Creamy Pumpkin Cheesecake Cookies
Soft, chewy pumpkin cookies with a luscious cream cheese center, perfect for fall treats and easy to make in under 30 minutes.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 1 cup (226g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 1/2 cup (100g) brown sugar, packed
- 1 large egg, room temperature
- 1 tsp vanilla extract
- 1 cup (240g) canned pumpkin puree (not pumpkin pie filling)
- 2 1/2 cups (315g) all-purpose flour (or almond flour for gluten-free)
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 8 oz (227g) cream cheese, softened
- 1/4 cup (50g) granulated sugar
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone mats.
- Make the cream cheese filling: In a small bowl, beat 8 oz softened cream cheese, 1/4 cup granulated sugar, and 1 tsp vanilla extract until smooth and creamy (about 2-3 minutes). Set aside in the fridge.
- Prepare the cookie dough: In a large bowl, cream together 1 cup softened unsalted butter, 1 cup granulated sugar, and 1/2 cup brown sugar until light and fluffy. Add 1 large egg and 1 tsp vanilla extract, mixing well. Then mix in 1 cup pumpkin puree until combined.
- Combine dry ingredients: In a separate bowl, whisk 2 1/2 cups all-purpose flour, 1 tsp baking soda, 1/2 tsp salt, 1 tsp cinnamon, 1/2 tsp nutmeg, and 1/4 tsp cloves. Gradually add the dry mix to the wet ingredients, stirring just until combined.
- Assemble the cookies: Using a cookie scoop or tablespoon, scoop about 2 tablespoons of dough, flatten slightly, place a teaspoon of cream cheese filling in the center, top with another 2 tablespoons of dough, and gently seal the edges forming a ball. Place on baking sheet about 2 inches apart.
- Bake for 12-15 minutes, or until edges are set but centers look slightly soft. Let cool on baking sheet for 5 minutes, then transfer to wire rack to cool completely.
Notes
[‘Chill the cream cheese filling to keep it firm and easy to handle.’, ‘Use room temperature butter and eggs for smooth mixing.’, ‘Measure flour carefully by spooning and leveling to avoid dry cookies.’, ‘Seal dough balls tightly to prevent filling leakage.’, ‘Do not overbake; centers should look slightly soft when removed from oven.’, ‘Chill dough balls for 10 minutes before baking if filling leaks.’, ‘Silicone mats give a slightly better bottom crust crispness than parchment paper.’]
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Fat: 9
- Carbohydrates: 22
- Protein: 3
Keywords: pumpkin cookies, cheesecake cookies, fall treats, pumpkin dessert, creamy cookies, easy pumpkin recipe