Description
Indulge in the ultimate fall flavor with these Pumpkin Cheesecake Cookies! These delightful treats combine the warm spices of autumn with a creamy cheesecake filling, making them the perfect addition to any cozy gathering or holiday celebration. With their soft and chewy texture, each bite is a blend of pumpkin goodness and rich creaminess that will leave you craving more. Easy to make and visually appealing, they are sure to impress family and friends alike. Whether enjoyed with a cup of tea or as a festive dessert centerpiece, Pumpkin Cheesecake Cookies are a must-try this season!
Ingredients
Scale
- 2 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 2 tsp pumpkin pie spice
- ¾ cup unsalted butter, melted and slightly cooled
- 1 1/2 cups brown sugar (packed)
- 1 large egg
- 1 tsp vanilla extract
- 1/2 cup pumpkin puree
- 8 oz cream cheese (room temperature)
- 2 tablespoons pumpkin puree
- 1 ¼ cups powdered sugar
- 1 teaspoon vanilla
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In one bowl, mix flour, baking soda, baking powder, salt, and pumpkin pie spice.
- In another bowl, cream together melted butter and brown sugar until fluffy. Add egg and vanilla, mixing well.
- Gradually combine dry ingredients into wet ingredients until just mixed.
- For the filling, beat cream cheese, pumpkin puree, powdered sugar, and vanilla until smooth.
- Scoop dough onto prepared baking sheet; create an indentation for the filling. Add a teaspoon of cream cheese filling on top.
- Bake for about 12 minutes until edges are golden. Cool before transferring to a rack.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie (40g)
- Calories: 150
- Sugar: 10g
- Sodium: 85mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg