Pumpkin Cream Cheese Cookies

by

Cheesecake Filled Pumpkin Spice Sugar Cookies are a fall-inspired dessert that combines the warmth of pumpkin spice with the creamy indulgence of cheesecake. Each cookie is soft, slightly chewy on the outside, and filled with a smooth, sweetened cream cheese center. The cinnamon sugar coating adds a delightful crunch and extra burst of flavor, making these cookies the perfect seasonal treat.

Ingredients:

For the Cookies:

  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/2 cup canned pumpkin puree

For the Cheesecake Filling:

  • 8 oz cream cheese, softened
  • 1/4 cup granulated sugar
  • 1/2 teaspoon vanilla extract
  • 1 tablespoon all-purpose flour

For the Cinnamon Sugar Coating:

  • 1/4 cup granulated sugar
  • 1 teaspoon cinnamon

Directions:

  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a medium bowl, whisk together flour, baking soda, cinnamon, nutmeg, and salt. Set aside.
  3. In a large bowl, cream together softened butter and sugar until light and fluffy. Add the egg, vanilla extract, and pumpkin puree, mixing until smooth.
  4. Gradually add the dry ingredients to the wet ingredients and stir until just combined.
  5. For the cheesecake filling, beat the cream cheese, sugar, vanilla, and flour together until smooth and creamy.
  6. Scoop tablespoon-sized portions of cookie dough and flatten them slightly. Place a small dollop of cheesecake filling in the center of each cookie dough round, then place another dough round on top and gently press the edges to seal.
  7. In a small bowl, combine the sugar and cinnamon for the coating. Roll each cookie ball in the cinnamon sugar mixture and place on the prepared baking sheet, spacing them about 2 inches apart.
  8. Bake for 10-12 minutes, or until the cookies are golden around the edges. Allow them to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Prep Time: 20 minutes | Cooking Time: 10-12 minutes | Total Time: 30-32 minutes
Kcal: 180 kcal | Servings: 18 cookies

#cheesecakecookies #pumpkinspice #fallbaking #pumpkincookies #cinnamonspice #desserttime #bakingfun #cookiecravings #softcookies #pumpkinseason #sugarcookies #autumnbakes #creamcheesefilling #pumpkinspicelove #cookieobsessed #bakingrecipes

Leave a Comment