Description
Delicious and easy-to-make pumpkin cheesecake cookies that combine the flavors of pumpkin and cheesecake in a delightful treat.
Ingredients
Scale
- 2 ¼ cups all-purpose flour
- 1 tsp baking soda
- 1 tsp pumpkin pie spice
- ½ tsp salt
- ¾ cup unsalted butter, softened
- ¾ cup brown sugar
- ¼ cup granulated sugar
- ½ cup pumpkin puree
- 1 large egg
- 1 tsp vanilla extract
- 8 oz cream cheese, softened
- ¼ cup granulated sugar (for filling)
- 1 egg yolk
- ½ tsp vanilla extract (for filling)
Instructions
- Cream together butter, sugar, and brown sugar until light and fluffy.
- Beat in pumpkin puree, egg, and vanilla extract.
- In a separate bowl, whisk together flour, baking soda, salt, and pumpkin pie spice.
- Gradually mix the dry ingredients into the wet until just combined.
- Beat cream cheese until smooth.
- Mix in sugar, egg yolk, and vanilla extract until well combined.
- Scoop out tablespoon-sized balls of cookie dough.
- Make an indentation in each ball and fill with a teaspoon of cheesecake mixture.
- Gently fold the cookie dough around the filling, sealing it inside.
- Preheat your oven to 350°F (175°C).
- Place cookies on a lined baking sheet, leaving space between each.
- Bake for 12-15 minutes, until the edges are lightly golden.
- Let cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
- Ensure the cream cheese is softened for easy mixing.
- Do not overmix the cookie dough to keep the cookies tender.
- Store cookies in an airtight container for up to a week.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 100mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: Pumpkin Cheesecake Cookies, Easy Pumpkin Cookies, Fall Desserts