Description
Indulge in the comforting embrace of autumn with these Pumpkin Cheesecake Cookies. Golden-brown and filled with a creamy pumpkin cheesecake center, they’re perfect for festive gatherings or cozy nights at home. Easy to make and irresistibly delicious, these cookies are sure to become a favorite treat that brings warmth and joy to every occasion.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp salt
- 1/2 cup unsalted butter (softened)
- 3/4 cup brown sugar (packed)
- 1/4 cup granulated sugar
- 1 cup pumpkin puree (100% pure)
- 1 tsp vanilla extract
- 4 oz cream cheese (softened)
- 1 cup powdered sugar
- 1 egg yolk
- Pecan pieces (optional)
Instructions
- Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a bowl, whisk together flour, baking soda, cinnamon, ginger, and salt.
- In another bowl, cream the softened butter with both sugars until light and fluffy.
- Mix in the pumpkin puree and egg yolk until combined.
- Gradually add the dry ingredients to the wet mixture until just combined.
- In a separate bowl, beat cream cheese and powdered sugar until smooth; stir in vanilla extract.
- Scoop tablespoons of cookie dough onto prepared sheets, creating an indentation in each scoop for filling.
- Fill each indentation with cream cheese mixture.
- Bake for 12-15 minutes until edges are golden; let cool before transferring to wire racks.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie (30g)
- Calories: 150
- Sugar: 10g
- Sodium: 60mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: <1g
- Protein: 2g
- Cholesterol: 15mg