Description
These Pumpkin Cheesecake Cookies combine the warm spices of fall with a creamy cheesecake center, making them the ultimate seasonal treat. Soft and tender pumpkin cookies are filled with a luscious cheesecake mixture, perfect for holiday gatherings or cozy autumn afternoons.
Ingredients
Scale
Dry Ingredients
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ½ teaspoon salt
Cookie Dough
- ½ cup (1 stick) unsalted butter, softened
- ¾ cup granulated sugar
- ½ cup packed light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup pumpkin puree (not pumpkin pie filling)
Cheesecake Filling
- 4 ounces cream cheese, softened
- ¼ cup granulated sugar
- ½ teaspoon vanilla extract
- 1 large egg yolk
Instructions
- Mix Dry Ingredients: Whisk together the flour, baking soda, cinnamon, ginger, cloves, and salt in a medium bowl until well combined.
- Cream Butter and Sugars: In a large bowl, cream the softened butter, granulated sugar, and brown sugar together until light and fluffy, about 3-5 minutes using an electric mixer.
- Add Egg and Vanilla: Beat in the egg and vanilla extract until the mixture is fully incorporated and smooth.
- Incorporate Pumpkin Puree: Gradually mix in the pumpkin puree until just combined, being careful not to overmix.
- Combine Dry and Wet Ingredients: Slowly add the whisked dry ingredients into the wet ingredients, folding gently until just combined to maintain tender cookies.
- Chill Dough: Cover the dough and chill in the refrigerator for at least 30 minutes to firm up the dough for easier handling.
- Prepare Cheesecake Filling: In a small bowl, beat the softened cream cheese and ¼ cup granulated sugar until smooth and creamy.
- Add Vanilla and Egg Yolk: Beat in the vanilla extract and egg yolk until well combined and the mixture is silky.
- Preheat Oven: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking.
- Scoop Cookie Dough: Using a rounded tablespoon, scoop dollops of cookie dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
- Create Wells for Filling: Gently press your thumb or the back of a spoon into the center of each cookie dough ball to create a small well for the cheesecake filling.
- Fill Cookies: Spoon approximately 1 teaspoon of the cheesecake filling into each well, being careful not to overflow.
- Bake Cookies: Bake the cookies for 10-12 minutes, or until the edges are lightly golden and the cheesecake filling has set but not browned.
- Cool Cookies: Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely, ensuring they firm up nicely.
Notes
- Use pumpkin puree, not pumpkin pie filling, to avoid excess sweetness and spices.
- Chilling the dough is essential for maintaining shape and texture during baking.
- Ensure cream cheese is softened for smooth filling and easy mixing.
- Store cookies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- These cookies freeze well; freeze baked cookies in an airtight container for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 12g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 40mg
Keywords: Pumpkin cheesecake cookies, fall dessert, autumn cookies, spiced pumpkin cookies, cheesecake filled cookies
