Pumpkin Cheesecake Cookies Treat

There is nothing quite like the aroma of pumpkin and warm spices wafting through the kitchen while these pumpkin cheesecake cookies bake. This recipe brings together two classic autumn treats in one unforgettable cookie. Every bite has a comforting blend of creamy cheesecake and cozy pumpkin flavor that always makes me think of fall gatherings with family.

I fell in love with this recipe after a chilly October day when my kids wanted something special. Now we make them together every year and friends always ask for the recipe.

Gather Your Ingredients

• All-purpose flour: gives the cookies structure and a soft crumb Choose a fresh bag for best texture
• Baking soda: ensures a gentle lift so cookies stay tender
• Pumpkin pie spice: brings warmth and depth Use a blend with cinnamon nutmeg ginger and cloves
• Salt: balances sweetness and enhances flavor Do not skip
• Unsalted butter: provides richness and moisture Let it come to room temperature so it creams well
• Brown sugar: adds a caramel note and chew Opt for dark brown if you want a deeper flavor
• Granulated sugar: sweetens and helps the cookies spread a little
• Pumpkin puree: gives a natural sweetness and classic pumpkin taste Choose pure pumpkin not pumpkin pie filling
• Large egg: binds the dough and helps with texture Use at room temperature
• Vanilla extract: adds warmth and rounds out the spices Use real extract for best results
• Cream cheese: is the star of the cheesecake filling Go for block-style full-fat for a creamy center
• Egg yolk: in the filling makes the cheesecake extra rich
• Pumpkin pie spice (extra): sprinkle on top just before baking which makes the whole kitchen smell wonderful

How to Make It

Prepare the Dough:

Beat softened butter brown sugar and granulated sugar together with an electric mixer for about three minutes until light and fluffy Scrape down the bowl often so there are no streaks of butter

Add the Wet Ingredients:

Mix in pumpkin puree egg and vanilla extract Beat on medium speed for another minute until fully combined The mixture may look slightly fluffy and orange which is exactly what you want

Combine Dry Ingredients:

In a separate bowl whisk together flour baking soda pumpkin pie spice and salt Gradually add this mixture to the wet ingredients beating on low until just combined Do not overmix or the cookies may become dense

Chill the Dough:

Cover the bowl tightly and chill in the fridge for at least thirty minutes so the dough firms up This helps the cookies hold their shape during baking

Make the Cheesecake Filling:

In a separate bowl beat the softened cream cheese with granulated sugar egg yolk and vanilla extract until smooth and creamy It should have no lumps for a rich center

Form the Cookies:

Scoop about two tablespoons of cookie dough and flatten it slightly in your palm Add a small spoonful of cheesecake mixture in the center Gently fold the dough around the cheesecake and pinch closed Roll gently to form a ball

Bake:

Arrange filled balls on a parchment-lined baking sheet Leave two inches between each cookie Bake in a preheated oven at three hundred fifty degrees Fahrenheit for about twenty five minutes or until edges are lightly golden and centers look set but soft

Cool and Serve:

Let the cookies cool on the tray for five minutes then transfer them to a rack The cheesecake center will firm up as they cool Enjoy just slightly warm for the best gooey bite

My favorite ingredient here is always the cream cheese The way it melts inside the cookie gives every bite a surprise creamy tang My youngest always tries to sneak the cheesecake filling to eat with a spoon which makes baking these cookies extra fun together

Flavor Boosters

While measuring out these ingredients I always grab an extra pinch of pumpkin pie spice to sprinkle on top just before baking which makes the whole kitchen smell wonderful

Serving Suggestions

Pair these cookies with a mug of chai latte or hot cider for the perfect after-dinner treat They are also delicious served chilled for a creamier cheesecake texture I love packing one in a fall picnic lunch or sharing on a cookie platter for the holidays

Creative Twists

If you cannot find pumpkin pie spice make your own blend using cinnamon nutmeg ginger and cloves For a lighter filling try reduced fat cream cheese just be sure it is not whipped or spreadable The cookies also work nicely with white whole wheat flour if you want to add more fiber

Enjoy these cookies fresh and warm or tucked in a lunchbox for a sweet surprise. This is a recipe you'll want to bake together.

Common Questions About This Recipe

→ How do I ensure cookies stay soft?

Avoid overbaking and use softened butter. Slightly underbake for a chewy center that remains moist after cooling.

→ Why use both brown and granulated sugar?

Brown sugar adds moisture and a subtle caramel note while granulated sugar provides crisp edges for texture balance.

→ Can pumpkin puree be homemade?

Yes, roast and puree fresh pumpkin for enhanced flavor, but canned pumpkin provides consistency and ease.

→ What’s the key to a smooth cream cheese filling?

Let cream cheese soften at room temperature before mixing, and blend until no lumps remain for a creamy center.

→ How should I store these cookies?

Refrigerate in an airtight container to preserve the creamy filling and soft texture. Serve at room temperature.