Soft Pumpkin Spice Cheesecake Cookies
Soft Pumpkin Spice Cheesecake Cookies Recipe
If you’re looking for a delightful fall treat, look no further than Soft Pumpkin Spice Cheesecake Cookies! These cookies combine the rich flavors of pumpkin and warming spices with a creamy cheesecake filling. Perfect for a cozy evening, a Thanksgiving gathering, or simply indulging at home, these cookies offer a unique twist on traditional fall flavors.
Why Make This Recipe
Making Soft Pumpkin Spice Cheesecake Cookies is a perfect way to celebrate the autumn season. The cookies are soft and chewy, enriched with the comforting taste of pumpkin and aromatic spices. Then there’s the luscious cream cheese filling, which adds a delightful creamy texture that perfectly contrasts with the cookie’s softness. Not only are these cookies delicious, but they are also simple to make, making them ideal for bakers of all skill levels!
How to Make Soft Pumpkin Spice Cheesecake Cookies
Get ready to immerse yourself in the baking experience by following this step-by-step guide that will lead you to delicious pumpkin spice cookies filled with creamy cheesecake.
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
- Preheat the oven to 350°F (175°C).
- In a large bowl, mix together the pumpkin puree, sugar, brown sugar, vegetable oil, and egg until the mixture is smooth and well combined.
- In another bowl, whisk together the flour, pumpkin pie spice, baking soda, and salt.
- Gradually add the dry ingredients to the pumpkin mixture, stirring until well combined.
- Drop spoonfuls of dough onto a baking sheet lined with parchment paper. Bake for about 10-12 minutes, or until the edges are lightly golden.
- Allow the cookies to cool completely on the baking sheet.
- While the cookies cool, prepare the cheesecake filling by beating the cream cheese, powdered sugar, and vanilla extract together until smooth and creamy.
- Once the cookies are cool, use a piping bag or small spoon to fill the centers of the cookies with the cheesecake mixture.
- 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, enhancing the creamy cheesecake filling. Present them on a decorative platter during gatherings or enjoy them individually as a sweet treat with coffee or tea. You can dust them with powdered sugar for an elegant touch.
How to Store Soft Pumpkin Spice Cheesecake Cookies
To maintain freshness, store the cookies in an airtight container in the refrigerator. They will stay fresh for up to 5 days. For longer storage, consider freezing the cookies. Just make sure to separate layers with parchment paper.
Tips to Make Soft Pumpkin Spice Cheesecake Cookies
- Ensure your cream cheese is at room temperature for easier blending.
- If you want a stronger spice flavor, feel free to add an extra teaspoon of pumpkin pie spice.
- To prevent sticking, use parchment paper on your baking sheets.
Variations
- For a chocolate twist, add chocolate chips to the cookie dough before baking.
- If you prefer a less sweet filling, reduce the powdered sugar in the cheesecake mixture.
- You can substitute the egg with a flax egg for a vegan version.
FAQs
1. Can I use canned pumpkin pie filling instead of pumpkin puree?
No, pumpkin pie filling contains added spices and sugars, which may alter the taste and texture of your cookies.
2. How do I know when the cookies are done baking?
The cookies should be puffed up and the edges should be slightly golden. The centers may look slightly underbaked, but they will set as they cool.
3. Can I make the dough ahead of time?
Yes! You can prepare the cookie dough up to 24 hours in advance. Store it in the refrigerator and bake when you’re ready to enjoy the cookies.
With this simple recipe, you can enjoy the comforting flavors of Soft Pumpkin Spice Cheesecake Cookies that are sure to impress your family and friends this fall! Happy baking!
Soft Pumpkin Spice Cheesecake Cookies
Ingredients
For the cookies
- 1 cup pumpkin puree Canned or homemade.
- 1/2 cup sugar
- 1/2 cup brown sugar Packed.
- 1/2 cup vegetable oil
- 1 pieces 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 Room temperature.
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
Instructions
Baking the Cookies
- Preheat the oven to 350°F (175°C).
- In a large bowl, mix together the pumpkin puree, sugar, brown sugar, vegetable oil, and egg until the mixture is smooth and well combined.
- In another bowl, whisk together the flour, pumpkin pie spice, baking soda, and salt.
- Gradually add the dry ingredients to the pumpkin mixture, stirring until well combined.
- Drop spoonfuls of dough onto a baking sheet lined with parchment paper.
- Bake for about 10-12 minutes, or until the edges are lightly golden.
- Allow the cookies to cool completely on the baking sheet.
Preparing the Cheesecake Filling
- While the cookies cool, prepare the cheesecake filling by beating the cream cheese, powdered sugar, and vanilla extract together until smooth and creamy.
Assembling the Cookies
- Once the cookies are cool, use a piping bag or small spoon to fill the centers of the cookies with the cheesecake mixture.
- Chill the filled cookies in the refrigerator for at least 30 minutes before serving.
