Decadent Pumpkin Cheesecake Cookies: Soft and Irresistible

Indulge in the delightful fusion of flavors with these Pumpkin Cheesecake Cookies Soft. A perfect blend of cozy pumpkin spice and creamy cheesecake, these cookies are a must-have for your fall baking repertoire. Picture a soft pumpkin cookie base with a luscious cheesecake filling in the center—each bite is a symphony of autumn goodness.

These Pumpkin Cheesecake Cookies Soft have become a fast favorite on holiday trays and at family gatherings. The warm aroma of pumpkin pie spice wafting from the oven will transport you to nostalgic memories of baking on crisp mornings. With a pleasing balance of comfort and elegance, these cookies are sure to impress even the most discerning palates. So, whip up a batch, and let the magic of fall unfold in your kitchen.

For a show-stopping dessert or a cozy movie night treat, these cookies are a star attraction. The creamy cheesecake center nestled within the soft pumpkin cookie will leave everyone craving for more. Don’t forget to refrigerate them for maximum freshness and enjoy the enhanced flavors after chilling. With a touch of seasonal flair and a lot of love baked in, these Pumpkin Cheesecake Cookies Soft are bound to become a new autumn classic in your home.

Quick Benefits

• Combines classic pumpkin spice flavor with the creamy tang of cheesecake for a delicious fall treat
• Easy to make but offers a bakery-style wow factor, perfect for holiday cookie trays and family gatherings
• Can be made ahead of time by chilling dough and filling separately and freezing for later enjoyment
• Versatile recipe allows for ingredient swaps like sweet potato or adding toasted pecans/chocolate chips for variety

Why You’ll Love This Decadent Pumpkin Cheesecake Cookies: Soft and Irresistible Recipe

• Perfect Fall Treat: Combines classic pumpkin spice flavor with creamy cheesecake for a cozy autumn indulgence.
• Family Favorite: Disappears fast at gatherings and holiday cookie trays, sure to please even pumpkin skeptics.
• Memories of Home: The pumpkin pie spice aroma evokes nostalgic memories of baking on chilly mornings with loved ones.
• Creamy and Rich: Cream cheese filling stays velvety when chilled, flavor deepens, and creates a bakery-style wow factor.
• Versatile: Can be served alongside hot cider or pumpkin spice latte, perfect for fall dessert spreads or movie night snacks.
• American Classic: Pumpkin treats are quintessential in the US, and cream cheese adds a beloved sweet and creamy touch.
• Customizable: Easily swap ingredients like sweet potato, pecans, or chocolate chips for a personal touch or flavor variation.
• Kid-Friendly: Simple enough for children to participate in making, especially when creating the thumbprint centers and filling.
• Convenient: Cookies freeze well before or after filling, allowing for easy preparation ahead of time for busy schedules.
• Autumnal Ambiance: Baking these cookies fills your kitchen with the essence of fall, a festive surprise for all to enjoy.
• Long-Lasting Freshness: Can be refrigerated for up to 5 days, serve chilled or at room temperature for a soft texture.
• Freezing Instructions: Freeze cookies in a single layer and transfer to a sealed container, then thaw in the fridge for several hours before serving.
• Ingredient Tips: Use canned pumpkin puree for consistency, full-fat cream cheese for a rich filling, and avoid pumpkin pie filling for best results.

Ingredients for Decadent Pumpkin Cheesecake Cookies: Soft and Irresistible

Pumpkin Cookie Base

• 2 1/2 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1 cup unsalted butter, softened
• 1 teaspoon baking soda
• 1 large egg
• 1/2 cup granulated sugar
• 2 teaspoons vanilla extract
• 1 tablespoon pumpkin pie spice
• 3/4 cup canned pumpkin puree
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1 cup light brown sugar, packed

Cheesecake Filling

• 1 teaspoon vanilla extract
• 8 ounces cream cheese, softened
• 1/4 cup granulated sugar
• 1 tablespoon all-purpose flour

Pro Tips for Decadent Pumpkin Cheesecake Cookies: Soft and Irresistible

For the perfect Pumpkin Cheesecake Cookies, remember to use canned pumpkin puree for the best consistency and flavor. Avoid pumpkin pie filling as it contains added sugar and spices that may alter the recipe. When making the cream cheese filling, opt for full-fat, brick-style cream cheese that is fully softened to achieve a smooth and rich texture.

To enhance the tanginess of the cheesecake filling, consider swapping half of the cream cheese for plain Greek yogurt. This addition adds a delightful extra zing to the cookies. If you don’t have pumpkin pie spice on hand, create your own blend using cinnamon, nutmeg, ginger, and clove. And for a fun twist, try adding mini chocolate chips to the dough for a bit of extra indulgence.

When storing the cookies, keep them refrigerated in an airtight container for up to 5 days. If you plan to freeze them, do so in a single layer before transferring to a sealed container. Thaw frozen cookies in the fridge for several hours before serving to maintain their best texture and taste.

How to Make Decadent Pumpkin Cheesecake Cookies: Soft and Irresistible

Step 1: Prepare Cheesecake Filling

In a medium bowl, beat cream cheese until smooth. Add granulated sugar, vanilla extract, and flour; mix until smooth. Transfer mixture to a piping bag or zip-top bag with a corner snipped off. Refrigerate for at least 30 minutes to chill.

Step 2: Mix Pumpkin Cookie Dough

In a large bowl, beat softened butter, brown sugar, and granulated sugar until light and fluffy. Mix in pumpkin puree, egg, and vanilla extract. In a separate bowl, whisk together flour, baking soda, baking powder, salt, pumpkin pie spice, and ground cinnamon. Gradually add dry ingredients to wet mixture to form a soft dough. Chill dough for 30 minutes.

Step 3: Shape and Bake Cookies

1. Preheat oven to 350°F and line two baking sheets with parchment paper.
2. Scoop 2 tablespoons of dough per cookie, roll into balls, and place 2 inches apart on sheets. Flatten and make a shallow well in the center.
3. Bake for 12-14 minutes until edges are set and tops are done.
4. Cool cookies on sheets for 5 minutes, then transfer to a wire rack to cool completely.

Step 4: Fill Cookies with Cheesecake

After the cookies have cooled completely, pipe 1 to 1 1/2 teaspoons of chilled cheesecake filling into the center of each cookie. Optionally, smooth the tops. Chill the filled cookies in the refrigerator for 20 minutes to set the filling before serving.

Storage Tips

After baking these delightful Pumpkin Cheesecake Cookies, store them in an airtight container in the refrigerator to maintain freshness. Due to the cream cheese in the filling, refrigeration is key, enhancing the flavors and keeping the cheesecake center creamy. If stacking the cookies, add a layer of parchment paper between them to protect the filling. Enjoy these cookies within four days for the best taste and texture.

For longer-term storage, these cookies freeze well both before and after filling. Freeze unbaked dough balls or the finished filled cookies in a single layer first, then transfer to a freezer bag. Thaw the cookies overnight in the fridge for the best texture. Whether enjoying them fresh from the fridge, at room temperature, or after thawing from the freezer, these Pumpkin Cheesecake Cookies will continue to delight with their cozy fall flavors and festive surprise of creamy cheesecake in every bite.

Ingredient Substitutions

For a variation, you can substitute the canned pumpkin puree with mashed sweet potato for a slightly different flavor profile. Adding a sprinkle of toasted pecans on top of the cookies before baking can provide a nice crunch and extra texture. Feel free to gently fold in mini chocolate chips into the dough if you want to add a touch of indulgence to the cookies.

If you don’t have pumpkin pie spice on hand, you can create your own blend using cinnamon, nutmeg, ginger, and clove. Adjust the amounts to suit your taste preferences. Additionally, for a tangier filling, consider swapping half of the cream cheese with Greek yogurt; plain, full-fat Greek yogurt works best. This substitution can add a subtle tanginess to the cheesecake center while still maintaining a creamy texture.

Serving Suggestions

These Pumpkin Cheesecake Cookies Soft are a delightful treat that can be elevated with creative serving suggestions. For a cozy fall gathering, arrange them on a rustic wooden platter and sprinkle some cinnamon or powdered sugar on top for a festive touch. Pair these cookies with a warm cup of spiced chai tea or a pumpkin spice latte for the ultimate autumn indulgence.

For a more elegant presentation, serve these cookies on a tiered dessert stand at a holiday party. Drizzle a maple glaze over the top of the cookies for an extra touch of sweetness and garnish with a sprinkle of chopped pecans for added crunch. Your guests will be impressed by the combination of creamy cheesecake filling and spiced pumpkin cookie base, making these cookies the star of the dessert table.

FAQs for Decadent Pumpkin Cheesecake Cookies: Soft and Irresistible

Can I freeze these Pumpkin Cheesecake Cookies?

Yes, you can freeze these cookies both before and after filling. Freeze unbaked dough balls or freeze the finished filled cookies in a single layer before transferring to a freezer bag. Thaw overnight in the fridge for best results.

What’s the best way to store these cookies?

Keep these cookies refrigerated in an airtight container for up to 5 days. Serve them chilled or allow them to soften at room temperature before enjoying.

Can I use homemade pumpkin puree instead of canned?

Canned pumpkin puree is recommended for the best consistency and flavor in this recipe. Avoid using pumpkin pie filling, which contains added sugar and spices.

Can I prepare the dough and filling in advance?

Yes, you can prepare both the dough and the filling in advance. Chill them separately and assemble the cookies just before serving for the freshest results.

Conclusion

I hope you enjoy baking and sharing these Pumpkin Cheesecake Cookies Soft with your loved ones as much as I do. The combination of pumpkin spice flavors and creamy cheesecake filling is a delightful treat that embodies the warmth and coziness of the fall season. Whether you’re looking for a comforting snack for a movie night or a standout dessert for a holiday gathering, these cookies are sure to impress.

Remember to savor the aroma of autumn filling your kitchen as you bake these cookies, and don’t hesitate to get creative with variations like adding toasted pecans or a drizzle of maple glaze. Embrace the joy of baking and sharing these delightful treats, and let the soft, creamy goodness of Pumpkin Cheesecake Cookies Soft bring smiles and warmth to all who taste them. Happy baking!

Decadent Pumpkin Cheesecake Cookies: Soft and Irresistible

Pumpkin Cheesecake Cookies: A cozy fall treat with a soft pumpkin base, creamy cheesecake center, and a delightful blend of pumpkin spice flavors.

Print Recipe Pin Recipe

Prep Time35 min

Cook Time14 min

Total Time49 min

CuisineAmerican

Skill LevelEasy

Servings24 Servings (About 24 filled cookies)

Ingredients

Pumpkin Cookie Base

• 2 1/2 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1 cup unsalted butter, softened
• 1 teaspoon baking soda
• 1 large egg
• 1/2 cup granulated sugar
• 2 teaspoons vanilla extract
• 1 tablespoon pumpkin pie spice
• 3/4 cup canned pumpkin puree
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1 cup light brown sugar, packed

Cheesecake Filling

• 1 teaspoon vanilla extract
• 8 ounces cream cheese, softened
• 1/4 cup granulated sugar
• 1 tablespoon all-purpose flour

Instructions

1. Prepare Cheesecake Filling: In a medium bowl, beat cream cheese until smooth. Add granulated sugar, vanilla extract, and flour; mix until smooth. Transfer mixture to a piping bag or zip-top bag with a corner snipped off. Refrigerate for at least 30 minutes to chill.
2. Mix Pumpkin Cookie Dough: In a large bowl, beat softened butter, brown sugar, and granulated sugar until light and fluffy. Mix in pumpkin puree, egg, and vanilla extract. In a separate bowl, whisk together flour, baking soda, baking powder, salt, pumpkin pie spice, and ground cinnamon. Gradually add dry ingredients to wet mixture to form a soft dough. Chill dough for 30 minutes.
3. Shape and Bake Cookies: 1. Preheat oven to 350°F and line two baking sheets with parchment paper.
   2. Scoop 2 tablespoons of dough per cookie, roll into balls, and place 2 inches apart on sheets. Flatten and make a shallow well in the center.
   3. Bake for 12-14 minutes until edges are set and tops are done.
   4. Cool cookies on sheets for 5 minutes, then transfer to a wire rack to cool completely.
4. Fill Cookies with Cheesecake: After the cookies have cooled completely, pipe 1 to 1 1/2 teaspoons of chilled cheesecake filling into the center of each cookie. Optionally, smooth the tops. Chill the filled cookies in the refrigerator for 20 minutes to set the filling before serving.