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Pumpkin Cheesecake Cookies

Pumpkin Cheesecake Cookies
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Pumpkin Cheesecake Cookies combine the soft, spiced flavors of classic pumpkin cookies with rich, creamy cheesecake swirls for a melt-in-your-mouth treat. Perfect for cozy fall afternoons or festive gatherings, these cookies deliver a comforting and indulgent bite with warm spices and a luscious cream cheese center. Made with simple pantry staples and fresh pumpkin, they are easy to prepare, versatile, and make-ahead friendly, promising a perfect balance of texture and flavor every time.

Ingredients

Scale

For the Cream Cheese Filling

  • 4 oz cream cheese, softened
  • 2 tbsp granulated sugar
  • 1 tsp vanilla extract

For the Pumpkin Batter

  • 1 cup pumpkin puree (canned 100% or fresh)
  • 1 cup brown sugar, packed
  • 2 large eggs, room temperature
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 1/4 tsp ground ginger

Dry Ingredients

  • 2 cups all-purpose flour (or gluten-free blend for gluten-free version)
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt

Instructions

  1. Prepare the Cream Cheese Filling: Beat the softened cream cheese with granulated sugar and vanilla extract until smooth and creamy to create the rich cheesecake pockets within the cookies.
  2. Mix the Pumpkin Batter: In a separate bowl, combine pumpkin puree, brown sugar, eggs, vanilla extract, and warm spices (cinnamon, nutmeg, cloves, and ginger) until evenly incorporated and fragrant.
  3. Combine Dry Ingredients: Whisk together the flour, baking powder, baking soda, and salt, then gently fold the dry mixture into the pumpkin batter, being careful not to overmix to keep the cookies tender.
  4. Assemble the Cookies: Drop spoonfuls of the pumpkin dough onto a baking sheet lined with parchment paper. Add a dollop of cream cheese filling on top of each cookie dough ball, then swirl gently with a toothpick or knife to create a marbled cheesecake effect.
  5. Bake to Perfection: Bake the cookies in a preheated oven at 350°F (175°C) for 12 to 15 minutes, until the edges are set and the cream cheese swirls turn lightly golden.
  6. Cool and Enjoy: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely, ensuring the perfect chewy-soft texture.

Notes

  • Use room temperature eggs and cream cheese to blend the batter smoothly without lumps.
  • Mix the batter just until combined to keep cookies tender and fluffy; do not overmix.
  • If the dough feels too soft, refrigerate it for 20 minutes before shaping to improve handling and shape retention.
  • Use freshly ground spices for the best flavor impact.
  • Slightly underbake the cookies for a softer texture that will set as they cool; avoid overbaking to prevent dryness.

Nutrition

Keywords: pumpkin cookies, cheesecake cookies, fall dessert, spiced pumpkin, cream cheese swirl, gluten free cookie, holiday treats

Find it online: https://lillysplate.com/pumpkin-cheesecake-cookies/