Pumpkin Cheesecake Cookies: Creamy, Spiced Bites (Print Version)

Pumpkin Cheesecake Cookies deliver soft, spiced pumpkin cookies with a tangy cream cheese swirl. A comforting, easy-to-make treat for any autumn day.

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 12 Minutes minutes
Total Time: 32 minutes
Servings: 24 Servings
Difficulty: Intermediate
Cuisine: American
Dietary: Vegetarian

# Ingredients:

→ Pumpkin Cookie Base

01 - 2 ½ cups all-purpose flour
02 - 1 tsp baking soda
03 - 1 ½ tsp ground cinnamon
04 - ½ tsp ground ginger
05 - ¼ tsp ground nutmeg
06 - ⅛ tsp ground cloves
07 - ½ tsp salt
08 - ½ cup (1 stick) unsalted butter, softened
09 - ½ cup granulated sugar
10 - ½ cup packed light brown sugar
11 - 1 large egg
12 - ½ cup pumpkin puree (not pie filling)

→ Cream Cheese Swirl

13 - 4 oz (½ block) full-fat cream cheese, softened
14 - ¼ cup granulated sugar
15 - 1 tsp vanilla extract

→ Flavor Enhancers

16 - 1 tsp vanilla extract (for cookie dough)

→ Finishing Touches

17 - Optional: 1 tbsp turbinado sugar or cinnamon sugar, for sprinkling

# Instructions:

01 - First thing, preheat your oven to 375°F (190°C). Line a couple of baking sheets with parchment paper; it makes cleanup so much easier, trust me. In a medium bowl, whisk together your all-purpose flour, baking soda, ground cinnamon, ginger, nutmeg, cloves, and salt. I love how the spices bloom as you whisk them, filling the kitchen with that warm autumn scent. Make sure there are no lumps, especially from the spices. This step feels like the official start of fall baking for me, honestly.
02 - In a larger bowl, using an electric mixer (or a really strong arm!), cream together the softened unsalted butter, granulated sugar, and brown sugar until it's light and fluffy. This usually takes about 2-3 minutes. You want it to look almost pale and airy. This is where I sometimes get impatient and don't cream it enough, and then the cookies aren't as tender. Don't be like me! Scrape down the sides of the bowl a few times to make sure everything is incorporated.
03 - Now, beat in the egg until it's fully combined. Then, add the pumpkin puree and vanilla extract. Mix on low speed until everything is just incorporated. The mixture might look a little curdled at first, and I remember panicking the first time I saw that! But don't worry, it comes together. Just avoid overmixing here, or you'll develop too much gluten, and your Pumpkin Cheesecake Cookies will be tough, not tender.
04 - Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Stop as soon as you see no more streaks of flour. Seriously, don't overmix! Overmixing is the enemy of soft cookies. The dough will be quite soft and a little sticky, which is totally normal for these Pumpkin Cheesecake Cookies. I always give it a final gentle stir with a spatula to ensure everything is mixed without getting tough.
05 - In a separate small bowl, beat together the softened cream cheese, granulated sugar, and vanilla extract until smooth and creamy. You want this really well combined with no lumps; otherwise, your Pumpkin Cheesecake Cookies will have little pockets of unmixed cream cheese, which isn't the vibe we're going for. I often use a fork for this small amount, or just a hand mixer. It should be thick enough to hold its shape a bit.
06 - Drop rounded tablespoons of the pumpkin cookie dough onto your prepared baking sheets, leaving a couple of inches between each. Now for the fun part! Take a small spoonful of the cream cheese mixture and place it on top of each cookie dough mound. Use a toothpick or a small knife to gently swirl the cream cheese into the pumpkin dough. This is where my "abstract art" comes in sometimes, honestly! Sprinkle with turbinado sugar if you like. Bake for 10-12 minutes, or until the edges are set and the centers look just barely cooked. The smell is unreal! Let them cool on the baking sheet for a few minutes before transferring to a wire rack.

# Notes:

01 - Don't overmix the cookie dough, it gets tough.
02 - Keep them chilled; they taste better cold.
03 - Tried brown sugar instead of white in the swirl once; it was okay, but white gives a cleaner cheesecake flavor.
04 - A sprinkle of cinnamon sugar just before baking adds a nice sparkle.

# Equipment Needed:

01 - Electric mixer
02 - mixing bowls
03 - whisk
04 - measuring cups and spoons
05 - baking sheets
06 - parchment paper
07 - spatula
08 - toothpick or small knife

# Nutrition (Per Serving):

Calories: 220 kcal
Total Fat: 12g
Total Carbohydrate: 28g
Protein: 2g

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