These Pumpkin Cheesecake Cookies are the perfect treat combining soft cookies with creamy cheesecake filling. They smell amazing as they bake, making your kitchen feel cozy!
Honestly, who can resist a cookie filled with cheesecake? I love enjoying these with a cup of coffee on chilly afternoons. They’re like a warm hug from the inside! ☕🎃
Ingredients & Substitutions
All-purpose flour: This gives the cookies structure. For a gluten-free option, try using almond flour or a gluten-free flour blend. They may alter the texture a bit, but still taste delicious!
Butter: I love using unsalted butter here for better control over the saltiness. If needed, you can replace it with coconut oil or vegan butter for a dairy-free alternative!
Canned pumpkin puree: Always pick puree, not pumpkin pie filling. If you don’t have pumpkin, you can substitute 1/2 cup of mashed sweet potatoes or butternut squash for a similar richness.
Cream cheese: Full-fat cream cheese is best for a rich filling. If you’re looking for a lower-fat option, consider using Neufchâtel cheese, which has less fat but similar taste.
Cinnamon and spices: The warm spices give it that cozy fall flavor. Feel free to adjust the mixture based on your preference. Add a pinch of allspice for extra warmth!
How Do You Form & Fill These Cookies Without Making a Mess?
Filling cookies can be tricky but here’s how to do it neatly:
- Use clean hands to flatten cookie dough in your palm, about 1 tablespoon per cookie.
- Place the cheesecake filling in the center, and carefully fold the dough over, ensuring it’s completely enclosed.
- Shape it into a ball, making sure there’s no filling peeking out to prevent leaks during baking.
Always keep your hands slightly damp to help mold the dough without it sticking. Practice makes perfect!
What’s the Best Way to Get Soft Cookies?
For soft cookies, it’s vital to not overbake them. Here’s my method:
- Keep an eye on the edges; they should look set while the center remains slightly underbaked.
- Remember that they will continue cooking on the hot baking sheet after pulled out of the oven.
- Let them cool for at least 5 minutes on the tray before transferring to a wire rack – this helps them firm up without drying out!
These little tips will ensure you have perfectly soft and chewy cookies every time!
How to Make Pumpkin Cheesecake Cookies
Ingredients You’ll Need:
For the Cookies:
- 2 1/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp ground ginger
- 1/4 tsp ground cloves
- 3/4 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1 large egg
- 1 tsp vanilla extract
- 1/2 cup canned pumpkin puree (not pumpkin pie filling)
For the Cheesecake Filling:
- 8 oz cream cheese, softened
- 1/3 cup powdered sugar
- 1 tsp vanilla extract
For Rolling:
- 1/4 cup granulated sugar
- 1 tsp ground cinnamon
How Much Time Will You Need?
This delicious recipe will take about 20 minutes for preparation and 10-12 minutes for baking, plus you’ll want to let the cookies cool for about 5 minutes on the baking sheet. In total, expect to set aside about 35-40 minutes. Quick and rewarding!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). While it’s heating, prepare your baking sheets by lining them with parchment paper to ensure the cookies don’t stick.
2. Mix Dry Ingredients:
In a medium bowl, whisk together the flour, baking soda, salt, and warm spices (cinnamon, nutmeg, ginger, cloves). This helps combine everything evenly. Set this mixture aside for now.
3. Cream the Butters and Sugars:
In a large bowl, use an electric mixer to cream the softened unsalted butter, granulated sugar, and brown sugar together until the mixture is light and fluffy. This step is key to getting a soft cookie texture!
4. Add Wet Ingredients:
Next, beat in the egg until well combined. Then, add the vanilla extract and pumpkin puree, mixing until everything is smooth and fully incorporated.
5. Combine Wet and Dry Ingredients:
Gradually add the dry flour mixture into the wet mixture. Stir gently until just combined—be careful not to overmix, as this can make the cookies tough.
6. Make the Cheesecake Filling:
In a separate bowl, beat the softened cream cheese with the powdered sugar and vanilla extract until it’s smooth and creamy. This will be the delicious surprise center of your cookies!
7. Form the Cookies:
Scoop about 1 tablespoon of cookie dough and flatten it in your palm. Put about 1 teaspoon of the cheesecake filling in the center. Then, fold the cookie dough around the filling and shape it into a ball. Make sure the filling is completely covered!
8. Roll in Cinnamon Sugar:
In a small dish, mix the 1/4 cup granulated sugar and 1 teaspoon of cinnamon. Roll each cookie ball in this cinnamon sugar mixture until well coated.
9. Bake the cookies:
Place the coated cookie balls on your prepared baking sheets, leaving about 2 inches between each one. Lightly flatten each cookie ball with your palm for an even bake.
10. Bake and Cool:
Bake the cookies for 10-12 minutes. You want them to be set around the edges but still soft in the middle. Once baked, take them out of the oven and let them cool on the baking sheet for about 5 minutes before transferring to a wire rack to cool completely.
11. Serve and Enjoy:
Now it’s time to dig in! Serve these soft, spiced pumpkin cookies with delicious creamy cheesecake centers. They’re perfect for a cozy treat or a festive gathering!
This recipe should yield about 24 cookies, perfect for sharing or savoring all week long!
Can I Use a Different Type of Sugar?
Absolutely! You can substitute coconut sugar or brown sugar if you prefer a richer flavor. Just remember that different sugars may slightly alter the texture and taste of the cookies.
What Should I Do If My Dough Is Too Sticky?
If your dough feels too sticky to handle, sprinkle in a little extra flour, one tablespoon at a time, until it’s easier to manage. Chill the dough for about 30 minutes in the fridge if needed, as this can help firm it up!
How Do I Store Leftover Cookies?
Store leftover cookies in an airtight container at room temperature for up to 3 days, or in the fridge for up to a week. If you want to keep them longer, you can freeze them for up to 3 months. Just make sure to separate layers of cookies with parchment paper when freezing!
Can I Make the Cheesecake Filling Ahead of Time?
Yes, you can prepare the cheesecake filling a day ahead of time. Just cover it tightly and store it in the refrigerator. Then, when you’re ready to make the cookies, let it sit at room temperature for a few minutes to soften before using!
