These Pumpkin Cheesecake Cream Cheese Filled Cookies are a fun twist on a classic treat! They have a soft pumpkin cookie on the outside and a creamy cheese filling inside. Yum!
These cookies always remind me of cozy fall days. I love sharing them with friends—who can resist that gooey filling? It’s like a hug in cookie form! 🎃
Key Ingredients & Substitutions
Pumpkin Puree: Make sure to use canned pumpkin puree, not pumpkin pie filling, as the latter contains added spices and sugars. You can also roast and puree a fresh pumpkin for a homemade touch!
Granulated Sugar: If you’re looking to cut down on sugar, you can use a sugar substitute that measures like sugar. Coconut sugar is another great alternative that adds a slight caramel flavor.
Cream Cheese: If you’re lactose intolerant or looking for a healthier option, try using vegan cream cheese. It works well and still gives you that creamy texture!
Flour: All-purpose flour is perfect for these cookies. If you want a gluten-free version, swap it out for a 1:1 gluten-free flour blend.
What’s the Best Way to Keep the Cream Cheese Filling from Leaking?
One of the tricky parts of making these cookies is ensuring the filling stays inside. Here are some handy tips:
- Make sure to seal the edges of the dough tightly around the filling. Overlap the dough and pinch to secure it well.
- Chilling the dough before forming the cookies makes it easier to manage, reducing the risk of leaks.
- When rolling the filled dough in sugar, do it gently to avoid squeezing out the filling.
Following these steps will help you make beautiful cookies with that delightful cream cheese surprise inside!
How to Make Pumpkin Cheesecake Cream Cheese Filled Cookies
Ingredients You’ll Need:
For the Pumpkin Cookie Dough:
- 1 cup pumpkin puree (not pumpkin pie filling)
- 1 cup packed light brown sugar
- 1/2 cup granulated sugar
- 1 cup vegetable oil
- 2 large eggs
- 2 1/2 cups all-purpose flour
- 2 tsp ground cinnamon
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp ground nutmeg
- 1/4 tsp ground ginger
For the Cream Cheese Filling:
- 8 oz cream cheese, softened
- 1/3 cup powdered sugar
- 1 tsp vanilla extract
For Rolling:
- 1/4 cup granulated sugar
- 1 tsp cinnamon
How Much Time Will You Need?
This delightful recipe requires about 20 minutes of prep time. After that, you’ll want to chill the dough for 1 hour to make it easier to work with. The baking time is about 12-14 minutes. So, in total, you’ll be looking at approximately 1 hour and 35 minutes before you can enjoy these tasty cookies!
Step-by-Step Instructions:
1. Make the Cream Cheese Filling:
In a medium bowl, beat the softened cream cheese with powdered sugar and vanilla extract until the mixture is smooth and creamy. Once done, cover the bowl and chill it in the fridge while you prepare the pumpkin cookie dough.
2. Prepare Pumpkin Cookie Dough:
In a large mixing bowl, whisk together the pumpkin puree, brown sugar, granulated sugar, vegetable oil, and eggs until everything is well combined. This will create a lovely base full of flavor!
3. Combine Dry Ingredients:
In a separate bowl, whisk together the flour, ground cinnamon, baking powder, baking soda, salt, ground nutmeg, and ground ginger. Gradually add this dry mixture to the pumpkin mixture, stirring until a soft dough forms. Don’t worry; it should be sticky!
4. Chill the Dough:
Cover the bowl with plastic wrap and refrigerate the dough for about 1 hour. This will help with shaping the cookies later on.
5. Preheat Oven:
While the dough chills, preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
6. Form the Cookies:
In a small bowl, mix the granulated sugar and cinnamon together for rolling. Take about 1 tablespoon of the chilled cookie dough and flatten it in your hand. Place about 1 teaspoon of the chilled cream cheese filling in the center.
7. Seal and Roll:
Wrap the pumpkin dough around the cream cheese filling so that the filling is completely enclosed. Carefully roll the dough into a ball, making sure the edges are tightly sealed. Roll each filled dough ball in the cinnamon sugar mixture until it is thoroughly coated.
8. Bake:
Place the coated balls about 2 inches apart on your prepared baking sheets. Bake them in the preheated oven for about 12-14 minutes or until the cookies are set but still soft in the center.
9. Cool and Enjoy:
Remove the cookies from the oven and allow them to cool on the baking sheet for about 5 minutes. Then, transfer them to a wire rack to cool completely. Enjoy these delicious cookies warm or at room temperature—the soft pumpkin cookie with its creamy center is sure to be a hit!
These cookies are perfect for sharing at fall gatherings or enjoying with a warm drink during cozy afternoons. Happy baking!
Can I Use Pumpkin Pie Filling Instead of Pumpkin Puree?
No, it’s best to use pure pumpkin puree for this recipe. Pumpkin pie filling contains added sugars and spices that can alter the flavor and texture of your cookies.
Can I Make the Dough in Advance?
Absolutely! You can prepare the cookie dough up to 2 days ahead of time. Just be sure to keep it covered in the refrigerator to prevent it from drying out.
What’s the Best Way to Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze them for about 2 months. Just make sure to individually wrap them to prevent freezer burn!
Can I Substitute Cream Cheese for Something Else?
If you’re looking for a dairy-free option, you can use vegan cream cheese instead. It provides a similar creamy texture and flavor without the dairy!
