All the warm, wonderful flavors of pumpkin cheesecake in cookie form.
Ah, the fall season. The heat and humidity finally start to disappear, leaving cooler breezes, beautiful foliage, and the promise of delicious fall treats. I’m always full of inspiration during pumpkin spice season, but it’s also a busy time of year. School is back in session, sports and activity schedules ramp up again, and despite my best intentions, I don’t always have a ton of time for baking fall favorites like pumpkin bread, pumpkin brownies, and pumpkin cheesecake. Enter pumpkin cheesecake cookies.
Pumpkin cheesecake cookies are an easy version of luscious pumpkin cheesecake— that fancy but delicious dessert combining tangy cream cheese and warm, cozy pumpkin spice. In cookie form, this translates to a soft, cakey pumpkin spice delight that has a hidden treasure inside—a little burst of cheesecake filling! These cookies are special but not complicated.
Because these cookies are easy to make, you can enjoy all the flavors of pumpkin cheesecake in a delightful handheld. The cookie part is tender and pillowy and acts as the perfect “holder” for the yummy cheesecake filling. If you’ve never made filled cookies before, no worries! You simply wrap the dollop of frozen filling in the cookie dough. No fancy equipment required. Pumpkin cheesecake cookies are a lovely treat to take to get-togethers, but they also make a wonderful dessert and can be enjoyed as an afternoon pick-me-up with a steamy mug of coffee or tea.
The best way to soften cream cheese
For pumpkin cheesecake cookies (or many baked goods recipes using cream cheese), you need softened cream cheese. Since it is hard when fridge-cold, you need to plan ahead a little. Sure, you can chance it, microwave the unwrapped block, and hope for the best, but you might end up with melted cheese that way. The best way to soften it is to unwrap the cheese, cut it into about eight smaller pieces, and let it sit out on your counter for about 45 minutes to an hour so that it softens gradually. You’re aiming for close to room temperature cream cheese that blends seamlessly without lumps.
How do I store leftovers?
Since the filling is made from cream cheese, the best way to store these cookies is in the fridge or freezer. To store leftovers in the fridge, simply place the cookies in an airtight container or resealable bag. They will keep for up to 5 days in the fridge. You can also freeze for longer storage. Flash-freeze them on a baking sheet in a single layer for about 30 minutes. Then stack them in a freezer-safe container or Ziploc bag and freeze for up to 3 months. To enjoy, just let them thaw at room temperature for about 1 hour.
Serving suggestions
For a cookie tray or dessert table at an autumn gathering, these cookies go well with other baked goods that have the same cozy vibes. For instance, Maple Cookies, Spiced Snickerdoodles, and Apple Cider Donuts all work well. If you don’t want to serve them alongside baked goods, consider pairing them with sliced apples and caramel dip.
Pumpkin Cheesecake Cookies
Ingredients
- 8 ounces cream cheese softened
- 4 1/2 tablespoons granulated sugar
- 2 1/2 teaspoons vanilla extract divided
- 4 cups all-purpose flour
- 3/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 3/4 teaspoons pumpkin pie spice
- 8 ounces unsalted butter softened
- 1 cup light brown sugar packed
- 1 large egg
- 1 cup canned pumpkin purée
Instructions
- In a medium bowl, beat the cream cheese with granulated sugar and 1 teaspoon of the vanilla until smooth. Place teaspoon-sized dollops of this mixture onto a parchment-lined baking sheet and freeze until solid, about 45 minutes.
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, and pumpkin pie spice.
- In a large bowl, cream together butter and brown sugar until fluffy. Beat in egg, pumpkin purée, and the rest of the vanilla extract.
- Gradually mix the dry ingredients into the wet ingredients until just combined. Chill the dough for 1 hour.
- Preheat the oven to 375°F. Take a tablespoon of cookie dough, flatten it, place a frozen cheesecake dollop in the center, and wrap the dough around it. Roll into a ball and place on a baking sheet.
- Bake for 12-15 minutes, or until the edges are set. Allow to cool on the baking sheet for a few minutes before transferring to a cooling rack.
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