Description
Delight in these soft and flavorful Pumpkin Cheesecake Cookies, combining the warm spices of fall with a creamy cheesecake center. Perfect for autumn gatherings or cozy treats, these cookies blend pumpkin puree and classic spices with a luscious cream cheese filling baked to golden perfection.
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). Line baking sheets with parchment paper or silicone baking mats to prevent sticking and ensure even baking.
- Make the Cookie Dough: In a large bowl, mix the pumpkin puree, granulated sugar, vegetable oil, egg, and vanilla extract until smooth and fully combined. In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves to evenly distribute the spices and leavening agents. Gradually add the dry ingredients to the wet mixture, stirring gently until just combined to avoid overmixing.
- Make the Cheesecake Filling: In another bowl, beat the softened cream cheese with the sugar and vanilla extract until the mixture is smooth and creamy, creating a luscious cheesecake filling.
- Assemble Cookies: Drop spoonfuls of the pumpkin cookie dough onto the prepared baking sheets, spacing them evenly. Flatten each dough ball slightly with the back of a spoon or your fingers. Then, spoon a small dollop of the cheesecake filling onto the center of each flattened dough portion.
- Bake: Place the baking sheets in the preheated oven and bake for 12 to 15 minutes, or until the cookies are set and lightly golden around the edges. Remove from the oven and allow the cookies to cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely.
Notes
- For best results, use canned pumpkin puree rather than fresh pumpkin to ensure consistent moisture and texture.
- Make sure the cream cheese is fully softened to achieve a smooth cheesecake filling.
- You can chill the cookie dough before baking to help maintain the cookie shape if desired.
- Store leftover cookies in an airtight container in the refrigerator for up to 5 days.
- These cookies also freeze well; freeze baked cookies in a sealed container for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
