Pumpkin Cheesecake Cookies
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Introduction
Pumpkin cheesecake cookies are a delightful treat that effortlessly combines the warm flavors of fall with the rich, creamy texture of cheesecake. These cookies are soft, thick, and filled with delicious pumpkin pie spice, making them the perfect dessert for autumn gatherings or a cozy night at home. Whether you’re a pumpkin lover or just looking for something new to bake, this recipe is sure to please your taste buds.
Detailed Ingredients with measures
For the Cookie Dough
– Butter (softened)
– Granulated sugar
– Brown sugar
– Vanilla extract
– Canned pumpkin puree
– All-purpose flour
– Baking soda
– Pumpkin pie spice
– Ground cinnamon
– Salt
For the Cheesecake Filling
– Cream cheese (softened)
– Powdered sugar
– Vanilla extract
Prep Time
Preparing these cookies starts with gathering and measuring out all your ingredients. Plan ahead and make sure the cream cheese and butter are softened to make mixing easier. The prep time is quick and simple, allowing you to enjoy the baking process without feeling rushed.
Cook Time, Total Time, Yield
Once the dough is ready and the cheesecake filling is prepped, baking these cookies doesn’t take long. After they go into the oven, the cook time is brief and manageable, ensuring the cookies are soft yet perfectly baked. The total time includes both preparation and baking, and the recipe yields enough cookies to share with family and friends or even to store for later indulgence.
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Detailed Directions and Instructions
Step 1: Prepare the Oven and Baking Sheet
– Preheat your oven to 350°F (175°C).
– Line a baking sheet with parchment paper and set it aside.
Step 2: Mix the Dry Ingredients
– In a medium-sized bowl, combine the flour, baking powder, baking soda, pumpkin pie spice, and a pinch of salt.
– Set this mixture aside for later.
Step 3: Combine the Wet Ingredients
– In a separate larger mixing bowl, add the butter, granulated sugar, and brown sugar.
– Beat the mixture using a hand mixer or stand mixer until it becomes light and creamy.
– Add in the pumpkin puree, cream cheese, egg, and vanilla extract.
– Mix well until all the wet ingredients are fully incorporated and smooth.
Step 4: Gradually Add the Dry Ingredients
– Slowly add the dry ingredients to the wet ingredients, stirring just until combined.
– Avoid overmixing to ensure your cookies stay soft.
Step 5: Assemble the Cookie Dough
– Scoop out cookie dough using a medium-sized cookie scoop (or about 1.5 tablespoons each).
– Place the scoops onto the prepared baking sheet, leaving about 2 inches of space between each cookie to allow for spreading.
Step 6: Bake the Cookies
– Bake in the preheated oven for 12–15 minutes or until the edges of the cookies are set and begin to turn golden.
– The centers may appear slightly soft, but they will firm up as they cool.
Step 7: Cool the Cookies
– Remove the baking sheet from the oven and let the cookies cool on it for 5 minutes.
– Transfer the cookies to a wire rack to cool completely.
Notes
Note 1: Measuring Pumpkin Puree
– Be sure to use pure pumpkin puree, not pumpkin pie filling, as the latter contains added sweeteners and spices.
Note 2: Cream Cheese Temperature
– Let the cream cheese soften to room temperature before mixing to ensure a smooth and lump-free texture.
Note 3: Storing the Cookies
– Store the baked cookies in an airtight container at room temperature for up to 3 days.
– For longer storage, keep them in the fridge for up to a week or freeze for up to 3 months.
Note 4: Optional Toppings
– Sprinkle a touch of powdered sugar or drizzle some white chocolate on top of the cookies for added flair.
Note 5: Adjusting Sweetness
– You can adjust the sugar levels if you prefer a slightly less or more sweet cookie.
Note 6: Spice Substitution
– If you don’t have pumpkin pie spice, you can substitute with a mixture of cinnamon, nutmeg, ginger, and cloves.
Cook Techniques
Chilling the Dough
Chill the cookie dough before baking to help the cookies retain their shape and prevent excessive spreading during baking. This step is crucial for achieving soft and fluffy cookies.
Avoid Overmixing
Combine the wet and dry ingredients just until they are incorporated. Overmixing can result in dense and tough cookies, so stir gently.
Using Room Temperature Ingredients
Ensure that cream cheese, butter, and eggs are at room temperature before mixing. This allows for even blending and a smoother dough.
Portioning the Dough
Use a cookie scoop or tablespoon to create evenly sized cookies. This ensures that the cookies bake uniformly and look consistent.
Adding Cheesecake Filling
Shape the cookie dough into a ball, then create an indent in the center. Add cheesecake filling and seal it carefully to ensure it doesn’t leak while baking.
Monitoring Baking Time
Keep a close eye on the cookies while they bake. Remove them from the oven as soon as the edges are set but the center is slightly soft for the best texture.
FAQ
Can I make the dough ahead of time?
Yes, you can make the dough up to 24 hours in advance. Store it in the refrigerator and bake whenever you’re ready. Let the dough sit at room temperature for 10 minutes before shaping and baking.
Can I freeze the cookies?
Yes, these cookies freeze well. Freeze baked cookies in an airtight container for up to 3 months. You can also freeze unbaked dough balls and bake them directly from the freezer, adding a couple of extra minutes to the baking time.
How do I store the cookies?
Store baked cookies in an airtight container in the refrigerator for up to 5 days. Bring them to room temperature or briefly warm them before serving for the best flavor.
Can I substitute ingredients?
Yes, you can customize this recipe with substitutions. For example, use a dairy-free cream cheese alternative for a lactose-free version or adjust spices according to preference.
Why did my cookies spread too much?
If your cookies spread too much, it may be due to insufficient chilling of the dough. Make sure to chill the dough thoroughly before baking to maintain the ideal texture and appearance.
Can I make smaller cookies?
Yes, simply portion the dough into smaller sizes and adjust the baking time accordingly. Keep an eye on them while baking to avoid overcooking.
Conclusion
Pumpkin cheesecake cookies are a delightful treat that brings together the warmth of pumpkin spice and the creamy richness of cheesecake. Their soft texture, combined with the perfect balance of sweetness and spice, makes them an ideal dessert for fall or any time of the year when you’re craving a comforting yet indulgent bake. Perfect for sharing or savoring on your own, these cookies are sure to become a favorite in your recipe collection.
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