These Pumpkin Cream Cheese Stuffed Cookies not only look beautiful but offer a perfect balance of flavors that wraps you in the cozy warmth of fall. When the leaves start to turn and the air gets a little crisp, there’s nothing quite like the scent of freshly baked cookies wafting through the home. Imagine biting into a soft, chewy pumpkin cookie that unexpectedly reveals a delightful cream cheese center!
Introduction
Fall is all about warm, comforting flavors, and what better way to embrace the season than with these delicious Pumpkin Cream Cheese Stuffed Cookies? These cookies are perfect for family gatherings, holiday parties, or simply enjoying with a warm cup of cider. The combination of pumpkin spice and creamy filling makes them irresistible to everyone—from kids to adults!
A Bit About the Recipe
This easy recipe captures the essence of fall in every bite. The pumpkin puree adds moisture and flavor, while the spices evoke memories of autumn days spent apple picking or sipping on hot cocoa. Plus, the cream cheese filling provides a delightful surprise that keeps you reaching for just one more. Bake a batch today and fill your home with the warm aroma of pumpkin goodness!
Ingredients for Pumpkin Cream Cheese Stuffed Cookies
For the Cookies:
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 egg
- 1 teaspoon vanilla extract
- 3/4 cup canned pumpkin puree
For the Filling:
- 4 oz cream cheese, softened
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
Optional Add-Ins and Substitutions:
- Gluten-free: Substitute all-purpose flour with gluten-free baking flour.
- Dairy-free: Use vegan cream cheese and butter.
- Add-ins: Add chocolate chips or chopped pecans for a crunchy twist.
How to Make Pumpkin Cream Cheese Stuffed Cookies – Step by Step
Step 1: Prepare the Dry Ingredients
In a medium bowl, whisk together flour, baking soda, baking powder, ground cinnamon, ginger, nutmeg, cloves, and salt. This combination of spices gives the cookies their warm, pumpkin spice flavor. Set the dry mixture aside.
Step 2: Cream the Butter and Sugars
In a large bowl, cream the softened butter, granulated sugar, and brown sugar together until light and fluffy. This step is crucial for achieving soft, tender cookies. You can use a hand mixer or stand mixer, but be careful not to overmix.
Step 3: Add the Egg, Vanilla, and Pumpkin
Beat in the egg and vanilla extract, followed by the canned pumpkin puree. The pumpkin will add moisture to the cookie dough, making them soft and chewy.
Step 4: Combine the Wet and Dry Ingredients
Gradually add the dry ingredients to the wet mixture, stirring just until combined. Be careful not to overmix the dough, as this can make the cookies tough.
Step 5: Make the Cream Cheese Filling
In a small bowl, mix together the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy. This filling will add a tangy, sweet surprise to the center of your cookies.
Step 6: Assemble the Cookies
Scoop out tablespoon-sized balls of the cookie dough. Flatten each ball slightly in your hand, then add a small spoonful of cream cheese filling in the center. Enclose the filling with the dough, rolling them back into balls. Make sure the filling is completely sealed inside the dough.
Step 7: Bake the Cookies
Place the cookie dough balls on a baking sheet lined with parchment paper. Bake in a preheated oven at 350°F (175°C) for 12-15 minutes, or until the edges are golden brown and the centers are set. Allow the cookies to cool slightly on the baking sheet before transferring them to a wire rack to cool completely.
Helpful Tips for Pumpkin Cream Cheese Stuffed Cookies
- Soft Butter: Make sure your butter is soft to ensure easy creaming.
- Chill the Dough: For a richer flavor, consider chilling the dough for about 30 minutes before baking.
- Slightly Underbake: Removing them while they’re still slightly underbaked will keep them soft.
Serving Suggestions for Pumpkin Cream Cheese Stuffed Cookies
Pair these delightful cookies with a nice cup of hot apple cider or a warm latte. Their comforting flavors pair perfectly with the warmth of your favorite fall beverages!
Storage and Leftovers for Pumpkin Cream Cheese Stuffed Cookies
Store leftover cookies in an airtight container at room temperature for up to 5 days, or refrigerate for up to a week. You can also freeze them for up to three months! Just be sure to separate each cookie with parchment paper before freezing.
Frequently Asked Questions (FAQs) for Pumpkin Cream Cheese Stuffed Cookies
- Can I make these cookies ahead of time?
Absolutely! You can prepare the dough a day in advance and store it in the fridge until you’re ready to bake. - What can I use instead of cream cheese for the filling?
You can use mascarpone cheese, or for a dairy-free option, try a vegan cream cheese. - Do I have to use pumpkin puree?
While pumpkin puree is key to this recipe, you could experiment with other purees like butternut squash for a different twist.
Conclusion
These Pumpkin Cream Cheese Stuffed Cookies are a delightful way to celebrate the flavors of fall! They offer a cozy escape from the chill in the air and are perfect for sharing with family and friends. Try them out today, and don’t forget to share your baking experience!