Pumpkin Cheesecake Cookies Soft (Print Version)
Soft pumpkin cookies filled with smooth cheesecake, layered with fall spices, and a velvety cream cheese center.
# Ingredients:
→ Pumpkin Cookie Base
01 -
1 cup unsalted butter, softened
02 -
1 cup light brown sugar, packed
03 -
1/2 cup granulated sugar
04 -
3/4 cup canned pumpkin puree
05 -
1 large egg
06 -
2 teaspoons vanilla extract
07 -
2 1/2 cups all-purpose flour
08 -
1 teaspoon baking soda
09 -
1/2 teaspoon baking powder
10 -
1/2 teaspoon salt
11 -
1 tablespoon pumpkin pie spice
12 -
1 teaspoon ground cinnamon
→ Cheesecake Filling
13 -
8 ounces cream cheese, softened
14 -
1/4 cup granulated sugar
15 -
1 teaspoon vanilla extract
16 -
1 tablespoon all-purpose flour
# Steps:
01 -
Beat cream cheese in a medium bowl until smooth. Add granulated sugar, vanilla extract, and flour, then mix until fully incorporated and smooth. Transfer mixture to a piping bag or zip-top bag with one corner snipped. Refrigerate for at least 30 minutes to chill.
02 -
In a large bowl, cream together softened butter, brown sugar, and granulated sugar using a mixer until light and fluffy, about 2 to 3 minutes. Add pumpkin puree, egg, and vanilla extract; mix until well combined. In a separate bowl, whisk together flour, baking soda, baking powder, salt, pumpkin pie spice, and ground cinnamon. Gradually incorporate dry ingredients into the wet mixture until a soft dough forms. Cover and refrigerate the dough for 30 minutes.
03 -
Preheat oven to 350°F. Line two baking sheets with parchment paper. Scoop about 2 tablespoons of dough per cookie and roll each into a ball. Place dough balls 2 inches apart on prepared sheets. Gently flatten each ball and press a shallow well into the center. Bake for 12 to 14 minutes, until edges are set and tops appear just done. Allow cookies to cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely.
04 -
Once cookies are fully cooled, pipe about 1 to 1 1/2 teaspoons of chilled cheesecake filling into the center of each well. Smooth tops if desired. Chill filled cookies in the refrigerator for 20 minutes to allow filling to set before serving.
# Notes:
01 -
Ensure both cookie dough and cheesecake filling are well-chilled before assembly for best texture and handling.