Nothing says autumn like the warm, cozy flavors of pumpkin and honey! These Honey Pumpkin Cheesecake Cookies are the ultimate seasonal treat, blending sweet, spiced pumpkin with a luscious cheesecake filling. Perfect for any fall gathering or a quiet moment with your favorite cup of tea. ☕ Let’s dive into this indulgent recipe!
Servings: 24 cookies
Cooking Times
- Prep Time: 20 minutes
- Bake Time: 12-15 minutes
- Total Time: 35 minutes
Ingredients
Cookie Dough:
- 1 cup all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/4 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup canned pumpkin puree
- 1/4 cup honey
- 1 egg
- 1 tsp vanilla extract
Cheesecake Filling:
- 4 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1/2 tsp vanilla extract
Instructions
- Preheat and Prep: Preheat your oven to 350°F (180°C) and line a baking sheet with parchment paper.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
- Cream the Wet Ingredients: In a separate large bowl, beat the softened butter and sugar until light and fluffy. Add the pumpkin puree, honey, egg, and vanilla extract, mixing until fully combined.
- Combine Wet & Dry: Gradually mix the dry ingredients into the wet ingredients, stirring until a soft dough forms.
- Prepare Cheesecake Filling: In a small bowl, beat the cream cheese, sugar, and vanilla extract until smooth and creamy.
- Form Cookies: Scoop tablespoon-sized portions of the dough onto the prepared baking sheet, leaving room for the cookies to spread. Gently press an indentation into the center of each cookie.
- Add Cheesecake Filling: Spoon a small dollop of cheesecake filling into each cookie’s indentation.
- Bake: Bake for 12-15 minutes, until the cookies are lightly golden and set.
- Cool: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Tips for Serving
Serve these delectable Honey Pumpkin Cheesecake Cookies with a hot cup of coffee or tea for the perfect fall afternoon snack. These cookies are soft, flavorful, and filled with autumn’s best spices, making them an irresistible seasonal favorite.
o store your Honey Pumpkin Cheesecake Cookies and keep them fresh, follow these steps:
Storing at Room Temperature
If you plan to enjoy the cookies within 2-3 days:
- Cool Completely: Ensure the cookies are fully cooled to room temperature.
- Use an Airtight Container: Place the cookies in a single layer inside an airtight container, separating layers with parchment paper to prevent sticking.
- Keep in a Cool, Dry Place: Store at room temperature for up to 3 days.
Refrigerating
For longer storage, or to keep the cheesecake filling fresh:
- Cool and Transfer: Once the cookies have cooled, transfer them to an airtight container.
- Refrigerate: Store in the refrigerator for up to 5 days. The cheesecake filling may stay firmer, and the cookies will remain soft.
Freezing
To enjoy later:
- Flash Freeze: Place the cooled cookies in a single layer on a baking sheet and freeze for 1-2 hours until solid.
- Store in Freezer Bags: Transfer the frozen cookies to a freezer-safe zip-top bag or airtight container. Be sure to label with the date.
- Freeze for Up to 3 Months: When ready to enjoy, thaw in the refrigerator or at room temperature.
