Description
These soft, spiced pumpkin cookies feature a luxurious, creamy cheesecake center that provides a delightful surprise in every bite. Perfectly balancing the earthy warmth of cinnamon, nutmeg, and pumpkin with the tangy richness of cream cheese, these cookies are a quintessential autumn treat. They remain soft for days thanks to the moisture-rich pumpkin puree, making them an ideal choice for seasonal gatherings or a cozy afternoon snack.
Ingredients
1 cup pure pumpkin puree
8 oz cream cheese, softened
2.5 cups all-purpose flour, sifted
1 cup brown sugar
0.25 cup granulated sugar
2 tsp pumpkin spice
0.5 cup unsalted butter, softened
1 tsp vanilla extract
1 tsp baking powder
Instructions
Beat the softened cream cheese with a quarter cup of sugar until smooth.
Drop small rounded teaspoons of the mixture onto a parchment-lined tray and freeze for at least 45 minutes.
Whisk flour, baking powder, and pumpkin spice in a medium bowl.
Cream the butter and remaining sugar in a large bowl.
Fold the pumpkin puree and vanilla extract into the butter mixture until fully incorporated.
Slowly combine the wet and dry ingredients to form a stiff dough.
Scoop a portion of dough and flatten in your palm.
Place a frozen cream cheese ball into the center, wrap the dough around it, and roll into a smooth ball.
Bake at 350 degrees Fahrenheit for 12 minutes until set.
Notes
Ensure the cream cheese is fully frozen before stuffing to prevent leaking. Store cookies in an airtight container in the refrigerator because of the cream cheese filling. Use pure pumpkin puree rather than pie filling to maintain the correct consistency.
- Prep Time: 20
- Cook Time: 12
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 165
- Sugar: 12g
- Sodium: 85mg
- Fat: 7g
- Saturated Fat: 4g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 20mg