Description
Pumpkin Cheesecake Cookies are the ultimate fall treat, blending the rich flavors of pumpkin and creamy cheesecake in a delightful cookie. Infused with warm spices and a luscious cream cheese center, these cookies will warm your heart and home as they fill the air with a cozy aroma. Perfect for gatherings or a sweet indulgence any time of year, they are sure to become a beloved favorite.
Ingredients
Scale
- 2 1/2 cups all-purpose flour
- 1 cup canned pumpkin puree
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1 tsp baking soda
- 1/2 tsp salt
- 2 large eggs (room temperature)
- 1 tsp vanilla extract
- 8 oz cream cheese (softened)
- 1 cup powdered sugar
Instructions
- Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a large bowl, beat together softened butter (1 cup), granulated sugar, and brown sugar until fluffy. Add eggs and vanilla until well combined.
- Mix in pumpkin puree until smooth, then fold in flour, baking soda, salt, cinnamon, and nutmeg until just combined.
- In another bowl, beat cream cheese with powdered sugar until creamy; add vanilla for extra flavor.
- Scoop tablespoon-sized dough onto prepared sheets spaced two inches apart. Press down slightly in the center and add a teaspoon of cream cheese filling.
- Bake for 12-15 minutes or until edges are golden but centers remain soft. Cool on baking sheets for five minutes before transferring to wire racks to cool completely.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 130
- Sugar: 8g
- Sodium: 80mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: <1g
- Protein: 2g
- Cholesterol: 20mg