# Pumpkin Cheesecake Cookies Recipe: A Fall Delight

## Introduction
Pumpkin Cheesecake Cookies blend the creamy goodness of cheesecake with the warm flavors of pumpkin spice, making them a perfect treat for the fall season. With their soft, chewy texture and delightful filling, these cookies are sure to become a favorite in your household. Whether you’re enjoying them with a warm cup of tea or sharing them at a gathering, these cookies are a delicious way to celebrate autumn.

## Why Make This Recipe
There are many reasons to try these scrumptious Pumpkin Cheesecake Cookies. First, they are incredibly easy to make, combining simple ingredients that you probably already have in your kitchen. Second, the fusion of pumpkin and cream cheese creates a unique dessert that excites the taste buds. Finally, they are versatile! Perfect for dessert, snacks, or even as a treat for Halloween gatherings, these cookies are a sweet way to enjoy the flavors of fall.

## How to Make Pumpkin Cheesecake Cookies
Follow this step-by-step guide to create the most delightful Pumpkin Cheesecake Cookies.

### Ingredients:
- **For the Cheesecake Filling:**
  - 6 oz (170 g) cream cheese, cold
  - 3 tbsp (38 g) granulated white sugar
  - 1/2 tsp vanilla

- **For the Spiced Sugar:**
  - 1/4 cup (50 g) granulated white sugar
  - 1/2 tsp pumpkin pie spice

- **For the Pumpkin Cookies:**
  - 1/2 cup (122 g) canned pumpkin puree (such as Libby’s)
  - 1 3/4 cups (219 g) all-purpose flour, spooned and leveled
  - 1 tbsp pumpkin pie spice
  - 1/2 tsp baking powder
  - 1/2 tsp baking soda
  - 1/2 tsp salt
  - 3/4 cup (168 g) unsalted butter, softened
  - 1 cup (220 g) light brown sugar
  - 2 egg yolks, at room temperature
  - 2 tsp vanilla

### Directions:
1. **Prepare the Cheesecake Filling:**
   - In a medium bowl, combine cream cheese, granulated white sugar, and vanilla. Mix until smooth and creamy. Set aside.

2. **Make the Spiced Sugar:**
   - In a small bowl, mix together the granulated white sugar and pumpkin pie spice. Set aside.

3. **Prepare the Pumpkin Cookies:**
   - In a large mixing bowl, cream the softened butter and light brown sugar together until fluffy.
   - Beat in the egg yolks and vanilla until well combined.
   - In a separate bowl, whisk together the flour, pumpkin pie spice, baking powder, baking soda, and salt.
   - Gradually add the dry ingredients to the butter mixture, mixing until just combined.
   - Fold in the pumpkin puree until the batter is smooth.

4. **Assemble the Cookies:**
   - Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
   - Using a tablespoon, scoop a portion of the pumpkin cookie dough. Flatten it slightly and place a small dollop of cheesecake filling in the center. Enclose the filling with the dough to form a ball.
   - Roll the cookie ball in the spiced sugar mixture to coat.
   - Place on the prepared baking sheets, leaving space for spreading.

5. **Bake:**
   - Bake in the preheated oven for 12-15 minutes, or until lightly golden around the edges. Let cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely.

## How to Serve Pumpkin Cheesecake Cookies
These cookies are best served slightly warm, allowing the creamy cheesecake center to be a delicious surprise. Pair them with a warm beverage like spiced cider or hot chocolate for an exceptional fall experience. For an elegant touch, dust with powdered sugar before serving.

## How to Store Pumpkin Cheesecake Cookies
To keep your cookies fresh, store them in an airtight container at room temperature for up to a week. You can also refrigerate them for longer shelf life. For storage beyond a week, freeze the cookies in an airtight container or freezer bag, where they can last for up to three months.

## Tips to Make Pumpkin Cheesecake Cookies
- Ensure your cream cheese is at the right temperature (cold but not hard) for a smooth filling.
- Measuring flour correctly (spooned and leveled) helps avoid dense cookies.
- For a more intense flavor, experiment with adding chopped nuts or chocolate chips to the cookie dough.

## Variations
- Substitute the cream cheese with mascarpone for a different creamy texture.
- Use different flavored extracts, such as almond or maple, for a unique twist.
- Add chopped nuts, such as pecans or walnuts, for extra crunch.

## FAQs

**1. Can I use homemade pumpkin puree?**
Yes, homemade pumpkin puree works well, but ensure it's well-drained to avoid excess moisture.

**2. Are these cookies suitable for freezing?**
Absolutely! Freeze the cookies in an airtight container for up to three months. Thaw them at room temperature before serving.

**3. Can I make these cookies ahead of time?**
Yes, you can prepare the dough and filling ahead of time. Assemble and bake them when you're ready to enjoy or serve!

Now that you have all the information you need, it’s time to whip up a batch of these delightful Pumpkin Cheesecake Cookies. Enjoy your baking experience and the delicious flavors of fall!

Pumpkin Cheesecake Cookies

Pumpkin Cheesecake Cookies blend creamy cheesecake with pumpkin spice flavors, perfect for fall celebrations.

Print Recipe Pin Recipe

Prep Time 30

Cook Time 15

Total Time 45

Course Dessert, Snack

Cuisine American, Fall

Servings 24 cookies

Calories 150 kcal

Ingredients

For the Cheesecake Filling

6 oz 6 oz cream cheese, cold
3 tbsp 3 tbsp granulated white sugar
1/2 tsp 1/2 tsp vanilla

For the Spiced Sugar

1/4 cup 1/4 cup granulated white sugar
1/2 tsp 1/2 tsp pumpkin pie spice

For the Pumpkin Cookies

1/2 cup 1/2 cup canned pumpkin puree Use Libby's or similar.
1 3/4 cups 1 3/4 cups all-purpose flour Spoon and level the flour.
1 tbsp 1 tbsp pumpkin pie spice
1/2 tsp 1/2 tsp baking powder
1/2 tsp 1/2 tsp baking soda
1/2 tsp 1/2 tsp salt
3/4 cup 3/4 cup unsalted butter, softened
1 cup 1 cup light brown sugar
2 large 2 egg yolks, at room temperature
2 tsp 2 tsp vanilla

Instructions

Prepare the Cheesecake Filling

In a medium bowl, combine cream cheese, granulated white sugar, and vanilla. Mix until smooth and creamy. Set aside.

Make the Spiced Sugar

In a small bowl, mix together the granulated white sugar and pumpkin pie spice. Set aside.

Prepare the Pumpkin Cookies

In a large mixing bowl, cream the softened butter and light brown sugar together until fluffy.
Beat in the egg yolks and vanilla until well combined.
In a separate bowl, whisk together the flour, pumpkin pie spice, baking powder, baking soda, and salt.
Gradually add the dry ingredients to the butter mixture, mixing until just combined.
Fold in the pumpkin puree until the batter is smooth.

Assemble the Cookies

Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
Using a tablespoon, scoop a portion of the pumpkin cookie dough. Flatten it slightly and place a small dollop of cheesecake filling in the center. Enclose the filling with the dough to form a ball.
Roll the cookie ball in the spiced sugar mixture to coat.
Place on the prepared baking sheets, leaving space for spreading.

Bake

Bake in the preheated oven for 12-15 minutes, or until lightly golden around the edges. Let cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely.