Pumpkin Cheesecake Cookies - Soft, Spiced, and Filled with Creamy Goodness

Pumpkin Cheesecake Cookies bring together the warm, spiced flavors of autumn with a creamy cheesecake filling that adds a delightful surprise in every bite. These cookies are soft, chewy, and perfect for cozy gatherings during the fall season.

INGREDIENTS

• All-purpose flour: 2 ¼ cups
• Baking soda: 1 tsp
• Pumpkin pie spice: 1 tsp
• Salt: ½ tsp
• Unsalted butter (softened): ¾ cup
• Brown sugar: ¾ cup
• Granulated sugar: ¼ cup
• Pumpkin puree: ½ cup
• Large egg: 1
• Vanilla extract: 1 tsp
• Cream cheese (softened): 8 oz
• Granulated sugar: ¼ cup (for filling)
• Egg yolk: 1
• Vanilla extract: ½ tsp (for filling)

INSTRUCTIONS

Step 1:

Set your oven to 350°F (175°C) and prepare a baking sheet with parchment paper.

Step 2:

Blend together the softened butter and sugars until the mixture becomes airy and light. Introduce the pumpkin puree, egg, and vanilla essence, combining well.

Step 3:

In another mixing bowl, combine flour, baking soda, salt, and pumpkin pie spice. Slowly integrate this dry blend into the wet mixture.

Step 4:

For the cheesecake core, whip the cream cheese until it achieves a silky texture. Incorporate the sugar, egg yolk, and vanilla, blending thoroughly.

Step 5:

Form dough into spheres, press a shallow well in each, and fill it with the cheesecake mixture. Carefully encase the filling within the dough.

Step 6:

Bake these assembled cookies for 12-15 minutes, monitoring until they attain a gentle golden hue. Let them cool briefly on the sheet before moving them to a wire rack.

Serving and Storage Tips

• Store the cookies in an airtight container in the refrigerator for up to 4 days. Enjoy them chilled or let them come to room temperature before serving.
• These cookies also freeze well. Simply wrap individually and thaw when ready to eat.

Helpful Notes

• Make sure the cream cheese is well softened for a smooth, lump-free filling. Room temperature ingredients work best.
• If you prefer a more pronounced pumpkin flavor, add an extra pinch of pumpkin pie spice to the dough.

Tips from Well-Known Chefs

• For a beautiful presentation, use a piping bag to add the cheesecake filling to the cookies. It ensures an even distribution and smooth texture.

A Bite of Fall in Every Cookie

These Pumpkin Cheesecake Cookies are the perfect combination of soft, spiced cookie dough and rich, creamy filling. Ideal for autumn afternoons or festive gatherings, they bring the warmth and comfort of pumpkin spice to your dessert table. Each bite is a reminder of why fall is such a delicious season.

FAQs

Can I make these cookies gluten-free?

Yes, use a gluten-free all-purpose flour blend. Make sure it’s a 1:1 substitute for the best results.

Why did my cookies spread too much?

If your cookies spread too much, try chilling the dough for about 30 minutes before baking. This helps the dough firm up and keeps its shape.

Can I add nuts or chocolate chips?

Absolutely! Add chopped pecans, walnuts, or even mini chocolate chips to the dough for an extra layer of flavor.

How do I make sure the filling doesn't leak?

Make sure to carefully enclose the cheesecake filling within the cookie dough, sealing any gaps to prevent leaking during baking.

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Conclusion

These Pumpkin Cheesecake Cookies combine the comforting flavors of spiced pumpkin with a smooth, creamy cheesecake center. The cookie dough is easy to work with, and the results are beautiful, making these cookies a perfect addition to any dessert table. The balance between the soft cookie and the rich filling is delicious, offering a delightful treat for autumn gatherings, Halloween parties, or just a cozy evening at home. Best enjoyed fresh out of the oven, but they store well and can be made ahead for convenience.