Description
Delightful pumpkin cheesecake cookies with a soft texture and creamy filling, perfect for fall gatherings.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon ginger
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 1 cup pumpkin puree
- 1 large egg
- 1 teaspoon vanilla extract
- 8 ounces cream cheese, softened
- 1/2 cup powdered sugar
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, whisk together the flour, baking soda, cinnamon, nutmeg, ginger, and salt until well combined.
- In another bowl, cream together the softened butter, brown sugar, and granulated sugar until smooth.
- Beat in the pumpkin puree, egg, and vanilla extract until fully integrated.
- Gradually add the dry ingredients to the wet mixture until just combined, taking care not to overmix.
- In a separate bowl, mix the cream cheese and powdered sugar until smooth and creamy.
- Drop spoonfuls of cookie dough onto the prepared baking sheet, creating a small indentation in the center of each cookie. Fill the indentation with a dollop of the cream cheese mixture.
- Bake for 12-15 minutes, or until the edges are lightly golden.
- Allow the cookies to cool before enjoying.
Notes
For a thicker texture, chill the dough for 30 minutes before baking. Experiment with spices to tailor the flavor to your liking.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
Keywords: pumpkin, cookies, cheesecake, dessert, fall, baking
