Pumpkin Cream Cheese Cookies
Soft pumpkin cookies with a creamy cream cheese center, perfect for autumn baking.
Equipment
- 1 Baking Sheet lined with parchment paper
- 1 electric mixer
- 1 Mixing bowls
- 1 piping bag or plastic bag
Ingredients
Cookie Dough
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 cup unsalted butter softened
- 1 cup packed brown sugar
- 1 cup pumpkin puree
- 1 tsp vanilla extract
Cream Cheese Filling
- 8 oz cream cheese softened
- 1/4 cup granulated sugar
- 1/2 tsp vanilla extract
Instructions
Preparation
- In a large bowl, cream together the butter and brown sugar until light and fluffy. Add the pumpkin puree and vanilla extract, mixing until combined.
- In another bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Gradually add the dry ingredients to the wet mixture.
- Cover the dough and refrigerate for at least 30 minutes to firm up.
- In a small bowl, mix the cream cheese, sugar, and vanilla extract until smooth. Transfer to a piping bag.
- Scoop chilled dough into tablespoons, flatten in your palm, pipe a dollop of cream cheese filling, and seal the edges around the filling.
Baking
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Place cookies on the prepared baking sheet and bake for 12-15 minutes until the edges are golden brown.
Serving
- Allow cookies to cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely before serving.
Storage
- Store in an airtight container in the refrigerator for up to 5 days.
Notes
Pro Tips: Use room temperature ingredients for better mixing and texture. Don't skip the chilling step, as it helps with shaping the cookies. Ensure the cream cheese filling is well-sealed to prevent leakage during baking. Ingredient Substitutions: You can use whole wheat flour for a healthier option. How to Serve: Serve these cookies with a warm cup of tea or coffee. Storage & Freshness: Store in an airtight container in the refrigerator for up to 5 days. Make-Ahead Tips: You can prepare the dough and filling a day in advance and store them separately in the refrigerator until ready to bake.