumpkin puree
- 2 large egg yolks
- 2 teaspoon vanilla extract
- 3 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 cup white chocolate chips plus additional for topping if desired
- 1/4 cup granulated sugar for topping
- 1 Tablespoon cinnamon for topping
Directions:
Start by making the filling. In a bowl, mix the cream cheese and granulated sugar until it’s smooth. Add the sour cream and vanilla extract, and blend well. Spoon dollops of this mixture onto a lined baking sheet and put them in the freezer.
Next, preheat your oven to 350°F (175°C) to get it ready. In a large bowl, melt the butter, then stir in the pumpkin pie spice for a warm, inviting aroma.
Let the melted butter cool, then mix in the granulated sugar, brown sugar, and pumpkin puree until everything is well combined. Add in the egg yolks and vanilla extract.
In another bowl, combine the flour, pumpkin pie spice, baking soda, baking powder, and salt. Gradually add this mixture to the wet ingredients and mix until just combined. Fold in the white chocolate chips.
Now it’s time to shape the cookies! Take a scoop of the cookie dough and roll it into a ball. Use your thumb to make a small crater in the center. Grab one of the frozen cream cheese dollops and press it into the crater. Seal the dough around the filling and roll it back into a ball.
Roll each cookie ball in the sugar and cinnamon mix. Place them on a baking sheet and bake for about 11 minutes. If you like, you can add more white chocolate chips on top right after they come out of the oven. Let them cool completely before enjoying!
How to Serve Pumpkin Cheesecake Cookies
Serve these cookies as a delightful treat any time of day. They pair wonderfully with a warm cup of coffee or tea, making them great for breakfast, snacks, or dessert. Share them with friends or keep them all to yourself!
How to Store Pumpkin Cheesecake Cookies
After they cool down, store the cookies in an airtight container. They will stay fresh in the refrigerator for up to five days or can be frozen for several months. Just make sure they are wrapped well!
Tips to Make Pumpkin Cheesecake Cookies
- Make sure your cream cheese is softened for easy mixing.
- If the dough is too sticky to handle, refrigerate it for about 30 minutes.
- Add extra spices to the cookie dough for a stronger pumpkin flavor.
Variation
Feel free to swap the white chocolate chips for dark chocolate or even nuts for added crunch. You can also add a dash of nutmeg or ginger to the dough for extra flavor!
FAQs
1. Can I make the filling ahead of time?
Yes! You can prepare the filling a day before and keep it in the fridge until you’re ready to bake.
2. Can I use less sugar?
You can reduce the sugar slightly, but keep in mind that it may affect the taste and texture of the cookies.
3. What if I don’t have pumpkin puree?
You can use applesauce as an alternative, but the flavor will change a bit. Pumpkin gives these cookies their signature taste!