Description
Pumpkin Cheesecake Cookies are soft, spiced cookies with a creamy cheesecake center, combining the best flavors of fall in one decadent treat. These cookies are perfect for the holiday season, featuring the warm spices of pumpkin and a rich, smooth cream cheese filling.
Ingredients
Scale
- 1 (8 oz) package cream cheese, softened
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 1 cup canned pumpkin puree
- 1 large egg
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 1/2 teaspoon salt
Instructions
- In a medium bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy. Scoop small teaspoon-sized dollops of the cream cheese mixture onto a parchment-lined baking sheet. Freeze for at least 30 minutes, or until firm.
- In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar until light and fluffy. Add the pumpkin puree, egg, and vanilla extract, and mix until well combined.
- In a separate bowl, whisk together the flour, baking soda, baking powder, cinnamon, ginger, nutmeg, cloves, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. Using a tablespoon or cookie scoop, scoop a ball of cookie dough and flatten it slightly in your hand. Place a frozen dollop of cream cheese filling in the center of the dough and wrap the dough around it, rolling it into a ball to seal the filling inside. Place the stuffed cookie dough balls on the prepared baking sheets, spacing them about 2 inches apart.
- Bake the cookies for 12–15 minutes, or until the edges are set and the tops are lightly golden. Allow the cookies to cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely.
Notes
- Ensure the cream cheese filling is frozen before assembling the cookies to prevent it from melting out during baking.
- Don’t overmix the dough to avoid tough cookies.
- If you prefer a spicier flavor, feel free to add more cinnamon, nutmeg, or ginger to the cookie dough.
- These cookies are best served slightly warm when the center is still creamy.
- Prep Time: 20 minutes
- Cook Time: 12–15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150 kcal
- Sugar: 12g
- Sodium: 70mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg