Pumpkin Creme Brulee Cheesecake Cookies Recipe

Okay, let’s talk about Pumpkin Crème Brûlée Cheesecake Cookies! These are soft, creamy, and have that yummy crackly sugar on top. It’s like fall and dessert had the best baby ever.

I made a batch last night, and oh wow… they were dreamy. Pumpkin spice, cheesecake filling, and that brûléed top? Yeah, it’s a total flavor party.

They’re super easy, too. No water baths or tricky steps—just mix, bake, and torch that sugar! You’ll wanna eat them warm right off the tray.

Let’s do this together! I’ll walk you through it, step by step. These cookies are gonna steal your heart (and your snack stash).

Why You’ll Love This Recipe

• A Unique Twist: These aren’t just regular pumpkin cookies. The cream cheese filling adds a decadent cheesecake-like texture that makes them stand out from other fall treats.
• The Creme Brulee Crunch: The sugar topping, torched to perfection, gives these cookies a delightful crispy crunch reminiscent of a classic creme brulee dessert.
• Perfect for Fall: With pumpkin puree and a warming spice blend, these cookies capture the cozy flavors of the season.
• Crowd-Pleasing: They’re a hit at any gathering, whether it’s a family party or a cookie exchange.
• Simple to Make: These cookies are easier than you think, with minimal prep and just a bit of time in the oven!

Required Kitchen Tools

To make these Pumpkin Creme Brulee Cheesecake Cookies, you’ll need a few kitchen tools to make the process smooth and easy:

• Mixer (Stand or Handheld): To blend the cream cheese filling and dough to perfection.
• Baking Sheets: For placing the dough and ensuring your cookies bake evenly.
• Parchment Paper or Silicone Mats: Prevent cookies from sticking and ensure they come off the baking sheets effortlessly.
• Torche (Optional): To caramelize the sugar topping for that authentic creme brulee crunch.
• Cookie Scoop or Spoon: To portion out the dough uniformly for even-sized cookies.

Ingredients

You’ll need a mix of ingredients for both the cookie dough and the cheesecake filling, plus the sugar topping. Let’s break it down:

For the Cookie Dough:

• Unsalted Butter: 1/2 cup, softened to room temperature.
• Granulated Sugar: 1/2 cup, for sweetness in the dough.
• Brown Sugar: 1/2 cup, packed to add moisture and depth of flavor.
• Pumpkin Puree: 1/2 cup, the star ingredient that gives these cookies that classic pumpkin flavor and color.
• Large Egg: 1 egg for binding and structure.
• Vanilla Extract: 1 tsp for a hint of sweetness and fragrance.
• All-Purpose Flour: 2 cups for the base of the cookie dough.
• Baking Powder: 1 tsp to give the cookies a light, fluffy texture.
• Ground Cinnamon: 1 tsp for that warm, fall-spiced flavor.
• Ground Nutmeg: 1/2 tsp to complement the cinnamon and enhance the pumpkin flavor.
• Ground Ginger: 1/4 tsp, adding a zesty bite to the spices.

For the Cheesecake Filling:

• Cream Cheese: 8 oz, softened to room temperature. This creates the creamy, smooth filling that mimics cheesecake.
• Granulated Sugar: 1/4 cup, to sweeten the cream cheese mixture.
• Vanilla Extract: 1 tsp, for a rich, warm flavor that complements the pumpkin.
• Egg Yolk: 1 egg yolk, to help the filling set and give it a rich, creamy texture.

For the Sugar Topping:

• Granulated Sugar: 1/4 cup, for the sweet, caramelized topping that mimics a creme brulee crust. This is optional, but I highly recommend it for that signature crunchy topping.

Variations for Pumpkin Creme Brulee Cheesecake Cookies

This recipe can be customized based on your taste preferences or what you have on hand:

• Add White Chocolate Chips: For an extra bit of sweetness and a contrasting texture, fold in white chocolate chips into the cookie dough.
• Use Brown Sugar for the Topping: Instead of granulated sugar, use brown sugar to create a slightly deeper caramel flavor when torched.
• Spice It Up: Add a pinch of ground cloves or allspice for a more complex spice profile.
• Mini Cheesecake Centers: If you want an even more decadent treat, make the cheesecake filling extra thick or add more layers of it.
• Gluten-Free Version: Substitute the all-purpose flour with a 1:1 gluten-free flour blend.

Step-by-Step Instructions

Let’s walk through the process of making these delightful cookies, starting with the dough, then creating the creamy cheesecake filling, and finally finishing them off with the signature creme brulee sugar topping.

Step 1: Prepare the Cookie Dough

In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. This step should take about 2-3 minutes on medium speed if using an electric mixer. Add the egg, pumpkin puree, and vanilla extract, and mix until well combined.

In a separate bowl, whisk together the flour, baking powder, cinnamon, nutmeg, and ginger. Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Be careful not to overmix, as this can make your cookies dense. The dough will be a bit sticky but manageable.

Step 2: Prepare the Cheesecake Filling

In a medium bowl, beat the softened cream cheese until smooth and creamy. Add the granulated sugar, vanilla extract, and egg yolk. Beat until fully combined. The filling should be thick but spreadable. If it’s too thick, you can add a teaspoon of milk to loosen it up slightly.

Step 3: Shape the Cookie Dough

Line your baking sheets with parchment paper or silicone mats to prevent sticking. Using a cookie scoop or tablespoon, scoop out portions of the pumpkin cookie dough and place them onto the prepared baking sheets, spacing them about 2 inches apart.

Step 4: Add the Cheesecake Filling

Make a small indentation in the center of each cookie dough ball using your thumb or the back of a spoon. Spoon a small amount (about 1 tsp) of the cheesecake filling into the indentation. Be careful not to overfill; you want to leave some of the dough around the edges visible so it can bake up around the filling.

Step 5: Bake the Cookies

Preheat your oven to 350°F (177°C). Bake the cookies for 12-15 minutes, or until the edges of the cookies are lightly golden. The cheesecake center should look set but still slightly soft. The cookies will continue to firm up as they cool.

Step 6: Add the Creme Brulee Sugar Topping

Once the cookies have cooled slightly on the baking sheets, sprinkle about 1 tsp of granulated sugar over the center of each cheesecake filling. If you have a kitchen torch, carefully torch the sugar until it’s golden and crispy, just like a creme brulee. Alternatively, you can place the cookies under the broiler for 1-2 minutes, but be sure to watch them carefully so the sugar doesn’t burn.

Step 7: Cool and Serve

Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. The sugar topping will harden as it cools, creating that signature crackly texture. Enjoy them warm or at room temperature, but they’re best when fresh!

Serving and Decoration Ideas

These cookies are a treat on their own, but you can always jazz them up a bit for special occasions:

• Serve on a Fall Dessert Platter: Pair these cookies with other fall-themed treats like cinnamon rolls, pumpkin pie, or caramel apples for a festive spread.
• With a Cup of Hot Cider: Serve these cookies alongside a warm mug of apple cider or pumpkin spice latte for the ultimate fall experience.
• Top with Whipped Cream: For a more indulgent treat, top each cookie with a dollop of whipped cream or a scoop of vanilla ice cream.

Storing and Freezing Pumpkin Creme Brulee Cheesecake Cookies

These Pumpkin Creme Brulee Cheesecake Cookies are so delicious, it’s hard to resist eating them all at once. But if you’re lucky enough to have leftovers (or want to prep ahead), here’s how you can store and freeze them for later enjoyment.

Storing Fresh Cookies

• Room Temperature Storage: If you plan to eat the cookies within a few days, you can store them at room temperature. Simply place the cooled cookies in an airtight container and store them on the counter for up to 3 days. Make sure they’re fully cooled before sealing them up to avoid condensation, which could affect the texture of the creme brulee sugar topping.
• Refrigeration: For longer storage, you can refrigerate the cookies. Just place them in an airtight container or wrap them tightly in plastic wrap, and they’ll stay fresh for up to 1 week in the fridge. The cheesecake filling will stay creamy, and the cookies will retain their soft, chewy texture.

Freezing Pumpkin Creme Brulee Cheesecake Cookies

These cookies freeze beautifully, which is perfect if you want to bake a big batch and save some for later. Follow these steps for freezing:

• Freeze Before Baking: If you’d like to prepare the dough ahead of time, you can freeze the cookie dough balls before baking. Scoop the dough into balls and make the indentation for the cheesecake filling, but do not add the filling yet. Arrange the dough balls on a baking sheet lined with parchment paper, making sure they aren’t touching. Freeze the dough balls for 1-2 hours until they’re firm, then transfer them to a resealable plastic bag or airtight container. They can be stored in the freezer for up to 3 months. When ready to bake, preheat your oven and bake the dough as directed, adding the cheesecake filling and baking time as needed.
• Freeze After Baking: If the cookies are already baked, you can freeze them too! Let them cool completely, and then place the cookies in a single layer on a baking sheet. Freeze for 1 hour to prevent them from sticking together, then transfer the frozen cookies to a zip-top freezer bag or airtight container. They can be stored for up to 2 months in the freezer. To reheat, simply thaw them at room temperature for about 30 minutes or warm them up in the oven at 350°F (177°C) for 5-10 minutes.

Thawing and Reheating

• To Reheat from Frozen Dough: If you’ve frozen the dough before baking, you can bake the cookies straight from the freezer. Just add a few extra minutes to the baking time (about 2-3 minutes) to account for the cold dough.
• To Reheat Baked Cookies: If you’ve frozen the baked cookies, it’s best to let them thaw at room temperature for 30-60 minutes. If you want that freshly-baked feel, pop them in a preheated oven at 350°F (177°C) for 5-7 minutes to warm them up and slightly crisp the edges.

Nutrition Information for Pumpkin Creme Brulee Cheesecake Cookies

Whether you’re baking these cookies for a special occasion or just a cozy treat, it’s always good to know the nutritional breakdown, especially since they’re indulgent with that cheesecake filling and caramelized topping. Below is an estimate of the nutritional information per cookie based on the ingredients listed. The numbers may vary depending on your specific ingredients and portion sizes.

Nutrition Information	Per Cookie
Calories	~180-220
Total Fat	10g
Saturated Fat	6g
Cholesterol	40mg
Sodium	85mg
Total Carbohydrates	24g
Dietary Fiber	1g
Sugars	15g
Protein	2g
Vitamin A	10%
Calcium	2%
Iron	4%

These cookies are a delightful indulgence, so while they’re not the lightest treat, they’re sure to satisfy your sweet tooth and make any fall gathering extra special.

Frequently Asked Questions (FAQs) About Pumpkin Creme Brulee Cheesecake Cookies

Here are some of the most commonly asked questions I’ve received about these delicious Pumpkin Creme Brulee Cheesecake Cookies, along with answers to help you get the best results. Let’s dive in!

Can I make these cookies without the cheesecake filling?

Yes, you can make these cookies without the cheesecake filling if you prefer a simpler pumpkin cookie. Just skip the cream cheese and sugar filling and bake the pumpkin cookie dough as is. You won’t get the same creamy texture, but the pumpkin spice flavor will still shine through in the cookies themselves.

If you want something with a bit of added richness, you could swap the cheesecake filling for a chocolate or white chocolate chip addition. This gives you a different twist on the original, but still keeps the pumpkin flavor front and center.

What can I use if I don’t have a kitchen torch to caramelize the sugar topping?

A kitchen torch isn’t absolutely necessary to make these cookies, though it definitely gives the best, crispest caramelized topping. If you don’t have a torch, you can use your oven’s broiler instead:

1. Broil Method: After the cookies are baked and have cooled for a few minutes, place the cookies under the broiler on the top rack of your oven for about 1-2 minutes. Watch carefully, as sugar can burn quickly under the broiler. Once the sugar is golden and bubbly, remove them from the oven and let them cool. The broiler will give you that signature crispy, crackly texture on the sugar topping.
2. Alternatives: Another option is to use a heatproof spoon to gently melt the sugar in a small saucepan over low heat, then spoon it over the cookie centers for a more controlled caramelization.

Can I use canned pumpkin for this recipe?

Yes, canned pumpkin puree is perfect for this recipe. Just make sure to use pure pumpkin puree and not pumpkin pie filling, as the filling already contains added sugar and spices that could alter the flavor of your cookies. Canned pumpkin puree is the best option for maintaining that fresh, natural pumpkin flavor and smooth consistency.

If you want a more fresh flavor, you can use homemade pumpkin puree by roasting or steaming fresh pumpkins and pureeing them, but canned puree will work wonderfully in this recipe.

Can I add more spices to these cookies?

Definitely! While the combination of cinnamon, nutmeg, and ginger gives a lovely fall flavor, you can adjust the spices to your liking. Here are a few variations you can try:

• Cloves: A pinch of ground cloves will give these cookies a warming, aromatic spice that complements the pumpkin nicely.
• Allspice: Add a 1/4 tsp of ground allspice for a more robust, peppery undertone.
• Cardamom: A dash of cardamom will add a unique, slightly citrusy flavor to the mix.

Feel free to experiment with different spice combinations until you find the perfect mix for your taste buds!

How can I make sure the cookies don’t spread too much while baking?

If you’re finding that your cookies spread too much, here are a few tips to help keep them thick and chewy:

• Chill the Dough: After scooping out the dough, place the dough balls in the fridge for at least 30 minutes (or up to 2 hours). Chilling the dough helps prevent the cookies from spreading too much in the oven.
• Flour Adjustment: If you’re using more pumpkin puree, the dough may be slightly wetter. In this case, add a tablespoon or two of extra flour to help the dough hold its shape better.
• Don’t Overmix: When combining the dough, make sure you mix just until everything is incorporated. Overmixing can cause the dough to become too soft and cause the cookies to spread.

Can I make these cookies without the sugar topping?

While the creme brulee sugar topping is what gives these cookies their signature crunch and caramelized flavor, you can absolutely leave it off if you prefer. The cookies are still delicious without the topping, and you can always dust them with powdered sugar or drizzle them with a bit of caramel sauce after baking for a different flair.

Conclusion

These Pumpkin Creme Brulee Cheesecake Cookies are an unforgettable treat that combines the cozy flavors of fall with the richness of cheesecake and the satisfying crunch of a sugar topping. Whether you’re baking them for a holiday, a gathering, or just as a special treat for yourself, these cookies are sure to impress.

With simple ingredients, an easy process, and endless possibilities for variations, this recipe is a keeper. And don’t forget the extra tips and tricks I’ve shared to help you store, freeze, and customize the cookies. If you’re looking for a seasonal dessert that’s as flavorful as it is fun to make, this is the one!