Pumpkin Spice Cheesecake Stuffed Cookies

$- 1 cup unsalted butter, softened - 1 cup brown sugar, packed - 1/2 cup granulated sugar - 2 large eggs - 1 teaspoon vanilla extract - 3 cups all-purpose flour - 1 teaspoon baking soda - 1 teaspoon baking powder - 1 tablespoon pumpkin spice blend - 1/2 teaspoon salt - 8 oz cream cheese, softened - 1/4 cup granulated sugar - 1/2 teaspoon vanilla extract - 1/2 cup pumpkin puree - 1/2 teaspoon pumpkin spice blend These ingredients create the perfect balance of flavors in your cookies. The unsalted butter gives them a rich base, while brown sugar adds depth. The granulated sugar helps the cookies spread just right. The eggs bind everything together, making the dough smooth. The pumpkin spice blend is key. It brings warmth and sweetness. You can buy it or mix cinnamon, nutmeg, and ginger for a homemade version. The cream cheese filling offers a creamy contrast to the cookie dough. Pumpkin puree makes it rich and adds moisture. Ensure you use softened cream cheese for easy mixing. This helps create a filling that is both smooth and fluffy. All these ingredients work together to create a delightful cookie that feels like a warm hug on a chilly day. - Beat cream cheese until smooth. Mix it well to get a creamy base. - Add remaining filling ingredients and mix. This includes sugar, vanilla, pumpkin puree, and pumpkin spice. - Freeze the filling for 30 minutes. This helps it firm up for easy use later. - Cream together butter and sugars. Use softened butter for the best texture. - Beat in eggs one at a time. This helps mix the eggs evenly into the dough. - Combine dry ingredients and mix with wet ingredients. Mix flour, baking soda, baking powder, pumpkin spice, and salt in a bowl. - Preheat oven to 350°F (175°C) and prepare baking sheets. Line the sheets with parchment paper for easy cleanup. - Prepare cookie dough and cheesecake filling. Get both ready before you start assembling. - Encase filling in dough and roll into balls. Flatten a piece of dough, add filling, and wrap it up. - Bake for 10-12 minutes. Look for lightly golden edges. - Cool on the baking sheet before transferring to a wire rack. Let them rest for about five minutes to firm up. To make the best cookies, avoid overmixing your dough. Overmixing can make cookies tough. Mix just until the dry and wet ingredients blend. This helps keep your cookies soft and chewy. It's also key to use room temperature ingredients. Room temperature butter and eggs blend better, giving you a smooth dough. You can make your cheesecake filling even better. Try adding different flavored extracts like almond or maple. This can change the taste and make it unique. You should also adjust the sugar based on how sweet you like it. Taste the filling before you freeze it. This way, you can find the right balance. Baking your cookies just right is important. Look for a golden edge and a soft center. This shows they are done but still moist. Keep an eye on baking times. Each oven may vary, so check your cookies a minute or two early. This will help you get that perfect texture. {{image_2}} You can switch ingredients for different diets. For a dairy-free option, replace butter with coconut oil. This change keeps the cookies moist and rich. If you need gluten-free cookies, use a gluten-free flour blend. This makes the cookies safe for those avoiding gluten while still tasting great. Want to mix it up? Add chocolate chips or nuts to the cookie dough. These additions give your cookies a nice crunch and extra flavor. You can also try different spice blends or extracts. Vanilla or almond extract can change the taste, making it unique each time. Make your cookies festive for the holidays! Incorporate cranberries or nuts for a Thanksgiving twist. These ingredients add a tart flavor that pairs well with pumpkin. You might also choose to top your cookies with caramel sauce. This adds a sweet and gooey touch that everyone will love. To keep your pumpkin spice cheesecake stuffed cookies fresh, store them in an airtight container at room temperature. This method maintains their soft texture and rich flavor. For the best taste, enjoy them within 5 days. If you want to save some cookies for later, freezing works great. Wrap each cookie tightly in plastic wrap or foil. Place the wrapped cookies in a freezer-safe bag. They can last up to 3 months in the freezer. When you’re ready to eat them, simply reheat the cookies in the oven at 350°F for about 5-10 minutes. This warms them up and softens them nicely. These cookies pair wonderfully with a hot cup of coffee or spiced tea. For gatherings, stack the cookies on a pretty plate and dust them with powdered sugar for a festive touch. You can also add a dollop of whipped cream on the side for extra indulgence. Enjoy sharing these delights with family and friends! You can check if the cookies are done by looking at their color and texture. The edges should be lightly golden. The centers should still look soft and slightly puffy. If you press them gently, they should spring back, but not feel hard. Keep an eye on the time, around 10 to 12 minutes works best. Yes, you can make the cheesecake filling ahead of time. Prepare it and store it in the fridge for up to three days. Make sure to cover it tightly to keep it fresh. You can also freeze the filling for up to a month. Just remember to thaw it in the fridge before using. If you don’t have pumpkin spice, you can make your own blend. Mix together 1 teaspoon of cinnamon, 1/2 teaspoon of ginger, 1/4 teaspoon of nutmeg, and a pinch of cloves. This will give you a similar warm flavor. Feel free to adjust the amounts to your taste. Yes, you can make these cookies vegan with some simple swaps. Use coconut oil instead of butter. Replace the eggs with flax eggs or applesauce. For the cheesecake filling, use vegan cream cheese and maple syrup instead of granulated sugar. These changes will keep the flavors rich and tasty. These cookies blend rich cheesecake and delightful pumpkin spice. You learned how to create both the creamy filling and the cookie dough. Plus, I shared tips for baking perfection and fun variations. Remember, you can customize ingredients, adjust flavors, and store these treats with ease. Try them for a cozy dessert at home or a treat to share. Enjoy the process and let your creativity shine while baking!$

Pumpkin Spice Cheesecake Stuffed Cookies

Indulge in the ultimate fall treat with these Pumpkin Spice Cheesecake Stuffed Cookies! Soft, chewy cookies filled with a creamy pumpkin cheesecake blend make for a delicious dessert that everyone will love. Perfect for gatherings or cozy nights in, these cookies are easy to make and sure to impress. Click through to explore the full recipe and bring the flavors of autumn into your kitchen!

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Ingredients

1 cup unsalted butter, softened

1 cup brown sugar, packed

1/2 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

3 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

1 tablespoon pumpkin spice blend

1/2 teaspoon salt

For the cheesecake filling:

8 oz cream cheese, softened

1/4 cup granulated sugar

1/2 teaspoon vanilla extract

1/2 cup pumpkin puree

1/2 teaspoon pumpkin spice blend

Instructions

Prepare the Cheesecake Filling:

- In a medium bowl, beat the softened cream cheese until smooth.

- Add the granulated sugar, vanilla extract, pumpkin puree, and pumpkin spice blend. Mix until well combined.

- Spoon the mixture into a small dish and place it in the freezer for about 30 minutes to firm up.

Make the Cookie Dough:

- In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.

- Beat in the eggs one at a time, then stir in the vanilla extract.

- In another bowl, whisk together the flour, baking soda, baking powder, pumpkin spice blend, and salt.

- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Avoid overmixing.

Assemble the Cookies:

- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.

- Take a tablespoon of cookie dough and flatten it slightly in your palm.

- Remove the cheesecake filling from the freezer and scoop out about a teaspoon for each cookie. Place the filling in the center of the flattened dough.

- Encase the filling by folding the edges of the dough over it. Roll into a ball and place it on the lined baking sheet. Repeat for remaining dough and filling.

Bake the Cookies:

- Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden but the centers are still soft.

- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Serve:

- Enjoy warm or let cool completely and store in an airtight container.

Prep Time: 30 minutes | Total Time: 1 hour | Servings: 24 cookies

- Presentation Tips: Stack the cookies on a decorative plate and dust with powdered sugar for an elegant touch. Optionally, serve with a dollop of whipped cream on the side.