Description
Soft, chewy and swirled with creamy cheesecake filling, these Gluten Free Pumpkin Cheesecake Cookies are the perfect fall treat. They are cozy, decadent and guaranteed to disappear quickly!
Ingredients
Scale
- 2 1/2 cups gluten free 1-1 baking flour
- 1 cup granulated sugar
- 1/2 cup light brown sugar
- 1 can (15 oz) pure pumpkin puree
- 1/3 cup butter, melted
- 1 egg
- 1 tbsp pumpkin pie spice
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp pure vanilla extract
- 1/2 tsp salt
Cream cheese filling:
- 3/4 cup cream cheese, softened
- 1/4 cup granulated sugar
- 1 tsp pure vanilla extract
Instructions
- In a large bowl add sugar, brown sugar, pumpkin puree and melted butter. Using a handheld mixer, mix on low speed for 1-2 minutes until ingredients are evenly combined.
- Add in the egg and vanilla extract and mix again, scrape down the sides of the bowl to make sure everything is evenly incorporated.
- In a separate bowl, add the flour, pumpkin pie spice, baking powder, baking soda, and salt. Whisk together.
- Add half of the dry ingredients into the wet mixture and mix on med-low until all combined. Then add in the rest of the dry ingredients until fully combined. The cookie dough will be soft.
- Cover with plastic wrap and place in the freezer for 1 hour.
- Add cream cheese to a small bowl, then add in the sugar and vanilla. Mix until combined.
- Place a piece of parchment paper on a baking sheet and using a 1/2 tbsp, take a heaping scoop of the cream cheese filling and place onto the parchment paper. You should be able to get 18 dollops. Cover with plastic wrap and place in freezer until the cookie dough is ready.
- Remove cookie dough and cream cheese filling from the freezer. Preheat the oven to 350 F and line 2 large cookie sheets with parchment paper.
- Using a cookie scoop, scoop 6 mounds onto prepared baking sheet, 2-2 1/2 inches in diameter and 1 inch thick. Place a cream cheese dollop on the center of the cookie mound then cover with a small amount of cookie dough and spread around to mostly cover the cream cheese. It is alright for a little bit of the filling to show.
- Place in preheated oven and bake for 18-20 minutes. The centers should no longer look wet. Repeat until all the dough and filling is used. You should be able to get 18 large stuffed cookies.
- Wait 5 minutes before transferring to a wire rack to cool. Enjoy!
Notes
- Use fresh or canned pumpkin puree not pumpkin pie filling.
- Use room temperature cream cheese and egg so that they will incorporate easily.
- The cream cheese and cookie dough need to be placed in the freezer before baking.
- Storage: Place any leftover cookies in an airtight container and refrigerate for 3-4 days. They must be refrigerated due to the cream cheese.
- Freeze: Place cookies in a freezer bag or freezer friendly airtight container for up to 1 month.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 18
- Calories: 226
- Sugar: 20.5g
- Sodium: 173.3mg
- Fat: 7.1g
- Saturated Fat: 4.2g
- Carbohydrates: 39.2g
- Fiber: 1.3g
- Protein: 2.4g
- Cholesterol: 29.1mg