Description
Delight in the warm embrace of autumn with these pumpkin cheesecake cookies, featuring a soft, chewy center and a creamy cheesecake filling. Infused with warm spices like cinnamon and nutmeg, each bite offers an indulgent experience that’s perfect for any gathering or cozy night at home. These cookies are not just treats; they’re a celebration of fall flavors that will have everyone asking for the recipe.
Ingredients
Scale
- 1 cup pumpkin puree
- 1 cup brown sugar
- 8 oz cream cheese (softened)
- 2 cups all-purpose flour
- 2 large eggs
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1 tsp baking powder
- 1 tsp vanilla extract
- 1/4 tsp salt
Instructions
- Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a large bowl, cream together softened butter and brown sugar until light and fluffy (about 3 minutes). Add eggs one at a time and mix in vanilla extract.
- Fold in pumpkin puree until fully combined. Sift together flour, baking powder, cinnamon, nutmeg, and salt; gradually add to the wet mixture.
- In another bowl, beat cream cheese with powdered sugar and vanilla until smooth.
- Drop half of the cookie dough onto prepared baking sheets. Create indentations for cheesecake filling and top with a teaspoon of filling followed by more cookie dough.
- Bake for 12-15 minutes until edges are golden but centers remain soft. Cool on wire racks before enjoying.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie (40g)
- Calories: 140
- Sugar: 9g
- Sodium: 90mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 30mg
Keywords: For added flavor, consider mixing in chocolate chips or nuts. Store cookies in an airtight container at room temperature for up to a week or freeze them for longer storage.