Description
Pumpkin Cheesecake Cookies offer a delightful fusion of creamy filling and warm pumpkin spice, making them the ultimate treat for cozy gatherings or a sweet indulgence any day.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup canned pumpkin puree
- 3/4 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup unsalted butter, softened
- 1 large egg
- 8 oz cream cheese, softened
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp ginger
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp vanilla extract
- Pinch of salt
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, cream together softened butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the egg and vanilla extract until fully combined.
- Gently fold in the pumpkin puree.
- In another bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
- Gradually add the dry ingredients to the wet mixture until just combined.
- In a separate bowl, beat softened cream cheese with powdered sugar until smooth.
- Scoop rounded mounds of dough onto lined baking sheets; create an indentation in each scoop for the filling.
- Place about half a teaspoon of cream cheese mixture into each indentation before covering lightly with more cookie dough.
- Bake for 12-15 minutes or until edges are golden brown but still soft in the center.
- Let cool on wire racks before enjoying.
Notes
- Chill the dough for 30 minutes before baking to enhance texture and flavor.
- Consider adding chocolate chips or nuts for additional flavor variations.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie (30g)
- Calories: 150
- Sugar: 10g
- Sodium: 100mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg