Soft Pumpkin Spice Cheesecake Cookies

If you’re looking for a delicious fall treat that combines the rich flavors of pumpkin and warm spices with a creamy cheesecake filling, then Soft Pumpkin Spice Cheesecake Cookies are the perfect choice. These cookies are soft, flavorful, and will bring the essence of autumn right to your kitchen. With a delightful pumpkin spice flavor and a luscious cream cheese center, they are sure to impress family and friends alike.

Why Make This Recipe

Soft Pumpkin Spice Cheesecake Cookies are not just another cookie; they are a delightful twist on classic flavors. The combination of pumpkin puree with spices creates a warm, comforting taste, while the creamy cheesecake filling adds a delicious surprise in every bite. Perfect for fall gatherings, holiday celebrations, or any time you want to enjoy a little seasonal magic, these cookies are a must-try. Plus, they are easy to make and absolutely irresistible!

How to Make Soft Pumpkin Spice Cheesecake Cookies

Follow these simple steps to create your own batch of Soft Pumpkin Spice Cheesecake Cookies.

Ingredients

• 1 cup pumpkin puree
• 1/2 cup sugar
• 1/2 cup brown sugar
• 1/2 cup vegetable oil
• 1 egg
• 2 cups all-purpose flour
• 2 tsp pumpkin pie spice
• 1 tsp baking soda
• 1/2 tsp salt
• 1 cup cream cheese
• 1/2 cup powdered sugar
• 1 tsp vanilla extract

Directions

1. Preheat the oven to 350°F (175°C).
2. In a large bowl, mix together the pumpkin puree, sugar, brown sugar, vegetable oil, and egg until the mixture is smooth and well combined.
3. In another bowl, whisk together the flour, pumpkin pie spice, baking soda, and salt.
4. Gradually add the dry ingredients to the pumpkin mixture, stirring until well combined.
5. Drop spoonfuls of dough onto a baking sheet lined with parchment paper.
6. Bake for about 10-12 minutes, or until the edges are lightly golden.
7. Allow the cookies to cool completely on the baking sheet.
8. While the cookies cool, prepare the cheesecake filling by beating the cream cheese, powdered sugar, and vanilla extract together until smooth and creamy.
9. Once the cookies are cool, use a piping bag or small spoon to fill the centers of the cookies with the cheesecake mixture.
10. Chill the filled cookies in the refrigerator for at least 30 minutes before serving.

How to Serve Soft Pumpkin Spice Cheesecake Cookies

These cookies are best served chilled, allowing the cheesecake filling to set slightly. For an elegant presentation, place the cookies on a beautiful serving platter. You can also dust them with a light sprinkle of powdered sugar or garnish with a dash of pumpkin pie spice for an extra touch.

How to Store Soft Pumpkin Spice Cheesecake Cookies

To keep your cookies fresh, store them in an airtight container in the refrigerator. They will stay delicious for about 3-5 days. For longer storage, you can freeze the filled cookies; simply place them in a freezer-safe container and they should last up to 3 months. Thaw in the refrigerator before serving.

Tips to Make Soft Pumpkin Spice Cheesecake Cookies

• Ensure your cream cheese is at room temperature to achieve a smooth filling.
• Don’t overbake the cookies; they should be soft and slightly underdone in the center to maintain their chewy texture.
• Experiment with adding chocolate chips or nuts for additional flavors and textures.

Variations

Feel free to customize these cookies! You can substitute the pumpkin puree with sweet potato puree for a different flavor. For a healthier version, consider using whole wheat flour or coconut sugar instead. You can also add a pinch of nutmeg or ginger to the spice mix to enhance the flavor further.

FAQs

1. Can I use fresh pumpkin instead of canned?
Yes, you can use roasted and pureed fresh pumpkin. Just ensure it is well-drained to avoid excess moisture.

2. Can I make these cookies gluten-free?
Yes, you can use a gluten-free flour blend to substitute the all-purpose flour.

3. How can I make these cookies ahead of time?
You can prepare the cookie dough in advance and store it in the fridge for up to 24 hours. Just bake them when you’re ready for fresh cookies!

Enjoy crafting these Soft Pumpkin Spice Cheesecake Cookies! They are sure to be a hit at any occasion.

Soft Pumpkin Spice Cheesecake Cookies

Delicious fall cookies with a creamy cheesecake filling that combine rich pumpkin flavors and warm spices.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 12 minutes mins

Total Time 30 minutes mins

Servings: 24 cookies

Course: Dessert, Snack

Cuisine: American, Fall

Calories: 150

Ingredients Method Notes

Ingredients

  

For the Cookie Dough

• 1 cup pumpkin puree
• 1/2 cup sugar
• 1/2 cup brown sugar
• 1/2 cup vegetable oil
• 1 large egg
• 2 cups all-purpose flour
• 2 tsp pumpkin pie spice
• 1 tsp baking soda
• 1/2 tsp salt

For the Cheesecake Filling

• 1 cup cream cheese Must be at room temperature
• 1/2 cup powdered sugar
• 1 tsp vanilla extract

Method

 

Preparation

1. Preheat the oven to 350°F (175°C).
2. In a large bowl, mix together the pumpkin puree, sugar, brown sugar, vegetable oil, and egg until smooth.
3. In another bowl, whisk together the flour, pumpkin pie spice, baking soda, and salt.
4. Gradually add the dry ingredients to the pumpkin mixture, stirring until well combined.
5. Drop spoonfuls of dough onto a baking sheet lined with parchment paper.
6. Bake for about 10-12 minutes, or until the edges are lightly golden.
7. Allow the cookies to cool completely on the baking sheet.

Cheesecake Filling

1. While the cookies cool, prepare the cheesecake filling by beating the cream cheese, powdered sugar, and vanilla extract together until smooth.
2. Once the cookies are cool, fill the centers of the cookies with the cheesecake mixture using a piping bag or small spoon.
3. Chill the filled cookies in the refrigerator for at least 30 minutes before serving.

Notes

Store in an airtight container in the refrigerator for 3-5 days or freeze for up to 3 months. Ensure cream cheese is at room temperature for smooth filling. Avoid overbaking to maintain a chewy texture.