Description
Indulge in the delightful flavors of fall with these Pumpkin Cheesecake Cookies! These soft and chewy cookies are filled with a rich, creamy cheesecake center and infused with warm spices, making them a perfect treat for any autumn occasion.
Ingredients
Scale
- 6 oz cream cheese (cold)
- 3 tbsp granulated white sugar
- 1/2 tsp vanilla
- 1/2 cup canned pumpkin puree
- 1 3/4 cups all-purpose flour
- 3/4 cup unsalted butter (softened)
- 1 cup light brown sugar
- 2 egg yolks
- Pumpkin pie spice
Instructions
- Prepare the cheesecake filling by beating cold cream cheese, granulated sugar, and vanilla until smooth; set aside.
- In a separate bowl, cream softened butter and brown sugar until fluffy. Add egg yolks one at a time, mixing well. Stir in vanilla and pumpkin puree.
- In another bowl, whisk flour, baking powder, baking soda, salt, and pumpkin pie spice.
- Gradually mix dry ingredients into the wet mixture until just combined.
- Preheat oven to 350°F (175°C). On a baking sheet lined with parchment paper, scoop dough and create an indentation. Fill each with cheesecake filling and cover with more dough.
- Bake for about 12 minutes or until edges are golden brown. Cool on the pan before transferring to wire racks.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie (45g)
- Calories: 180
- Sugar: 11g
- Sodium: 140mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg