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Description
Soft and chewy pumpkin cookies filled with a tangy cream cheese center, perfect for fall baking.
Ingredients
Scale
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 (8 ounce) package cream cheese, softened
- 1/4 cup powdered sugar
- 1/4 teaspoon salt
- 1 (15 ounce) can pumpkin puree
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the egg and vanilla extract.
- In a separate small bowl, beat together the softened cream cheese, powdered sugar, and 1/4 teaspoon salt until smooth. Set aside.
- In another bowl, whisk together the pumpkin puree and spices.
- Add the pumpkin mixture to the butter mixture and beat until well combined.
- In a medium bowl, whisk together the flour, baking soda, and 1/2 teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Drop rounded tablespoons of cookie dough onto the prepared baking sheets.
- Flatten the center of each cookie dough ball with your thumb.
- Spoon about 1 teaspoon of the cream cheese mixture into the indentation of each cookie.
- Gently press another tablespoon of cookie dough over the cream cheese filling, sealing it completely.
- Bake for 10-12 minutes, or until the edges are lightly golden and the centers are set.
- Let cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Notes
- For extra pumpkin flavor, you can add a touch of pumpkin pie spice to the cookie dough.
- Ensure the cream cheese filling is well sealed to prevent it from leaking out during baking.
- These cookies can be stored in an airtight container at room temperature for up to 3 days.
- For a festive touch, dust cooled cookies with powdered sugar or a sprinkle of cinnamon.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 200
- Sugar: 18g
- Sodium: 100mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg