Description
These Pumpkin Cheesecake Cookies combine the warm flavors of pumpkin and spices with a creamy cheesecake filling for a delightful autumn treat. Soft, tender cookies are infused with cinnamon, nutmeg, and cloves, and topped with a luscious cream cheese center, perfect for holiday gatherings or cozy afternoons.
Ingredients
Scale
Cookie Dough
- 1 cup canned pumpkin puree
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
Cheesecake Filling
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1/2 teaspoon vanilla extract
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats to prevent sticking and ensure easy cleanup.
- Make the Cookie Dough: In a large bowl, combine the canned pumpkin puree, sugar, vegetable oil, egg, and vanilla extract, mixing until the mixture is smooth and uniform. In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves. Gradually add the dry ingredients into the wet ingredients, stirring until just combined to form the cookie dough.
- Make the Cheesecake Filling: Using a mixer or by hand, beat the softened cream cheese with sugar and vanilla extract until the mixture is smooth and creamy without lumps.
- Assemble Cookies: Drop spoonfuls of the pumpkin cookie dough onto the prepared baking sheets, spacing them evenly. Flatten each slightly with the back of a spoon or your fingers. Then, spoon a small dollop of the cheesecake filling on top of each cookie dough portion.
- Bake: Place the cookies in the preheated oven and bake for 12-15 minutes, or until the cookies are set and starting to turn golden around the edges. Remove from the oven and transfer the cookies to wire racks to cool completely before serving.
Notes
- Ensure cream cheese is softened to room temperature for smooth filling.
- Do not overmix the dough to keep cookies tender.
- Use parchment paper or silicone mats to prevent sticking.
- Cookies can be stored in an airtight container in the refrigerator for up to 4 days.
- Optionally, sprinkle a pinch of extra cinnamon on top before baking for enhanced spice flavor.
