Description
These Pumpkin Cheesecake Cookies combine the warmth of pumpkin spice with a luscious cream cheese filling, creating a soft, flavorful treat perfect for fall. The cookies feature a tender pumpkin-infused dough seasoned with cinnamon, nutmeg, and cloves, hugging a sweet and creamy cheesecake center for an irresistible dessert.
Ingredients
Scale
For the Cookies:
- 1/2 cup unsalted butter, softened
- 1/2 cup pumpkin purée (not pumpkin pie filling)
- 3/4 cup brown sugar
- 1/4 cup granulated sugar
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 1 3/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
For the Cheesecake Filling:
- 4 ounces cream cheese, softened
- 2 tablespoons granulated sugar
- 1/2 teaspoon vanilla extract
Instructions
- Prepare the Cheesecake Filling: In a small bowl, mix together the softened cream cheese, granulated sugar, and vanilla extract until smooth. Scoop the mixture into 12 small dollops and place them on a parchment-lined plate. Freeze for at least 30 minutes to firm up.
- Make the Cookie Dough: In a large bowl, cream together the softened butter, pumpkin purée, brown sugar, and granulated sugar until light and fluffy. Beat in the egg yolk and vanilla extract until well combined. In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, ground cinnamon, nutmeg, and cloves. Gradually add the dry ingredients to the wet mixture, mixing just until incorporated. Chill the dough in the refrigerator for about 30 minutes to make it easier to handle.
- Assemble the Cookies: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Scoop approximately 2 tablespoons of chilled dough and flatten it slightly in your hand. Place a frozen cream cheese dollop in the center, then wrap the dough around it completely, sealing the edges to encase the filling. Place the assembled cookie seam side down on the baking sheet. Repeat this process with the remaining dough and filling.
- Bake the Cookies: Bake the cookies for 12 to 14 minutes, or until the edges are set and the tops look slightly matte, indicating they are cooked through but still soft in the center. Remove from the oven and allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- For an extra touch of flavor, roll the dough balls in cinnamon sugar before baking to add a sweet, spicy crust.
- These cookies are best stored chilled and actually taste better the next day once the flavors have melded.
