Description
Welcome to your new favorite fall dessert! These Pumpkin Cream Cheese Stuffed Cookies are the ultimate seasonal treat that perfectly combines the rich, spiced flavor of pumpkin with a decadent cream cheese filling. Whether you’re a pumpkin spice lover or a cookie enthusiast, this recipe will satisfy your cravings for something sweet, soft, and perfectly spiced.
Bite into a soft, chewy pumpkin cookie, and you’ll find a surprise inside: creamy, tangy cheesecake filling that melts in your mouth. These Pumpkin Cheesecake Cookies are ideal for sharing with friends, serving at parties, or simply enjoying with a warm cup of coffee on a chilly autumn day.Let’s dive into the recipe and make these delightful Pumpkin Cream Cheese Stuffed Cookies together!
Ingredients
For the Cookies:
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 egg
- 1 teaspoon vanilla extract
- 3/4 cup canned pumpkin puree
For the Filling:
- 4 oz cream cheese, softened
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
Optional Add-Ins and Substitutions:
- For a gluten-free version, substitute all-purpose flour with gluten-free baking flour.
- If you’re dairy-free, you can use vegan cream cheese and butter.
- Add chocolate chips or chopped pecans for a crunchy twist.
Instructions
Step 1: Prepare the Dry Ingredients
In a medium bowl, whisk together the flour, baking soda, baking powder, ground cinnamon, ginger, nutmeg, cloves, and salt. This combination of spices gives the cookies their warm, pumpkin spice flavor. Set the dry mixture aside.
Step 2: Cream the Butter and Sugars
In a large bowl, cream the softened butter, granulated sugar, and brown sugar together until light and fluffy. This step is crucial for achieving soft, tender cookies. You can use a hand mixer or stand mixer for this, but be careful not to overmix.
Step 3: Add the Egg, Vanilla, and Pumpkin
Beat in the egg and vanilla extract, followed by the canned pumpkin puree. The pumpkin will add moisture to the cookie dough, making them soft and chewy.
Step 4: Combine the Wet and Dry Ingredients
Gradually add the dry ingredients to the wet mixture, stirring just until combined. Be careful not to overmix the dough, as this can make the cookies tough.
Step 5: Make the Cream Cheese Filling
In a small bowl, mix together the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy. This filling will add a tangy, sweet surprise to the center of your cookies.
Step 6: Assemble the Cookies
Scoop out tablespoon-sized balls of the cookie dough. Flatten each ball slightly in your hand, then add a small spoonful of cream cheese filling in the center. Enclose the filling with the dough, rolling them back into balls. Make sure the filling is completely sealed inside the dough.
Step 7: Bake the Cookies
Place the cookie dough balls on a baking sheet lined with parchment paper. Bake in a preheated oven at 350°F (175°C) for 12-15 minutes, or until the edges are golden brown and the centers are set. Allow the cookies to cool slightly on the baking sheet before transferring them to a wire rack to cool completely.
Equipment
2Pcs Heart Shape Cake Pans, Aluminum Heart Cake Mold, Reusable 10 inch
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Kids Chill Leak-Proof Lunch Box – Included Reusable Ice Pack Keeps Food Cold
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- Don’t Overfill: When adding the cream cheese filling, use a small spoonful to avoid the filling spilling out during baking.
- Chill the Dough: For even better results, you can chill the dough for 30 minutes before baking. This helps prevent the cookies from spreading too much.
- Use Room Temperature Ingredients: Make sure the butter and cream cheese are softened at room temperature. This ensures a smooth, even texture in both the dough and the filling.