Pumpkin Chocolate Chip Cheesecake Cookies

When the holiday season rolls around, it’s the perfect time to indulge in cozy, festive treats that capture the spirit of fall and winter. One dessert that does just that is Pumpkin Chocolate Chip Cheesecake Cookies—a decadent fusion of soft, spiced pumpkin cookies and creamy cheesecake filling. These cookies are perfect for any holiday gathering, combining the warmth of pumpkin spice with the rich sweetness of cheesecake, all in one delightful bite.

With a soft, chewy texture and pockets of chocolate chips throughout, these cookies are a delicious twist on the classic pumpkin cookie, elevated with a luscious cheesecake surprise inside. Whether you’re baking for family, hosting a holiday party, or simply craving a sweet treat with a cup of coffee, these cookies will satisfy your seasonal dessert cravings.

Ingredients:

For the Pumpkin Chocolate Chip Cookies:

• 1/2 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 1/2 cup brown sugar, packed
• 1/2 cup pumpkin puree (not pumpkin pie filling)
• 1 large egg
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon pumpkin pie spice
• 1/2 teaspoon cinnamon
• 1/4 teaspoon salt
• 1 cup semi-sweet chocolate chips

For the Cheesecake Filling:

• 8 oz cream cheese, softened
• 1/4 cup granulated sugar
• 1 teaspoon vanilla extract

Preparation:

Step 1: Make the Cheesecake Filling

1. In a medium bowl, beat together the softened cream cheese, sugar, and vanilla extract until smooth and creamy.
2. Transfer the mixture to a piping bag or a zip-top bag, then place in the freezer for 15-20 minutes to firm up slightly. This will make it easier to work with when stuffing the cookies.

Step 2: Prepare the Pumpkin Chocolate Chip Cookie Dough

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy (about 2-3 minutes).
3. Beat in the pumpkin puree, egg, and vanilla extract until well combined.
4. In a separate bowl, whisk together the flour, baking soda, pumpkin pie spice, cinnamon, and salt.
5. Gradually add the dry ingredients to the wet mixture, mixing just until combined. Be careful not to overmix.
6. Fold in the chocolate chips with a spatula until evenly distributed.

Step 3: Assemble the Cookies

1. Using a tablespoon or small cookie scoop, portion out about 2 tablespoons of the pumpkin chocolate chip cookie dough for each cookie and flatten slightly into a disk.
2. Take about 1 teaspoon of the chilled cheesecake filling and place it in the center of the dough.
3. Take another small portion of dough (about 1 tablespoon) and cover the cheesecake filling, sealing the edges by pressing the dough together gently. Roll the cookie into a smooth ball, ensuring the cheesecake filling is completely enclosed.
4. Place the cookie dough balls on the prepared baking sheet, spaced about 2 inches apart, as the cookies will spread slightly during baking.

Step 4: Bake the Cookies

1. Bake the cookies in the preheated oven for 12-14 minutes, or until the edges are lightly golden and the centers are set but still soft.
2. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Cooking Notes:

• Chill the dough: If your cookie dough is too soft and sticky to handle, you can refrigerate it for 20-30 minutes before assembling the cookies. This will make it easier to work with.
• Cheesecake filling consistency: Ensure the cream cheese filling is slightly firm by chilling it in the freezer. This will prevent it from spreading too much during baking and ensure it stays in the center of the cookie.
• Pumpkin puree: Make sure to use pure pumpkin puree and not pumpkin pie filling, which contains added sugar and spices that could alter the flavor and texture of the cookies.

Serving Suggestions:

These Pumpkin Chocolate Chip Cheesecake Cookies are perfect for holiday cookie platters, dessert buffets, or as a cozy treat to enjoy with a hot cup of coffee or cocoa. For a festive presentation, dust the cookies with powdered sugar or drizzle them with melted chocolate after they’ve cooled. You can even serve them with a scoop of vanilla ice cream for an extra indulgent dessert.

Tips:

• Freeze extras: These cookies freeze well, so feel free to double the batch and freeze the extras. Store them in an airtight container with layers of parchment paper between each cookie, and thaw at room temperature when you’re ready to serve.
• Add-ins: Want to get creative? You can add chopped pecans or walnuts to the dough for added crunch, or sprinkle the tops with coarse sea salt just before baking for a sweet-salty contrast.
• Cheesecake variations: If you want to switch things up, try flavoring the cheesecake filling with a touch of cinnamon or maple syrup for added depth.

Prep Time:

• 25 minutes

Cooking Time:

• 12-14 minutes

Total Time:

• 40 minutes

Nutritional Information (per cookie):

• Calories: 180
• Protein: 3g
• Sodium: 90mg
• Fat: 9g
• Carbohydrates: 25g
• Sugar: 15g
• Fiber: 1g

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Conclusion:

Pumpkin Chocolate Chip Cheesecake Cookies are the ultimate holiday dessert—combining the best of pumpkin spice, rich chocolate chips, and a creamy cheesecake filling all in one irresistible bite. These cookies are soft, chewy, and bursting with warm, seasonal flavors that make them the perfect treat for any festive occasion. Whether you’re a pumpkin lover or a cheesecake enthusiast, this dessert has something for everyone. Not only are they fun to make, but they also add a special touch to your holiday baking repertoire that your friends and family will love.

With their delightful surprise filling and rich, comforting flavors, these cookies are sure to become a new favorite. Make a batch (or two) this holiday season and enjoy them with your loved ones as you celebrate the warmth and joy of the season.

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