Description
Indulge in the cozy flavors of fall with these Irresistible Pumpkin Cheesecake Cookies. With a soft, chewy pumpkin spice cookie base and a rich cheesecake filling, each bite is a delightful fusion of textures and tastes that captures autumn’s essence. Perfect for gatherings or a sweet treat at home, these cookies are sure to impress your family and friends.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup canned pumpkin puree
- 3/4 cup brown sugar
- 1/4 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 tsp baking powder
- 2 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp salt
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a bowl, whisk flour, baking powder, salt, cinnamon, and nutmeg.
- In another bowl, cream together brown sugar, granulated sugar, and softened butter until fluffy. Add pumpkin and eggs, mixing well.
- Gradually incorporate dry ingredients into the wet mixture without overmixing.
- For the cheesecake filling, beat cream cheese with powdered sugar and vanilla until smooth.
- Chill both mixtures for 20 minutes.
- Drop half of the cookie dough on prepared sheets, add cheesecake filling dollops, then top with remaining dough.
- Bake for 12–15 minutes until edges are golden but centers remain soft. Cool before serving.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie (40g)
- Calories: 145
- Sugar: 10g
- Sodium: 120mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 30mg