Description
Delight in the cozy flavors of fall with these Pumpkin Cheesecake Cookies featuring a moist pumpkin-spiced cookie base and a creamy cream cheese swirl. Perfectly soft and subtly spiced, they are a comforting treat for autumn gatherings or anytime you crave a seasonal sweet bite.
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
- Mix dry ingredients: In a medium bowl, whisk together all-purpose flour, baking powder, baking soda, salt, ground cinnamon, nutmeg, cloves, and ginger until evenly combined to create the spiced flour mixture.
- Cream butter and sugars: In a separate large bowl, use an electric mixer to cream the softened unsalted butter with granulated sugar and brown sugar until the mixture is light, fluffy, and well combined for a smooth base.
- Add wet ingredients: Incorporate the pumpkin puree, egg, and vanilla extract into the creamed butter and sugars. Mix until fully blended and smooth.
- Combine dry and wet ingredients: Gradually add the dry spiced flour mixture to the wet pumpkin mixture, stirring just until incorporated to avoid overmixing, ensuring a tender cookie texture.
- Prepare cheesecake swirl: In another bowl, beat the softened cream cheese with granulated sugar and vanilla extract until the mixture is smooth, creamy, and free of lumps.
- Swirl into dough: Gently fold the cheesecake filling into the cookie dough, creating a marbled effect by not fully blending the two mixtures together.
- Scoop dough: Using a cookie scoop, drop portions of the swirled dough onto a parchment-lined baking sheet, spacing them apart to allow room for spreading.
- Bake cookies: Preheat the oven to 350°F (175°C) and bake the cookies for 12 to 14 minutes. The edges should be set while the centers remain soft for perfect texture.
- Cool cookies: Let the cookies cool on the baking sheet for 5 minutes to set, then transfer them to a wire rack to cool completely before serving or storing.
Notes
- Ensure the butter and cream cheese are softened to room temperature for easy mixing and smooth texture.
- Do not overmix the dough once the dry ingredients are added to keep cookies tender.
- The cheesecake swirl should remain distinct for visual appeal, so gently fold it in instead of fully mixing.
- Cookies may look slightly underbaked in the center but will firm up as they cool.
- Store cookies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- For a dairy-free version, substitute cream cheese and butter with vegan alternatives.
