Description
Soft and warmly spiced pumpkin cookies filled with a creamy cheesecake center, perfect for a cozy fall treat.
Ingredients
Scale
- 4 oz cream cheese, softened to room temperature
- 2 tbsp granulated sugar
- 1/2 tsp pure vanilla extract
- 1 tsp all-purpose flour
- 1 1/2 cups all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1 tsp pumpkin pie spice
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened to room temperature
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar, packed
- 1 large egg yolk, room temperature
- 1/2 cup pure pumpkin puree, thoroughly blotted dry with paper towels
- 1 tsp pure vanilla extract
Instructions
- Make and chill the filling: In a small bowl, beat the softened cream cheese, 2 tablespoons granulated sugar, 1/2 teaspoon vanilla extract, and 1 teaspoon flour until smooth. Cover and chill in the refrigerator while preparing the dough.
- Whisk dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, pumpkin pie spice, and salt until combined.
- Cream butter and sugars: In a large bowl, beat softened butter, granulated sugar, and packed light brown sugar together for about 3 minutes on medium speed until light and fluffy.
- Add wet ingredients: Beat in the egg yolk, blotted pumpkin puree, and 1 teaspoon vanilla extract until smooth and fully incorporated.
- Combine and chill dough: Gently fold the dry ingredients into the wet mixture using a spatula just until flour streaks disappear. Do not overmix. Cover the dough and chill in the refrigerator for at least 30 minutes.
- Stuff and roll the cookies: Preheat oven to 350°F and line baking sheets with parchment paper. Scoop tablespoon-sized portions of chilled dough, flatten slightly in your palm, and make a small indent in the center. Place 1 teaspoon of chilled cheesecake filling inside, fold the dough over to seal completely, and gently roll into a smooth ball. Place 2 inches apart on baking sheets.
- Bake to perfection: Bake for 12–14 minutes, or until the cookie edges are lightly golden and the centers look just set.
- Cool and set: Let the cookies rest on the warm baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
Always blot the pumpkin puree thoroughly to remove excess moisture. Keep both the cheesecake filling and dough cold, and seal the dough completely around the filling to prevent the cheesecake center from bursting during baking.
- Prep Time: 45 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 155
- Sugar: 9g
- Sodium: 105mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg