Move over pumpkin pie—there’s a new fall favorite in town! Pumpkin cheesecake cookies combine the cozy flavors of pumpkin spice with the creamy richness of cheesecake, making them the ultimate autumn treat. Perfect for cheese lovers and dessert fans alike, these cookies will become your go-to indulgence for the season.
Pumpkin Cheesecake Cookies
Pumpkin cheesecake cookies are the must-try dessert this fall. Blending the warm spices of pumpkin with the velvety texture of cheesecake, these cookies offer a unique and delicious twist on classic pumpkin treats. Whether you're a cheese enthusiast or just love all things pumpkin, these cookies are sure to satisfy your sweet tooth.
Ingredients
For the Cheesecake Filling:
- 170g cream cheese, softened
- 50g granulated sugar
- 20g sour cream
- 2g vanilla extract
For the Pumpkin Cookie Dough:
- 226g unsalted butter, softened
- 200g granulated sugar
- 140g light brown sugar, packed
- 194g pumpkin puree (mashed pumpkin with for or pulse blended in blender)
- 2 large egg yolks
- 10g vanilla extract
- 468g all-purpose flour
- 8g pumpkin pie spice
- 5g baking soda
- 5g baking powder
- 5g salt
- 170g white chocolate chips (optional)
For the Spiced Sugar Coating:
- 50g granulated sugar
- 5g ground cinnamon
Instructions
- Prepare the Cheesecake Filling: In a bowl, mix cream cheese, sugar, sour cream, and vanilla until smooth.
- Scoop into 30-32 small balls (about 2 teaspoons each) onto a parchment-lined baking sheet.
- Freeze for at least 1 hour.
- Make the Pumpkin Cookie Dough:
- Cream butter and both sugars until light and fluffy.
- Add pumpkin puree, egg yolks, and vanilla. Mix well.
- In a separate bowl, whisk together flour, pumpkin pie spice, baking soda, baking powder, and salt.
- Gradually add dry ingredients to wet ingredients, mixing until just combined.
- Fold in white chocolate chips if using.
- Chill dough for 30 minutes.
- Prepare the Spiced Sugar Coating: Mix sugar and cinnamon in a small bowl.
- Assemble and Bake: Preheat oven to 175°C (350°F).
- Scoop about 3 tablespoons of cookie dough, flatten slightly, and place a frozen cheesecake ball in the center.
- Wrap dough around the cheesecake filling, sealing completely.
- Roll in spiced sugar coating
- Place on parchment-lined baking sheets, about 5cm apart
- Bake for 13-15 minutes, until edges are set but centers are still soft.
- Cool on baking sheet for 5 minutes, then transfer to wire rack.
Notes
Here are some keto-friendly and low-carb variations for the Pumpkin Cheesecake Cookies recipe:
- Almond Flour Cookies:
- Substitute all-purpose flour with almond flour to make the cookies gluten-free and lower in carbs. Adjust the amount of almond flour as it absorbs moisture differently.
- Sugar-Free Sweeteners:
- Use sugar substitutes like erythritol, monk fruit sweetener, or stevia in place of granulated and brown sugar to reduce the sugar content significantly.
- Coconut Flour Variation:
- Replace all-purpose flour with coconut flour for a different flavor profile. Note that coconut flour absorbs more moisture, so you may need to adjust the liquid ingredients accordingly.
- Chocolate Chip Pumpkin Cheesecake Cookies:
- Add sugar-free dark chocolate chips to the cookie dough for a delicious chocolate twist that complements the pumpkin flavor.
- Spiced Pumpkin Cheesecake Cookies:
- Increase the amount of pumpkin pie spice or add additional spices like nutmeg and cloves to enhance the fall flavors in the cookies.
- Nut Butter Variation:
- Incorporate a tablespoon of almond or peanut butter into the cookie dough for added richness and a nutty flavor.
- Pumpkin Spice Latte Cookies:
- Add a teaspoon of instant coffee or espresso powder to the cookie dough for a coffee-flavored variation reminiscent of a pumpkin spice latte.
- Cream Cheese Swirl:
- Instead of filling the cookies, swirl the cheesecake filling into the cookie dough before baking for a marbled effect.
- Zucchini Pumpkin Cookies:
- Add finely grated, squeezed-dry zucchini to the cookie dough for extra moisture and nutrition without significantly increasing carbs.
- Lemon Zest Pumpkin Cookies:
- Add lemon zest to the cookie dough for a refreshing citrus flavor that pairs well with pumpkin.
| Nutrient | Amount | % Daily Value* |
|---|---|---|
| Calories | 230 | |
| Total Fat | 12g | 15% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 40mg | 13% |
| Sodium | 150mg | 7% |
| Total Carbohydrate | 28g | 10% |
| Dietary Fiber | 1g | 4% |
| Total Sugars | 18g | |
| Protein | 3g |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.