Pumpkin Pie Cheesecake Cookies
These Pumpkin Pie Cheesecake Cookies are the ultimate fall treat, combining the flavors of pumpkin pie and creamy cheesecake in a deliciously soft cookie.
Equipment
- 1 Baking Sheet lined with parchment paper
- 1 Electric Mixer
- 1 Mixing bowls various sizes
Ingredients
Cookie Dough
- 1/2 cup unsalted butter softened
- 1 cup granulated sugar
- 1/2 cup pumpkin puree
- 1 large egg
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
Cheesecake Filling
- 8 oz cream cheese softened
- 1/4 cup confectioners' sugar
- 1/2 tsp vanilla extract
Instructions
Preparation
- Cream butter and sugar together until light and fluffy. Add pumpkin, egg, and vanilla. Mix well. In another bowl, combine dry ingredients: flour, baking soda, salt, cinnamon, and nutmeg. Gradually add to wet mixture.
- Cover dough with plastic wrap and chill for at least 1 hour in the refrigerator to firm up and enhance flavors.
- Beat cream cheese, confectioners' sugar, and vanilla extract together until smooth. Form into small balls and place on a baking sheet lined with parchment paper. Freeze until solid.
- Preheat oven to 350°F. Scoop chilled dough, flatten slightly, and place a frozen cheesecake ball in the center. Wrap dough around filling, completely enclosing it.
- Place cookies on a lined baking sheet, leaving space between each. Bake for 12-15 minutes or until edges are lightly golden. Let cool on the baking sheet for a few minutes before transferring to a wire rack.
Serving
- Serve cookies warm or at room temperature. Pair with a hot beverage like coffee, tea, or cider for a perfect fall treat.
Storage
- Store in an airtight container at room temperature for up to 5 days, or freeze for longer storage.
Notes
Pro Tips: For a smoother filling, ensure cream cheese is at room temperature before mixing.
Ingredient Substitutions: Substitute sweet potato puree for pumpkin for a unique twist.
How to Serve: Perfect with a hot beverage like coffee or cider.
Storage & Freshness: Keep in an airtight container; cookies last up to 5 days.
Make-Ahead Tips: Dough and filling can be prepared a day in advance and assembled when ready to bake.
Ingredient Substitutions: Substitute sweet potato puree for pumpkin for a unique twist.
How to Serve: Perfect with a hot beverage like coffee or cider.
Storage & Freshness: Keep in an airtight container; cookies last up to 5 days.
Make-Ahead Tips: Dough and filling can be prepared a day in advance and assembled when ready to bake.