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To make these amazing cookies, you need some key ingredients. Here’s what you will need: - 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 cinnamon - 1 teaspoon nutmeg - 1/2 teaspoon ginger - 1/2 teaspoon salt - 1 cup pumpkin puree - 8 ounces cream cheese, softened - 1/4 cup powdered sugar - 1/2 teaspoon pumpkin spice - 1/4 teaspoon vanilla extract Each ingredient plays a big role in the taste and texture. Here are some tips on measurements and swaps you can make: - Butter: Use unsalted butter for the best flavor. If you need a dairy-free option, try coconut oil. - Sugars: Brown sugar adds moisture. You can use all granulated sugar if needed. - Pumpkin Puree: Always use pure pumpkin puree, not pumpkin pie filling, for the best results. - Cream Cheese: You can swap this with a dairy-free cream cheese for a lighter version. - Spices: Freshly grated nutmeg or cinnamon can enhance the flavor. Here are some answers to your common questions about these ingredients: - Can I use pumpkin pie filling instead of pumpkin puree? No, pumpkin pie filling has added sugar and spices. Stick with pure pumpkin puree for this recipe. - How can I make these cookies dairy-free? You can use dairy-free butter and cream cheese. They work just as well! - What can I serve with Pumpkin Spice Cheesecake Stuffed Cookies? These cookies pair perfectly with warm spiced tea or coffee. Enjoy them with friends! First, gather all your ingredients. You need butter, sugar, eggs, and pumpkin puree. Make sure your cream cheese is soft too. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper. This helps keep the cookies from sticking. 1. Make the Cookie Dough: In a big bowl, cream the softened butter with brown and granulated sugar. Mix until it looks light and fluffy. 2. Add Eggs and Vanilla: Beat in the eggs one at a time. Then, add the vanilla extract and mix well. 3. Combine Dry Ingredients: In another bowl, whisk together the flour, baking soda, cinnamon, nutmeg, ginger, and salt. Gradually add these dry ingredients to the wet mixture. Stir until everything is mixed well. 4. Prepare the Cheesecake Filling: In a separate bowl, beat the cream cheese with powdered sugar, pumpkin puree, pumpkin spice, and vanilla extract. Mix until it is smooth and creamy. 5. Assemble the Cookies: Take a tablespoon of cookie dough. Flatten it in your hand. Put about a teaspoon of cheesecake filling in the middle. Fold the dough over the filling and shape it into a ball. 6. Bake the Cookies: Place your stuffed cookie balls on the baking sheets, about 2 inches apart. Bake for 12-15 minutes until the edges turn lightly golden. 7. Cool and Serve: Let the cookies cool on the sheets for 5 minutes. Then, move them to a wire rack to cool completely. - Chill the Dough: If the dough is too soft, chill it for 30 minutes. This helps the cookies keep their shape. - Don’t Overbake: Check the cookies at 12 minutes. You want them soft in the middle. - Presentation: Stack the cookies nicely and dust them with powdered sugar. Serve with warm tea or coffee for a cozy treat. To get soft and chewy cookies, use softened butter. This helps mix the sugar well. Cream the butter and sugars until fluffy. This step adds air to the dough. It helps keep cookies soft. Don't overbake them. Pull them out when the edges are light golden. They will firm up as they cool. If your cookies spread too much, check the butter temperature. It should be soft but not melted. If they are too dry, try adding a bit more pumpkin puree. For cookies that are too hard, reduce baking time. Always measure flour carefully. Use the spoon and level method for accuracy. For a fun touch, stack cookies in a festive way. Dust them lightly with powdered sugar. This adds a nice look and sweetness. Serve them with warm spiced tea or coffee. A cozy drink makes these cookies even better. You can also place them in a cute box for gifts. {{image_2}} You can change the cheesecake filling to mix things up. Try using ricotta cheese for a lighter taste. You can also use flavored cream cheese, like vanilla or cinnamon. For a chocolate twist, use chocolate cream cheese. Each choice gives a new flavor to the cookie. Add extra flavor to your cookies with fun add-ins. Try mixing in chopped nuts like pecans or walnuts for crunch. You can also fold in mini chocolate chips for a sweet surprise. For a fruity touch, add dried cranberries or cherries. Each add-in makes your cookies unique. Want a gluten-free option? Use gluten-free flour instead of all-purpose flour. This keeps the taste similar while being safe for those with gluten allergies. For a healthier version, try using less sugar or a sugar substitute. You can also swap half of the butter for applesauce. This makes the cookies moist while cutting some fat. To keep your cookies fresh, store them in an airtight container. I like to layer parchment paper between the cookies. This helps avoid sticking. Keep the container at room temperature. Cookies stay soft and tasty this way. For added freshness, add a slice of bread in the container. The bread will help keep the cookies moist. Freezing cookie dough is easy and fun! Start by rolling the dough into balls. Place them on a baking sheet and freeze for about an hour. Once frozen, transfer the dough balls to a freezer bag. Make sure to label the bag with the date. You can freeze the dough for up to three months. When you’re ready to bake, just take them out and bake right from the freezer. No need to thaw! If your cookies lose some softness, you can easily reheat them. Preheat your oven to 300°F (150°C). Place the cookies on a baking sheet. Heat them for about 5-7 minutes. This warms the cookies and makes them soft again. You can also use a microwave. Just heat them for about 10-15 seconds. Enjoy that fresh-from-the-oven taste! Yes, you can use pumpkin pie filling. It adds spice and sweetness. However, remember it has extra sugar and spices. This can change the cookie's taste. If you want more control, stick with pumpkin puree. It gives a pure pumpkin flavor and lets you add your spices. To make these cookies dairy-free, swap regular butter for a dairy-free option. Use coconut oil or a vegan butter. For the cream cheese, choose a dairy-free cream cheese. These swaps work well and keep the cookies tasty. Just check labels for other ingredients like sugar and flour to ensure they are dairy-free. These cookies pair great with warm drinks. Try serving them with spiced tea or coffee. The warmth of the drinks complements the pumpkin flavors. You can also add a scoop of vanilla ice cream for a special treat. A drizzle of caramel sauce over the cookies adds sweetness and fun! You learned how to make Pumpkin Spice Cheesecake Stuffed Cookies from scratch. We covered key ingredients, their measurements, and common ingredient questions. I shared step-by-step baking instructions and tips to ensure your cookies turn out soft and chewy. Variations let you experiment with flavors and fillings. Finally, I provided storage tips to keep cookies fresh longer. Try these cookies for a fun treat. Enjoy the process of baking and sharing these delicious cookies with others. Happy baking!

Pumpkin Spice Cheesecake Stuffed Cookies

Indulge in the ultimate fall treat with these Pumpkin Spice Cheesecake Stuffed Cookies! These delicious cookies combine soft, spiced dough with creamy cheesecake filling, making them a delightful dessert for any occasion. With simple ingredients and easy steps, you can whip up a batch that will impress family and friends. Click through to explore the full recipe and discover how to create this cozy, mouthwatering treat that captures the essence of autumn!
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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 cinnamon

1 teaspoon nutmeg

1/2 teaspoon ginger

1/2 teaspoon salt

1 cup pumpkin puree

8 ounces cream cheese, softened

1/4 cup powdered sugar

1/2 teaspoon pumpkin spice

1/4 teaspoon vanilla extract

Instructions
 

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

    Make the Cookie Dough: In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.

      Add Eggs and Vanilla: Beat in the eggs one at a time, then mix in the vanilla extract.

        Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, cinnamon, nutmeg, ginger, and salt. Gradually add this dry mixture to the wet mixture, stirring until well combined.

          Prepare the Cheesecake Filling: In another bowl, beat together the softened cream cheese, powdered sugar, pumpkin puree, pumpkin spice, and vanilla extract until smooth and creamy.

            Assemble the Cookies: Take a tablespoon of cookie dough and flatten it in your hand. Place about a teaspoon of the cheesecake filling in the center, then fold the dough over the filling and shape into a ball.

              Bake the Cookies: Place the stuffed cookie balls on the prepared baking sheets, spacing them about 2 inches apart. Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden.

                Cool and Serve: Allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

                  Prep Time: 20 minutes | Total Time: 35 minutes | Servings: 24 cookies

                    - Presentation Tips: Stack the cookies in a festive display and dust with powdered sugar for an elegant touch. Serve with a cup of warm spiced tea or coffee for a cozy treat!