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Soft Pumpkin Spice Cookies with Cheesecake Center

Delightfully soft cookies filled with a creamy cheesecake center, infused with warm pumpkin spice flavors, perfect for fall or any cozy occasion.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 12 cookies
Course: Dessert
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

For the cookies
  • 1 cup pumpkin puree Use pure pumpkin puree, not pumpkin pie filling.
  • 1/2 cup sugar
  • 1/4 cup brown sugar
  • 1/2 cup butter, softened Ensure it's at room temperature.
  • 1 large egg
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 tablespoon pumpkin spice
  • 1/2 teaspoon salt
For the cheesecake filling
  • 8 oz cream cheese, softened Make sure it's at room temperature.
  • 1/4 cup powdered sugar
  • 1 teaspoon vanilla extract

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C).
  2. In a large bowl, cream together the softened butter, sugar, and brown sugar until fluffy.
  3. Beat in the pumpkin puree and egg until well combined.
  4. In another bowl, combine the flour, baking soda, baking powder, pumpkin spice, and salt.
  5. Gradually add the dry ingredients to the pumpkin mixture until just combined.
  6. Drop spoonfuls of dough onto a baking sheet lined with parchment paper.
  7. Bake for 10-12 minutes, or until the edges are lightly golden.
  8. Let the cookies cool completely on a wire rack.
Cheesecake Filling
  1. In a bowl, beat together the softened cream cheese, powdered sugar, and vanilla extract until smooth.
  2. Once your cookies are cool, fill the centers with the cheesecake mixture using a piping bag or a spoon.
  3. Chill the filled cookies in the refrigerator for about 30 minutes before serving.

Notes

Serve these cookies on a platter, alongside hot apple cider or a pumpkin spice latte. Dust with powdered sugar before serving for a fancy touch. Store in an airtight container for 3-5 days.