These Pumpkin Cheesecake Cream Cheese Filled Cookies are pure fall magic! Soft cookies are packed with yummy pumpkin flavor and have a creamy cheese filling that makes them extra special.
Honestly, who can resist that warm pumpkin goodness? I love biting into these treats and tasting the creamy center. They’re perfect with a cup of tea or coffee! ☕️
Key Ingredients & Substitutions
Canned Pumpkin Puree: Make sure to choose pure pumpkin puree, not pie filling with added sugars. If you need a substitute, you can use mashed sweet potatoes or butternut squash. They add a similar texture and flavor.
Granulated Sugar: Besides using regular sugar for sweetness, you can try brown sugar for a deeper flavor. Alternatively, coconut sugar is a low-glycemic option, but it might slightly change the texture.
Vegetable Oil: I like using vegetable oil for moist cookies, but melted coconut oil or butter also works well. Just know that butter will add a richer flavor!
Spices: The classic pumpkin spice combination is essential. If you don’t have all the spices, you can use pre-mixed pumpkin pie spice as a one-to-one substitute!
How Do You Perfectly Shape Cookies with Cream Cheese Filling?
Shaping cookies with cream cheese filling might seem tricky, but with these tips, it’s simple! The key is to be gentle with the dough to keep the filling in place.
- Scoop about 1.5 tablespoons of dough and flatten it slightly in your palm.
- Add 1 teaspoon of cream cheese filling right in the center.
- Carefully fold the dough edges over the filling, pinching to seal it well and prevent leaks. Make sure it’s completely encased.
- Roll the filled dough ball gently in your hands, then coat in sugar before placing on the baking sheet. This keeps them nice and round before baking!
With these tips, your cookies will look great and taste even better! Enjoy your bake! 🍪
Pumpkin Cheesecake Cream Cheese Filled Cookies
Ingredients You’ll Need:
For the Cookies:
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1 cup granulated sugar (plus extra for rolling)
- 1 cup vegetable oil
- 1 large egg
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 tablespoon ground cinnamon
- 1 tablespoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
For the Cream Cheese Filling:
- 8 ounces cream cheese, softened
- 1/3 cup granulated sugar
- 1 teaspoon vanilla extract
How Much Time Will You Need?
This delicious recipe takes about 20 minutes of prep time and around 12-14 minutes for baking. Don’t forget to let the cookies cool for a bit before trying one, to let all those flavors settle beautifully!
Step-by-Step Instructions:
1. Prepare the Filling:
In a medium bowl, beat together the softened cream cheese, 1/3 cup granulated sugar, and vanilla extract until the mixture is smooth and creamy. It’s best to cover this and refrigerate it while you prepare the cookie dough so it can firm up a little.
2. Preheat the Oven:
Set your oven to 350°F (175°C) and line your baking sheets with parchment paper. This keeps the cookies from sticking and makes clean-up easier!
3. Make the Cookie Dough:
In a large mixing bowl, combine the pumpkin puree, 1 cup of sugar, vegetable oil, and the egg. Mix well until everything is smooth and combined nicely.
4. Combine Dry Ingredients:
In another bowl, whisk together the flour, baking powder, baking soda, salt, and all the delicious spices: cinnamon, ginger, nutmeg, and cloves. This step is key—mixing the dry ingredients separately helps ensure they’re evenly distributed!
5. Mix It All Together:
Gradually add the dry mixture to the wet pumpkin mixture, stirring just until combined. The dough is supposed to be a bit sticky; this is good because it will lead to soft cookies!
6. Shape the Cookies with Cream Cheese Filling:
Here comes the fun part! Scoop out a heaping tablespoon (around 1.5 tablespoons) of cookie dough and flatten it slightly in your hand. Take about 1 teaspoon of the cream cheese filling and place it in the center. Now, fold the dough around the filling to encase it completely, then roll it gently into a ball. Roll each filled ball in granulated sugar and arrange them about 2 inches apart on the prepared baking sheets.
7. Bake the Cookies:
Pop the baking sheets in the oven and bake for 12 to 14 minutes. You’ll know they’re done when they spring back lightly when touched, and the edges are set. Your kitchen should smell amazing right about now!
8. Cool and Transfer:
Allow the cookies to cool on the baking sheets for 5 minutes before moving them to a wire rack to cool completely. This helps them reach the perfect texture.
9. Serve and Enjoy:
These soft, pumpkin-spiced cookies with their creamy cheesecake centers are best enjoyed slightly warm or at room temperature. Perfect for sharing or enjoying a cozy afternoon treat!
These cookies really capture the essence of fall. Enjoy every delightful bite! 🍪🎃
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! If you want to use fresh pumpkin, start by roasting or steaming the pumpkin until tender, then pureeing it until smooth. Just ensure it’s well-drained and free of excess moisture to prevent the cookie dough from becoming too wet.
Can I Make These Cookies Gluten-Free?
Yes, you can use a gluten-free all-purpose flour blend in place of the regular flour. Be sure it includes a binding agent like xanthan gum to ensure the cookies hold together properly!
How Should 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 2 months. Just be sure to separate layers with parchment paper to prevent them from sticking together.
What Should I Do if My Cookie Dough is Too Sticky?
If your dough feels overly sticky, you can chill it in the refrigerator for about 30 minutes; this will help firm it up for easier handling. Alternatively, you can flour your hands lightly when shaping the cookies to help manage the stickiness.