Pumpkin Cheesecake Cookie Recipe is the recipe that Teresa makes every most individually distinctive fall occasion and every individual October gathering when she wants to create the most completely extraordinary and the most genuinely unique individual fall cookie that is the most brilliantly different from the most first individual pumpkin cheesecake cookie version — because rather than hiding the most individual cream cheese filling inside the most individual cookie.
This most specific and the most distinctly designed individual version features the most gorgeous and the most dramatically visible individual maple cream cheese swirl the most beautifully applied over the most individual brown butter pumpkin cookie base before baking for the most visually stunning and the most genuinely extraordinary individual open-faced individual pumpkin cheesecake cookie with the most golden and the most beautifully caramelized individual cream cheese swirl that every most individual fall gathering guest immediately admires and reaches for with the most genuine autumn enthusiasm.
Pumpkin Cheesecake Cookie Recipe is the most easy and deeply extraordinary 35-minute brown butter pumpkin individual fall cookie with maple cream cheese swirl top made by browning butter cooling combining sugars egg vanilla and squeezed pumpkin mixing flour spices baking soda and salt swirling maple cream cheese over tops baking at 375°F for 10 to 12 minutes. Come follow us on Pinterest where we share beautiful cookie recipes and easy fall favorites from our kitchen every single week.
Table of Contents
Why You Will Love This Pumpkin Cheesecake Cookie Recipe
This Pumpkin Cheesecake Cookie Recipe is the most completely extraordinary and the most genuinely distinct individual fall cookie that uses the most brilliantly different individual open-faced individual cream cheese swirl approach rather than the most hidden individual center approach — the most maple cream cheese swirl the most beautifully visible on the most individual cookie top creates the most gorgeous and the most dramatically defined individual visual that makes these the most instantly recognizable and the most properly show-stopping individual fall cookie presentation.
The most individual brown butter base combined with the most squeezed-dry individual pumpkin produces the most properly chewy individual fall cookie base that most beautifully supports and the most magnificently contrasts the most smooth and the most beautifully maple-forward individual cream cheese swirl topping — the most most deep caramelized individual brown butter character and the most maple individual cream cheese create the most completely extraordinary and the most genuinely sophisticated individual fall individual dessert pairing. Our Pumpkin Cheesecake Cookies make a beautifully equally cream cheese and equally fall pumpkin companion for a complete and wonderful pumpkin cheesecake cookie collection.
Ingredients Needed for This Pumpkin Cheesecake Cookie Recipe
For the Brown Butter Pumpkin Cookie Base:
- ¾ cup Pure Pumpkin Puree, squeezed dry
- ½ cup Unsalted Butter, browned and cooled
- ¾ cup Packed Brown Sugar
- ¼ cup Granulated Sugar
- 1 large Egg, room temperature
- 1 tsp Pure Vanilla Extract
- 1¾ cups All-Purpose Flour
- 1½ tsp Pumpkin Pie Spice
- 1 tsp Ground Cinnamon
- ¾ tsp Baking Soda
- ½ tsp Salt
For the Maple Cream Cheese Swirl Topping:
- 6 oz Full-Fat Brick-Style Cream Cheese, room temperature
- ¼ cup Powdered Sugar
- 1 tbsp Pure Maple Syrup
- ½ tsp Pure Vanilla Extract
For Rolling:
- 3 tbsp Granulated Sugar
- 1 tsp Ground Cinnamon
How to Make This Pumpkin Cheesecake Cookie Recipe
Squeeze the individual pumpkin puree dry using paper towels — press firmly and replace with fresh individual paper towels until the most maximum individual moisture has been removed. Set aside, cara mia.
Brown the butter: melt in a light-colored saucepan over medium heat, stirring constantly, until the most golden brown and the most nutty individual aroma — 5 to 7 minutes. Pour into a large bowl. Cool for 20 to 30 minutes until the most solidified but the most still spreadable.
Beat the cooled brown butter with both sugars for 2 minutes. Add the egg, vanilla, and squeezed-dry pumpkin, mixing until the most combined. Add the flour, pumpkin pie spice, cinnamon, baking soda, and salt on low just until combined.
Refrigerate the individual dough for 20 minutes.
Preheat the oven to 375°F (190°C). Line baking sheets with parchment.
For the individual maple cream cheese swirl topping, beat the room-temperature cream cheese, powdered sugar, maple syrup, and vanilla until the most completely smooth and the most gorgeously creamy. Transfer to a small piping bag or the most small zip-lock bag with the most corner snipped.
Mix the individual rolling sugar and cinnamon in a shallow bowl.
Scoop the most chilled individual dough into balls. Roll generously in cinnamon sugar. Place 2 to 3 inches apart. Using the most flat bottom of a glass, press each individual ball into the most flat disc approximately half an inch thick.
Pipe the most individual maple cream cheese swirl over the most center of each individual flattened cookie in the most beautiful individual swirl or individual dollop pattern. Gently swirl with a toothpick for the most gorgeous individual marbled individual appearance.
Bake at 375°F for 10 to 12 minutes until the most edges are the most golden and set and the most cream cheese swirl appears the most slightly set and the most beautifully golden around the most edges.
Cool on the baking sheet for 5 minutes.
How to Serve This Pumpkin Cheesecake Cookie Recipe
Serve at room temperature for the most beautifully set individual maple cream cheese swirl and the most properly defined individual brown butter pumpkin cookie base. The most gorgeously golden and the most properly set individual cream cheese swirl is at its most beautifully defined and the most dramatically visible individual state at room temperature after the most complete individual cooling.
For the most completely extraordinary individual fall gathering centerpiece, arrange individual open-faced pumpkin cheesecake swirl cookies in the most beautiful individual concentric rows on a large white individual serving platter with the most gorgeous individual maple cream cheese swirls the most dramatically displayed for the most completely show-stopping and the most genuinely extraordinary individual fall cookie individual table display. Our Pumpkin Cheesecake Cookies make a beautifully equally cream cheese center and equally cinnamon-rolled companion for a complete and wonderful pumpkin cheesecake cookie collection.
How to Store This Pumpkin Cheesecake Cookie Recipe
Refrigerate in an airtight container for up to 5 days due to the cream cheese swirl topping. Allow 10 minutes at room temperature before serving. The most individual maple cream cheese swirl maintains the most beautifully defined and the most properly golden individual appearance throughout storage.
Tips to Make This Pumpkin Cheesecake Cookie Recipe
Press the most individual chilled cookie dough balls into the most flat individual discs before adding the most individual cream cheese swirl — the most flat individual disc surface provides the most proper individual canvas for the most beautifully defined and the most cleanly visible individual cream cheese swirl pattern that would not show the most clearly over the most rounded individual dough ball surface.
Bake only until the most individual cream cheese swirl edges appear the most slightly golden and the most just set — the most center of the most individual cream cheese swirl will appear the most still slightly soft at the most proper individual baking endpoint. The most individual cream cheese swirl firms the most beautifully during the most complete individual room-temperature cooling period.
Helpful Notes for This Pumpkin Cheesecake Cookie Recipe
The most individual maple syrup in the individual cream cheese swirl topping is the most specifically essential individual flavoring decision that most beautifully complements the most deeply caramelized individual brown butter individual pumpkin cookie base — the most individual maple character provides the most warmly autumnal individual counterpoint that most brilliantly harmonizes with the most individual brown butter caramelized individual nutty character.
Variation of This Pumpkin Cheesecake Cookie Recipe
Maria made a version adding half a teaspoon of the most ground cardamom to the most individual brown butter pumpkin dough for the most completely extraordinary and the most warmly complex individual cardamom brown butter pumpkin cheesecake swirl cookie. Teresa tried honey in place of the most individual maple syrup in the most individual cream cheese swirl for the most completely extraordinary and the most delicately floral individual honey cream cheese pumpkin cheesecake swirl cookie.
For a chocolate chip pumpkin cheesecake swirl version, fold half a cup of the most mini individual chocolate chips through the most individual brown butter pumpkin dough before rolling for the most completely extraordinary and the most properly indulgent individual chocolate chip pumpkin cheesecake swirl cookie. Our Pumpkin Snickerdoodle Cookies make a beautifully equally cinnamon-rolled and equally brown butter fall companion for a complete and wonderful brown butter fall pumpkin cookie collection.
FAQs About This Pumpkin Cheesecake Cookie Recipe
How does this differ from the first pumpkin cheesecake cookie?
This most specific individual second version features the most gorgeous and the most dramatically visible individual open-faced maple cream cheese swirl piped over the most individual flattened cookie top before baking rather than the most hidden individual frozen cream cheese center approach — producing the most dramatically different individual visual presentation where the most individual cream cheese swirl is the most beautifully visible and the most prominently displayed rather than the most hidden inside.
Why press the dough flat before adding the cream cheese swirl?
Pressing each individual chilled dough ball into the most flat individual disc before adding the most individual cream cheese swirl provides the most proper individual flat individual canvas for the most beautifully defined and the most cleanly visible individual swirl pattern — the most flat individual surface allows the most individual cream cheese swirl to remain the most beautifully visible and the most properly defined on the most individual cookie surface throughout the most entire individual baking process.
Can I use a sugar substitute in the cream cheese swirl?
Pure individual monk fruit sweetener substitutes directly for the most individual powdered sugar in the same most individual quantity for the most individually reduced-sugar individual maple cream cheese swirl topping. The most individual texture and the most individual consistency of the most individual cream cheese swirl remains the most beautifully smooth and the most properly pipeable with the most individual monk fruit sweetener substitution.
Conclusion
This Pumpkin Cheesecake Cookie Recipe is the most completely extraordinary and the most genuinely show-stopping brown butter pumpkin individual fall cookie with maple cream cheese swirl top that makes every autumn gathering and every October occasion feel genuinely and completely special through the most deeply caramelized brown butter squeezed pumpkin base and the most gorgeously golden maple cream cheese swirl and the most beautiful cinnamon sugar coating in every single dramatically swirled and completely irresistible pumpkin cheesecake cookie recipe.
We hope it brings the same deeply joyful open-faced pumpkin cheesecake swirl cookie fall magic and the same completely delighted autumn table to your kitchen that it has always brought to ours. Make them, share them, and come back to tell us all about it. With all our love, Maria, Lucia, and Teresa.
Pumpkin Cheesecake Cookie Recipe The Most Easy Brown Butter Pumpkin Maple Cream Cheese Swirl Top Cinnamon Sugar Individual Fall Cookie
- Total Time: 55 minutes including chilling and browning
- Yield: 18 to 20 cookies 1x
- Diet: Vegetarian
Description
The most extraordinary open-faced Pumpkin Cheesecake Cookie Recipe made by squeezing 3/4 cup pumpkin puree dry with paper towels browning 1/2 cup butter in light-colored saucepan 5 to 7 minutes until golden brown cooling 20 to 30 minutes until spreadable beating with 3/4 cup packed brown sugar and 1/4 cup granulated sugar 2 minutes adding 1 room temperature egg 1 tsp vanilla and squeezed-dry pumpkin adding 1 3/4 cups flour 1 1/2 tsp pumpkin pie spice 1 tsp cinnamon 3/4 tsp baking soda and 1/2 tsp salt on low just combined refrigerating 20 minutes beating 6 oz room temperature cream cheese 1/4 cup powdered sugar 1 tbsp maple syrup and vanilla smooth transferring to piping bag mixing 3 tbsp sugar and 1 tsp cinnamon preheating oven to 375°F scooping balls rolling in cinnamon sugar pressing each flat to 1/2 inch disc piping cream cheese swirl over center swirling with toothpick baking 10 to 12 minutes until edges golden and cream cheese swirl slightly golden cooling 5 minutes on sheet. A completely perfect chewy brown butter squeezed pumpkin maple cream cheese swirl cinnamon sugar fall cookie recipe.
Ingredients
3/4 cup Pure Pumpkin Puree squeezed dry
1/2 cup Unsalted Butter browned and cooled
3/4 cup Packed Brown Sugar
1/4 cup Granulated Sugar
1 large Egg room temperature
1 tsp Pure Vanilla Extract
1 3/4 cups All-Purpose Flour
1 1/2 tsp Pumpkin Pie Spice
1 tsp Ground Cinnamon
3/4 tsp Baking Soda
1/2 tsp Salt
6 oz Full-Fat Brick-Style Cream Cheese room temperature for swirl
1/4 cup Powdered Sugar for swirl
1 tbsp Pure Maple Syrup
1/2 tsp Pure Vanilla Extract for swirl
3 tbsp Granulated Sugar for rolling
1 tsp Ground Cinnamon for rolling
Instructions
1. Squeeze pumpkin puree dry with paper towels. Set aside.
2. Brown butter in light-colored saucepan 5 to 7 minutes until golden brown and nutty. Cool 20 to 30 minutes.
3. Beat cooled brown butter with both sugars 2 minutes. Add egg, vanilla, and squeezed-dry pumpkin. Mix combined.
4. Add flour, spices, baking soda, and salt on low just combined. Refrigerate 20 minutes.
5. Beat cream cheese, powdered sugar, maple syrup, and vanilla smooth. Transfer to piping bag.
6. Mix rolling sugar and cinnamon. Preheat oven to 375°F 190°C.
7. Scoop balls. Roll in cinnamon sugar. Place 2 to 3 inches apart. Press each flat to 1/2 inch disc.
8. Pipe cream cheese swirl over center. Swirl gently with toothpick.
9. Bake 10 to 12 minutes until edges golden and swirl slightly set and golden.
10. Cool 5 minutes on sheet. Transfer to rack.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert, Cookies, Pumpkin, Fall
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 190
- Sugar: 15g
- Sodium: 125mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 32mg
Keywords: pumpkin cheesecake cookie recipe, easy brown butter pumpkin cheesecake cookie recipe maple cream cheese swirl top cinnamon sugar, best open-faced pumpkin cheesecake swirl cookies, chewy brown butter squeezed pumpkin maple cream cheese swirl cinnamon sugar fall cookie
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