Pumpkin Cheesecake Cookies Recipe

When autumn arrives, there’s nothing quite like the comforting flavors of pumpkin spice paired with creamy cheesecake. These Pumpkin Cheesecake Cookies combine the best of both worlds—a soft, spiced pumpkin cookie enveloping a rich cream cheese center, all topped with a crumbly streusel. Ideal for cozy gatherings or a delightful treat with a hot cup of tea, these cookies are guaranteed to be a hit. Whether you’re a seasoned baker or just getting started, this recipe is easy to follow and brings together flavors that are sure to impress.

Why You’ll Love This Recipe

These Pumpkin Cheesecake Cookies are perfect for anyone who loves fall-inspired flavors. They’re wonderfully creamy, with a light and tender texture, and just the right amount of sweetness. The streusel topping adds a delightful crunch, making them a crowd-pleaser at any event. Plus, they’re simple to make and can be prepared ahead of time, so you can enjoy them fresh whenever the craving hits!

Ingredients Overview

Before diving into the step-by-step instructions, let’s take a quick look at what you’ll need. This recipe is broken down into three parts: the cream cheese center, streusel topping, and the pumpkin cookie dough.

For the Cream Cheese Center:

• 8 oz cream cheese, room temperature
• 1/4 cup (50g) granulated sugar
• 1 tsp vanilla extract

For the Streusel Topping:

• 3 tbsp unsalted butter, room temperature
• 1/4 cup (50g) granulated sugar
• 1 tsp ground cinnamon
• 6 tbsp all-purpose flour
• Pinch of kosher salt

For the Pumpkin Cookies:

• 2 1/2 cups (330g) all-purpose flour
• 3/4 tsp baking soda
• 1/2 tsp salt
• 1/2 tsp ground cinnamon
• 1 1/2 tsp pumpkin pie spice
• 1 cup (220g) unsalted butter, cold and cubed
• 1 cup (200g) light brown sugar, packed
• 1/2 cup (100g) granulated sugar
• 1/2 cup (115g) pure canned pumpkin
• 2 tsp vanilla extract

this RECIPE

Cream Cheese Center

1. In a small bowl, combine the softened cream cheese, granulated sugar, and vanilla extract. Stir until the mixture is smooth and well blended.
2. Using a small cookie scoop or about 1 tablespoon of the mixture, create 16 small scoops and place them on a plate lined with wax paper.
3. Freeze the cream cheese scoops for 30 minutes to an hour, or until they’re firm.

Streusel Topping

1. In a medium-sized bowl, add the unsalted butter, granulated sugar, ground cinnamon, all-purpose flour, and a pinch of kosher salt.
2. Use your fingers to crumble the mixture together until it forms a coarse texture.
3. Place the streusel mixture in the fridge while you prepare the cookie dough to keep it firm.

Pumpkin Cookie Dough

1. In a medium bowl, whisk together the flour, baking soda, salt, ground cinnamon, and pumpkin pie spice. Set aside.
2. In a large mixing bowl, using an electric mixer, beat the cold cubed butter with the light brown sugar and granulated sugar until smooth and well-combined.
3. Add the canned pumpkin and vanilla extract to the butter and sugar mixture. Mix until combined. It may look slightly curdled, but don’t worry; the flour will help smooth it out.
4. Gradually incorporate the dry ingredients into the wet mixture. Mix until just combined; avoid overmixing to maintain a tender cookie texture.
5. Using a large ice cream scoop or a 1/3 cup measure, scoop out the cookie dough. You should get about 15 portions. Chill the scooped dough in the refrigerator for 1-2 hours.

Assembling the Cookies

1. Preheat your oven to 325°F (160°C) and line a large baking sheet with parchment paper.
2. Take a chilled cookie dough portion and gently press a frozen cream cheese scoop into the center. Enclose the cream cheese with the dough, ensuring it is completely covered.
3. Smooth the dough around the edges and top each cookie with a small amount of streusel topping.
4. Repeat this process with the remaining dough and cream cheese.

Baking Instructions

1. Place 4-5 prepared cookies onto the lined baking sheet, spacing them out to allow for spreading.
2. Bake in the preheated oven for 20-23 minutes or until the tops are no longer shiny. The edges will remain light in color, so be careful not to overbake.
3. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a cooling rack. Continue baking the remaining cookies in batches.

Common Mistakes to Avoid

• Not Chilling the Dough Properly: Chilling the cookie dough is crucial to prevent spreading and maintain a chewy texture. Don’t skip this step!
• Overbaking the Cookies: These cookies will not brown significantly on the edges. Look for a matte finish on the tops to know they are done.
• Not Freezing the Cream Cheese Center: Ensure the cream cheese centers are frozen solid before assembling to prevent them from leaking during baking.

Presentation and Serving Tips

Serve your Pumpkin Cheesecake Cookies on a beautiful platter with a dusting of powdered sugar for an extra touch. Pair them with a warm beverage like hot chocolate, chai tea, or a spiced latte to complement the pumpkin flavors.

Storage and Leftover Tips

To store these cookies, place them in an airtight container and refrigerate for up to 5 days. You can also freeze them for up to 3 months. When ready to eat, thaw at room temperature or enjoy them cold from the fridge for a cheesecake-like texture.

Variations and Swaps

• Chocolate Drizzle: Add a drizzle of melted white or dark chocolate over the cooled cookies for a decadent twist.
• Nutty Streusel: Mix chopped pecans or walnuts into the streusel topping for added crunch and flavor.
• Gluten-Free Version: Substitute the all-purpose flour with a 1:1 gluten-free baking flour to make this recipe gluten-free.

FAQ Section

Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin puree, but make sure it is thick and not too watery. Drain any excess moisture for the best results.

Can I make these cookies ahead of time?
Absolutely! You can prepare the dough, cream cheese centers, and streusel ahead of time. Assemble and bake the cookies whenever you’re ready to enjoy them.

How do I know when the cookies are done?
The tops of the cookies should no longer look shiny. The edges will not brown significantly, so use the texture of the top as your guide.

Conclusion

These Pumpkin Cheesecake Cookies are a must-try for anyone who loves the flavors of fall! With their creamy centers, soft pumpkin dough, and crunchy streusel topping, they’re a delightful treat for any occasion. Give them a try, and don’t forget to share this recipe with friends and family. If you loved this recipe, be sure to subscribe to our blog for more delicious ideas!

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