Description
Delight in these Pumpkin Cheesecake Cookies, a perfect blend of spiced pumpkin cookie dough swirled with creamy cheesecake filling. These soft and flavorful cookies combine warm fall spices with a luscious cheesecake center, baked to perfection for an irresistible treat ideal for autumn celebrations or cozy snacking.
Ingredients
Scale
Dry Ingredients
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 3/4 cup pumpkin puree
- 1 large egg
- 2 teaspoons vanilla extract
Cheesecake Swirl
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
Instructions
- Prepare dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, nutmeg, cloves, and ginger until fully combined to ensure even flavor distribution.
- Cream butter and sugars: In a separate large bowl, cream the softened unsalted butter with granulated sugar and packed brown sugar using a mixer until the mixture is light, fluffy, and smooth, which will help create a tender cookie texture.
- Combine wet ingredients: Mix in the pumpkin puree, one large egg, and vanilla extract into the creamed butter and sugar mixture. Beat until thoroughly combined and smooth for an even batter.
- Add dry ingredients: Gradually add the dry flour and spice mixture to the wet ingredients, mixing just until combined to avoid overworking the dough and ensure tender cookies.
- Make cheesecake filling: In a separate bowl, beat the softened cream cheese with granulated sugar and vanilla extract until the mixture is smooth and creamy, without lumps, to create the rich cheesecake swirl.
- Incorporate cheesecake swirl: Gently swirl the cream cheese mixture into the pumpkin cookie dough using a spatula. Be careful not to fully blend; create visible swirls by folding lightly.
- Portion dough: Using a cookie scoop, drop the dough onto a baking sheet lined with parchment paper, spacing cookies adequately to allow for slight spreading during baking.
- Bake cookies: Bake the cookies in a preheated oven at 350°F (175°C) for 12 to 14 minutes, or until the edges are set while the centers remain soft and slightly tender.
- Cool and serve: Let the cookies cool on the baking sheet for 5 minutes to firm up, then transfer them to a wire rack to cool completely before serving to preserve their texture and prevent crumbling.
Notes
- Ensure cream cheese and butter are softened to room temperature for easier mixing and smoother texture.
- Do not overmix the dough once dry ingredients are added to avoid tough cookies.
- Use parchment paper or a silicone mat to prevent sticking and facilitate cleanup.
- Store cookies in an airtight container in the refrigerator to keep cheesecake filling fresh.
- Cookies can be frozen before or after baking; thaw at room temperature before serving.
