Pumpkin Cheesecake Cookies

If you’ve ever wondered what happens when pumpkin and cheesecake collide, wonder no more. Enter Pumpkin Cheesecake Cookies, where the creamy decadence of cheesecake meets the spicy warmth of pumpkin. These cookies defy expectations, blending rich flavors into a perfectly chewy treat.

They’re not just cookies; they’re a fall dessert revolution. If you think you can’t improve on pumpkin pie or cheesecake, these cookies beg to differ. Get ready to have your autumn snacking game elevated to a whole new level, because this fusion is nothing short of genius.

Pumpkin Cheesecake Cookies

jenny

Pumpkin Cheesecake Cookies combine creamy cheesecake filling with the spiced essence of pumpkin, offering a delightful twist on traditional cookies.

Print Recipe

Prep Time 20 minutes mins

Cook Time 15 minutes mins

Total Time 35 minutes mins

Servings 24 cookies

Calories 180 kcal

Ingredients

  

• 1 cup unsalted butter softened
• 1 cup granulated sugar
• 1 cup packed brown sugar
• 1 cup canned pumpkin not pumpkin pie filling
• 1 large egg
• 1 teaspoon vanilla extract
• 2 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg

For the Cheesecake Filling:

• 8 oz cream cheese softened
• 1/4 cup granulated sugar
• 1 egg yolk
• 1/2 teaspoon vanilla extract

Instructions

 

• Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
• Beat together butter, granulated sugar, and brown sugar until creamy.
• Mix in pumpkin, egg, and vanilla until well combined.
• In a separate bowl, whisk flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
• Gradually blend dry ingredients into the pumpkin mixture.
• For the cheesecake filling, beat cream cheese, sugar, egg yolk, and vanilla until smooth.
• Drop a spoonful of cookie dough onto the prepared baking sheets. Press a small dollop of cheesecake filling in the center of each dough ball.
• Bake for 12-15 minutes, or until edges are golden.
• Cool on baking sheets for 5 minutes, then transfer to a cooling rack.

Notes

Nutritional Values (Per Serving)
Calories: 180
Total Fat: 9g
Saturated Fat: 5g
Carbohydrates: 23g
Fiber: 1g
Protein: 3g

Any Additional Notes/Tips to Enhance the Flavor for the Recipe

• Add a sprinkle of cinnamon sugar on top before baking for extra flavor.
• For a festive touch, drizzle with caramel sauce once cooled.

 

Summary of the Recipe
Pumpkin Cheesecake Cookies combine creamy cheesecake filling with the spiced essence of pumpkin, offering a delightful twist on traditional cookies.

Servings of the Recipe
Makes about 24 cookies.

Estimated Cost of the Recipe
$10-$12, based on ingredient choices and local prices.

Prep Time of the Recipe
20 minutes.

Cook Time of the Recipe
12-15 minutes.

Total Time Taken to Prepare the Recipe
32-35 minutes.

Which Course Does This Recipe Come Under?
Dessert.

Which Cuisine Does This Recipe Come Under?
American.

What Are All the Equipment That Are Required in This Recipe?

• Mixing bowls
• Electric mixer
• Baking sheets
• Parchment paper
• Measuring cups and spoons
• Cooling rack

What Are All the Ingredients and Their Quantity That Are Required in This Recipe?
For the Cookies:

• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 cup packed brown sugar
• 1 cup canned pumpkin (not pumpkin pie filling)
• 1 large egg
• 1 teaspoon vanilla extract
• 2 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg

For the Cheesecake Filling:

• 8 oz cream cheese, softened
• 1/4 cup granulated sugar
• 1 egg yolk
• 1/2 teaspoon vanilla extract

Instructions in Steps

1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
2. Beat together butter, granulated sugar, and brown sugar until creamy.
3. Mix in pumpkin, egg, and vanilla until well combined.
4. In a separate bowl, whisk flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
5. Gradually blend dry ingredients into the pumpkin mixture.
6. For the cheesecake filling, beat cream cheese, sugar, egg yolk, and vanilla until smooth.
7. Drop a spoonful of cookie dough onto the prepared baking sheets. Press a small dollop of cheesecake filling in the center of each dough ball.
8. Bake for 12-15 minutes, or until edges are golden.
9. Cool on baking sheets for 5 minutes, then transfer to a cooling rack.

Nutritional Values (Per Serving)
Calories: 180
Total Fat: 9g
Saturated Fat: 5g
Carbohydrates: 23g
Fiber: 1g
Protein: 3g

Any Additional Notes/Tips to Enhance the Flavor for the Recipe

• Add a sprinkle of cinnamon sugar on top before baking for extra flavor.
• For a festive touch, drizzle with caramel sauce once cooled.