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- 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 These dry ingredients come together to create a flavorful base for your cookies. The spices add warmth and comfort, perfect for fall. - 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 The wet ingredients add moisture and sweetness. Butter makes the cookies rich, while pumpkin puree gives a soft texture and a hint of fall flavor. - 4 oz cream cheese, softened - 2 tablespoons powdered sugar - 1 tablespoon maple syrup - Optional: chopped walnuts or pecans This cream cheese filling is the star of the cookie. It brings a sweet and tangy taste that balances the spiced pumpkin. If you like, add nuts for some crunch. - Preheat oven to 350°F (175°C). - Line baking sheet with parchment paper. - In a 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 This mix adds flavor and helps the cookies rise. - In a large bowl, cream together: - 1/2 cup unsalted butter, softened - 1/2 cup brown sugar, packed - 1/4 cup granulated sugar Beat until light and fluffy. This takes about 2-3 minutes. - Next, add: - 1 large egg - 1 teaspoon vanilla extract Mix until smooth. - Now, gently stir in: - 1/2 cup canned pumpkin puree Combine well. - Gradually add the dry mix to the wet mix. Stir until just combined. A few lumps are okay! - In a separate bowl, mix together: - 4 oz cream cheese, softened - 2 tablespoons powdered sugar - 1 tablespoon maple syrup Use a hand mixer until smooth. - Use a spoon to drop rounded tablespoons of dough onto the baking sheet. Space them about 2 inches apart. - Create a small indentation in each cookie with your thumb. Fill it with half a teaspoon of the cream cheese mix. - Optionally, sprinkle chopped walnuts or pecans on top for crunch. - Bake in the oven for 12-15 minutes. The edges should be golden, and the centers should look set. - After baking, let them cool on the sheet for a few minutes. Then, transfer to a wire rack to cool completely. Using room temperature ingredients is key. When butter and cream cheese are warm, they mix better. This helps create a smooth batter. Cold ingredients can lead to lumps. Also, avoid overmixing when combining the wet and dry ingredients. Mix until just combined. A few lumps are okay. Overmixing can make your cookies tough. Aim for a soft, fluffy texture. You can boost the flavor with spices. Try adding a pinch of cloves or allspice for warmth. Vanilla extract adds richness too. You might love the taste! Adding nuts like walnuts or pecans gives a nice crunch. Chop them up and sprinkle them on top of the cream cheese filling. This adds texture and flavor. Arrange your cookies on a pretty platter. This makes them inviting. Dust them lightly with powdered sugar for a sweet touch. It looks festive and adds charm. Pair these cookies with a warm cup of coffee or tea. The warm drinks balance the sweet flavors. This creates a cozy snack time, perfect for fall! {{image_4}} To make these cookies gluten-free, swap out the all-purpose flour for almond flour. Almond flour gives a nutty taste and keeps the cookies moist. It is a great choice for those who avoid gluten. For a vegan option, replace the butter with coconut oil. You can use a flax egg instead of the large egg. Just mix one tablespoon of ground flaxseed with three tablespoons of water. Let it sit for a few minutes until it thickens. These swaps keep the cookies tasty and friendly for vegan diets. Adding chocolate chips or white chocolate can make these cookies even more fun. Just fold in about half a cup of chips when you mix the dough. The chocolate adds a sweet contrast to the pumpkin flavor. You can also experiment with different cream cheese fillings. Try mixing in a bit of orange zest or maple syrup for a new twist. This can give each bite a unique flavor and keep everyone guessing. Have fun with these variations to create your perfect fall treat! To keep your pumpkin cheesecake cookies fresh, place them in an airtight container. Line the bottom with parchment paper to absorb moisture. You can also separate layers with parchment paper. This method helps avoid squished cookies. Store the container at room temperature for the best flavor and texture. Freezing these cookies is easy. Allow them to cool completely before freezing. Place the cookies in a single layer on a baking sheet. Freeze for about an hour, then transfer them to a freezer-safe bag. Squeeze out excess air and seal tightly. To thaw, just leave them at room temperature for about 30 minutes. These cookies stay fresh for about a week at room temperature. If you freeze them, they can last up to three months. Keep an eye on the texture and taste. If they lose their flavor, it’s time to toss them. Enjoy your cookies while they’re at their best! You can make the cookie dough a day in advance. Just store it in the fridge. When you are ready, scoop and bake them. You can also bake the cookies ahead. Let them cool and store in an airtight container. They stay fresh for up to five days. Yes, you can use fresh pumpkin! Just roast and mash the pumpkin first. Make sure to remove excess water. Canned pumpkin is more convenient, but fresh can taste great too. These cookies pair well with warm drinks. Try serving them with coffee, tea, or hot chocolate. They also taste amazing with a scoop of vanilla ice cream. Add some whipped cream on top for extra fun! Absolutely! These cookies are perfect for sharing during holidays. They look festive and taste fantastic. You can pack them in cute boxes or on platters. Friends and family will love them as gifts or treats at gatherings. These cookies blend spices, pumpkin, and cream cheese for a perfect treat. We covered ingredients, steps, and tips to make them shine. You can also try fun variations to suit your taste. Remember to store them well for lasting freshness. These cookies will surely be a hit at your next gathering or holiday event. Get ready to share a delicious treat with everyone around you!

Pumpkin Cheesecake Cookies

Indulge in the fall flavors with these delightful pumpkin cheesecake cookies! This easy recipe combines creamy pumpkin and rich cream cheese for a sweet treat that's perfect for any occasion. With warm spices and a soft, chewy texture, these cookies are sure to impress. Ready in just 30 minutes, they make a wonderful dessert or snack. Click through to explore the full recipe and enjoy baking a batch 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 to room temperature

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 added texture

Instructions
 

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

    In a medium mixing bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, ground cinnamon, nutmeg, and ginger until well combined. Set this mixture aside for later use.

      In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar using an electric mixer on medium speed. Beat until the mixture becomes light, fluffy, and pale in color, which should take about 2-3 minutes.

        Add the egg and vanilla extract to the butter mixture, and beat again until fully incorporated and smooth.

          Gently stir in the pumpkin puree, mixing until the batter is uniform and free of lumps.

            Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix; a few lumps are okay!

              In a separate bowl, mix the softened cream cheese, powdered sugar, and maple syrup together using a hand mixer until the mixture is completely smooth and creamy.

                Using a spoon or a cookie scoop, drop rounded tablespoons of the pumpkin dough onto the prepared baking sheet, spacing them about 2 inches apart.

                  Create a small indentation in the center of each cookie using the back of a spoon or your thumb, and fill it with about half a teaspoon of the cream cheese mixture.

                    Optional: For a delightful crunch, sprinkle chopped walnuts or pecans over the cream cheese topping of each cookie before baking.

                      Bake in the preheated oven for 12-15 minutes, or until the edges of the cookies are lightly golden and the centers look set.

                        Once baked, remove the cookies from the oven and allow them to cool on the baking sheet for a few minutes before carefully transferring them to a wire rack to cool completely.

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

                            - Presentation Tips: For an appealing presentation, arrange the cookies on a festive platter, and consider dusting them lightly with powdered sugar. Pair with a warm cup of coffee or tea for a cozy treat! Enjoy the delightful flavors!