Description
Delightfully soft and moist Pumpkin Cheesecake Cookies combine the warm spices of cinnamon, nutmeg, and cloves with a creamy cheesecake center. Perfectly spiced pumpkin-flavored cookies with a luscious cheese filling make these an irresistible fall treat.
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 ensure easy cleanup and prevent sticking.
- Make the Cookie Dough: In a large mixing bowl, combine the canned pumpkin puree, granulated sugar, vegetable oil, egg, and vanilla extract. Stir these wet ingredients until the mixture is smooth and well blended. In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, ground nutmeg, and ground cloves. Gradually add the dry ingredients to the wet mixture, stirring until a consistent dough forms.
- Make the Cheesecake Filling: Using a hand mixer or stand mixer, beat the softened cream cheese with granulated sugar and vanilla extract until the filling is smooth, creamy, and free of lumps.
- Assemble Cookies: Drop spoonfuls of the pumpkin cookie dough onto the prepared baking sheets, spacing them evenly. Flatten each dough ball slightly to create a base. Then, carefully spoon a dollop of the cheesecake filling onto the center of each cookie dough portion.
- Bake: Place the baking sheets in the preheated oven and bake for 12-15 minutes until the cookies are set and the edges turn a light golden color. After baking, remove the cookies from the oven and allow them to cool on wire racks completely before serving.
Notes
- Ensure the cream cheese is softened to room temperature for the smoothest filling.
- Do not overbake to keep the cookies moist and soft.
- For extra decoration, sprinkle a small amount of cinnamon sugar on top before baking.
- Store cookies in an airtight container in the refrigerator and consume within 3-4 days.
- These cookies freeze well; thaw them at room temperature before serving.
