Pumpkin Cheesecake Cookies Recipe

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Cook Time: 15 minutes

Ingredients

• 1 (8-ounce) package cream cheese, at room temperature
• 1/2 cup powdered sugar
• 1 teaspoons vanilla extract
• 1/2 cup canned pumpkin
• 1 cups all-purpose flour
• 1 tablespoon pumpkin pie spice, divided
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 3/4 cup butter, softened
• 3/4 cup packed brown sugar
• 1/2 cup white sugar, divided

Directions

1. Gather all ingredients and line one tray and one baking sheet with parchment paper.
2. In a medium bowl, beat the cream cheese, powdered sugar, and 1/2 teaspoon of vanilla extract with an electric mixer on medium-high speed until fully combined.
3. Scoop the cream cheese mixture using a tablespoon or a well-rounded 2 teaspoon scoop (#70) onto the prepared tray. You should have 18 mounds. Freeze the cream cheese mounds for 1 hour, until frozen solid.
4. Preheat your oven to 375F (190C). Spread the canned pumpkin evenly on a plate into a 4-inch square and press it with a paper towel to remove excess moisture. Repeat the blotting process until the towel absorbs little moisture, about 6 times. Set the pumpkin aside.
5. In a medium mixing bowl, stir together the flour, 2 teaspoons of pumpkin pie spice, baking soda, and salt. Set aside.
6. In a large bowl, beat the softened butter with an electric mixer on medium to high speed for 30 seconds. Add the brown sugar and 1/4 cup of white sugar and beat until combined, scraping the sides of the bowl occasionally.
7. Add the pumpkin and remaining 1 teaspoon of vanilla extract to the butter mixture and beat until smooth and combined.
8. Using a wooden spoon, stir in the flour mixture until fully incorporated.
9. In a small bowl, mix the remaining 1/4 cup of white sugar and 1 teaspoon of pumpkin pie spice together.
10. Use a 1 tablespoon cookie scoop (#40) or a rounded measuring tablespoon to portion out the dough into 18 pieces. Pat each portion into a 2 to 3-inch circle in the palm of your hand.
11. Place a frozen cream cheese ball in the center of each cookie dough portion. Press the dough around the filling, then roll it into a ball.
12. Roll each dough ball in the sugar and pumpkin pie spice mixture, then place on the prepared baking sheet, about 3 inches apart. Repeat the process with the remaining dough and filling.
13. Bake the cookies in the preheated oven for about 12 minutes, or until set. While the first batch bakes, chill the shaped cookies.
14. Let the cookies cool briefly on the baking sheet before transferring them to wire racks to cool completely. Place the remaining cookies on the parchment-lined baking sheet and bake as directed.

Nutrition Facts (per serving)

• Calories: 223
• Fat: 12g (16% Daily Value)
• Saturated Fat: 7g (37% Daily Value)
• Cholesterol: 33mg (11% Daily Value)
• Sodium: 168mg (7% Daily Value)
• Total Carbohydrates: 27g (10% Daily Value)
• Dietary Fiber: 1g (2% Daily Value)
• Total Sugars: 17g
• Protein: 2g (4% Daily Value)
• Calcium: 27mg (2% Daily Value)
• Iron: 1mg (4% Daily Value)
• Potassium: 59mg (1% Daily Value)

History and Origin

The pumpkin cheesecake cookie is a delightful hybrid of two American favorites: pumpkin desserts and cheesecake. While pumpkin pie has long been associated with fall and Thanksgiving traditions in the U.S., the concept of integrating cheesecake into these autumnal treats began gaining popularity in the 20th century. Cheesecake, originally a Greek creation, found its place in American cuisine in the early 1900s and quickly became a versatile dessert. The combination of pumpkin with cheesecake filling in cookies is a modern take on both classic dishes, ideal for the fall season when pumpkin is abundant.

Regional Variations

Pumpkin desserts are particularly popular in North America, especially in the United States and Canada. The pumpkin cheesecake cookie, however, is most commonly found in the U.S., particularly during the fall months when pumpkin spice-flavored items flood the market. Regional variations of this cookie may include different fillings or spices, with some incorporating chocolate chips, nuts, or caramel for an extra layer of flavor. In the Northeast and Midwest, where pumpkin-growing is prevalent, these cookies might be found at local farmers' markets and fall festivals, often served alongside other seasonal delights like apple cider donuts or maple-themed treats.

How It Differs from Similar Dishes

While pumpkin cheesecake cookies share similarities with pumpkin pie and traditional cheesecake, they differ primarily in texture and preparation. Pumpkin pie is a custard-based dessert, often baked in a flaky crust, while cheesecake typically has a dense, creamy filling over a graham cracker crust. These cookies, on the other hand, encapsulate a rich cheesecake filling inside a soft, spiced pumpkin dough, creating a more portable and bite-sized treat. Compared to pumpkin pie or cheesecake, these cookies are much more hands-on, combining the best features of both desserts into a playful and easy-to-serve format.

Where They Are Usually Served

Pumpkin cheesecake cookies are a popular choice at fall gatherings and special occasions like Thanksgiving, Halloween, and Friendsgiving. They are often served at bake sales, coffee shops, and dessert buffets, where their festive appearance and seasonal flavors make them a hit. These cookies are also perfect for sharing with friends and family during cozy autumn afternoons or as an indulgent treat with a cup of spiced chai or coffee. In some regions, they might be a staple at seasonal food fairs and harvest festivals, where pumpkin-flavored dishes take center stage.

Interesting Facts

• October 1st is National Pumpkin Spice Day, a celebration of the flavors that define autumn in many parts of the world, including pumpkin cheesecake cookies!
• Cheesecake, the filling used in this recipe, dates back to ancient Greece, where it was originally made with honey and cheese, and was considered a form of sustenance.
• While pumpkin pies are more traditional for Thanksgiving, the popularity of pumpkin-flavored desserts has expanded in recent years, with cookies, cakes, and even savory dishes using pumpkin as a base ingredient.
• In some parts of the U.S., especially in New England, pumpkin is considered not only a food item but also a cultural symbol of the harvest season.

Conclusion

Pumpkin cheesecake cookies are an innovative and delicious twist on traditional pumpkin desserts. Combining the creamy richness of cheesecake with the comforting warmth of pumpkin pie spices, they offer the perfect fall treat. Whether served at a family dinner or as a sweet snack with coffee, these cookies are sure to be a crowd-pleaser and a delightful way to celebrate the flavors of the season.

FAQ about Pumpkin Cheesecake Cookies Recipe

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