Description
Delight in these soft and chewy Pumpkin Cheesecake Cookies, perfect for fall and holiday baking. Each cookie is stuffed with a creamy cheesecake filling and subtly spiced with cinnamon, nutmeg, and cloves, offering an irresistible blend of flavors and textures.
Ingredients
Cookie Dough
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- ½ cup brown sugar
- ¾ cup pumpkin puree (canned, not pumpkin pie filling)
- 1 large egg
- 1 teaspoon vanilla extract
- 2½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1½ teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon salt
Cheesecake Filling
- 8 oz cream cheese, softened
- ½ cup powdered sugar
- ½ teaspoon vanilla extract
Optional Topping
- ¼ cup granulated sugar mixed with 1 teaspoon ground cinnamon
Instructions
- Preheat and Prepare Baking Sheets: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, ground cinnamon, ground nutmeg, ground cloves, and salt until evenly combined.
- Cream Butter and Sugars: In a large bowl, use an electric mixer to cream the softened unsalted butter, granulated sugar, and brown sugar until the mixture is light and fluffy, which helps create tender cookies.
- Add Wet Ingredients to Dough: Mix in the pumpkin puree, egg, and vanilla extract to the creamed butter and sugars, combining until smooth and consistent.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredient mixture to the wet ingredients, mixing just until combined to avoid overworking the dough and maintain cookie tenderness.
- Prepare the Cheesecake Filling: In a separate bowl, beat the softened cream cheese, powdered sugar, and vanilla extract together until smooth and creamy. Chill for 10–15 minutes for easier handling if desired.
- Assemble the Cookies: Scoop about 1½ tablespoons of cookie dough and flatten it in your palm. Place approximately 1 teaspoon of cheesecake filling in the center. Top with another flattened piece of dough and carefully seal the edges to encase the filling.
- Optional Cinnamon Sugar Coating: Roll the stuffed cookie into a ball, then gently roll it in the cinnamon sugar mixture if using, to add a sweet, spiced crust.
- Place on Baking Sheet: Arrange the cookies on the prepared baking sheets about 2 inches apart to allow for spreading during baking.
- Bake: Bake for 13–15 minutes, or until the edges are set and the tops no longer look wet, indicating the cookies are fully baked.
- Cool: Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely, which helps set their shape and texture.
Notes
- Use canned pumpkin puree rather than pumpkin pie filling to ensure the right consistency and flavor balance.
- Chilling the cheesecake filling for 10–15 minutes before stuffing makes it easier to handle and helps maintain the shape within the cookies.
- Store cookies in an airtight container in the refrigerator for up to 5 days to maintain freshness and prevent spoilage.
