Description
These Pumpkin Cheesecake Cookies offer a delightful combination of soft, spiced pumpkin cookie dough with a creamy cheesecake center, perfect for autumn or any cozy occasion. The cookies are easy to prepare, featuring warm spices like cinnamon, nutmeg, and cloves, and are baked to golden perfection with a luscious filling that complements the pumpkin flavor beautifully.
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). Prepare baking sheets by lining them with parchment paper or silicone baking mats to prevent sticking and ensure easy cleanup.
- Make the Cookie Dough: In a large mixing bowl, combine the pumpkin puree, granulated sugar, vegetable oil, egg, and vanilla extract, mixing until the mixture is smooth and uniform. 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 ingredients, stirring until fully combined into a smooth dough.
- Make the Cheesecake Filling: In another bowl, beat the softened cream cheese with granulated sugar and vanilla extract until the mixture is creamy and smooth, free of lumps.
- Assemble Cookies: Using a spoon, drop spoonfuls of the pumpkin cookie dough onto the prepared baking sheets, spacing them to allow for spreading. Slightly flatten each cookie dough mound, then carefully spoon a small amount of the cheesecake filling onto the top of each cookie.
- Bake: Place the baking sheets in the preheated oven and bake the cookies for 12 to 15 minutes, or until the edges are set and lightly golden. Remove the cookies from the oven and allow them to cool completely on wire racks before serving to let the cheesecake filling firm up slightly.
Notes
- For best results, use canned pumpkin puree and not pumpkin pie filling to control sweetness and spice.
- Do not overmix the cheesecake filling to avoid making it too runny.
- Cookies can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
- Chilling the dough briefly before baking can help cookies hold their shape better.
- Feel free to add chopped nuts, such as walnuts or pecans, to the dough for added texture.
