These Pumpkin Cheesecake Cream Cheese Filled Cookies are a fall treat you can’t resist! Soft cookies filled with creamy pumpkin cheesecake bring joy to every bite. 🎃
Honestly, who can say no to cookies stuffed with cheesecake? I love to bake these when the weather gets chilly and share them with friends—perfect for cozy gatherings!
Key Ingredients & Substitutions
Pumpkin Puree: This is key for flavor and moisture. If you can’t find pumpkin puree, you can use homemade puree made from cooked and blended pumpkin. Just make sure it’s not sweetened!
Butter: Unsalted butter helps control the salt level in the recipe. If you’re in a pinch, you can substitute with margarine or coconut oil for a dairy-free option.
Flour: All-purpose flour is the base, but if you want a gluten-free version, consider using a 1:1 gluten-free flour blend. The texture may vary slightly, but it works well!
Cream Cheese: Full-fat cream cheese gives the best creamy texture. You can swap it with Neufchâtel for a lower-fat option, or use a dairy-free cream cheese for a vegan alternative. Just check the consistency, as some brands may be thinner.
How Do You Achieve Perfectly Soft Pumpkin Cookies?
Soft, chewy cookies are the goal! One key is to chill the dough for at least an hour. This helps the cookies puff up and maintain their shape while baking.
- Mix until just combined; over-mixing can lead to tough cookies.
- Watch the baking time closely—12-15 minutes is often perfect! They should look slightly underbaked for that soft center.
- Let them cool on the baking sheet for 5 minutes before transferring them to a wire rack. This allows them to set properly.
Why Chill the Cream Cheese Filling?
Chilling the cream cheese filling is crucial! It helps the filling firm up, making it easier to spread or pipe onto the cookies. If it’s too soft, it might ooze out instead of staying inside the cookie.
- Prepare the filling while the cookies bake so it’s ready when you need it.
- Keep it in the fridge until you’re ready to fill the cookies!
Enjoy making these delightful pumpkin cheesecake cookies, and don’t hesitate to tweak the recipe to suit your taste!
Delicious Pumpkin Cheesecake Cream Cheese Filled Cookies
Ingredients You’ll Need:
For the Pumpkin Cookies:
- 1 cup pumpkin puree
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1 large egg
- 1 1/2 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 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- Extra granulated sugar and cinnamon for rolling the cookie dough balls (optional)
For the Cream Cheese Filling:
- 8 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
Time Needed:
This delightful recipe takes about 25 minutes of active preparation time, plus 1 hour of chilling for the cookie dough. Baking time is around 12-15 minutes, and you’ll want to allow some cooling time for the cookies before filling. In total, expect about 2 hours from start to finish, including chilling and cooling.
Step-by-Step Instructions:
1. Prepare the Pumpkin Cookie Dough:
Start by creaming together softened butter, granulated sugar, and brown sugar in a large mixing bowl until it’s nice and fluffy. It should be light in color too! Next, mix in the egg, then add the pumpkin puree and vanilla extract, making sure everything is fully combined. In another bowl, mix together the flour, baking soda, baking powder, salt, and spices (like cinnamon and ginger). Slowly add these dry ingredients into the wet mixture, stirring until just combined. Don’t over-mix! Cover the dough and pop it in the fridge for at least 1 hour so it firms up.
2. Prepare the Cream Cheese Filling:
While the dough chills, grab a medium bowl to make the cream cheese filling. Beat together the softened cream cheese and butter until it’s smooth and creamy. Then, mix in the powdered sugar and vanilla extract until you get a fluffy texture. Cover the bowl and put it in the fridge until you’re ready to fill the cookies.
3. Bake the Pumpkin Cookies:
When you’re ready to bake, preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper. Scoop out tablespoon-sized balls of the chilled dough and, if you like, roll them in a mix of sugar and cinnamon for an extra touch. Place these dough balls about 2 inches apart on the sheets. Bake them for 12-15 minutes, or until they are set and slightly cracked on top. Let them cool on the sheet for about 5 minutes before transferring them to a wire rack to cool completely.
4. Assemble the Filled Cookies:
Once the cookies are cool, it’s time to fill them! Take a cookie and spread or pipe about 1-2 tablespoons of cream cheese filling onto the flat side. Top it with another cookie to create a little sandwich. Repeat this process with the remaining cookies until they’re all filled and ready to enjoy!
5. Serve & Store:
Enjoy these cookies right away, or let them chill in the fridge for the cream cheese filling to set further. They can be stored in an airtight container in the refrigerator for up to 5 days. Just remember to let them come to room temperature before serving for the best taste and texture!
This recipe makes about 20 delightful cream cheese filled pumpkin cookies. They’re perfect for sharing or keeping all to yourself. Enjoy the cozy fall flavors!
Can I Use Fresh Pumpkin Instead of Canned Puree?
Yes, you can use fresh pumpkin! Just cook it by roasting or steaming until soft, then blend it until smooth. Make sure to drain any excess moisture to avoid soggy cookies.
How Should I Store Leftover Cookies?
To store leftover cookies, place them in an airtight container in the refrigerator. They will keep well for up to 5 days. For the best texture, bring them to room temperature before serving.
Can I Make the Dough Ahead of Time?
Absolutely! You can make the dough a day ahead. Just chill it in the fridge and then bake when you’re ready. You can also freeze the dough for up to 3 months—just thaw it in the fridge before baking.
What If My Cream Cheese Filling Is Too Soft?
If your cream cheese filling is too soft, simply refrigerate it for a bit longer until it firms up. You can also add a little more powdered sugar to thicken it if needed.
