These Pumpkin Cheesecake Cream Cheese Filled Cookies are a tasty treat for the fall! Imagine sweet pumpkin and creamy cheesecake all wrapped in soft, chewy cookies.
They’re like little bites of happiness! I love how they warm up the chilly days, and they always make my house smell amazing. Plus, who doesn’t like a surprise filling? 😋
Key Ingredients & Substitutions
Pumpkin Puree: Be sure to use pure pumpkin puree, not pumpkin pie filling. If pumpkin isn’t available, you can substitute with mashed sweet potatoes for a similar texture and flavor.
Cream Cheese: Cream cheese makes for a delicious filling. If you’re looking for a lighter option, you can use Neufchâtel cheese, which has less fat but still provides that creamy texture.
Spices: The spices are essential for the seasonal flavor. If you don’t have ground cloves or nutmeg, you could increase the cinnamon or try a pumpkin pie spice blend for convenience.
Butter: Unsalted butter is preferred for controlled seasoning. If you’re dairy-free, you can use a plant-based butter as a substitute.
How Do I Get Soft and Chewy Cookies?
A key factor in achieving the perfect texture is chilling the dough. When you refrigerate it for at least an hour, the fats solidify, which helps the cookies remain thick during baking. Here are some more tips:
- Use room-temperature butter to create a creamy base that aerates well when beaten with sugars.
- Don’t overmix the dough; mix until just combined to keep the cookies tender.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack. This keeps them softer.
With these tips and insights, your Pumpkin Cheesecake Cream Cheese Filled Cookies will be a delightful addition to any fall gathering or treat for yourself!
How to Make Pumpkin Cheesecake Cream Cheese Filled Cookies
Ingredients You’ll Need:
For the Cookies:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 cup pumpkin puree (not pumpkin pie filling)
- 1 large egg
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
For the Cream Cheese Filling:
- 8 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
For Rolling:
- 1/4 cup granulated sugar
- 1 teaspoon ground cinnamon
How Much Time Will You Need?
This recipe takes about 30 minutes of active prep time, plus at least 1 hour for chilling the dough. You’ll bake the cookies for about 12-15 minutes, making a fantastic treat to enjoy at gatherings or at home!
Step-by-Step Instructions:
1. Prepare the Cookie Dough:
Begin by creaming the softened butter with both the granulated sugar and brown sugar in a large bowl using a mixer. Mix until it’s fluffy and creamy. Now, add the pumpkin puree, egg, and vanilla extract. Beat everything together until the mixture is smooth and well combined.
In another bowl, whisk together the flour, baking soda, salt, and all the spices (cinnamon, ginger, cloves, and nutmeg). Gradually add this dry mixture to the wet ingredients, mixing until just combined. Cover the bowl with plastic wrap or a kitchen towel and refrigerate the dough for at least 1 hour to firm it up.
2. Make the Cream Cheese Filling:
While the dough chills, you can whip up the cream cheese filling! In a medium bowl, combine the softened cream cheese and butter, beating until the mixture is smooth. Add the powdered sugar, vanilla extract, and ground cinnamon. Mix until everything is well blended and creamy. It’s best to refrigerate this filling too, letting it set while the dough is chilling.
3. Shape and Assemble Cookies:
Heat up your oven to 350°F (175°C) and prepare your baking sheets by lining them with parchment paper. In a small bowl, mix together the granulated sugar and cinnamon for rolling the cookies.
Take about 1 tablespoon of the chilled cookie dough and flatten it in your hand. Scoop about 1 teaspoon of the cream cheese filling into the center and fold the dough over to completely seal the filling inside. Gently roll this filled dough into a smooth ball and roll it in the cinnamon-sugar mixture. Place the cookie balls on the prepared baking sheets, leaving about 2 inches between each cookie.
4. Bake the Cookies:
Once your oven is ready, bake the cookies for 12-15 minutes. They should be set and lightly browned around the edges. When they are done, let them cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
5. Serve and Enjoy:
Your Pumpkin Cheesecake Cream Cheese Filled Cookies are now ready to enjoy! Once they have cooled, dig in or store them in an airtight container for several days. They make a perfect treat for any fall gathering or a cozy day at home!
Gather some friends and family to share these delicious cookies—you’ll want to make them over and over again!
Can I Substitute the Pumpkin Puree?
Yes! If you can’t find pumpkin puree, you can use mashed sweet potatoes or butternut squash for a similar consistency and flavor. Just make sure it’s plain and not sweetened or spiced.
How Should I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 5 days. You can also refrigerate them for longer freshness, or freeze them for up to 3 months! To thaw, simply leave them at room temperature for a few hours.
Can I Make the Dough and Filling Ahead of Time?
Absolutely! You can prepare the dough and filling a day in advance. Keep the dough wrapped in plastic and refrigerate, and refrigerate the filling as well. Just let them sit at room temperature for about 10-15 minutes before shaping and baking.
How Do I Know When the Cookies Are Done Baking?
The cookies are done when the edges are lightly browned and the centers look set. They might still appear slightly soft; they’ll continue to firm up as they cool on the baking sheet.