Description
These Pumpkin Cheesecake Cookies combine the warm spices of fall with a creamy, tangy cream cheese filling for a delightful dessert treat. Soft pumpkin-flavored cookies are stuffed with a sweetened cream cheese center, baked to perfection, and perfect for cozy autumn gatherings or anytime you crave a comforting, spiced cookie.
Ingredients
Scale
Dry Ingredients
- 1 ½ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
Wet Ingredients
- ½ cup unsalted butter, softened
- ½ cup granulated sugar
- ½ cup packed brown sugar
- ¾ cup canned pumpkin puree
- 1 large egg
- 1 teaspoon vanilla extract
Cream Cheese Filling
- 4 oz cream cheese, softened
- 2 tablespoons granulated sugar
- ½ teaspoon vanilla extract
Instructions
- Preheat and Prepare Baking Sheet: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves until evenly combined.
- Cream Butter and Sugars: In a large bowl, cream the softened unsalted butter with granulated sugar and brown sugar using a hand or stand mixer until the mixture is light and fluffy, which helps create a tender cookie texture.
- Add Pumpkin and Egg: Beat in the canned pumpkin puree, egg, and vanilla extract until the mixture is fully incorporated and smooth.
- Combine Dry and Wet Ingredients: Gradually add the dry ingredient mixture into the wet ingredients, stirring gently until a soft dough forms without overmixing to keep cookies tender.
- Prepare Cream Cheese Filling: In a small bowl, mix the softened cream cheese with 2 tablespoons of granulated sugar and ½ teaspoon vanilla extract until the filling is smooth and creamy.
- Form Cookies with Filling: Scoop about 1 tablespoon of cookie dough and flatten it slightly in your palm. Place approximately 1 teaspoon of the cream cheese filling in the center, then cover with another tablespoon of dough. Seal the edges well to encase the filling completely.
- Arrange Cookies and Bake: Place the filled cookies on the prepared baking sheet, spacing them about 2 inches apart to allow spreading. Bake for 13 to 15 minutes or until the cookies are set and lightly golden around the edges.
- Cool: Allow cookies to cool on the baking sheet for a few minutes to firm up, then transfer to a wire rack to cool completely before serving or storing.
Notes
- Chilling the cookie dough for 30 minutes before shaping can make it easier to handle and improve the texture of the cookies.
- Store cookies in an airtight container in the refrigerator for up to 5 days to keep them fresh and prevent the cream cheese filling from spoiling.
- For a festive touch, sprinkle a little cinnamon sugar on top before baking or drizzle with a simple glaze once cooled.
