Description
Pumpkin Cheesecake Cookies are the perfect fall treat, combining the flavors of pumpkin, cinnamon, and nutmeg with a delightful cheesecake twist. These soft and chewy cookies evoke cozy autumn vibes and are ideal for any occasion. Their luscious filling and golden hue make them irresistible, whether for Thanksgiving or a simple afternoon snack. Enjoy the warmth and joy they bring with every bite!
Ingredients
Scale
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp salt
- 1 cup canned pumpkin puree
- 1 cup brown sugar (packed)
- 1 large egg (room temperature)
- 1 tsp vanilla extract
- 1/2 cup unsalted butter (melted)
- 8 oz cream cheese (softened)
- 1 cup powdered sugar (for filling)
Instructions
- Preheat oven to 350°F (175°C).
- In a bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In another bowl, blend pumpkin puree, brown sugar, egg, vanilla extract, and melted butter until smooth.
- Gradually mix dry ingredients into the pumpkin mixture until just combined.
- In a separate bowl, beat cream cheese with powdered sugar until fluffy.
- Drop half of the cookie batter onto parchment-lined baking sheets. Add about a teaspoon of cream cheese filling on top and cover with more batter.
- Bake for 12-15 minutes or until edges are lightly golden. Cool on the sheets for 5 minutes before transferring to wire racks.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 130
- Sugar: 10g
- Sodium: 75mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 20mg