Pumpkin Cheesecake Cookies: Spiced Swirl Treats (Print Version)

Bake soft Pumpkin Cheesecake Cookies! A creamy cheesecake swirl meets spiced pumpkin in these autumn treats. Easy recipe for fall baking fun.

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 15 Minutes minutes
Total Time: 35 minutes
Servings: 24 Servings
Difficulty: Intermediate
Cuisine: American
Dietary: Vegetarian

# Ingredients:

→ Pumpkin Cookie Dough Base

01 - 2 ½ cups all-purpose flour
02 - 1 teaspoon baking soda
03 - ½ teaspoon baking powder
04 - ½ teaspoon salt
05 - 1 teaspoon ground cinnamon
06 - ½ teaspoon ground nutmeg
07 - ¼ teaspoon ground ginger
08 - ⅛ teaspoon ground cloves
09 - ½ cup (1 stick) unsalted butter, softened
10 - ½ cup granulated sugar
11 - ½ cup packed light brown sugar
12 - ½ cup pumpkin puree (100% pumpkin, not pie filling)
13 - 1 large egg
14 - 1 teaspoon vanilla extract

→ Cheesecake Swirl Filling

15 - 4 oz cream cheese, softened (full-fat recommended)
16 - ¼ cup powdered sugar
17 - ½ teaspoon vanilla extract

# Instructions:

01 - First things first, preheat your oven to a cozy 375°F (190°C) and line a couple of baking sheets with parchment paper. Trust me on the parchment; it saves so much scrubbing later! In a medium bowl, whisk together your flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves. I love how the spices bloom as they mix, smelling all warm and inviting. Set that aside. This is where I sometimes get distracted by the amazing smells and forget to fully combine everything, so take your time here, hon.
02 - Now, in a larger bowl, grab your electric mixer. Cream together the softened butter, granulated sugar, and brown sugar until it’s light and fluffy, about 2-3 minutes. This step is crucial for the texture of our Pumpkin Cheesecake Cookies, so don't rush it. I once pulled my butter out of the fridge too late and tried to microwave it to soften – big mistake! It melted unevenly, and the dough was just weird. Make sure that butter is truly room temp for the best results.
03 - Next, beat in the pumpkin puree and vanilla extract until just combined. The mixture will look a bit curdled, and honestly, that's okay! Don't panic like I did the first time. Then, crack in your egg and beat until everything is smooth and beautifully orange. Oh, the color is just so vibrant at this stage! This is where you really start to smell the pumpkin coming through, and it's just lovely.
04 - Gradually add the dry ingredients to the wet mixture, beating on low speed until just combined. Be careful not to overmix here; overmixing can lead to tough cookies, and nobody wants that! I tend to get a little overzealous with my mixer, so I often switch to a spatula for the last few stirs to ensure I don't develop too much gluten. You want to see just a few streaks of flour remaining, then stop.
05 - In a separate small bowl, beat together the softened cream cheese, powdered sugar, and a splash of vanilla extract until it's smooth and creamy. This is our glorious cheesecake swirl! I usually taste a tiny bit here, just to make sure it's sweet enough. Once, I forgot the vanilla in the swirl, and it just tasted… flat. That little bit of vanilla makes all the difference, honestly.
06 - Drop spoonfuls of the pumpkin cookie dough onto your prepared baking sheets, leaving a couple of inches between each. Now for the fun part: spoon about half a teaspoon of the cheesecake mixture onto the center of each cookie dough ball. Grab a toothpick or a small knife and gently swirl the cream cheese into the pumpkin dough. Don't overdo it, just a few swirls for that pretty marbled effect. Bake for 12-15 minutes, or until the edges are set and the centers look slightly puffed. They'll be soft when you pull them out, but they firm up as they cool. Let them cool on the sheet for a few minutes before transferring to a wire rack. The smell of these baking, honestly, is pure autumn bliss!

# Notes:

01 - Always ensure your butter and cream cheese are truly at room temperature for the best texture.
02 - Store these Pumpkin Cheesecake Cookies in an airtight container in the fridge; the cream cheese needs it!
03 - If you're out of individual spices, a pre-made pumpkin pie spice blend can work in a pinch.
04 - A warm Pumpkin Cheesecake Cookie with a mug of coffee is my ultimate autumn treat.

# Equipment Needed:

01 - Mixing bowls
02 - electric mixer
03 - baking sheets
04 - parchment paper
05 - wire rack

# Nutrition (Per Serving):

Calories: 200 kcal
Total Fat: 10g
Total Carbohydrate: 28g
Protein: 2g

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