Description
Delight in these Pumpkin Cheesecake Cookies, a perfect fall treat combining soft pumpkin-spiced cookie dough with a luscious cream cheese filling. These stuffed cookies are irresistible and ideal for cozy autumn days or holiday gatherings.
Ingredients
Scale
For the Cookies:
- 1/2 cup unsalted butter, softened
- 1/2 cup pumpkin purée (not pumpkin pie filling)
- 3/4 cup brown sugar
- 1/4 cup granulated sugar
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 1 3/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
For the Cheesecake Filling:
- 4 ounces cream cheese, softened
- 2 tablespoons granulated sugar
- 1/2 teaspoon vanilla extract
Instructions
- Prepare the Cheesecake Filling: In a small bowl, blend the softened cream cheese with granulated sugar and vanilla extract until smooth and creamy. Scoop into 12 small dollops, place on a parchment-lined plate, and freeze for at least 30 minutes to firm up.
- Make the Cookie Dough: In a large bowl, cream together the softened butter, pumpkin purée, brown sugar, and granulated sugar until the mixture is light and fluffy. Add the egg yolk and vanilla extract and mix thoroughly. In another bowl, whisk the all-purpose flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves until evenly combined.
- Combine Ingredients and Chill Dough: Gradually add the dry ingredients to the wet mixture, stirring just until combined to avoid overmixing. Chill the dough in the refrigerator for 30 minutes to firm up and enhance flavors.
- Preheat Oven and Prepare Baking Sheet: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper for easy removal and cleanup.
- Assemble the Cookies: Scoop approximately 2 tablespoons of chilled dough and flatten slightly in your palm. Place one frozen cream cheese dollop in the center, then wrap the dough fully around it, ensuring the filling is completely sealed inside. Place the filled cookies seam side down on the prepared baking sheet. Repeat until all dough and filling are used.
- Bake: Bake the cookies for 12 to 14 minutes, or until the edges have set and the tops appear slightly matte, indicating they are done but still soft inside.
- Cool and Serve: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Enjoy warm or store chilled for best flavor and texture.
Notes
- For added flavor and a hint of crunch, roll the dough balls in cinnamon sugar before baking.
- These cookies store best when refrigerated and taste even better the next day as the flavors meld.
