These Pumpkin Cheesecake Cream Cheese Filled Cookies are like little bites of autumn! Soft cookies filled with delightful cream cheese make them a real treat.
Baking these cookies fills my kitchen with warm fall scents. Plus, they are perfect for sharing or keeping all to yourself—no judgment here! 😄
I love serving them fresh out of the oven with a cup of tea. They’re sweet, creamy, and just the right amount of pumpkin-y goodness to enjoy any time!
Key Ingredients & Substitutions
Pumpkin Puree: Use canned pumpkin puree for convenience, but avoid pumpkin pie filling, which has added spices and sugars. You can also make your own by roasting fresh pumpkin and pureeing it!
All-Purpose Flour: If you want a gluten-free version, you can use a 1:1 gluten-free baking flour as a substitute, ensuring a similar texture and taste.
Cream Cheese: For a lighter option, try using Neufchâtel cheese in place of cream cheese. You can also use vegan cream cheese for a dairy-free version.
Spices: Feel free to add more spices if you’re a fan of bold flavors! Cardamom or allspice can be excellent additions to the mix.
How Do I Ensure My Cookies Are Soft and Chewy?
The key to soft and chewy cookies lies in the dough’s consistency and baking time. Here are some tips:
- Chill the dough for at least one hour. This helps the cookies keep their shape and ensures they’re thick and chewy.
- Don’t overbake! Cookies should look slightly underbaked when you take them out. They’ll continue to firm up as they cool.
- Use parchment paper on your baking sheets to prevent sticking and ensure even baking.
Lastly, give the cookies a gentle pinch at the edges before baking to seal in that delicious cream cheese filling. Enjoy baking your lovely treats!
Pumpkin Cheesecake Cream Cheese Filled Cookies
Ingredients You’ll Need:
For the Pumpkin Cookies:
- 1 cup pumpkin puree (not pumpkin pie filling)
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 cup unsalted butter, softened
- 1 large egg
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
For the Cream Cheese Filling:
- 8 ounces cream cheese, softened
- 1/2 cup unsalted butter, softened
- 1 to 1 1/2 cups powdered sugar, sifted
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon (optional, for a spiced touch)
For Rolling:
- 1/4 cup granulated sugar
- 1 tablespoon ground cinnamon
How Much Time Will You Need?
This recipe will take about 1 hour for preparation, plus an additional 1 hour for chilling the dough, and around 10-12 minutes for baking. All together, you’re looking at about 2 hours before they’re ready to enjoy!
Step-by-Step Instructions:
1. Prepare the Pumpkin Cookie Dough:
In a large bowl, cream the softened butter, granulated sugar, and brown sugar together until it’s light and fluffy. Next, beat in the egg and pumpkin puree until everything is well combined. In another bowl, whisk together the flour, baking powder, baking soda, salt, and the spices (cinnamon, ginger, nutmeg, and cloves). Gradually add this dry mixture to the wet pumpkin mixture, stirring until just combined—remember, the dough will be soft!
2. Chill the Dough:
Wrap the dough in plastic wrap and refrigerate it for at least 1 hour. This will help the cookies hold their shape when baking.
3. Prepare the Cream Cheese Filling:
In a medium bowl, beat the softened cream cheese and butter together until smooth and creamy. Gradually add the powdered sugar along with the vanilla extract and optional cinnamon, mixing until everything is fluffy and well combined. Adjust the powdered sugar to reach a spreadable consistency.
4. Preheat the Oven:
Preheat your oven to 350°F (175°C). In a small bowl, mix the granulated sugar and cinnamon for rolling the cookies.
5. Form the Cookies:
Scoop out about 1 1/2 tablespoons of the chilled dough and roll it into a ball, then flatten it slightly to create a disc. Place half of the discs on a parchment-lined baking sheet. Add about 1 tablespoon of cream cheese filling to the center of each disc, leaving some space around the edges. Top with another flattened dough disc and pinch the edges securely to seal the filling inside.
6. Roll Cookies in Cinnamon Sugar:
Carefully roll each filled cookie in the cinnamon-sugar mixture until they’re nicely coated.
7. Bake:
Place the cookies about 2 inches apart on the baking sheet. Bake in the preheated oven for 10-12 minutes, until they look set but remain soft. After baking, let them cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
8. Serve and Enjoy:
Once the cookies are completely cooled, serve them up! You’ll enjoy the delightful soft pumpkin spice cookie with a luscious cheesecake filling, making them perfect little treats for the fall season!
Enjoy your delicious Pumpkin Cheesecake Cream Cheese Filled Cookies!
Can I Use a Different Kind of Pumpkin?
Yes, you can use homemade pumpkin puree if you prefer! Just roast a small pumpkin, scoop out the flesh, and blend until smooth. Avoid using pumpkin pie filling, as it contains added spices and sugars.
Can I Make These Cookies Gluten-Free?
Absolutely! Substitute all-purpose flour with a 1:1 gluten-free baking flour to maintain a similar texture and taste. Just be sure to check that all other ingredients are also gluten-free.
How Do I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 3 days. If you want them to last longer, you can refrigerate them for up to a week or freeze them for up to a month. Just make sure to separate layers with parchment paper!
Can I Make the Cream Cheese Filling Ahead of Time?
Yes! You can prepare the cream cheese filling a day in advance. Just keep it in an airtight container in the refrigerator and let it soften a bit at room temperature before using it in the cookies.