Description
Savor the perfect blend of autumn flavors with these Pumpkin Cheesecake Cookies. Each bite offers a soft, spiced cookie enveloping a creamy cheesecake center, making them an irresistible treat for fall gatherings or cozy evenings at home. The delightful aroma of cinnamon and nutmeg wafts through your kitchen as they bake, creating a warm atmosphere that invites everyone to indulge.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp ground cinnamon
- 1/2 tsp salt
- 1 cup pumpkin puree (100% pure)
- 1/2 cup brown sugar (light)
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter (softened)
- 2 large eggs
- 1 tsp vanilla extract
- 8 oz cream cheese (softened)
- 1/4 cup granulated sugar (for filling)
- 1 egg yolk (for filling)
Instructions
- Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a bowl, whisk together flour, baking powder, cinnamon, and salt.
- In another bowl, beat softened butter with brown sugar and granulated sugar until fluffy.
- Add eggs one at a time and mix in vanilla extract until smooth.
- Gently fold in pumpkin puree until well combined.
- For the filling, blend cream cheese with sugar and add egg yolk until smooth.
- Scoop cookie dough onto prepared sheets. Flatten slightly and dollop cream cheese filling on top.
- Bake for 12-15 minutes until edges are golden but centers remain soft.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie (40g)
- Calories: 180
- Sugar: 10g
- Sodium: 90mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg