# Honey Pumpkin Cheesecake Cookies
## Introduction
Delve into the fabulous flavours of fall with these delightful Honey Pumpkin Cheesecake Cookies. These soft, creamy cookies with a burst of pumpkin and a drizzle of honey are just what you need to sweeten up your autumn afternoons or evenings. Prepared in less than 30 minutes, these cookies are the perfect treat for family gatherings or a cozy night in.
Preparation Time: 15 minutes
Baking Time: 12 minutes
Total Time: 27 minutes
Servings: 24 cookies
## Why Make This Recipe
If you love pumpkin, cheesecake, and cookies, then this recipe combines all three into one heavenly dessert. The honey adds an extra touch of sweetness that complements the pumpkin’s earthiness, while the cheesecake filling makes it wonderfully rich and creamy.
## How to Make Honey Pumpkin Cheesecake Cookies
## Ingredients
For the cookies:
– 2 cups all-purpose flour
– 1 tsp baking powder
– 1/2 tsp baking soda
– 1/2 tsp salt
– 1 tsp ground cinnamon
– 1/2 tsp ground ginger
– 1/4 tsp ground nutmeg
– 1/2 cup unsalted butter, softened
– 1/2 cup granulated sugar
– 1 egg
– 1 tsp vanilla extract
– 3/4 cup canned pumpkin puree
– 1/4 cup honey
For the cheesecake filling:
– 4 oz cream cheese, softened
– 1/4 cup powdered sugar
– 1 tsp vanilla extract
## Directions
1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. Combine the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg in a medium bowl.
3. In a large bowl, cream the butter and sugar until light and fluffy. Mix in the egg, vanilla, pumpkin puree, and honey.
4. Gradely add the dry ingredients into the wet mixture, ensuring to combine well.
5. Mix the cream cheese, powdered sugar, and vanilla in a smaller bowl until you get a smooth and creamy cheesecake filling.
6. Arrange tablespoon-sized amounts of cookie dough on the prepared baking sheet. Flatten each slightly and make a small indent in the center.
7. Spoon a small dollop of cheesecake filling into each cookie indent.
8. Bake for 12-15 minutes or until golden.
9. Allow the cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
## How to Serve Honey Pumpkin Cheesecake Cookies
Serve these warm for a comforting treat, or enjoy them chilled for a refreshing dessert. They are perfect on their own or paired with your preferred beverage.
## How to Store Honey Pumpkin Cheesecake Cookies
Store the cookies in an airtight container at room temperature. They’ll keep for up to five days. You can also refrigerate them to extend their freshness for up to a week.
## Tips to Make Honey Pumpkin Cheesecake Cookies
– Make sure your butter and cream cheese are soft enough before starting. This ensures that they blend well with the other ingredients.
– Be careful not to over-mix the dough, or your cookies could turn out tough.
– Leave enough space between the cookies on the baking sheet to allow them to spread slightly during baking.
## Variation
You can try adding some crushed pecans or walnuts to the dough for a crunchy texture.
## FAQs
1. What kind of honey should I use?
You can use any honey you have on hand. Just keep in mind, stronger-flavoured honeys will impart more of their unique taste to the cookies.
2. Can I use fresh pumpkin instead of canned?
Yes, you can substitute the same amount of fresh, cooked and mashed pumpkin. Be sure to drain it well to avoid adding extra moisture to the dough.
3. How do I know when the cookies are done baking?
The cookies are ready when they’re golden around the edges and set in the middle.