Pumpkin Cheesecake Cookies
Delightful cookies that combine the rich flavor of pumpkin and the creamy surprise of cheesecake filling, perfect for fall gatherings or cozy treats at home.
Ingredients
For the Pumpkin Cookies
- 2.5 cups 2 1/2 cups all-purpose flour
- 1 tsp 1 tsp baking soda
- 0.5 tsp 1/2 tsp baking powder
- 0.5 tsp 1/2 tsp salt
- 2 tsp 2 tsp pumpkin pie spice
- 0.75 cups ¾ cup unsalted butter, melted and slightly cooled
- 1.5 cups 1 1/2 cups brown sugar (packed)
- 1 large 1 large egg
- 1 tsp 1 tsp vanilla extract
- 0.5 cups 1/2 cup pumpkin puree
For the Cheesecake Filling
- 8 oz 8 oz cream cheese (room temperature)
- 2 tbsp 2 tablespoons pumpkin puree
- 1.25 cups 1 ¼ cups powdered sugar
- 1 tsp 1 teaspoon vanilla
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, mix the flour, baking soda, baking powder, salt, and pumpkin pie spice.
- In another bowl, combine the melted butter and brown sugar. Stir until smooth.
- Add the egg, vanilla extract, and pumpkin puree to the butter mixture. Mix well.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
Cheesecake Filling
- In a separate bowl, mix the cream cheese, pumpkin puree, powdered sugar, and vanilla until smooth.
Assemble the Cookies
- Take a small amount of cookie dough and flatten it in your hand. Place a teaspoon of the cheesecake filling in the center.
- Fold the dough around the filling and roll it into a ball. Place it on the baking sheet.
- Repeat until all the dough and filling are used.
Bake
- Bake the cookies for about 12-15 minutes until the edges are lightly golden. Allow them to cool on the baking sheet for a few minutes before transferring them to a wire rack.
Notes
Store in an airtight container at room temperature for up to a week or refrigerate for longer freshness. For longer storage, freeze for up to three months.