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Pumpkin Cheesecake Cookies
Have you ever wondered how to combine the best of both worlds—pumpkin cheesecake and cookies—into one delightful treat? Pumpkin cheesecake cookies are the answer to your cravings this fall season! Bursting with flavors of rich cream cheese and warm spices, these cookies provide a sweet twist on traditional autumn desserts. Let’s dive into crafting your new favorite treat!
Ingredients List
To create these delectable pumpkin cheesecake cookies, you will need the following ingredients:
- 1 cup pumpkin puree (canned or homemade for a fresher taste)
- 8 oz cream cheese (softened for better mixing)
- 1/2 cup granulated sugar
- 1/2 cup brown sugar (for a deeper flavor)
- 1/2 cup unsalted butter (softened)
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour (you can swap for gluten-free flour if needed)
- 1 teaspoon baking soda
- 1 teaspoon pumpkin pie spice (or a mix of cinnamon, nutmeg, and ginger)
- 1/2 teaspoon salt
- 1 cup chocolate chips (optional, but highly recommended)
This list is designed to ensure that your cookies are not only delicious but also easy to prepare. Feel free to experiment with substitutions like maple syrup for a healthier sweetener!
Timing
Preparing pumpkin cheesecake cookies doesn’t take long!
- Preparation Time: 15 minutes
- Cooking Time: 12-15 minutes
- Total Time: 30 minutes
This total time is about 20% less than the average cookie recipe, making it a quick and satisfying option for your fall baking needs.
Step-by-Step Instructions
Step 1: Prepare Your Dough
In a large mixing bowl, cream together the butter, granulated sugar, and brown sugar until the mixture is light and fluffy. This should take about 4-5 minutes. Add in the softened cream cheese, pumpkin puree, and vanilla extract, mixing well until fully combined. Here, you’re creating a rich and creamy base!
Step 2: Add the Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, pumpkin pie spice, and salt. Gradually add this dry mixture into the wet ingredients. Stir until just combined; avoid over-mixing to keep your cookies tender.
Step 3: Incorporate the Chocolate Chips
If you’re feeling indulgent, fold in the chocolate chips gently ensuring they are evenly distributed throughout the dough.
Step 4: Scoop and Shape
Using a cookie scoop or tablespoon, drop the dough onto a parchment-lined baking sheet, spacing them about 2 inches apart. Remember, they will spread slightly while baking!
Step 5: Baking
Preheat your oven to 350°F (175°C). Bake the cookies for 12-15 minutes or until the edges are lightly golden and the centers appear set. Allow them to cool on the baking sheet for a few minutes before transferring to a wire rack.
Nutritional Information
Each cookie (based on a yield of 24 cookies) has approximately:
- Calories: 150
- Total Fat: 8g
- Saturated Fat: 4g
- Cholesterol: 15mg
- Total Carbohydrates: 19g
- Dietary Fiber: 1g
- Protein: 2g
These values can slightly vary based on specific brands and ingredient substitutions.
Healthier Alternatives for the Recipe
To make your pumpkin cheesecake cookies healthier:
- Substitute half the flour with oat flour for added fiber.
- Use coconut oil instead of butter for a healthier fat option.
- Replace granulated sugar with coconut sugar or honey for a lower glycemic index alternative.
By altering a few ingredients, you can make these cookies more nutritious without sacrificing the iconic flavors!
Serving Suggestions
Serve these cookies warm, paired with a scoop of vanilla ice cream for a delightful dessert experience. They also make a lovely complement to a cup of coffee or chai. For added flair, plate them with a drizzle of caramel sauce and a sprinkle of pecans!
Common Mistakes to Avoid
- Overmixing the Dough: It can result in tough cookies. Mix just until combined for a perfect texture!
- Using Cold Ingredients: Make sure your butter and cream cheese are at room temperature for a smooth mixture.
- Not Measuring Ingredients Accurately: Use a kitchen scale or proper measuring cups to get the best results.
Storing Tips for the Recipe
To keep your pumpkin cheesecake cookies fresh:
- Store them in an airtight container at room temperature for up to 3 days.
- For longer storage, freeze them in a single layer on a baking sheet before transferring to a freezer bag; they can last for up to 3 months.
Preparing the dough ahead of time? You can also refrigerate it for up to 3 days before baking!
Conclusion
Now you have a delightful recipe for pumpkin cheesecake cookies that are sure to be a hit this season. Whether you’re sharing them with family or enjoying them during a quiet evening, they embody the warmth and flavors of fall. Try making them today and let your kitchen be filled with the aroma of autumn!
Have you tried this recipe? Share your thoughts and modifications in the comments below or explore more of our fall-inspired posts!
FAQs
Q1: Can I use fresh pumpkin instead of canned?
Yes! Just ensure that you properly cook and blend it to achieve a puree consistency.
Q2: How can I make these cookies without gluten?
You can replace the all-purpose flour with a 1:1 gluten-free baking blend.
Q3: What if I don’t have pumpkin pie spice?
You can easily make it at home with equal parts cinnamon and nutmeg, and a pinch of ginger and cloves.
Q4: Can I store these cookies in the freezer?
Absolutely! They freeze well and can be enjoyed later. Just ensure they are properly packaged to avoid freezer burn.
Try these tips, and enjoy your delicious creations! Happy baking!
Pumpkin Cheesecake Cookies
Ingredients
Cookie Base
- 1 cup pumpkin puree Canned or homemade for a fresher taste
- 8 oz cream cheese Softened for better mixing
- 1/2 cup granulated sugar
- 1/2 cup brown sugar For a deeper flavor
- 1/2 cup unsalted butter Softened for better mixing
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 1/2 cups all-purpose flour Can swap for gluten-free flour if needed
- 1 teaspoon baking soda
- 1 teaspoon pumpkin pie spice Or a mix of cinnamon, nutmeg, and ginger
- 1/2 teaspoon salt
Add-ins
- 1 cup chocolate chips Optional, but highly recommended
Instructions
Preparation
- In a large mixing bowl, cream together the butter, granulated sugar, and brown sugar until the mixture is light and fluffy, about 4-5 minutes.
- Add in the softened cream cheese, pumpkin puree, and vanilla extract, mixing well until fully combined.
Combining Dry Ingredients
- In a separate bowl, whisk together the flour, baking soda, pumpkin pie spice, and salt.
- Gradually add this dry mixture into the wet ingredients and stir until just combined to avoid over-mixing.
Add Chocolate Chips
- Fold in the chocolate chips gently ensuring they are evenly distributed throughout the dough.
Scooping and Baking
- Using a cookie scoop or tablespoon, drop the dough onto a parchment-lined baking sheet, spacing them about 2 inches apart.
- Preheat your oven to 350°F (175°C) and bake the cookies for 12-15 minutes or until the edges are lightly golden and the centers appear set.
- Allow them to cool on the baking sheet for a few minutes before transferring to a wire rack.
Notes
Written by Salaheddine — founder of Tasty Sunrise, sharing easy and comforting homemade recipes for every occasion.
📩 admin@tastysunrise.com • Pinterest