These pumpkin cookies with cheesecake filling are the tastiest cookies with fresh pumpkin flavor.
Pumpkin and cream cheese make the tastiest combination in these chewy and decadent cookies. The base of the cookies is a pumpkin snickerdoodle. We also add a tangy cheesecake filling in the center of the cookies that make them so tasty!
My 9 year old little girl said “These might just be the best cookies i’ve ever had” high praise coming from one of my pickiest eaters. This batch of cookies did not last long in my house.
FAQ for Pumpkin Cookies with Cheesecake Filling:
These cookies are classified as snickerdoodles because they are rolled in a cinnamon-sugar coating before baking, which is a classic snickerdoodle feature. The pumpkin flavor adds a seasonal twist to the traditional snickerdoodle taste.
2. How do I keep the cheesecake filling from leaking out?
To prevent the filling from leaking, make sure to completely seal the cookie dough around the cheesecake filling. Chilling the dough and the filling beforehand also helps it stay intact while baking.
Pumpkin naturally makes cookies fluffier because it adds moisture. If you want flatter cookies, you can gently press down on the dough balls before baking or reduce the baking powder slightly.
Since they have a cheesecake filling, it’s best to store them in an airtight container in the refrigerator. They’ll stay fresh for up to 4–5 days.
Yes! To freeze, place them in an airtight container or bag. They can be frozen for up to 2–3 months. Let them thaw in the fridge before enjoying.
Yes, you can substitute the flour with a 1:1 gluten-free baking mix. Make sure the mix has xanthan gum for best results, as it helps with texture and structure.
7. Can I make the dough ahead of time?
Absolutely! You can make the dough and chill it in the fridge for up to 24 hours. This can actually enhance the flavors. Just let it sit at room temperature for 10-15 minutes before assembling and baking.
8. What’s the best way to make the cheesecake filling smooth?
Make sure your cream cheese is at room temperature before mixing. Beat it until smooth, then gradually add the other ingredients to prevent lumps.
Chilling the dough before baking will help prevent excessive spreading. Also, use parchment paper or a silicone baking mat for even heat distribution.
10. Can I use canned pumpkin puree?
Yes! Use 100% pumpkin puree, not pumpkin pie filling, as it contains additional sweeteners and spices that can alter the recipe.
Do I have to brown the butter for the Pumpkin Cookies with Cheesecake Filling?
No, you don’t have to brown the butter for cookies, but doing so can elevate the flavor significantly! Browned butter adds a rich, nutty, caramel-like taste that enhances the depth of the cookies, especially in recipes with spices or chocolate.
Here’s a breakdown of what browning the butter does:
- Flavor: Browned butter deepens the flavor profile with a toasty, slightly caramelized taste, which works especially well in cookies with warm spices, chocolate, or nuts.
- Texture: It can make cookies chewier and more flavorful, though it may slightly reduce their softness because it changes the moisture content.
- Aromatics: Browned butter has a fragrant aroma that adds a lot to the overall sensory experience of the cookie.
If you want to skip browning, regular melted butter or even softened butter will work fine, but the cookies will taste more straightforward and lack that extra layer of nuttiness.
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Pumpkin Cookies with Cheesecake Filling
These pumpkin cookies with cheesecake filling are the tastiest cookies with fresh pumpkin flavor.
Ingredients
- Cookie Dough:
- 1/2 cup butter, browned
- 1/3 cup pumpkin puree, moisture removed
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 1 egg yolk
- 1 tsp vanilla
- 1 1/4 cup flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp cinnamon
- 1/8 tsp ground nutmeg
- 1/4 tsp ground ginger
- Cheesecake Filling:
- 4 oz softened cream cheese
- 3 tbsp granulated sugar
- 1 tsp vanilla extract
- Cinnamon Sugar Coating:
- 1/3 cup granulated sugar
- 1 tbsp ground sugar
- pinch of salt
Instructions
- Preheat oven to 350 F
- In a small saucepan over medium heat, melt the butter. Continue cooking, stirring frequently, until the butter foams and turns a golden brown, emitting a nutty aroma (about 3-5 minutes).
- Pour the browned butter into a large mixing bowl and let it cool for 10 minutes.
- Remove moisture from pumpkin puree:
- Place several layers of paper towels on a clean surface, such as a baking sheet or large plate.
- Spoon the pumpkin puree onto the paper towels, spreading it out into an even layer to maximize contact.
- Place another layer or two of paper towels on top of the puree and press down gently to absorb moisture.
- Leave the towels in place for a few minutes. If the towels become saturated, replace them with fresh ones and repeat.
- Add granulated sugar and brown sugar to the browned butter, whisking until combined.
- Stir in pumpkin puree, egg yolk, and vanilla extract.
- In a separate bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Cover the dough and refrigerate for 15 minutes while you make the cheesecake filling.
- In a small bowl, beat together softened cream cheese, sugar, and vanilla extract until smooth and creamy.
- In a small bowl, combine the cinnamon and sugar for the coating.
- Scoop out a tablespoon of cookie dough, flatten it in your palm, and place a small spoonful of cheesecake filling in the center. Wrap the dough around the filling, ensuring it’s fully enclosed.
- Roll the filled cookie dough ball in the cinnamon-sugar mixture and place on the prepared baking sheet. Repeat for remaining dough and filling, spacing cookies 2 inches apart.
- Bake for 10-12 minutes, or until the edges are set and slightly golden. The centers may look slightly undercooked but will set as they cool.
- Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
For extra flavor: Let the cookie dough chill overnight before baking to deepen the flavors.
Storage: Store in an airtight container in the refrigerator for up to 5 days, or freeze for up to 3 months.
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