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- Butter and Sugars - 1 cup unsalted butter, softened - 1 cup brown sugar, packed - 1/2 cup granulated sugar - Egg and Vanilla Extract - 1 large egg - 1 teaspoon vanilla extract - Dry Ingredients - 3 cups all-purpose flour - 1 teaspoon baking soda - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/4 teaspoon ground ginger - 1/2 teaspoon salt - Pumpkin Cheesecake Filling Components - 1 cup pumpkin puree - 8 oz cream cheese, softened - 1/4 cup powdered sugar - 1 teaspoon vanilla extract These ingredients blend perfectly to create a soft and chewy cookie with a creamy, pumpkin cheesecake center. Each bite bursts with flavors of fall. You'll love how easy it is to gather these basics. Make sure your butter is soft; it helps in getting that light and fluffy texture. The spices add warmth, making these cookies feel like a cozy hug. The pumpkin puree brings moisture and a hint of sweetness, while the cream cheese filling creates a rich, creamy contrast. Enjoy the fun of mixing these ingredients together! 1. Preheat the Oven and Prepare Baking Sheet Start by preheating your oven to 350°F (175°C). This step is key for even baking. Line a baking sheet with parchment paper to keep cookies from sticking. 2. Creaming Butter and Sugars In a large bowl, combine 1 cup of softened unsalted butter, 1 cup of brown sugar, and 1/2 cup of granulated sugar. Mix these together until the blend feels light and fluffy. This should take about 2-3 minutes. 3. Incorporating Egg and Vanilla Next, beat in 1 large egg and 1 teaspoon of vanilla extract. Mix until everything is well combined. The mixture should be smooth and creamy. 1. Mixing Dry Ingredients In another bowl, whisk together 3 cups of all-purpose flour, 1 teaspoon of baking soda, 1 teaspoon of ground cinnamon, 1/2 teaspoon of ground nutmeg, 1/4 teaspoon of ground ginger, and 1/2 teaspoon of salt. This mix adds flavor and structure. 2. Combining Wet and Dry Mixtures Gradually add the dry mix into the wet mixture. Stir until a soft dough forms. Don’t overmix; just combine until you don’t see any dry flour. 1. Mixing Pumpkin Puree and Cream Cheese In a separate bowl, mix together 1 cup of pumpkin puree, 8 oz of softened cream cheese, and 1/4 cup of powdered sugar. Add another teaspoon of vanilla extract to enhance the flavor. Mix until smooth and creamy. 1. Shaping and Stuffing the Dough Take about 1 tablespoon of cookie dough and flatten it in your palm. Place 1 teaspoon of the pumpkin cheesecake filling in the center. Enclose it with the dough and roll it into a ball. 2. Placement on Baking Sheet Place the stuffed cookie dough balls onto the prepared baking sheet. Make sure to space them about 2 inches apart to allow for some spreading. 1. Baking Time and Temperature Bake the cookies in the preheated oven for 12-15 minutes. Look for edges that are lightly golden, while the center should remain soft. 2. Cooling and Serving Suggestions Once baked, remove the cookies from the oven. Let them cool on the baking sheet for about 5 minutes. Then, transfer them to a wire rack to cool completely. For serving, stack them on a plate and dust with powdered sugar for a sweet touch. Ensuring Proper Dough Consistency The dough for these cookies should be thick but pliable. If it feels too sticky, add a little more flour. This helps the cookies hold their shape during baking. A good tip is to refrigerate the dough for about 30 minutes. This chill time makes the dough easier to handle and shapes better. Checking for Doneness To know when your cookies are done, look for golden edges. The center should still look soft. This is key to keeping the cookies chewy and tasty. If you overbake them, they can turn hard and lose that perfect texture. Presentation Ideas for Cookies To make these cookies look extra special, stack them on a nice plate. Dust them with powdered sugar for a sweet touch. You can also drizzle a simple glaze made from powdered sugar and water on top. This adds a nice shine and extra flavor. Pairing with Beverages These cookies go well with warm drinks. Try serving them with a cup of coffee or hot chocolate. The flavors blend perfectly. You can also serve them with a glass of cold milk for a fun treat. Enjoying these cookies with a drink makes them even more delightful. {{image_2}} You can take these cookies to the next level with a few simple tweaks. - Adding Chocolate Chips or Nuts: Toss in some chocolate chips for a sweet touch. They add a nice contrast to the pumpkin flavor. Chopped nuts, like walnuts or pecans, give a crunchy texture that pairs well with the soft cookie. Just mix in about 1/2 cup of either before baking. - Alternative Cheesecake Fillings: You don’t have to stick with pumpkin filling. Try using sweetened cream cheese mixed with other flavors. A hint of lemon zest or a splash of maple syrup can change the taste. Use about 1/4 cup of these flavors in the filling for a fresh twist. As the seasons change, so can your cookies. - Adjusting Spices for Different Occasions: You can change the spices to fit the season. For winter, add more nutmeg and cloves for a warm feel. In spring, try lighter spices like cardamom. Just adjust the amounts based on your taste. - Using Sweet Potato or Butternut Squash: If you want a different flavor, swap pumpkin for sweet potato or butternut squash. They both bring a sweet, creamy texture. Use the same amount as pumpkin puree. This keeps the cookie moist and tasty while giving it a new flair. To keep your cookies fresh, store them in an airtight container. This helps maintain their soft texture and rich flavor. Line the container with parchment paper to absorb any moisture. Avoid stacking the cookies directly on top of each other to prevent squishing. If you want to freeze the cookies, first let them cool completely. Then, place them in a single layer on a baking sheet. Freeze them for about an hour until firm. After that, transfer them to a freezer bag, squeezing out as much air as possible. This method keeps them safe and tasty for longer. In an airtight container, these cookies can last up to one week at room temperature. If you keep them in the fridge, they can stay fresh for about two weeks. For frozen cookies, they will maintain quality for up to three months. Just remember to thaw them in the fridge overnight before enjoying! Can I make the dough ahead of time? Yes, you can make the dough ahead of time. Just wrap it tightly in plastic wrap and chill it in the fridge. It can stay fresh for up to three days. When you are ready to bake, take it out and let it sit at room temperature for about 15 minutes before shaping. What can I substitute for pumpkin puree? If you don’t have pumpkin puree, you can use butternut squash puree or sweet potato puree. Both options will give you a similar texture and sweetness. You can even use applesauce for a lighter version, but it will change the flavor a bit. How do I prevent the cookies from spreading too much? To stop the cookies from spreading, chill the dough for at least 30 minutes before baking. Also, make sure you measure the flour correctly. Too little flour can lead to flat cookies. Using parchment paper on the baking sheet can also help maintain their shape. In this blog post, we explored how to make pumpkin cheesecake stuffed cookies, covering ingredients, steps, and tips. We highlighted the key components like butter, sugar, and the yummy pumpkin filling. Successful baking relies on proper dough and checking doneness. Remember, you can add flavors or adjust spices for fun twists. Store your cookies well for lasting freshness. By following these instructions, you’ll create treats that impress! Enjoy your baking journey and share your creations with friends!

Pumpkin Cheesecake Stuffed Cookies

Indulge in the ultimate fall treat with these delicious pumpkin cheesecake stuffed cookies! Made with rich pumpkin puree and creamy cheesecake filling, these cookies are bursting with flavor and perfect for any dessert table. Easy to make and perfect for sharing, they're sure to impress friends and family. Click through to discover the full recipe and bring a little autumn magic to your kitchen today!
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Ingredients
  

1 cup unsalted butter, softened

1 cup brown sugar, packed

1/2 cup granulated sugar

1 large egg

1 teaspoon vanilla extract

3 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon ground ginger

1/2 teaspoon salt

1 cup pumpkin puree

8 oz cream cheese, softened

1/4 cup powdered sugar

1 teaspoon vanilla extract

Instructions
 

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

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

      Beat in the egg and 1 teaspoon of vanilla extract until well combined.

        In another bowl, whisk together the flour, baking soda, cinnamon, nutmeg, ginger, and salt. Gradually add the dry ingredients into the wet mixture until a dough forms.

          In a separate bowl, mix together the pumpkin puree, cream cheese, powdered sugar, and the additional teaspoon of vanilla extract until smooth.

            Take a small portion of cookie dough (about 1 tablespoon) and flatten it in your palm. Place about 1 teaspoon of the pumpkin cheesecake filling in the center, and then enclose it with the cookie dough, rolling it into a ball.

              Place the stuffed cookie dough balls onto the prepared baking sheet, spacing them about 2 inches apart.

                Bake in the preheated oven for 12-15 minutes, until the edges are lightly golden but the center is still soft.

                  Remove from the oven and let them cool on the sheet for about 5 minutes before transferring to a wire rack to cool completely.

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

                      - Presentation Tips: Stack the cookies on a decorative plate and dust with additional powdered sugar, or drizzle with a simple glaze made of powdered sugar and water for added sweetness.