When the air turns crisp and leaves begin to fall, it’s time to turn your oven on and embrace the flavors of the season. These Pumpkin Cheesecake Cookies by In Bloom Bakery are soft, spiced, creamy-centered delights that perfectly capture the essence of autumn. Whether you’re looking to elevate your dessert game or searching for the best fall treats to serve at your next gathering, this recipe is a must-bake.
Ingredients
For the Pumpkin Cookie Dough:
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½ cup (113g) unsalted butter, softened
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1 cup (200g) light brown sugar, packed
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⅓ cup (80g) pumpkin purée (not pumpkin pie filling)
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1 egg yolk
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1 tsp vanilla extract
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1 ¾ cups (220g) all-purpose flour
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2 tsp ground cinnamon
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½ tsp ground ginger
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¼ tsp ground nutmeg
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¼ tsp ground cloves
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½ tsp baking soda
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½ tsp salt
the Cheesecake Filling:
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6 oz (170g) cream cheese, softened
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¼ cup (30g) powdered sugar
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½ tsp vanilla extract
For the Cinnamon Sugar Coating:
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¼ cup (50g) granulated sugar
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1 tsp ground cinnamon
Required Kitchen Tools
To prepare these fall-inspired cookies, you’ll need:
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Electric mixer or stand mixer
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Mixing bowls (medium and large)
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Rubber spatula
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Cookie scoop or tablespoon
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Baking sheet
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Parchment paper or silicone baking mat
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Measuring cups and spoons
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Freezer-safe plate or tray
Step-by-Step Preparation Instructions fall treats
Step 1: Prepare the Cheesecake Filling
In a bowl, combine softened cream cheese, powdered sugar, and vanilla extract. Mix until smooth and creamy. Using a teaspoon, scoop out small portions and place them on a parchment-lined tray. Freeze for at least 30 minutes to firm up.
Step 2: Make the Pumpkin Cookie Dough
In a large bowl, cream together softened butter and brown sugar until light and fluffy. Add the pumpkin purée, egg yolk, and vanilla extract, mixing until fully incorporated.
In a separate bowl, whisk together the flour, cinnamon, ginger, nutmeg, cloves, baking soda, and salt. Gradually add the dry ingredients to the wet mixture and stir just until combined. The dough will be soft but not sticky.
Step 3: Assemble the Cookies
Scoop about 2 tablespoons of cookie dough and flatten it in your hand. Place a frozen cheesecake dollop in the center, then wrap the dough around it to seal it completely. Roll gently into a ball.
Mix the cinnamon and sugar in a small bowl, then roll each dough ball in the mixture until fully coated.
Step 4: Chill and Bake
Place the coated dough balls on a lined baking sheet, spaced about 2 inches apart. Chill in the refrigerator for 15–20 minutes while preheating the oven to 350°F (175°C).
Bake the cookies for 12–14 minutes, or until the edges are set and the tops look slightly crackled. Let them cool on the baking sheet for 5 minutes before transferring to a wire rack.
Helpful Tips for Perfect Pumpkin Cheesecake Cookies
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Use pumpkin purée, not pumpkin pie filling – The latter contains added sugar and spices that could throw off the flavor and texture.
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Chill the cheesecake filling well – It should be firm enough to wrap easily inside the dough without oozing.
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Don’t skip the cinnamon sugar coating – It adds a subtle crunch and extra flavor that elevates the cookie.
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Let cookies cool completely – The cheesecake centers will continue to set as they cool, giving the ideal creamy texture.
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Use a cookie scoop – It ensures evenly sized cookies that bake consistently.
Nutritional Information (Approximate per cookie – yields 12 cookies)
Note: Values are estimates and can vary depending on specific brands used.
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Calories: 210
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Fat: 10g
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Saturated Fat: 6g
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Carbohydrates: 28g
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Sugar: 15g
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Protein: 2g
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Fiber: 1g
Conclusion – Your New Favorite Fall Treat
When it comes to fall treats, these Pumpkin Cheesecake Cookies from In Bloom Bakery are in a league of their own. They’re soft and chewy with a surprise cream cheese center, spiced to perfection, and rolled in cinnamon sugar for that cozy autumn vibe. Whether you’re baking for a fall party, a Thanksgiving gathering, or a cozy night in with a warm drink, these cookies are the perfect seasonal indulgence.