Can I make Pumpkin Cream Cheese Cookies ahead of time?

Yes. Pumpkin Cream Cheese Cookies are a great make-ahead dessert because the assembled cookie dough benefits from chilling before baking. You can prepare and stuff the cookies, place them on a lined baking sheet, cover them well, and refrigerate them until you are ready to bake. Keeping the dough chilled also helps reduce spreading in the oven and gives the cookies their thick bakery-style shape.

Why did my pumpkin cream cheese cookies spread too much?

Cookies can spread too much when the butter or dough becomes overly warm. For thick Pumpkin Cream Cheese Cookies, use cold butter as directed and refrigerate the assembled cookies for at least one hour before baking. You should also measure the flour carefully and avoid placing chilled dough onto a warm baking sheet. If you are preparing several batches, allow the baking sheet to cool before adding the next batch.

Do Pumpkin Cream Cheese Cookies need to be refrigerated?

Yes. Because these cookies contain a cream cheese filling, leftovers should be stored in the refrigerator. Let the cookies cool completely before transferring them to an airtight container. Keeping Pumpkin Cream Cheese Cookies covered helps preserve their soft texture and prevents them from absorbing other aromas from the refrigerator. You can enjoy them chilled or allow them to sit briefly at room temperature before serving for a softer cream cheese center.

Easy Pumpkin Cream Cheese Cookies Recipe

Name: Pumpkin Cream Cheese Cookies
Prep time: 1 h 30 min
Cook time: 18 min
Total time: 1 h 48 min
Cuisine: American
Ingredients: 8 oz cream cheese, at room temperature; 1/3 cup powdered sugar; 3 1/4 cups all-purpose flour, sifted; 1 1/2 teaspoons baking powder; 1 teaspoon baking soda; 2 1/2 teaspoons pumpkin spice; 1 teaspoon kosher salt; 1/2 cup unsalted butter, cold; 1 cup brown sugar; 1/3 cup granulated sugar; 1 large egg; 1/2 cup pumpkin puree; 1/2 teaspoon vanilla extract; 1 1/2 cups semi-sweet chocolate chunks; 6 tablespoons pepitas; Flaky salt for topping, optional

Description

Thick and decadent Pumpkin Cream Cheese Cookies made with warmly spiced pumpkin cookie dough, semi-sweet chocolate chunks, a creamy cheesecake-style filling, and crunchy pepitas. These bakery-style fall cookies have lightly crisp edges with a soft, gooey center.

Ingredients

Scale

8 oz cream cheese, at room temperature
1/3 cup powdered sugar
3 1/4 cups all-purpose flour, sifted
1 1/2 teaspoons baking powder
1 teaspoon baking soda
2 1/2 teaspoons pumpkin spice
1 teaspoon kosher salt
1/2 cup unsalted butter, cold
1 cup brown sugar
1/3 cup granulated sugar
1 large egg
1/2 cup pumpkin puree
1/2 teaspoon vanilla extract
1 1/2 cups semi-sweet chocolate chunks
6 tablespoons pepitas
Flaky salt for topping, optional

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Instructions

Combine the room-temperature cream cheese and powdered sugar in a bowl until smooth and fully blended. Refrigerate the filling while preparing the cookie dough so it becomes easier to handle.
In a large bowl, whisk together the sifted all-purpose flour, baking powder, baking soda, pumpkin spice, and kosher salt until evenly combined. Set aside.
Add the cold unsalted butter to the bowl of a stand mixer fitted with the paddle attachment. Beat on medium to medium-high speed until creamy and whipped.
Add the brown sugar and granulated sugar to the butter and mix until combined. Beat in the egg, then add the pumpkin puree and vanilla extract. The mixture may look slightly curdled at this stage, which is normal.
Add the dry ingredients and mix on low speed just until incorporated. Add the semi-sweet chocolate chunks and gently fold them into the pumpkin cookie dough.
Scoop 2-tablespoon portions of dough onto a parchment-lined baking sheet, spacing them about 2 inches apart. Make an indentation in the center of each portion and add about 1 tablespoon of chilled cream cheese filling.
Scoop another 2 tablespoons of cookie dough for each cookie and gently flatten it into a disk. Place it over the cream cheese filling and press the edges of the upper and lower dough together until the filling is completely sealed. Press pepitas onto the tops.
Cover the baking sheet and refrigerate the assembled Pumpkin Cream Cheese Cookies for at least 1 hour. Near the end of the chilling time, preheat the oven to 400°F.
Bake the chilled cookies for about 18 minutes, or until the edges are set while the centers remain soft. Sprinkle with flaky salt if desired.
Allow the cookies to cool on the baking sheet for at least 15 minutes before serving so the soft cookie dough and cream cheese centers have time to set.

Notes

Use pure pumpkin puree rather than pumpkin pie filling for the proper flavor and consistency.
Keep the butter cold to help the cookies remain thick and reduce spreading.
Do not skip the chilling time. Refrigerating the assembled cookies for at least 1 hour helps them maintain their bakery-style shape.
Seal the cookie dough completely around the cream cheese filling to reduce the chance of filling leaking during baking.
Do not overbake. The edges should look set while the centers remain soft when the cookies come out of the oven.
Let the cookies cool on the baking sheet for at least 15 minutes before moving them because their centers will be very soft immediately after baking.
The cookies can be served slightly warm for a soft, gooey texture or refrigerated for a denser and chewier texture.
Because the cookies contain cream cheese filling, store leftovers in an airtight container in the refrigerator.
Nutrition information is an estimate and can vary depending on the brands and exact quantities used.

Prep Time: 1 hour 30 minutes
Cook Time: 18 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 488
Sugar: 37 g
Sodium: 335 mg
Fat: 23 g
Saturated Fat: 13 g
Unsaturated Fat: 10 g
Trans Fat: 0.5 g
Carbohydrates: 65 g
Fiber: 3 g
Protein: 8 g
Cholesterol: 56 mg