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As the leaves turn vibrant shades of orange and gold, and the crisp autumn air settles in, the aroma of pumpkin-flavored delights begins to waft through kitchens across the country. Pumpkin spice has become the quintessential flavor of the fall season, gracing everything from lattes to pies. Among the many treats that showcase this beloved flavor, Pumpkin Spice Cheesecake Cookies stand out as a deliciously unique option that perfectly marries the creaminess of cheesecake with the comforting qualities of a freshly baked cookie.

Pumpkin Spice Cheesecake Cookies

Embrace the flavors of fall with these delicious Pumpkin Spice Cheesecake Cookies! Combining the creamy goodness of cheesecake with the warm spices of pumpkin, these cookies are perfect for sharing during cozy gatherings or festive celebrations. The recipe is simple to follow and features wholesome ingredients, making it an enjoyable bake for everyone. Discover how to create this unique autumn treat that captures the essence of the season and delights your taste buds!
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Ingredients
  

For the Cookie Base:

1 cup unsalted butter, softened to room temperature

1 cup granulated sugar

1 cup packed brown sugar

1 teaspoon pure vanilla extract

2 large eggs

2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon ground cinnamon

1 teaspoon ground ginger

1/2 teaspoon ground nutmeg

1 teaspoon salt

1 cup pumpkin puree (make sure it’s pure, not pumpkin pie filling)

For the Cream Cheese Filling:

8 oz cream cheese, softened at room temperature

1/3 cup powdered sugar

1/2 teaspoon pure vanilla extract

1/4 teaspoon pumpkin spice blend (optional, for an extra flavor boost)

For the Topping:

1/4 cup granola or crushed graham crackers (to add a crunchy texture)

A drizzle of caramel sauce (optional, for a touch of sweetness)

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Instructions
 

Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking.

    Prepare the Cream Cheese Filling: In a medium mixing bowl, use an electric mixer to beat the softened cream cheese until it’s smooth. Gradually add the powdered sugar and vanilla extract, mixing thoroughly until the filling is creamy and well combined. If using, stir in the optional pumpkin spice blend for an extra dimension of flavor. Set this filling aside.

      Make the Cookie Dough: In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture becomes light and fluffy. Add the vanilla extract and beat in the eggs one at a time, mixing until fully combined after each addition.

        Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, ground cinnamon, ground ginger, ground nutmeg, and salt until they are evenly blended.

          Mix Dry & Wet Ingredients: Gradually incorporate the dry ingredient mixture into the butter mixture, mixing until just combined. Then, fold in the pumpkin puree, ensuring that the dough is smooth and well mixed.

            Form the Cookies: Using a tablespoon or a cookie scoop, drop spoonfuls of cookie dough onto the prepared baking sheet. Make sure to leave about 2 inches of space between each dollop, as they will spread while baking.

              Add the Cream Cheese Filling: Gently make a small indentation in the center of each cookie dough ball using your thumb or the back of a teaspoon. Spoon approximately 1 teaspoon of the cream cheese filling into the indentation. You can optionally add a little more cookie dough on top for a delightful cookie “sandwich” effect.

                Bake: Place the baking sheet in the preheated oven and bake for 12-15 minutes, or until the edges turn a light golden brown. The centers may look slightly soft but will firm up as they cool.

                  Cool and Serve: Once baked, remove the cookies from the oven and allow them to cool on the baking sheet for about 5 minutes. Carefully transfer the cookies to a wire rack to cool completely. After they have cooled, sprinkle with granola or crushed graham crackers for a nice crunchy topping. Finish with a drizzle of caramel sauce, if desired.

                    Enjoy: These scrumptious Pumpkin Spice Cheesecake Cookies are perfect for autumn gatherings or as a comforting treat any time of the year. Relish the harmony of pumpkin spice and cream cheese in each delightful bite!

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                        Prep Time: 20 minutes | Total Time: 40 minutes | Servings: Approximately 24 cookies