These Pumpkin Cheesecake Cream Cheese Filled Cookies are a delightful treat! Imagine soft cookies filled with rich cream cheese and a hint of pumpkin spice. Yum!
Perfect for fall, they make your kitchen smell like a cozy bakery. I love serving them warm—just be careful, they disappear fast! 🍪
Key Ingredients & Substitutions
Pumpkin puree: Use canned pumpkin puree for the best flavor and consistency. Avoid pumpkin pie filling as it contains added sugars and spices. If you prefer homemade, you can roast and puree fresh pumpkins for this recipe.
Butter: Unsalted butter is ideal as it lets you control the salt in the recipe. You can substitute with margarine or coconut oil for a dairy-free option.
Spices: The blend of cinnamon, ginger, nutmeg, and cloves gives that perfect pumpkin flavor. If you’re missing any, don’t worry! You can use pumpkin pie spice as a substitution, which contains all of these spices together.
Cream cheese: For the filling, full-fat cream cheese works best for a creamy texture. If you want a lighter option, you can use reduced-fat cream cheese, but expect a slightly different consistency.
How Do I Ensure My Cookies Turn Out Soft and Chewy?
To get soft and chewy cookies, focus on key mixing and baking steps:
- **Don’t overmix the dough:** After adding the dry ingredients, mix just until combined. Overmixing can lead to tough cookies.
- **Use just enough flour:** Make sure you measure your flour accurately. Too much flour makes cookies dry. Spoon and level the flour in your measuring cup for accuracy.
- **Bake them perfectly:** Bake until the edges are set and tops are slightly cracked. They may look underdone, but they’ll firm up as they cool.
Following these tips will help you achieve those soft and flavorful cookies everyone will love!
Pumpkin Cheesecake Cream Cheese Filled Cookies
Ingredients You’ll Need:
For the Pumpkin Cookies:
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1 large egg
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
For the Cream Cheese Filling:
- 8 ounces cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 cup powdered sugar, sifted
- 1 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon (optional)
For the Rolling Sugar:
- 1/4 cup granulated sugar
- 1 teaspoon ground cinnamon
How Much Time Will You Need?
This delightful recipe takes about 25 minutes of prep time and 10-12 minutes of baking time. Plus, you might want to let the cookies cool and chill for an additional 30 minutes. In total, set aside about 1 hour for preparation and baking, plus some time to chill if preferred.
Step-by-Step Instructions:
1. Preheat the oven and prepare cookie sheets:
Preheat your oven to 350°F (175°C). While the oven is warming up, line two baking sheets with parchment paper or silicone baking mats. This keeps your cookies from sticking!
2. Make the pumpkin cookie dough:
In a large bowl, cream together the softened butter and granulated sugar using a hand mixer or a whisk until it becomes light and fluffy. Then, add in the pumpkin puree, egg, and vanilla extract, mixing until everything is combined well.
3. Combine dry ingredients:
In a separate bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves. This will ensure all the dry ingredients mix evenly.
4. Mix dry and wet ingredients:
Gradually add the dry mixture to the wet mixture, stirring gently until just combined. Be careful not to overmix! The dough should be somewhat soft and a little sticky.
5. Prepare cinnamon sugar for rolling:
In a small bowl, combine the 1/4 cup granulated sugar and 1 teaspoon ground cinnamon. This will give our cookies a perfect sweet and spicy coating!
6. Form the cookie dough balls:
Scoop approximately 1 1/2 tablespoons of the dough for each cookie and roll it into a ball. Then, roll each ball generously in the cinnamon-sugar mixture. You’ll want them to be well-coated!
7. Bake the cookies:
Place the coated dough balls on the prepared baking sheets, spacing them about 2 inches apart as they will spread while baking. Bake them for 10-12 minutes or until the cookies are set and slightly cracked on top but remain soft. After baking, remove them from the oven and let them cool completely on a wire rack.
8. Prepare the cream cheese filling:
In a medium bowl, beat together the softened cream cheese and unsalted butter until creamy and smooth using your mixer. Then, gradually add the powdered sugar, vanilla extract, and cinnamon (if you decided to include it) and beat until fluffy and light.
9. Assemble the cookies:
Once the cookies are completely cool, take one cookie and spread or pipe about 1 tablespoon of cream cheese filling on the bottom side. Then sandwich it with another cookie. Repeat this until all cookies are filled.
10. Serve and store:
Enjoy your delicious cookies immediately, or refrigerate them for about 30 minutes for a firmer cream cheese filling. Store any leftovers in an airtight container in the refrigerator for up to 5 days. Happy baking!
Enjoy your soft pumpkin-spice cookies with a luscious cream cheese center! Perfect for fall gatherings or any time you crave something sweet. 🍪
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! If you prefer fresh pumpkin, roast and puree it yourself. Just make sure to use the same amount (1 cup) and ensure it’s well-drained to avoid excess moisture in your cookies.
How Do I Keep My Cookies Soft After Baking?
To keep your cookies soft, store them in an airtight container right after they cool down. You can also add a piece of bread to the container; it helps maintain moisture and keeps your cookies fresh longer!
Can I Freeze These Cookies?
Yes! You can freeze the cookies unfilled or filled. If freezing filled cookies, wrap them individually in plastic wrap and then place them in an airtight container. They can last up to 3 months in the freezer. Just thaw them in the fridge before serving.
What If I Don’t Have Ground Cloves?
No problem! If you’re out of ground cloves, you can simply leave it out or increase the amount of cinnamon or nutmeg to maintain the spice flavor. Pumpkin pie spice is also a great substitute for all the spices in the recipe.
