Spread the cookie dough over the top to seal. Take a cookie in your hand and push one of the cream cheese scoops into the center.Prepare about 4-5 cookies at a time and place everything back in the fridge or freeze in between bakes. When ready, preheat the oven to 325F and line a large cookie sheet with parchment paper.Place in the fridge for 1-2 hours to chill. If you don’t have a large ice cream scoop, you can use a 1/3 measuring cup. Using a large ice cream scoop like this one to scoop out the cookie dough and prep for chilling.Slowly mix in the dry ingredients until just combined.It might look a little curdled but the flour with smooth it out. If it’s over the top by a smidge, that’s OK! Add the pumpkin and vanilla to the butter and sugar and mix to combine. When measuring out the pumpkin, make sure you don’t level it off to an exact 1/2 cup. In a bowl using an electric mixer, cream together the cold butter and sugars until smooth and well combined.In a medium sized bowl, mix together the flour, baking soda, salt, cinnamon, and pumpkin pie spice.Place this in the fridge while you make the pumpkin cookies.
Add all of the ingredients to a medium sized bowl and crumble together with your fingers.Pop those in the fridge for 30 minutes to an hour or until they’re frozen solid. Use a small cookie scoop (or about 1 tbsp) and scoop out the cream cheese onto a plate lined with wax paper.Your cream cheese should be soft enough to where you can mix it together with a spoon. In a small bowl, mix together the cream cheese, sugar, and vanilla.When ready, you just press the frozen cream cheese into the chilled cookie dough, seal, and bake. It will still be a little sticky but no where near what it would be if you tried to assemble them right away. To help with the mess, you also want to pre-scoop the cookie dough and refrigerate it for 1-2 hours. Because it’s such a soft cookie and you’re working with pumpkin, it can get pretty sticky. Now, I say it’s a little messy because of the cookie dough itself. This prevents the filling from turning into a soupy mess in the oven and allows your cookie to stay intact while baking. The very first step in the recipe is to make the filling so they can freeze and set by the time the cookie dough is ready. The key is to pre-scoop and freeze the cream cheese portion of the cookie. Plus, how the heck do you even get that cream cheese in there? Trust me, it’s so easy to do… but a little messy. You have to make sure the center doesn’t seep out and that you don’t over bake the actual cookie. Making stuffed cookies can seem a little daunting.
#CREAM CHEESE IN COOKIES HOW TO#
The best of both worlds! How to make stuffed cookies You can also think of these as a pumpkin cream cheese coffee cake… but, you know, in a portable, easy to eat cookie.
With a soft pumpkin cookie and a soft cream cheese center, the streusel breaks up the monotony with a little added crunch. The streusel on top is a little added bonus but it also helps with the texture. I love how these Pumpkin Cheesecake Cookies are two desserts in one: a delicious pumpkin cheesecake in cookie form… and a delicious, streusel-topped pumpkin coffee cake… also in cookie form! It’s a pumpkin cheesecake/coffee cake hybrid that is unlike any other pumpkin cookie! Why are these cookies so good? Soft pumpkin cookie surrounds a silky cream cheese filling, all topped with a crunchy and sweet streusel topping. These Pumpkin Cheesecake Cookies are the PERFECT fall dessert.
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