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Apple Cider Cheesecake Cookies Recipe

  Soft, Spiced, and Creamy Fall-Inspired Treats Why You’ll Love This Recipe These Apple Cider Cheesecake Cookies are the ultimate fall dessert, blending the cozy flavors of apple cider with a creamy cheesecake center in a soft, spiced cookie. Perfect for Pinterest foodies, these cookies are easy to make, visually stunning, and ideal for autumn gatherings, holiday gifting, or cozy nights in. With a gluten-free option and a burst of seasonal flavor, they’re sure to be a hit on your dessert boards and with your followers! Ingredients For the Cookie Dough: 2 cups all-purpose flour (or gluten-free 1:1 baking flour) 1 tsp baking powder 1/2 tsp baking soda 1 tsp ground cinnamon 1/4 tsp ground nutmeg 1/4 tsp salt 1/2 cup unsalted butter, softened 3/4 cup brown sugar 1/4 cup granulated sugar 1 large egg 1/3 cup apple cider 1 tsp vanilla extract For the Cheesecake Filling: 4 oz cream cheese, softened 1/4 cup powdered sugar 1/2 tsp vanilla extract For the Cinnamon Sug...
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Pumpkin Thai Curry with Rice

Why You’ll Love This Recipe

This Pumpkin Thai Curry with Rice is cozy, vibrant, and bursting with Thai-inspired flavors. It combines creamy coconut milk, red curry paste, and pumpkin purée for a comforting dish that’s both hearty and wholesome. Perfect for a nourishing weeknight dinner or a plant-powered meal prep option.

Ingredients

  • 1 tablespoon coconut oil
  • 1 small onion, diced
  • 2 garlic cloves, minced
  • 1 tablespoon freshly grated ginger
  • 2 tablespoons red curry paste
  • 1 1/2 cups pumpkin purée (canned or fresh)
  • 1 can (14 oz) coconut milk
  • 1 cup vegetable broth
  • 1 tablespoon soy sauce or tamari
  • 1 tablespoon brown sugar
  • 2 cups chopped vegetables (e.g. bell peppers, zucchini, carrots)
  • 1 cup chickpeas (optional, for added protein)
  • Juice of 1 lime
  • Cooked jasmine or basmati rice, for serving
  • Fresh cilantro & chopped peanuts, for garnish

Directions

  1. Step 1: Heat coconut oil in a large skillet or saucepan over medium heat. Add diced onion and sauté until translucent, about 3-4 minutes.
  2. Step 2: Stir in garlic and ginger and cook for another 30 seconds until fragrant. Add the red curry paste and cook for 1 minute to release its aroma.
  3. Step 3: Add pumpkin purée, coconut milk, and vegetable broth. Stir until smooth. Add soy sauce and brown sugar, then bring to a simmer.
  4. Step 4: Add chopped vegetables and chickpeas (if using). Cover and simmer for 12–15 minutes until vegetables are tender.
  5. Step 5: Stir in lime juice, taste, and adjust seasoning if needed. Serve hot over cooked rice and garnish with fresh cilantro and chopped peanuts.

Servings and Timing

  • Servings: 4
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes

Conclusion

Pumpkin Thai Curry with Rice is the perfect balance of comfort and spice. Whether you’re looking for meatless dinner ideas or love trying global flavors, this dish brings warmth to your plate. It's easy to customize, quick to make, and always satisfying.

FAQs

Can I use curry powder instead of red curry paste?

Red curry paste has a more authentic Thai flavor. However, you can substitute with 1 tablespoon curry powder in a pinch, though the flavor will be slightly different.

Is this recipe vegan?

Yes! Just ensure your red curry paste is vegan (some contain shrimp paste).

Can I add protein?

Yes, chickpeas work great for plant-based protein. You can also add tofu or cooked chicken if not keeping it vegan.

How long does it keep?

Store leftovers in an airtight container for up to 4 days in the fridge. Reheat gently on the stove or in the microwave.

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