These soft pumpkin cheesecake cookies are a delightful treat that combines the flavors of fall in every bite! With creamy cheesecake filling tucked inside soft pumpkin dough, they taste like a hug from the inside out.
If you love cozy flavors, these cookies will be your new favorite! I love sharing them with friends, and I always keep a few extra for myself—you know, just in case! 😄
Making these cookies is a breeze! Just mix up the dough, add a dollop of cheesecake filling, and bake. They disappear fast, so bake plenty to enjoy and share!
Key Ingredients & Substitutions
Pumpkin Puree: Use canned pumpkin puree for convenience. If you’re feeling adventurous, you can roast and purée your own pumpkin for a richer flavor. Just make sure it’s not the spiced pumpkin pie filling!
Granulated Sugar: Regular granulated sugar gives the right sweetness. You can swap some with coconut sugar for a deeper flavor or use a sugar substitute if you want it sugar-free.
Vegetable Oil: This recipe calls for vegetable oil for moisture. You can replace it with melted coconut oil or unsweetened applesauce for a healthier option.
Flour: All-purpose flour works best, but you can use a gluten-free flour blend for a gluten-free version. Just ensure it contains xanthan gum!
Cream Cheese: Make sure it’s softened for easy mixing. If you’re looking for a lighter version, use Neufchâtel cheese, which has less fat.
How Do I Get the Cheesecake Filling to Stay Inside the Cookies?
Ensuring the cheesecake filling stays inside the cookies is key, and here’s how to do it:
- After placing one scoop of cookie dough on the baking sheet, gently flatten it a bit. This helps create a well for the filling.
- Carefully spoon the cheesecake filling into the center without overfilling; about a teaspoon is perfect.
- Then, top with another small scoop of cookie dough and gently seal the edges by pressing them together. This helps trap the filling inside while baking.
- If you notice the filling peeking out while baking, it’s okay! Just try to seal it better next time.
Follow these steps, and you’ll have perfectly stuffed pumpkin cheesecake cookies every time! Enjoy the baking process! 🎃
Soft Pumpkin Cheesecake Cookies
Ingredients You’ll Need:
For the Pumpkin Cookie Dough:
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 cup vegetable oil
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- Optional: 1/2 cup chopped nuts or white chocolate chips
For the Cheesecake Filling:
- 8 oz cream cheese, softened
- 1/3 cup granulated sugar
- 1 large egg yolk
- 1 teaspoon vanilla extract
How Much Time Will You Need?
This delightful recipe takes about 20 minutes to prepare and around 15 minutes to bake, totaling approximately 35 minutes. Remember to let the cookies cool for a few minutes after baking before enjoying them!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). Line your baking sheets with parchment paper or silicone baking mats to prevent sticking.
2. Mix the Pumpkin Cookie Dough:
In a large bowl, combine the pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract. Whisk everything together until the mixture is smooth and well combined.
3. Combine Dry Ingredients:
In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger until they are well mixed.
4. Combine Wet and Dry Ingredients:
Gradually add the dry mixture to the pumpkin mixture, stirring until just combined. If you’d like, fold in chopped nuts or white chocolate chips for extra flavor and texture!
5. Prepare the Cheesecake Filling:
In a medium bowl, beat together softened cream cheese, granulated sugar, egg yolk, and vanilla extract until the mixture is smooth and creamy. This will be your delicious cheesecake filling!
6. Shape the Cookies:
Using a cookie scoop or a tablespoon, drop two scoops of pumpkin cookie dough onto the prepared baking sheets, spacing them about 2 inches apart.
7. Create a Well:
Gently flatten the dough with the back of a spoon or your fingers to create a larger circle, leaving a small well in the center of each cookie.
8. Add the Cheesecake Filling:
Spoon about 1 teaspoon of cheesecake filling into the center well of each cookie.
9. Seal the Cheesecake Filling:
Top the cheesecake filling with another small scoop or a flattened piece of pumpkin dough, gently pressing the edges to seal the cheesecake in securely.
10. Bake the Cookies:
Repeat the shaping process with the remaining dough and filling. Bake the cookies for 12–15 minutes, or until they’re set and lightly golden around the edges.
11. Cooling Down:
Once baked, remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes. Then, transfer them to a wire rack to cool completely.
12. Enjoy and Store:
Store cookies in an airtight container at room temperature for up to 3 days or refrigerate for prolonged freshness. Enjoy your delicious soft pumpkin cheesecake cookies anytime!
These cookies are perfect for fall gatherings, cozy nights in, or any time you want to indulge in something sweet and seasonal. Happy baking! 🎃🍪
FAQ for Soft Pumpkin Cheesecake Cookies
Can I Use Fresh Pumpkin Instead of Canned?
Yes, you can use fresh pumpkin! Just make sure to roast and purée the pumpkin until smooth. Remember to measure out 1 cup after it’s cooked to ensure you have the right amount for the recipe!
How Can I Make These Cookies Gluten-Free?
To make these cookies gluten-free, substitute the all-purpose flour with a 1:1 gluten-free baking flour blend. Make sure it contains xanthan gum for proper texture and rise!
Can I Freeze These Cookies?
Absolutely! You can freeze the unbaked cookie dough or the baked cookies. To freeze the dough, scoop it onto baking sheets and freeze until solid before storing in an airtight container for up to 3 months. For baked cookies, place them in an airtight container with parchment paper between layers to prevent sticking.
What Can I Use if I Don’t Have Cream Cheese?
If you don’t have cream cheese, you can use mascarpone cheese, ricotta (for a lighter filling), or even a dairy-free cream cheese alternative for a similar texture and flavor. Just ensure it’s softened for easy mixing!
