Description
Pumpkin Cheesecake Cookies combine tender pumpkin-spiced cookie dough filled with a rich, creamy cheesecake center for a delightful autumn-inspired treat. The cookies deliver the warmth of pumpkin pie spice and the tangy smoothness of cheesecake, encapsulated in every bite. Perfect for gatherings, holiday trays, or as a cozy homemade dessert, these cookies are soft, flavorful, and aromatic.
Ingredients
- 2¼ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon pumpkin pie spice
- ½ teaspoon salt
- ¾ cup unsalted butter, softened
- ¾ cup brown sugar
- ¼ cup granulated sugar
- ½ cup pumpkin puree
- 1 large egg
- 1 teaspoon vanilla extract
- 8 oz cream cheese, softened
- ¼ cup granulated sugar (for cheesecake filling)
- 1 egg yolk
- ½ teaspoon vanilla extract (for cheesecake filling)
Instructions
- Preheat oven to 350°F (175°C).
- Cream together butter, brown sugar, and ¼ cup granulated sugar until fluffy.
- Beat in pumpkin puree, egg, and vanilla extract until well incorporated.
- In a separate bowl, whisk together flour, baking soda, salt, and pumpkin pie spice.
- Gradually add dry ingredients to wet ingredients, mixing until just combined.
- For the filling, beat cream cheese until smooth, then mix in sugar, egg yolk, and vanilla extract.
- Scoop tablespoon-sized balls of cookie dough onto a baking sheet.
- Make an indentation in each dough ball and fill with a teaspoon of the cheesecake mixture.
- Carefully fold dough around the filling, ensuring the cheesecake is fully enclosed.
- Bake for 12 to 15 minutes until the edges are lightly golden.
- Cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
You may substitute pumpkin pie spice with a combination of cinnamon, nutmeg, and cloves. If you lack pumpkin puree, use sweet potato puree as an alternative. Store cookies in an airtight container in the refrigerator for up to 5 days due to the cheesecake filling. Freeze unbaked stuffed dough balls for up to one month and bake directly from frozen, adding 2 extra minutes if needed. If cookies spread too much, chill dough 30 minutes before baking. Ensure cream cheese is room temperature for a smooth filling. Use parchment paper to prevent sticking and promote even baking.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American