Description
Delicious Pumpkin Cheesecake Cookies that combine the creamy essence of cheesecake with the soft texture of cookies, perfect for autumn gatherings.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon salt
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1/2 cup pumpkin puree
- 1/2 cup unsalted butter, softened
- 1 large egg
- 1 teaspoon vanilla extract
- 8 oz cream cheese, softened
- 1/4 cup powdered sugar
- 1 egg yolk
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
- In a large mixing bowl, beat together the softened butter, granulated sugar, and brown sugar until light and fluffy. Add pumpkin puree, egg, and vanilla, mixing until combined.
- Gradually add the dry ingredients to the wet ingredients until just combined.
- In a separate bowl, mix cream cheese, powdered sugar, egg yolk, and vanilla until smooth.
- Drop cookie dough onto the baking sheets, make an indentation, add cheesecake filling, and cover with more dough.
- Bake for 12-15 minutes or until golden. Let cool for 5 minutes before transferring to a wire rack.
Notes
Using room temperature ingredients helps with mixing. Chill cookie dough for thicker cookies.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 200
- Sugar: 8g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Keywords: pumpkin, cheesecake, cookies, fall dessert, autumn flavors