Description
These Pumpkin Cheesecake Cookies combine soft, spiced pumpkin dough with a creamy, tangy cheesecake center. Perfectly balanced with warming cinnamon, nutmeg, and cloves, these cookies offer a delightful fall-inspired treat that’s tender and flavorful. Ideal for sharing or enjoying with a cozy cup of coffee or tea.
Ingredients
Scale
Cheesecake Center
- 2 oz cream cheese, softened
- 1 tablespoon granulated sugar
- ½ teaspoon vanilla extract
Cookie Dough
- ½ cup unsalted butter, softened
- ½ cup brown sugar
- ¼ cup granulated sugar
- 1 large egg yolk
- ½ cup pumpkin puree
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon ground clove
Instructions
- Prepare Cheesecake Filling: In a small bowl, mix the softened cream cheese, granulated sugar, and vanilla extract until smooth and creamy. Scoop the mixture into 1-teaspoon portions and place them on a tray. Freeze for 30 minutes to firm up the cheesecake balls.
- Cream Butter and Sugars: In a large mixing bowl, beat together the softened butter, brown sugar, and granulated sugar until the mixture is light and fluffy, about 2-3 minutes.
- Add Wet Ingredients: Incorporate the egg yolk, pumpkin puree, and vanilla extract into the butter and sugar mixture. Mix thoroughly until everything is smoothly combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ground clove ensuring all spices and leavening agents are well distributed.
- Mix Dry into Wet: Gradually add the dry ingredients into the wet pumpkin mixture. Stir gently until a uniform dough forms, avoiding overmixing to keep the cookies tender.
- Chill Dough: Cover the dough and refrigerate for at least 30 minutes to firm it up and enhance flavor melding.
- Preheat Oven: Set the oven to 350°F (175°C). Prepare baking sheets by lining them with parchment paper to prevent sticking.
- Assemble Cookies: Scoop about 1 tablespoon of chilled dough, flatten it slightly in your hand, place a frozen cheesecake ball in the center, and carefully fold the dough around it, sealing the edges completely. Roll gently to form a smooth ball.
- Arrange on Baking Sheet: Place the assembled cookie balls evenly spaced on the prepared baking sheets. Repeat with the remaining dough and cheesecake filling.
- Bake: Bake the cookies for 10 to 12 minutes, or until the edges appear set and the tops show characteristic cracks, indicating doneness.
- Cool Initial Phase: Allow the cookies to cool on the baking sheet for about 5 minutes to set up further before transferring.
- Final Cooling: Transfer cookies carefully onto a wire rack and let them cool completely to room temperature before serving. Enjoy these tender pumpkin cheesecake treats alongside coffee or tea!
Notes
- Make sure the cream cheese is fully softened for easy mixing and smooth cheesecake centers.
- Chilling both the cheesecake balls and dough helps prevent cheese from melting out during baking.
- Do not overmix the dough to keep the cookies tender and soft.
- Store cookies in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
- Feel free to substitute pumpkin pie spice for the cinnamon, nutmeg, and clove if preferred.
