Pumpkin Cheesecake Cookies
Delicious pumpkin cookies filled with a creamy cheesecake center, perfect for any occasion.
Ingredients
For the Cookie Dough
- 1 cup unsalted butter, softened adds moisture and richness
- 1 cup light brown sugar contributes moisture and a hint of caramel flavor
- 1/2 cup granulated sugar adds sweetness and helps with texture
- 3/4 cup canned pumpkin puree not pumpkin pie filling; adds moisture and pumpkin flavor
- 1 large egg binds the ingredients together
- 2 teaspoons vanilla extract enhances flavor
- 2 1/2 cups all-purpose flour provides structure
- 1 teaspoon baking soda helps cookies rise
- 1/2 teaspoon baking powder adds leavening for a light texture
- 1/2 teaspoon salt balances sweetness
- 1 tablespoon pumpkin pie spice adds warm, spicy notes
- 1 teaspoon ground cinnamon enhances flavor with warmth
For the Cheesecake Filling
- 8 oz cream cheese, softened creates a smooth filling
- 1/4 cup granulated sugar sweetens the cheesecake filling
- 1 teaspoon vanilla extract flavors the filling
- 1 tablespoon all-purpose flour stabilizes the filling
Instructions
Preparation of Cheesecake Filling
- In a medium bowl, beat the softened cream cheese until smooth, ensuring no lumps. Add the granulated sugar, vanilla extract, and flour, mixing until smooth.
- Transfer the filling into a piping bag or zip-top bag and chill in the refrigerator for at least 30 minutes.
Preparation of Cookie Dough
- In a large bowl, beat the softened butter with the light brown sugar and granulated sugar until light and fluffy, about 2-3 minutes.
- Add the pumpkin puree, egg, and vanilla extract to the mixture, mixing until well combined and smooth.
- In a separate bowl, whisk together the flour, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon.
- Gradually add the dry ingredients to the wet mixture, stirring until a soft dough forms.
- Cover the dough and refrigerate for 30 minutes.
Baking the Cookies
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Scoop about 2 tablespoons of dough for each cookie, roll into a ball, and space them 2 inches apart on the sheets.
- Lightly flatten and create a shallow well in the center of each dough ball.
- Bake for 12 to 14 minutes until edges are set and tops appear done.
- Let cool on sheets for 5 minutes before transferring to a wire rack.
Filling the Cookies
- Once cooled, pipe about 1 to 1½ teaspoons of the chilled cheesecake filling into the well of each cookie.
- Chill the filled cookies in the refrigerator for 20 minutes before serving.
Notes
For best results, ensure butter and cream cheese are softened, chill dough and filling, watch cookies while baking, and cool cookies adequately before filling.