Pumpkin Cheesecake Cookies
Especially in autumn and winter, pumpkin recipes become the star of the table. Pumpkin, which can be used in a wide range of recipes from pumpkin dessert to pumpkin soup, is not used in such variety in every kitchen.
In fact, for many people, pumpkin is not considered suitable for anything other than the classic pumpkin dessert. However, pumpkin soup, pumpkin sinkonta, and pumpkin hummus are just a few examples where pumpkin gives wonderful results.
This pumpkin cheesecake cookie recipe is another example of how amazing pumpkin can be. The most important feature of this recipe is the cream cheese filling inside, which is also the key trick. Freezing the cream cheese mixture beforehand is critical. Otherwise, when the cookies go into the oven, the filling may soften and spread. Firm little balls, on the other hand, remain inside the dough as it bakes without melting away, creating a hidden cheesecake surprise in the middle.
The consistency of the pumpkin purée also directly affects the result. It should be neither too watery nor too dry. If it’s too watery, the dough will become too soft and difficult to shape. For this reason, it’s best to drain the cooked pumpkin thoroughly and, if necessary, leave it in a strainer for a while. Alternatively, you can roast the pumpkin in the oven to prepare the purée. This way, you’ll get a less watery, more flavorful purée.
The cinnamon and nutmeg duo gives the cookies the perfect autumn aroma. Since these spices pair wonderfully with pumpkin, they become the true touch that elevates the recipe beyond an ordinary cookie. If you like, you can also add a pinch of ground ginger for a sharper flavor.
Chilling the dough in the freezer for a while is another step that should not be skipped. Slightly firmed dough is easier to shape and prevents the cookies from spreading too much while baking. This way, the filling stays inside, and the outside gets a nice wavy texture.
As for serving suggestions... When eaten warm, the cream cheese filling softens slightly and gives a strong cheesecake taste. Once cooled, the filling firms up a little, offering a more balanced texture. A cup of coffee—especially a latte or a chai tea latte—pairs perfectly with these cookies. For a fancier presentation, you can dust them lightly with powdered sugar or serve them with a small spoonful of pumpkin purée on the side.
These cookies also stay fresh for several days, but because of the filling, it’s best to store them in the fridge. Let them sit at room temperature for a few minutes before serving, and that will be enough.
Enjoy...
Ingredients
- 170 g butter, at room temperature,
- 1/2 cup granulated sugar,
- 1/2 cup brown sugar,
- 1 egg,
- 120 g cooked pumpkin,
- 2.5 cups flour,
- 1 tsp baking powder,
- 1/2 tsp cinnamon,
- 1/2 tsp grated nutmeg.
For the filling:
- 200 g cream cheese,
- 1 heaping tbsp powdered sugar.
Preparation
- Place the cream cheese in a mixing bowl,
- Add the powdered sugar and mix until smooth,
- Scoop out small portions with a teaspoon and place them on a baking sheet lined with parchment paper,
- Freeze until solid,
- Meanwhile, place the butter and cooked pumpkin in a mixing bowl and mash together,
- Add the egg and sugars, and whisk,
- Add the baking powder and spices, and whisk,
- Gradually add the flour while mixing,
- Chill the dough in the freezer until slightly firm,
- Scoop out small portions of dough using a small ice cream scoop or a spoon, and place them on a parchment-lined baking tray, leaving space between them,
- Place one cream cheese ball on each piece of dough,
- Cover with another small portion of dough, sealing the edges with a teaspoon so the cream cheese stays inside,
- Bake in a preheated oven at 195°C until the tops are set.
Bon appétit...