Name: Pumpkin Cheesecake Cookies: The Ultimate Fall Dessert Recipe
Prep time: 15 min
Cook time: 12 min
Total time: 47 min
Cuisine: American
Ingredients: 2 1/4 cups all-purpose flour; 1 teaspoon baking soda; 1 teaspoon ground cinnamon; 1/2 teaspoon ground nutmeg; 1/4 teaspoon ground cloves; 1/2 teaspoon salt; 1 cup (2 sticks) unsalted butter, softened; 1 cup granulated sugar; 1/2 cup packed light brown sugar; 1 large egg; 1 teaspoon vanilla extract; 1 cup pumpkin puree (not pumpkin pie filling); 8 ounces cream cheese, softened; 1/4 cup granulated sugar; 1 large egg yolk; 1/2 teaspoon vanilla extract; Chopped pecans or walnuts; Cinnamon sugar

Ingredients

2 1/4 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon ground cloves

1/2 teaspoon salt

1 cup (2 sticks) unsalted butter, softened

1 cup granulated sugar

1/2 cup packed light brown sugar

1 large egg

1 teaspoon vanilla extract

1 cup pumpkin puree (not pumpkin pie filling)

8 ounces cream cheese, softened

1/4 cup granulated sugar

1 large egg yolk

1/2 teaspoon vanilla extract

Chopped pecans or walnuts (optional)

Cinnamon sugar (optional)

Instructions

Step 1: In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, cloves, and salt.

Step 2: In a large bowl or stand mixer, cream the softened butter, granulated sugar, and brown sugar until light and fluffy, about 3-5 minutes. Scrape down the sides of the bowl occasionally.

Step 3: Beat in the egg and vanilla extract until well combined.

Step 4: Mix in the pumpkin puree until just combined.

Step 5: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined.

Step 6: Cover the bowl with plastic wrap and chill the dough in the refrigerator for at least 30 minutes.

Step 7: In a medium bowl, beat the softened cream cheese and sugar together until smooth and creamy.

Step 8: Beat in the egg yolk and vanilla extract until well combined, then set the cheesecake filling aside.

Step 9: Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.

Step 10: Scoop rounded tablespoons of cookie dough onto the prepared baking sheets, leaving about 2 inches between each cookie.

Step 11: Use your thumb or the back of a spoon to create a small indentation in the center of each cookie.

Step 12: Spoon about 1 teaspoon of cheesecake filling into each indentation.

Step 13: If desired, sprinkle the cookies with chopped pecans, walnuts, or a mixture of cinnamon and sugar.

Step 14: Bake for 10-12 minutes, until the edges are lightly golden and the cheesecake filling is set.

Step 15: Let the cookies cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely.

Tips & Variations

For an extra touch of flavor, add a pinch of ground ginger or allspice to the dry ingredients.

Use a cookie scoop for even-sized cookies and easier portioning.

Swap pumpkin puree for sweet potato puree for a different but delicious fall twist.

Chill the dough longer for firmer cookies that hold their shape better during baking.

Try topping cookies with miniature chocolate chips along with the cheesecake filling for added richness.

FAQs

Can I use canned pumpkin pie filling instead of pumpkin puree?

No, it’s best to use plain pumpkin puree. Pumpkin pie filling contains added spices and sugar that can affect the texture and flavor of the cookies.

How do I prevent the cheesecake filling from leaking during baking?

Make sure the cream cheese is well softened and the filling is smooth before adding it to the cookies. Creating a small but defined indentation helps keep the filling in place while baking.