Pumpkin Cheesecake Cookies

$- 1 cup all-purpose flour - 1/2 teaspoon baking soda - 1/2 teaspoon baking powder - 1/4 teaspoon salt - 1/2 teaspoon ground cinnamon - 1/4 teaspoon ground nutmeg - 1/4 teaspoon ground ginger - 1/2 cup unsalted butter, softened - 1/2 cup brown sugar, packed - 1/4 cup granulated sugar - 1 large egg - 1 teaspoon vanilla extract - 1/2 cup canned pumpkin puree - 4 oz cream cheese, softened - 2 tablespoons powdered sugar - 1 tablespoon maple syrup - Optional: chopped walnuts or pecans for topping Each ingredient plays a key role in making these cookies special. The combination of spices brings a warm, cozy flavor. The pumpkin puree adds moisture and a lovely orange hue. The cream cheese mixture gives a rich, creamy center that contrasts the soft cookie. Using fresh spices makes a big difference. They add more flavor than old ones. I also love using brown sugar. It gives a nice depth and sweetness to the dough. You can choose to add nuts or not. If you want a crunch, sprinkle some on top. The choice is yours! - Preheat your oven to 350°F (175°C). - Line a baking sheet with parchment paper. - In a medium bowl, whisk together: - 1 cup all-purpose flour - 1/2 teaspoon baking soda - 1/2 teaspoon baking powder - 1/4 teaspoon salt - 1/2 teaspoon ground cinnamon - 1/4 teaspoon ground nutmeg - 1/4 teaspoon ground ginger - In a large bowl, cream together: - 1/2 cup unsalted butter, softened - 1/2 cup brown sugar, packed - 1/4 cup granulated sugar - Mix until light and fluffy. This will take about 2-3 minutes. - Add: - 1 large egg - 1 teaspoon vanilla extract - Beat until well combined. - Stir in: - 1/2 cup canned pumpkin puree - Gradually add the dry ingredients to the wet ingredients. - Mix until just combined, taking care not to overmix. - In another bowl, beat together: - 4 oz cream cheese, softened - 2 tablespoons powdered sugar - 1 tablespoon maple syrup - Mix until smooth. - Using a spoon, drop rounded tablespoons of dough onto the prepared baking sheet. - Make a small indentation in the center of each cookie. - Fill each indentation with about half a teaspoon of the cream cheese mixture. - Optional: Sprinkle chopped walnuts or pecans on top for added crunch. - Bake for 12-15 minutes, until the edges are lightly golden. - Remove from the oven and let them cool on the baking sheet for a few minutes. - Transfer to a wire rack to cool completely. - Set your oven to 350°F (175°C). This temp is perfect for baking. - Use room temperature ingredients. It helps the dough mix better and rise. - Avoid overmixing the dough. This keeps the cookies soft and chewy. - Mix just until combined. This makes your cookies light and fluffy. - Serve the cookies on a festive platter. A sprinkle of powdered sugar adds charm. - Pair them with a warm cup of coffee or tea. The flavors blend well together. {{image_2}} You can make these cookies even more fun! Try adding chocolate chips. They give a nice sweet touch. You can also use different nuts. Walnuts or pecans add great crunch. If you want a twist, switch up the spices. Try cardamom or allspice for a new flavor blast. If you need gluten-free cookies, use gluten-free flour. It works just like regular flour. For those who follow a vegan diet, swap the egg for a flax egg. Mix one tablespoon of ground flaxseed with three tablespoons of water. Let it sit for a few minutes to thicken. Replace the butter with coconut oil or vegan butter for a dairy-free treat. Fall is the perfect time to add more spices. You can try allspice, cloves, or even a pinch of cayenne for heat. They’ll give your cookies a warm kick. Also, consider using different types of pumpkin puree. You can find butternut squash puree in stores. It makes a rich and tasty cookie! To keep your Pumpkin Cheesecake Cookies fresh, store them in an airtight container. This helps maintain their soft texture. Place parchment paper between layers to prevent sticking. They will stay fresh for about 5 to 7 days at room temperature. If you want them to last longer, refrigerate them for up to two weeks. Freezing your cookies is a great way to enjoy them later. Let the cookies cool completely first. Then, place them in a single layer on a baking sheet and freeze until firm. Afterward, transfer them to a freezer bag, removing as much air as possible. They can be frozen for up to 3 months. To thaw, take them out and leave them at room temperature for about 30 minutes. If you want a warm cookie, you can heat them in the oven at 350°F for a few minutes. This will bring back their soft texture and flavor. Enjoy your treats! To keep your cookies fresh, place them in an airtight container. Layer parchment paper between the cookies. This helps prevent them from sticking together. Store them at room temperature for up to one week. If you want to keep them longer, store them in the fridge. They can last up to two weeks when refrigerated. Yes, you can make these cookies ahead of time. Prepare the dough and chill it in the fridge. Let it chill for at least one hour. This will help the cookies hold their shape while baking. You can also bake the cookies and store them for later. Just remember to cool them completely before storage. The cookies are done when the edges turn lightly golden. They should look set but still soft in the center. A good test is to gently touch the edge. If it feels firm, they are ready. Remove them from the oven and let them cool on the baking sheet for a few minutes. You can use fresh pumpkin, but it requires a bit more work. First, you need to cook and puree the pumpkin. Make sure to drain any excess moisture. Canned pumpkin is often thicker and easier. Fresh pumpkin can also have a different taste, so adjust spices as needed. If you need a substitute for cream cheese, try mascarpone or Greek yogurt. Both give a creamy texture. You can also use ricotta cheese for a lighter option. If you want a dairy-free choice, use a vegan cream cheese or a mixture of silken tofu and lemon juice for a similar taste. This blog post covered everything you need for delicious Pumpkin Cheesecake Cookies. You learned about the key dry and wet ingredients, step-by-step instructions, and useful baking tips. We explored variations to suit your taste and dietary needs. Lastly, I shared how to store and freeze your treats. Baking these cookies is straightforward and fun. Enjoying them fresh or sharing them will surely bring joy. Happy baking!$

Indulge in the delightful flavors of fall with these Pumpkin Cheesecake Cookies! Soft and chewy, they’re filled with creamy goodness and spiced perfectly for the season. In just 30 minutes, you can create a batch of 12 amazing cookies that everyone will love. Perfect for gatherings or a cozy night in, these treats will make your taste buds dance. Click through to discover the full recipe and enjoy baking these seasonal delights today!

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Ingredients

1 cup all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1/4 teaspoon salt

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/4 teaspoon ground ginger

1/2 cup unsalted butter, softened

1/2 cup brown sugar, packed

1/4 cup granulated sugar

1 large egg

1 teaspoon vanilla extract

1/2 cup canned pumpkin puree

4 oz cream cheese, softened

2 tablespoons powdered sugar

1 tablespoon maple syrup

Optional: chopped walnuts or pecans for topping

Instructions

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger. Set aside.

In a large mixing bowl, cream the softened butter, brown sugar, and granulated sugar until light and fluffy. This should take about 2-3 minutes.

Add the egg and vanilla extract to the butter mixture and beat until well combined.

Stir in the pumpkin puree until fully incorporated.

Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Avoid overmixing.

In a separate bowl, beat together the cream cheese, powdered sugar, and maple syrup until smooth.

Using a spoon, drop rounded tablespoons of the pumpkin cookie dough onto the prepared baking sheet.

Make a small indentation in the center of each cookie and fill it with about half a teaspoon of the cream cheese mixture.

Optional: Sprinkle chopped walnuts or pecans on top of each cookie for added crunch.

Bake the cookies in the preheated oven for 12-15 minutes, or until the edges are lightly golden.

Remove from the oven and allow to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 12 cookies

- Presentation Tips: Serve the cookies on a festive platter, and dust lightly with powdered sugar to enhance their visual appeal. Enjoy with a warm cup of coffee or tea!