Description
Indulge in the comforting flavors of fall with these delightful pumpkin cheesecake cookies. Soft and chewy, each cookie features a luscious cream cheese filling that perfectly complements the rich pumpkin base. These treats are not only easy to make but are guaranteed to impress at gatherings or cozy nights in. Perfectly spiced with warm notes of cinnamon, they offer a nostalgic taste that will leave everyone wanting more.
Ingredients
Scale
- 1 cup pumpkin puree
- 2 cups all-purpose flour
- 1 cup packed brown sugar
- 8 oz cream cheese (softened)
- 1/2 cup unsalted butter (melted)
- 2 large eggs
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1 tsp baking soda
- 2 tsp ground cinnamon
- 1/2 tsp salt
Instructions
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a large bowl, mix pumpkin puree, brown sugar, and melted butter until smooth.
- Gradually add flour, baking powder, baking soda, cinnamon, and salt to the wet mixture; stir until just combined.
- In another bowl, beat softened cream cheese with one egg and a bit of sugar until creamy.
- Drop dough onto prepared baking sheets, making an indent in each ball to fill with cheesecake mixture.
- Bake for 12-15 minutes until edges are golden; cool slightly before serving.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 8g
- Sodium: 95mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 35mg
Keywords: For extra flavor, consider adding nutmeg or swapping some pumpkin for applesauce. Store cookies in an airtight container for up to one week; reheat briefly in the microwave for freshness.