I bake these pumpkin cheesecake cookies when the air feels cool and the kitchen smells warm. We fold soft dough around a creamy center and it makes the room go quiet in the best way. The first bite lands sweet and gentle and I always reach for a second cookie before I finish the first. This batch sits right in Cheesecake Cookies Recipes and it plays well with Pumpkin Cheesecake Recipes and strawberry cheesecake cookies recipes. I tested a pumpkin pie cheesecake recipe and tucked the idea into a cookie so the joy fits in your hand. My love for cream cheesecake recipes lives here and I add a few chips for a chocolate chip cheesecake cookies recipe that makes kids grin. I wanted unique cheesecake recipes that still feel familiar. So we keep the spice light and the texture soft and we let the filling stay smooth. You can chill the dough or bake right away. I do both on busy days and no one complains.
Table of Contents
- 1) Key Takeaways
- 2) Easy Pumpkin Cheesecake Cookies Recipe
- 3) Ingredients for Pumpkin Cheesecake Cookies
- 4) How to Make Pumpkin Cheesecake Cookies
- 5) Tips for Making Pumpkin Cheesecake Cookies
- 6) Making Pumpkin Cheesecake Cookies Ahead of Time
- 7) Storing Leftover Pumpkin Cheesecake Cookies
- 8) Try these dessert recipes next!
- 9) Pumpkin Cheesecake Cookies
- 10) Nutrition
1) Key Takeaways
- Soft pumpkin cookies with a creamy center that stays smooth when cool.
- Simple steps with pantry items and a few chill tricks for clean shaping.
- Tested by Kathy on Simply Cooked Recipes at Simply Cooked Recipes.
- Main idea fits Cheesecake Cookies Recipes and brings warm spice without heaviness.
2) Easy Pumpkin Cheesecake Cookies Recipe
I reach for Cheesecake Cookies Recipes when I want comfort and speed. Cheesecake Cookies Recipes gives me a map for sweet dough that hugs a creamy heart. I bake on cool afternoons and the house smells like spice and butter. Friends stop talking after the first bite and that makes me smile.
On Simply Cooked Recipes I share the steps I trust. I keep the filling thick and the dough soft so each cookie sets with a gentle edge. I share what worked in my oven and what did not. No fuss talk. Just clear moves that help you bake with calm hands.
We stitch in Pumpkin Cheesecake Recipes and cream cheesecake recipes for balance. A tiny nod to chocolate chip cheesecake cookies recipe adds fun. The idea grew from a pumpkin pie cheesecake recipe I loved. For readers who seek unique cheesecake recipes this cookie answers with cozy flavor and clean texture.
3) Ingredients for Pumpkin Cheesecake Cookies
Pumpkin puree I blot the puree with paper towels so the dough stays tender and not cakey. Dry pumpkin gives better chew and richer color.
Cream cheese Brick style cream cheese holds structure and turns silky when whisked. It brings that cheesecake lift in every bite.
Butter Soft butter beats with sugar and traps air. That air helps the cookies puff in the oven and set with a soft rim.
Brown sugar and white sugar The mix builds depth and gives light crisp edges. Brown sugar leans warm. White sugar keeps shape.
Egg yolk One yolk binds and adds richness. The dough stays soft and easy to wrap around the filling.
All purpose flour Spoon and level for a light measure. This flour gives steady structure for the soft dough.
Baking powder and baking soda The pair lifts the dough and prevents dense centers. Small amounts do the job well.
Cinnamon and nutmeg Gentle spice supports the pumpkin and never shouts. Your kitchen will smell cozy.
Fine sea salt A pinch sharpens flavor and balances the sweet notes. I never skip it.
Mini chocolate chips Optional, yet fun. Tiny chips fold in and keep seams tight when you seal the dough.
Granulated sugar and cinnamon for rolling A quick roll adds sparkle and a light crust that cracks in a pretty way.
4) How to Make Pumpkin Cheesecake Cookies
Step 1 Mix cream cheese with sugar and vanilla until smooth. Chill the bowl so the filling firms. Scoop small rounds and freeze until solid.
Step 2 Blot pumpkin. Beat butter with both sugars until fluffy. Mix in yolk and vanilla. In a second bowl whisk flour with leaveners spice and salt.
Step 3 Add dry mix to wet mix in two parts. Stir until the dough looks soft and even. Fold in mini chips if you want that extra bit of fun.
Step 4 Scoop dough. Press a frozen filling round into each scoop. Pinch edges closed so the center hides inside.
Step 5 Roll balls in cinnamon sugar. Set on lined sheets with space. Bake at three hundred fifty F until edges set and the shine fades.
Step 6 Cool ten minutes on the sheet. Move to a rack. The filling settles and turns velvet. Taste one while warm. Try to stop at one.
5) Tips for Making Pumpkin Cheesecake Cookies
Chill helps clean shaping. Cold filling keeps its form and makes sealing easy. Warm filling tends to smear and split seams.
Dry pumpkin means better texture. A few minutes with paper towels saves the crumb. The dough stays soft not bready.
Size matters in the oven. Match scoops for even bake and color. Rotate sheets for steady heat if your oven runs hot on one side.
Use cheesecake cookie recipes logic when you tweak spice or chips. Small shifts go far. Taste one and adjust the next tray with confidence.
6) Making Pumpkin Cheesecake Cookies Ahead of Time
I prep the filling rounds and freeze them on a sheet. They store well in a bag and make quick work on busy days. Dough scoops freeze too and bake from frozen with a tiny time bump.
For gatherings I bake the day before. The centers stay smooth and the crumb holds. Right before serving I warm the tray for a minute so the aroma greets the room.
If you work from Cheesecake Cookies Recipes for a party plan, label bags with size and count. That small note keeps timing tidy and avoids guesswork when trays go in.
7) Storing Leftover Pumpkin Cheesecake Cookies
Store cookies in a covered box in the fridge. The filling stays safe and the crumb stays soft. I stack with parchment so the tops keep neat.
For longer storage freeze in a flat layer then move to a bag. Thaw on the counter. The centers relax and taste creamy again after a few minutes.
If you write notes on the box add bake date and flavor tweaks. Over time you build your own cookie log and that helps with best cheesecake cookies recipes for your crew.
8) Try these dessert recipes next!
9) Pumpkin Cheesecake Cookies
Pumpkin Cheesecake Cookies Cheesecake Cookies Recipes
Ingredients
Cookie Dough
- 1 cup pumpkin puree, blot with paper towels for extra moisture removal
- 10 tablespoons unsalted butter, room temp
- 1 cup light brown sugar, packed
- 0.5 cup granulated sugar
- 1 large egg yolk
- 2 teaspoons vanilla extract
- 2.25 cups all purpose flour, spooned and leveled
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 1.5 teaspoons ground cinnamon
- 0.25 teaspoon ground nutmeg
- 0.5 teaspoon fine sea salt
- 1 cup mini chocolate chips, optional
Cheesecake Filling
- 8 ounces cream cheese, brick style, room temp
- 0.33 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 tablespoon all purpose flour
Finish
- 0.25 cup granulated sugar
- 1 teaspoon ground cinnamon
Instructions
Cheesecake Filling
- Beat cream cheese with sugar until smooth. Mix in vanilla and flour. Chill the bowl for 20 minutes so the mixture firms up.
- Scoop small mounds about 2 teaspoons each onto a lined sheet. Freeze until solid so shaping stays easy.
Cookie Dough
- Pat pumpkin puree with paper towels so extra liquid lifts away. Whisk butter with brown and granulated sugar until fluffy. Mix in egg yolk and vanilla.
- In another bowl whisk flour baking powder baking soda cinnamon nutmeg and salt. Add dry mix to wet mix in two parts. Stir until a soft dough forms. Fold in chocolate chips if using.
- Stir sugar and cinnamon for the finish in a small bowl and set aside.
Shape And Bake
- Heat oven to 350 F. Line two baking sheets with parchment.
- Scoop dough into balls about 2 tablespoons each. Press a cold cheesecake disk into the center of each and pinch dough to seal so filling hides inside.
- Roll each ball in the cinnamon sugar. Place on the sheet with space between cookies.
- Bake 11 to 13 minutes until edges look set and tops lose the glossy look. Cool on the sheet for 10 minutes then move to a rack. The centers set as they cool.
Serve And Store
- Serve slightly warm for a soft center that melts on the tongue.
- Store in a covered container in the fridge for 4 days. Bring to room temp for best texture. You can freeze baked cookies for 2 months.
10) Nutrition
Serving size one cookie. About one hundred eighty five calories. Sugar fifteen grams. Sodium one hundred twenty five milligrams. Fat eight grams. Saturated fat five grams. Carbohydrates twenty six grams. Fiber one gram. Protein three grams. Cholesterol thirty milligrams.
Written by Kathy for Simply Cooked Recipes. Find more cozy bakes at Simply Cooked Recipes. Keywords used with care include Pumpkin Cheesecake Recipes strawberry cheesecake cookies recipes pumpkin pie cheesecake recipe cream cheesecake recipes chocolate chip cheesecake cookies recipe and unique cheesecake recipes. Main phrase appears as Cheesecake Cookies Recipes for clarity and search.
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