These Pumpkin Cheesecake Cookies are a delightful treat that blends the flavors of pumpkin and creamy cheesecake into a soft cookie. They are like a cozy hug from autumn!
Making these cookies is super easy and they smell amazing while baking. I love to enjoy them with a warm cup of tea. They disappear quickly, so maybe make a double batch! 🍪
Ingredients & Substitutions
All-Purpose Flour: This is the base for the cookies. For a gluten-free option, you can use a 1:1 gluten-free flour blend. I’ve found that using alternatives gives a slightly different texture, but it still tastes great!
Old-Fashioned Oats: These add a nice chewiness. If you’re looking for a quicker option, quick oats can work, but they may lead to a softer texture. I prefer the chew from the old-fashioned oats!
Canned Pumpkin Puree: This is the star ingredient! Don’t substitute with pumpkin pie filling, as it contains added spices and sugars. If you want fresh, you can roast and puree your own pumpkin, but I find canned to be easier and just as delicious.
Cream Cheese: Definitely use full-fat cream cheese for the cheesecake filling. If you want a lighter option, Neufchâtel cheese is a good substitute. My personal preference is always full-fat for that creamy richness!
How Do You Bake Perfectly Soft Cookies?
The key to soft cookies is in the baking time and temperature. Overbaking can lead to hard cookies. Here’s how to keep them soft:
- Set your timer for the minimum baking time (10 minutes). Start checking from there!
- The cookies should look slightly undercooked in the center when you take them out. They’ll continue to cook while cooling on the baking sheet.
- Let them cool on the sheet for a few minutes to firm up before transferring them to a wire rack.
How to Make Delicious Pumpkin Cheesecake Cookies
Ingredients You’ll Need:
For the Pumpkin Cookies:
- 1 cup all-purpose flour
- 1 cup old-fashioned oats
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar, packed
- 1 large egg
- 1/2 cup canned pumpkin puree
- 1 teaspoon vanilla extract
For the Cheesecake Filling:
- 8 oz cream cheese, softened
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- Optional: 1-2 tablespoons heavy cream or milk (for consistency)
How Much Time Will You Need?
This recipe takes approximately 20 minutes for preparation and about 10-12 minutes for baking. Additionally, allow some time for cooling before filling the cookies. Overall, you can make these delicious cookies in about an hour!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). This ensures that your cookies bake evenly. Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking.
2. Prepare the Dry Ingredients:
In a medium bowl, whisk together the flour, oats, baking soda, cinnamon, nutmeg, ground ginger, and salt. This mixture carries all the lovely autumn spices and establishes the base for your cookies. Set this aside for now.
3. Cream the Butter and Sugars:
In a large bowl, beat the softened unsalted butter along with the granulated and brown sugars using an electric mixer. Mix until the mixture becomes light and fluffy, taking about 2-3 minutes. This step is essential for adding air into the dough.
4. Add the Wet Ingredients:
Now, incorporate the large egg, canned pumpkin puree, and vanilla extract into your butter mixture. Beat well until everything is well combined; the mixture should be smooth and creamy.
5. Combine with Dry Ingredients:
Gradually add the dry mixture from earlier to the wet ingredients. Mix gently until just combined. Avoid overmixing to ensure the cookies stay soft and tender!
6. Portion the Dough:
Use a tablespoon to scoop rounded portions of dough onto the prepared baking sheet. Space them about 2 inches apart to allow for spreading during baking.
7. Bake the Cookies:
Place your baking sheet in the preheated oven and bake for 10-12 minutes. They are done when the edges are set, and the tops spring back lightly when you touch them.
8. Cool the Cookies:
Once baked, let the cookies cool on the baking sheet for about 5 minutes. After that, transfer them to a wire rack to cool completely. Patience is key here!
9. Prepare the Cheesecake Filling:
In another medium bowl, beat the softened cream cheese until it’s smooth. Gradually add the powdered sugar and vanilla extract, mixing until well combined. If the filling feels too thick, add a tablespoon of heavy cream or milk until it reaches your desired consistency.
10. Assemble the Cookies:
Once the cookies have fully cooled, take one cookie and spread or pipe a generous amount of cheesecake filling onto the flat side. Top it with another cookie, creating a delicious sandwich.
11. Serve and Enjoy:
These delightful cookies can be enjoyed immediately or stored in an airtight container in the fridge for up to 3 days. For the best taste, allow them to come to room temperature before serving. Enjoy the warm flavors of fall with each bite!
Happy baking!
Can I Use a Different Type of Flour?
Absolutely! You can substitute all-purpose flour with a gluten-free flour blend if needed. However, keep in mind that the texture might vary slightly. For a healthier option, consider using whole wheat flour!
How Do I Store Leftover Cookies?
Store leftover cookies in an airtight container in the refrigerator for up to 3 days. For longer storage, you can freeze them! Just wrap them tightly in plastic wrap and keep them in a freezer-safe container for up to 3 months.
Can I Make the Dough Ahead of Time?
Yes! You can prepare the dough ahead and refrigerate it for up to 24 hours. Just be sure to let it sit at room temperature for about 15-20 minutes before baking, so it’s easier to scoop and spread.
What Can I Do if the Cheesecake Filling is Too Thick?
If the filling is too thick, simply add 1 tablespoon of heavy cream or milk at a time, mixing until you reach your desired consistency. This will make the filling easier to spread or pipe!
