Pumpkin Cheesecake Cookies
Introduction
If you’re a fan of pumpkin-flavored treats, the pumpkin cheesecake cookies are here to elevate your dessert experience. Combining the warm spiciness of pumpkin with the creamy richness of cheesecake, these cookies are a perfect autumn indulgence. Whether you’re baking for a festive gathering or simply want to treat yourself, this recipe is worth the effort.
Detailed Ingredients with Measures
For the Cookie Dough
• All-purpose flour: 1 and 3/4 cups
• Baking powder: 1 teaspoon
• Baking soda: 1/2 teaspoon
• Salt: 1/4 teaspoon
• Ground cinnamon: 1 teaspoon
• Pumpkin pie spice: 1 teaspoon
• Granulated sugar: 1/2 cup
• Brown sugar: 1/2 cup
• Unsalted butter (softened): 1/2 cup
• Pumpkin purée: 1/4 cup
• Vanilla extract: 1 teaspoon
• Egg yolk: 1
For the Cheesecake Filling
• Cream cheese (softened): 4 ounces
• Granulated sugar: 1/4 cup
• Vanilla extract: 1/2 teaspoon
For the Cinnamon Sugar Coating
• Granulated sugar: 1/4 cup
• Ground cinnamon: 1 teaspoon
Prep Time
Creating these delightful cookies requires a hands-on prep time of about 40 minutes. This includes preparing the cookie dough, mixing the cheesecake filling, and rolling the cookies to perfection.
Cook Time, Total Time, Yield
The cookies have a bake time of approximately 10 minutes in the oven. From start to finish, the total time for this recipe will be around 50 minutes. As for the yield, expect to make about 12 delicious pumpkin cheesecake cookies with this recipe. Perfect for sharing or keeping to yourself!
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Detailed Directions and Instructions
Step 1: Preheat the oven and prepare baking sheets
Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper and set them aside.
Step 2: Cream together the butter, sugars, and pumpkin
Add softened butter, granulated sugar, brown sugar, and pumpkin puree to a large mixing bowl. Cream together until smooth, light, and fluffy.
Step 3: Add the egg yolk and vanilla
Mix in the egg yolk and vanilla extract until fully combined.
Step 4: Combine the dry ingredients
In a separate bowl, whisk together the all-purpose flour, pumpkin pie spice, cinnamon, baking soda, baking powder, and salt.
Step 5: Combine the wet and dry mixtures
Gradually add the dry ingredients to the wet ingredients. Mix until fully combined and a soft dough forms.
Step 6: Make the cheesecake filling
In a small bowl, combine cream cheese, powdered sugar, and vanilla extract. Mix together until smooth. Scoop the filling into 1-teaspoon-sized portions and freeze for about 15 minutes.
Step 7: Assemble the cookies
Scoop around 1 ½ tablespoons of the cookie dough and flatten it slightly in your hand. Place one piece of frozen cheesecake filling in the center and wrap the dough around it completely to enclose it. Roll the cookie dough into a ball.
Step 8: Roll in cinnamon sugar
Combine sugar and cinnamon in a small bowl. Roll each cookie dough ball in the cinnamon sugar until fully coated. Place the cookies onto the prepared baking sheets, spaced apart.
Step 9: Bake the cookies
Bake the cookies for 12-14 minutes, or until the edges appear set. The centers may appear slightly underbaked but will firm up as the cookies cool.
Step 10: Cool the cookies
Let the cookies cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely.
Notes
Note on measuring ingredients
Make sure to measure your flour correctly by spooning it into your measuring cup and leveling it off rather than scooping directly into the flour bag. This prevents over-measuring.
Note on room temperature ingredients
Ensure butter, cream cheese, and egg yolk are at room temperature. This helps them incorporate more evenly into the dough.
Note on freezing the cheesecake filling
Freezing the cheesecake filling before assembling the cookies is essential as it helps it retain its shape during baking.
Note on cookie storage
Store cookies in an airtight container at room temperature for 2-3 days or in the refrigerator for up to 5 days. You can also freeze them for longer storage.
Note on substitutions
For best results, stick to the listed ingredients. However, you may substitute pumpkin pie spice with a mix of cinnamon, nutmeg, ginger, and cloves if needed.
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Cook techniques
How to Properly Cream Butter and Sugars
Cream the butter and sugars together in a large bowl with a hand mixer or stand mixer on high speed. This step is crucial to ensure the cookies have a soft, chewy texture. Proper creaming will make the butter fluffy, which incorporates air into the dough and gives excellent structure to the cookies.
Chilling the Dough
Chilling the cookie dough is important for stability while baking. It prevents the cookies from spreading too much and ensures they hold their shape. The dough should rest in the fridge for a specific amount of time to allow flavors to develop and for sturdier consistency.
Shaping the Cookies
Ensure dough balls are evenly sized for uniform baking. Use your hands or an ice cream scoop to portion out the cookie dough. Flatten each dough ball slightly so they bake into the right shape.
Filling the Cookies with Cream Cheese Mixture
Place the prepared cream cheese filling into the center of a sectioned-out piece of dough. Wrap the dough around it fully to encapsulate the filling, then roll lightly to seal any openings or gaps. This step ensures the cream cheese is contained in the middle without leaking during baking.
Using Proper Baking Times
Bake the cookies at the recommended temperature and duration, keeping an eye on any subtle color changes, as over-baking can affect texture. They should appear slightly underdone when removed from the oven, as they will continue to set while cooling.
FAQ
How long should I chill the dough?
Chilling for at least an hour is recommended to help shape the cookies properly and control spreading during baking.
Can I skip the cream cheese filling?
Yes, you can omit the cream cheese filling if desired. The cookies will still be delicious, but you’ll miss the creamy center.
Why did my cookies spread too much?
Ensure the dough is chilled adequately, and measure your ingredients correctly, particularly the flour. Spreading can also occur if the oven temperature isn’t accurate, so check your oven with an oven thermometer.
Can I make these cookies ahead of time?
Yes, you can prepare the dough ahead and refrigerate it for up to 2-3 days before baking. Just make sure to store it in an airtight container.
How should I store leftover cookies?
Store leftovers in an airtight container in the fridge for up to 3-4 days. Let them come to room temperature before serving for the best texture.
Can I freeze these cookies?
Yes, you can freeze the unbaked cookie dough or baked cookies. For unbaked dough, freeze the shaped cookies on a tray and then transfer them to a freezer bag. For baked cookies, allow them to cool completely and store them in an airtight container for up to three months.
What type of cream cheese works best?
Full-fat cream cheese is best for a rich and creamy filling. Avoid using spreadable cream cheese from a tub, as it has a higher water content and might not set properly.
Can I substitute pumpkin puree with pumpkin pie filling?
No, pumpkin puree and pumpkin pie filling are not the same. Pumpkin pie filling contains added sugar and spices, which will alter the flavor and texture of the cookies. Always opt for plain pumpkin puree for the best results.
Conclusion
These pumpkin cheesecake cookies are the perfect seasonal treat that combines the warm, spiced flavors of fall with the creamy indulgence of cheesecake. A delightful twist on a classic cookie, they’re sure to be a big hit for any autumn gathering or as a cozy dessert at home.
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