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These pumpkin cheesecake cookies have a soft, chewy texture with a creamy cheesecake center. They’re the perfect fall treat packed with gentle pumpkin spices and just the right amount of sweetness without being too heavy.
I baked these on a cool autumn day and they quickly became a hit at every get-together. The flavors blend perfectly, giving you a sweet treat that feels both indulgent and homemade.
What You’ll Need
- 1 cup all-purpose flour fresh flour helps keep them tender and soft
- 1 tsp baking soda makes the cookies light and fluffy
- 1 tsp pumpkin pie spice freshly ground or good quality mix brings that classic fall taste
- ½ cup granulated sugar swap brown sugar for a richer, molasses twist
- 4 oz cream cheese, softened for creamy tang in both dough and filling, make sure it’s room temp
- 1 large egg adds moisture and helps bind everything
- ½ cup pumpkin puree use canned or homemade for natural sweetness
- 1 tsp vanilla extract balances and deepens the flavors
Step-By-Step Instructions
- Start with Oven and Prep
- Heat your oven to 350°F (175°C) and get two baking sheets ready with parchment paper to avoid sticking and bake evenly.
- Mix Dry Stuff
- Whisk flour, baking soda, and pumpkin pie spice in a bowl so everything is well combined and the spices smell great.
- Whip Wet Ingredients
- Use a bigger bowl to beat sugar and softened cream cheese until smooth. Then add egg, pumpkin puree, and vanilla and mix until it’s lump-free.
- Bring It Together
- Slowly add dry ingredients to wet and stir just until the dough forms. Don’t overdo it or the cookies might get tough.
- Shape and Fill
- Drop spoonfuls on sheets leaving space. Make a little dip in the middle of each cookie with your finger or spoon then fill that gap with extra cream cheese mixture for the gooey middle.
- Bake and Cool
- Put them in the oven for 12 to 15 minutes until edges turn golden but centers stay soft. Let them cool a bit on the tray before moving to a rack.
These treats feel like fall classics in my kitchen especially when shared with loved ones alongside warm drinks. Fresh spices really boost their flavor and aroma, making them even better.
Best Storage Ideas
Keep them fresh in an airtight container for up to three days to stay soft. To store longer, wrap each cookie in plastic then pop them in a freezer bag. Let them thaw at room temp so they keep their creamy cheesecake center and nice texture.
Switch It Up
Try swapping granulated sugar with brown sugar for a deep caramel flavor that pairs perfectly with pumpkin. Throw in some chopped pecans or walnuts for a nice crunch. You can even add cinnamon or nutmeg swirled into the cheesecake filling for a festive twist.
Pairing Ideas
This pumpkin cheesecake cookie is a cozy treat bursting with flavor that’s bound to impress friends and family. Enjoy every bite of soft pumpkin spice and creamy cheesecake goodness.
Frequently Asked Cooking Questions
- → What makes these cookies so soft?
The pumpkin puree and cream cheese keep the cookies moist and tender.
- → Can I swap brown sugar for regular sugar?
Absolutely, brown sugar adds a richer, caramel taste and helps keep the cookies moist.
- → How do I avoid lumps in the cream cheese mix?
Make sure the cream cheese is soft before mixing and beat it well with sugar to get a smooth mix.
- → Do I have to chill the dough before baking?
Chilling isn’t a must since the dough is soft and easy to work with, but a short chill can help keep the cookie shape if you want.
- → What's the best way to keep these cookies fresh?
Keep them in a sealed container at room temperature for up to three days to stay soft.