Description
Delightfully soft and spiced, these Pumpkin Cheesecake Cookies combine the warm flavors of pumpkin, cinnamon, and nutmeg with a rich cream cheese filling. Perfect for fall gatherings, these cookies offer a moist texture and a creamy center that will satisfy any sweet tooth craving.
Ingredients
Scale
Cookie Dough
- 1 cup canned pumpkin puree
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
Cheesecake Filling
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1/2 teaspoon vanilla extract
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper or silicone baking mats to ensure the cookies do not stick and bake evenly.
- Make the Cookie Dough: In a large bowl, combine the canned pumpkin puree, granulated sugar, vegetable oil, egg, and vanilla extract. Stir until smooth. In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves. Gradually add the dry ingredients to the wet pumpkin mixture, mixing until just combined to form a soft dough.
- Make the Cheesecake Filling: Using a mixer, beat the softened cream cheese, granulated sugar, and vanilla extract until smooth and creamy, ensuring no lumps remain for a silky filling.
- Assemble Cookies: Spoon spoonfuls of the pumpkin cookie dough onto the prepared baking sheets, spacing them about 2 inches apart. Flatten each slightly with the back of the spoon or your fingers. Then, carefully add a dollop of the cheesecake filling onto the center of each cookie dough mound.
- Bake: Place the baking sheets in the preheated oven and bake for 12 to 15 minutes, or until the cookies are set around the edges and lightly golden. Remove from oven and allow to cool on the baking sheets for several minutes before transferring to wire racks to cool completely.
Notes
- For best results, ensure the cream cheese is softened to room temperature before mixing.
- Use canned pumpkin puree, not pumpkin pie filling, for the correct texture and flavor.
- You can sprinkle additional cinnamon sugar on top before baking for extra spice and sweetness.
- Store cookies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- These cookies can be frozen after baking for up to 2 months; thaw at room temperature before serving.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
