These Pumpkin Cheesecake Cream Cheese Filled Cookies are a delightful treat! Soft cookies wrapped around a creamy cheesecake center make for a perfect autumn snack.
They disappear faster than you can say “pumpkin spice!” I love enjoying them with a warm drink—it’s like a hug in cookie form! 🥰
Key Ingredients & Substitutions
Canned Pumpkin Puree: Make sure to pick plain pumpkin puree, not pumpkin pie filling, which has added sugars and spices. If fresh pumpkins are available, you can roast and purée them as an alternative!
Granulated Sugar & Brown Sugar: Both sugar types add sweetness and moisture. You could use coconut sugar for a healthier option; it will give a hint of caramel flavor, but the cookies may be denser.
Ground Spices: Cinnamon, ginger, nutmeg, and cloves all enhance the pumpkin flavor. If you’re missing any of these, you can substitute with pumpkin pie spice, which combines similar spices.
Cream Cheese: For the filling, you can swap regular cream cheese with a lower-fat version or a dairy-free cream cheese for a lactose-free option. It will still taste delicious!
How Do You Get the Perfect Cookie Shape and Filling?
Shaping and sealing these cookies can be tricky, but with a few easy steps, you’ll get it right!
- Chill the dough to make it easier to handle; a cold dough won’t stick to your hands.
- Flatten the dough into discs in your palm, aiming for about 1/4 inch thick. Keep the edges thin to seal better.
- When placing the filling, don’t overfill! About one teaspoon is perfect to keep the cookies manageable.
- Make sure to pinch the edges tightly to seal in the cheesecake filling. This keeps it from leaking out while baking.
Giving each cookie ball a smooth roll before coating ensures they bake evenly and look nice!
How to Make Pumpkin Cheesecake Cream Cheese Filled Cookies
Ingredients You’ll Need:
For the Pumpkin Cookies:
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 2 large eggs
- 1/2 cup unsalted butter, melted and slightly cooled
- 2 teaspoons vanilla extract
- 2 1/4 cups all-purpose flour
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves (optional)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
For the Cream Cheese Filling:
- 8 oz (225g) cream cheese, softened
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
For Coating:
- 1/3 cup granulated sugar
- 1 tablespoon ground cinnamon
How Much Time Will You Need?
You’ll need about 1 hour for preparation and chilling the dough, plus an additional 12-14 minutes for baking. Don’t forget to let the cookies cool down for a bit before enjoying them. All in all, set aside around 2 hours to create and savor these delicious cookies!
Step-by-Step Instructions:
1. Prepare the Cream Cheese Filling:
In a medium bowl, beat the softened cream cheese with the sugar and vanilla extract until it’s smooth and creamy. This creamy filling is what makes these cookies so special! Once mixed, transfer it to a piping bag or a plastic bag with a small corner cut off, and pop it in the fridge until you’re ready to use it.
2. Make the Pumpkin Cookie Dough:
In a large mixing bowl, combine the canned pumpkin puree, granulated sugar, brown sugar, eggs, melted butter, and vanilla extract. Whisk everything together until it’s well combined. In another bowl, sift together the flour, cinnamon, ginger, nutmeg, cloves (if using), baking powder, baking soda, and salt. Gradually add the dry mixture to the wet mixture, stirring until you have a soft dough. Cover it and chill in the fridge for at least 1 hour—even overnight if you have time!
3. Prepare the Cinnamon Sugar Coating:
While the dough chills, mix the granulated sugar and ground cinnamon in a shallow bowl. This will give your cookies a deliciously sweet exterior!
4. Assemble the Cookies:
Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper. Scoop about 2 tablespoons of dough and flatten it into a disc in your palm. Pipe or spoon about 1 teaspoon of your chilled cream cheese filling into the center of the disc. Then, take another 2-tablespoon portion of dough, flatten it, and place it over the cream cheese filling. Pinch the edges to seal it up nice and tightly, forming a smooth filled cookie ball. Roll each cookie ball in the cinnamon sugar mixture until completely coated, then place them on the prepared baking sheet, spaced about 2 inches apart.
5. Bake:
Now, it’s time to bake! Pop the cookies in the preheated oven and bake for 12-14 minutes. You’ll know they’re done when they are set, lightly cracked on top, but still soft. Once they’re ready, let them cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely.
6. Serve and Enjoy:
Wait until they cool down a little, and then dig into these delightful pumpkin cheesecake-filled cookies! They’re perfect for fall and beyond! Store any leftovers (if there are any!) in an airtight container in the fridge for up to 4 days.
Enjoy the cozy flavors of autumn with these scrumptious Pumpkin Cheesecake Cream Cheese Filled Cookies!
Can I Use Fresh Pumpkin Instead of Canned?
Yes, fresh pumpkin can be used! Simply roast and purée the pumpkin until smooth, making sure to remove excess moisture. Aim for about 1 cup of puréed pumpkin for this recipe.
Can I Freeze These Cookies?
Absolutely! You can freeze the assembled cookie balls before baking. Place them in a single layer on a baking sheet and freeze until solid, then transfer to an airtight container. Bake from frozen for an extra couple of minutes.
What’s the Best Way to Store Leftovers?
Store leftover cookies in an airtight container in the refrigerator for up to 4 days. To keep them fresh, separate layers with parchment paper if stacking them in the container.
Can I Make These Cookies Gluten-Free?
Yes! Substitute the all-purpose flour with a gluten-free flour blend. Make sure to pick one that includes a binding agent, like xanthan gum, for the best texture!
