Description
These pumpkin cheesecake cookies are the perfect fall treat, combining the warm spices of pumpkin pie with the creamy richness of cheesecake. The soft, chewy pumpkin cookie base is filled with a tangy cream cheese mixture for a delightful contrast of flavors and textures.
Ingredients
- For the cookie dough:
- 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
- For the cheesecake filling:
- 8 oz cream cheese, softened
- ¼ cup granulated sugar
- 1 egg yolk
- ½ tsp vanilla extract
Instructions
1. Cream together butter, brown sugar, and granulated sugar until light and fluffy.
2. Beat in pumpkin puree, egg, and vanilla extract until smooth.
3. In a separate bowl, whisk together flour, baking soda, salt, and pumpkin pie spice.
4. Gradually mix the dry ingredients into the wet mixture until just combined.
5. In another bowl, beat cream cheese until smooth.
6. Mix in granulated sugar, egg yolk, and vanilla extract until fully combined to make the cheesecake filling.
7. Scoop tablespoon-sized balls of cookie dough and make an indentation in the center.
8. Fill each indentation with a teaspoon of cheesecake filling.
9. Gently fold the dough around the filling and seal to enclose it completely.
10. Preheat your oven to 350°F (175°C).
11. Place cookies on a lined baking sheet, spaced apart.
12. Bake for 12–15 minutes, until the edges are lightly golden.
13. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Remember, the key to perfect texture is not to overbake! The cookies should be soft and slightly underbaked when you take them out — they’ll firm up as they cool.
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 12g
- Sodium: 90mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 35mg