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Enjoy the fall flavor in every bite of these soft and gooey Cream Cheese Filled Pumpkin Cookies. Prepared with pumpkin pie spice, sugar, vanilla, and more, they’re everything you could want in a cookie.
Nothing excites me more about the fall season than having access to many pumpkin-flavored treats, including these Cream Cheese-Filled Pumpkin Cookies that I can easily whip up at home and enjoy throughout the week. If pumpkin spice is your thing, and you’re also a fan of sweet treats, you need to give these cookies a try.
Not only do they taste incredible with their sweet pumpkin flavor, but they also have such an amazing texture that you will crave more of these cookies. Not to mention, these cookies are great for any pumpkin lover and it’s the perfect fall treat. For even more pumpkin goodness, try our Easy Spiced Pumpkin Pie Cookies, Starbucks Pumpkin Cream Cheese Muffins, or Easy Pumpkin Monkey Bread.
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Why You Will Love This Recipe
- You can easily prepare these cookies using simple baking ingredients, including baking powder, baking soda, pumpkin puree, and vanilla extract.
- These cookies are perfect for all occasions. You can make them for close friends, family, and even bake sales, depending on what you have going on.
- This warm, spicy cookie recipe stores and freezes well so you can make ahead of time and take out whenever you crave a sweet, spicy treat.
You’ll Need The Following Ingredients to Make These Spiced Pumpkin Cream Cheese Cookies:
Ingredient Notes for Cream Cheese Filled Pumpkin Cookies
(Complete ingredients and measurements are included in the recipe card below.)
- Cream Cheese – To prepare the filling for these cookies, you will need an 8-ounce block of full-fat cream cheese.
- Vanilla – Use real vanilla extract whenever possible for the best flavor.
- Pumpkin Puree – Use the puree and not pumpkin pie filling.
- Butter – Real butter is best for the richest flavor.
How to Make Cream Cheese Filled Pumpkin Cookies Step by Step:
Here are some quick visual instructions. Full instructions can be found in the recipe card below.
Step 1: Combine the softened cream cheese, sugar and vanilla. Cream for about 2 minutes, until light and fluffy.
Step 2: Pipe 42 small mounds of the filling, about the size of a quarter onto a pan or parchment sheet. Transfer the sheet to the freezer while you continue making the cookie dough.
Step 3: In a small bowl combine the sugar and pumpkin pie spice for the sugar coating. Set aside.
Step 4: Preheat the oven to 350 degrees. Line two cookie sheets with parchment and set aside. In a mixing bowl, combine the softened butter and brown sugar. Cream for about 2 minutes.
Step 5: Add in egg yolks and vanilla.
Step 6: Add in and mix pumpkin puree, flour, pumpkin pie spice, baking soda, baking powder and salt. Mix thoroughly.
Step 7: Scoop out cookie dough. Place 3 mounds of cream cheese filling in center of each. Enclose cream cheese in the dough and roll into ball.
Step 8: Roll each ball in the sugar coating. Place on baking sheet and bake in preheated oven.
Step 9: Cool on rack before serving. Enjoy!
Recipe Tips For Cream Cheese Filled Pumpkin Cookies
- Prepare your filling first, combining the ingredients and mixing well until you achieve a super creamy consistency.
- It’s best to use a piping bag for the filling. However, if you don’t have a piping bag and need something to use in a pinch, I’d recommend a Ziploc bag. You can cut a hole in the bottom of it to squeeze the filling out.
- It’s normal for the cookies to remain soft in the center. It doesn’t mean they’re not done. As long as the edges are a golden brown color, they’re good to go and ready to be removed from the oven.
Additions and Substitutions
- Add chocolate chips or butterscotch chips to the dough to create a unique flavor.
- Chopped nuts added to the dough creates a flavorful texture. Try walnuts or pecans.
What to Serve With Cream Cheese Filled Pumpkin Cookies
Storage and Reheating
Cream cheese filled pumpkin cookies can be stored in the refrigerator for about 3 days. They should not be stored unrefrigerated because of the cream cheese filling. To freeze, store in an airtight container in single layers with pieces of parchment paper between the layers. When ready to serve, remove from the freezer and allow to thaw in the refrigerator.
Which cream cheese should I use for these Cream Cheese Filled Pumpkin Cookies?
Use only the block style cream cheese, not the kind in a tub. I like to use the full-fat variety because it creates a richer flavored filling.
Can I use pumpkin pie filling instead of pumpkin puree?
No, only use the pumpkin puree. Since you are adding spices and sugar, the pumpkin pie filling will make the cookies too sweet and overly spiced.
Pumpkin Cookies With Cream Cheese Filling
Cream Cheese Filling
- ¼ cup granulated sugar
- 1 teaspoon vanilla
- 8 ounces cream cheese softened
- ½ cup granulated sugar
- 1 teaspoon pumpkin pie spice
- ½ cup pumpkin puree
- 2 cups all-purpose flour
- 1 tablespoon pumpkin pie spice
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 10 tablespoons unsalted butter softened
- 1 cup brown sugar
- 2 egg yolks
- 2 teaspoons vanilla extract
- Begin by making the cream cheese filling. Line a plate or cutting board that will fit in the freezer with parchment paper. Set aside.
- In the bowl of a stand mixer, combine the softened cream cheese, sugar and vanilla. Cream for about 2 minutes or until smooth and fluffy looking. Transfer the filling to a piping bag and cut a small hole in the end. Pipe 42 small mounds about the size of a quarter. We will be using three for each cookie. Transfer the sheet to the freezer while you continue making the cookie dough. They should be set up by the time you need them.
- To make the sugar coating: In a small bowl combine the sugar and pumpkin pie spice. Whisk to combine and set aside.
- Preheat the oven to 350 degrees. Line two cookie sheets with parchment and set aside.
- In the bowl of a stand mixer, combine the softened butter and brown sugar. Cream for about 2 minutes.
- Add in the egg yolks and vanilla and mix again until lighter in color and smooth.
- Combine with the pumpkin puree, flour, pumpkin pie spice, baking soda, baking powder and salt. Mix until thoroughly combined. Stop the mixer, scrape down the sides and mix again. Dough will be sticky.
- Scoop out a heaping tablespoon worth of cookie dough (should get you about 14 portions worth). Remove the cream cheese from the freezer and place 3 rounds in the center of the dough. Enclose the cream cheese in the center of the cookie dough and roll into an even ball, making sure that the cream cheese is hidden and not peeking through the dough. Roll each cookie dough ball in the spiced sugar coating. Transfer to the cookie sheets, leaving plenty of space between to allow for spreading.
- Once all cookies are shaped and on the baking sheet, sprinkle the remaining sugar mixture over the cookies for an added little crunch.
- Bake in the preheated oven for 12 minutes or until edges are set and slightly browned. The center will remain soft with a slightly crunchy exterior.
- Transfer to cooling rack to cool.
- We used a piping bag to pipe the mounds of cream cheese to help them freeze faster and to minimize the mess. You could just use a spoon to scoop as well.
- Use pumpkin puree for this recipe NOT pumpkin pie filling