These Pumpkin Cheesecake Cream Cheese Filled Cookies are a sweet fall treat! Soft and chewy, they hide a delicious cream cheese center that makes every bite super tasty!
I can’t resist these cookies—they’re like little bundles of joy! Perfect with a cup of tea or coffee. Plus, they make your kitchen smell like autumn goodness! 🍂
Key Ingredients & Substitutions
Pumpkin Puree: This is the star of the show! Use canned pumpkin puree for convenience, but you can also make fresh puree by roasting and blending pumpkins. If you’re looking for a low-calorie option, try replacing it with unsweetened applesauce.
Flour: All-purpose flour works wonders here. For a gluten-free version, substitute with a 1:1 gluten-free flour blend. Just be sure to check that it includes xanthan gum for the best results.
Cream Cheese: Full-fat cream cheese gives the richest filling, but you can use low-fat or even Greek yogurt if you want a lighter option. Just be mindful that the texture might be a bit different.
Spices: The blend of spices brings warmth, but feel free to adjust them based on your taste. Love a more intense nutmeg flavor? Go for it! You could also use pumpkin pie spice if you have it on hand.
How Do I Keep My Cookies from Spreading Too Much?
A common struggle is keeping cookies thick and chewy instead of flat and crispy. Here are a few tips:
- Chill the dough! This helps solidify the fats, keeping your cookies from spreading too much in the oven.
- Use room temperature butter to cream with sugars. If the butter is too soft or melted, it may cause spreading.
- Don’t skip the baking powder and soda. They’re essential leavening agents that help the cookies rise.
By following these tips, your cookies will come out perfectly plush every time! Enjoy your baking adventure!
How to Make Pumpkin Cheesecake Cream Cheese Filled Cookies
Ingredients You’ll Need:
For the Cookies:
- 1 cup (240g) pumpkin puree
- 1 cup (200g) granulated sugar
- 1/2 cup (100g) brown sugar, packed
- 1/2 cup (115g) unsalted butter, softened
- 1 large egg
- 1 teaspoon vanilla extract
- 2 1/2 cups (315g) all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
For the Cream Cheese Filling:
- 8 oz (225g) cream cheese, softened
- 1/2 cup (60g) powdered sugar
- 1/2 teaspoon vanilla extract
For Coating:
- 1/4 cup granulated sugar
- 1 teaspoon ground cinnamon
How Much Time Will You Need?
This scrumptious recipe takes about 1 hour to prepare and about 12-14 minutes to bake. Don’t forget to chill the dough for at least 1 hour to ensure the cookies are perfectly thick and chewy!
Step-by-Step Instructions:
1. Prepare the Cream Cheese Filling:
In a medium bowl, beat the softened cream cheese with powdered sugar and vanilla extract until it’s nice and smooth. Set this delicious mixture aside while you make the cookies.
2. Make the Cookie Dough:
In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until everything is light and fluffy. Add in the pumpkin puree, egg, and vanilla extract, mixing until everything is well combined.
3. Combine Dry Ingredients:
In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and all the lovely spices (cinnamon, ginger, nutmeg, and cloves). Gradually add this dry mixture into the wet pumpkin mixture, stirring until just combined—don’t overmix!
4. Chill the Dough:
Cover the cookie dough with plastic wrap and refrigerate it for at least 1 hour or until it’s firm enough to handle. This step is key for achieving the perfect cookie texture!
5. Preheat the Oven:
When you’re ready to bake, preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper so the cookies don’t stick.
6. Prepare the Cinnamon-Sugar Coating:
In a small bowl, mix together the granulated sugar and ground cinnamon. This will give your cookies a delightful sweet, spicy exterior!
7. Form the Cookies:
Take the chilled dough and divide it into golf ball-sized portions. Flatten one portion in your hand, place about 1 teaspoon of the cream cheese filling in the center, then fold the dough around the filling, sealing it tightly. Roll this ball in the cinnamon-sugar mixture to coat evenly.
8. Bake:
Place the coated dough balls on the baking sheets about 2 inches apart. Bake them in the oven for 12-14 minutes, or until the edges are set but the centers remain soft. Keep an eye on them so they don’t overbake!
9. Cool:
Once baked, let the cookies cool on the baking sheet for about 5 minutes, then transfer them to wire racks to cool completely.
10. Serve & Enjoy:
These cookies are best enjoyed fresh, but they can be stored in an airtight container for several days. Enjoy the warm spices and creamy center—it’s the perfect fall treat!
These cookies combine the warm spices of pumpkin with a luscious cream cheese surprise inside—perfect fall comfort in every bite!
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! If you prefer using fresh pumpkin, roast a sugar pumpkin, scoop out the flesh, and puree it in a blender. Just make sure it’s blended until smooth for the best texture in your cookies.
What Can I Substitute for Cream Cheese?
If you want a lighter option, you can use Neufchâtel cheese. For a dairy-free alternative, consider using a vegan cream cheese, though the flavor may slightly differ.
How Should I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 5 days. They can also be kept in the fridge if you prefer them chilled. Just make sure they are wrapped well to avoid drying out!
Can I Freeze These Cookies?
Yes! You can freeze the unbaked cookie dough balls. Just place them on a baking sheet until firm, then transfer them to a freezer-safe bag. When ready to bake, just add a couple of extra minutes to the baking time if baking from frozen!
