These Pumpkin Cheesecake Cream Cheese Filled Cookies are a warm and cozy treat! The spicy pumpkin dough wraps around a creamy cheesecake filling, making each bite deliciously soft.
Who doesn’t love the combo of pumpkin and cream cheese? I swear I could eat these cookies all day! Bake a batch, share them, or keep them all to yourself—they’re that good!
Key Ingredients & Substitutions
Pumpkin Puree: Either canned or fresh pumpkin works great. Canned is super convenient, while fresh gives a homemade touch. If you’re in a pinch, you can also use butternut squash puree as an alternative.
Spices: Pumpkin pie spice adds warm flavors. If you don’t have it, mix cinnamon, nutmeg, ginger, and cloves. I usually go a bit heavier on cinnamon because I love that warm, comforting flavor!
Cream Cheese: For the filling, any brand of cream cheese works. If you’re looking for a lower-fat option, the reduced-fat version can also be used, though it may affect the creaminess a little.
Butter: Unsalted butter is best for controlling salt in your cookies. You can substitute it with coconut oil or a non-dairy butter for a dairy-free option.
How Do I Ensure My Cookies Are Soft and Chewy?
The secret to soft, chewy cookies lies in the mixing and chilling process. Make sure to cream the butter and sugars well; this helps incorporate air into the dough, making them fluffy. After shaping the cookies, chill the dough for at least an hour. This step helps them retain their shape during baking.
- When baking, keep an eye on the cookies. They should look set around the edges but still soft in the center. They will continue to firm up while cooling.
- Letting them rest on the hot baking sheet for a few minutes before transferring to a wire rack is key to avoiding them breaking apart.
How to Make Pumpkin Cheesecake Cream Cheese Filled Cookies
Ingredients You’ll Need:
For the Pumpkin Cookie Dough:
- 1 cup pumpkin puree (canned or fresh)
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/2 cup unsalted butter, softened
- 1 large egg
- 2 teaspoons vanilla extract
- 2 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons pumpkin pie spice (or a mix of cinnamon, nutmeg, ginger, and cloves)
For the Cream Cheese Filling:
- 8 oz (1 package) cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
For Rolling the Dough:
- 1/4 cup granulated sugar
- 1 teaspoon ground cinnamon
How Much Time Will You Need?
This recipe will take about 1 hour and 30 minutes in total. You’ll spend around 30 minutes preparing the cookie dough and cream cheese filling, plus at least 1 hour for the dough to chill. Baking takes about 12-15 minutes, with a bit of cooling time afterwards. It’s easy and totally worth it!
Step-by-Step Instructions:
1. Prepare the Cream Cheese Filling:
In a medium-sized bowl, combine the softened cream cheese, powdered sugar, and vanilla extract. Use a mixer or a whisk to beat the mixture until it’s smooth and creamy. Cover it and pop it in the fridge while you make the cookie dough so it can firm up a bit.
2. Make the Pumpkin Cookie Dough:
In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until it’s light and fluffy. Then add in the egg, pumpkin puree, and vanilla extract; mix everything together until combined.
3. Combine the Dry Ingredients:
In another bowl, whisk together the flour, baking powder, baking soda, salt, and pumpkin pie spice. Gradually add this dry mixture to the pumpkin mixture, stirring just until everything is combined. Remember, the dough will be soft from the pumpkin puree!
4. Chill the Dough:
Cover the bowl with plastic wrap and place it in the refrigerator for at least 1 hour. This will make the dough easier to handle when you start shaping your cookies.
5. Preheat & Prepare the Baking Sheet:
When you’re ready to bake, preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper to prevent sticking.
6. Make the Cinnamon Sugar Coating:
In a shallow bowl, mix together 1/4 cup of granulated sugar and 1 teaspoon of ground cinnamon for rolling the cookies.
7. Shape the Cookies with Filling:
Take about 2 tablespoons of the dough and flatten it slightly in your hand. Place about 1 teaspoon of the cream cheese filling in the center. Now, take another 2 tablespoons of dough, flatten it, and gently cover the filling, sealing the edges so that the cream cheese is encased completely. Roll the whole thing into a ball.
8. Roll in Cinnamon Sugar & Bake:
Roll each filled dough ball in the cinnamon sugar mixture until coated and place them on the prepared baking sheet, spacing them about 2 inches apart.
9. Baking Time:
Pop the cookies in the oven and bake for about 12-15 minutes. You want the edges to be set while the center stays soft and chewy.
10. Cooling:
Once baked, take the cookies out and allow them to cool on the baking sheet for about 5 minutes. Then, transfer them to a wire rack to cool completely.
11. Enjoy!
After cooling, dive into the world of deliciousness with your soft, warm pumpkin cookies filled with creamy cheesecake goodness! Perfect for sharing or keeping all to yourself!
This recipe yields about 18-20 generously sized filled cookies. The delightful mix of pumpkin spice and sweet cream cheese filling makes them perfect for any fall gathering or simply for a cozy treat at home.
Can I Use Raw Pumpkin Instead of Canned?
Absolutely! If using fresh pumpkin, make sure to cook and puree it beforehand. For the best texture, roast or steam the pumpkin until tender, then blend until smooth. This will provide the right moisture and flavor for the cookies!
How Do I Store Leftover Cookies?
Store leftover cookies in an airtight container at room temperature for up to 3 days. If you want to keep them longer, you can freeze them! Just place them in a freezer-safe container or bag, separating layers with parchment paper to prevent sticking, and they should be good for up to 3 months.
Can I Make the Dough in Advance?
Yes, you can! Prepare the dough and keep it covered in the fridge for up to 2 days before baking. If you want to freeze it, shape the dough balls and freeze them uncooked on a baking sheet first, then transfer to a freezer bag. You can bake them straight from the freezer—just add a couple of extra minutes to the baking time!
What Can I Use Instead of Cream Cheese?
If you’re looking for a dairy-free option, try using cashew cream or a dairy-free cream cheese substitute. You could also create a filling by using whipped coconut cream mixed with a bit of sugar and vanilla for a lighter option. Just make sure it’s thick enough to hold its shape in the cookie!
