Description
These Pumpkin Cheesecake Cookies combine the warm spices of pumpkin pie with a creamy cheesecake filling, creating a soft, tender cookie perfect for autumn gatherings or cozy evenings. The pumpkin puree adds moisture and flavor, while the luscious cream cheese frosting offers a delightful contrast in texture.
Ingredients
Scale
Cookies
- 2 1/2 cups (320 grams) all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 2 tsp pumpkin pie spice
- 3/4 cup (168 grams) unsalted butter, melted and slightly cooled
- 1 1/2 cups (300 grams) brown sugar, packed
- 1 large egg
- 1 tsp vanilla extract
- 1/2 cup (122 grams) pumpkin puree
Cheesecake Filling
- 8 oz (224 grams) cream cheese, room temperature
- 2 tablespoons (30 grams) pumpkin puree
- 1 1/4 cups (150 grams) powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat Oven: Preheat your oven to 350 degrees Fahrenheit. Line a sheet pan with parchment paper to prevent sticking and ensure even baking.
- Prepare Pumpkin Puree: Place two layers of paper towels in a medium bowl and add the pumpkin puree. Gather the paper towels around the puree and gently squeeze to remove excess moisture. This step prevents soggy cookies.
- Mix Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, and pumpkin pie spice until well combined.
- Combine Wet Ingredients: In a large bowl, stir together the melted butter and brown sugar until smooth. Add the egg and vanilla extract, mixing thoroughly. Then incorporate the prepared pumpkin puree.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, stirring just until fully incorporated. Avoid overmixing for tender cookies.
- Shape Cookies: Using a medium 2 oz cookie scoop or a 1/4 cup measure, scoop dough into balls and place them onto the prepared baking sheet spaced about 2 inches apart.
- Bake: Bake the cookies for 11-13 minutes until edges are golden and centers appear set but soft.
- Create Indent: Remove cookies from the oven and immediately press the back of a spoon gently into the center of each cookie to create a small well for the filling.
- Cool Cookies: Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
- Prepare Cheesecake Filling: Beat the room temperature cream cheese in a medium bowl until smooth and creamy. Add the pumpkin puree, powdered sugar, and vanilla extract, and mix until the filling is silky and combined.
- Assemble Cookies: Once cookies are fully cooled, dollop or pipe the cheesecake filling into the indent of each cookie. Optionally, sprinkle a pinch of cinnamon or nutmeg on top for added warmth and flavor.
Notes
- Removing excess moisture from pumpkin puree is crucial to avoid soggy cookies.
- The cookie dough can be chilled for 30 minutes before baking to help maintain shape.
- Store cookies in an airtight container in the refrigerator for up to 5 days.
- To soften cream cheese quickly, microwave it for 10-15 seconds.
- These cookies freeze well; freeze unfrosted cookies and thaw before adding filling.
- Prep Time: 20 minutes
- Cook Time: 13 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 210
- Sugar: 18g
- Sodium: 130mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: Pumpkin Cheesecake Cookies, pumpkin cookies, cream cheese filling, fall desserts, autumn cookies, pumpkin spice recipes
