Description
Soft and spiced Pumpkin Cheesecake Cookies filled with a creamy cheesecake center. A perfect fall dessert for family gatherings and holidays.
Ingredients
1 cup pumpkin purรฉe
1 1/2 cups all purpose flour
1/2 cup unsalted butter softened
1/2 cup brown sugar
1/2 cup granulated sugar
1 egg
1 teaspoon vanilla extract
1 teaspoon baking powder
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon salt
8 ounces cream cheese softened
1/4 cup powdered sugar
Instructions
1. Cream butter with brown sugar and white sugar until fluffy.
2. Add pumpkin purรฉe, egg, and vanilla extract, then mix until smooth.
3. Whisk flour, baking powder, salt, cinnamon, nutmeg, ginger, and cloves in a separate bowl.
4. Fold dry mixture into wet mixture to form thick cookie dough.
5. In another bowl, beat cream cheese with powdered sugar until smooth for the filling.
6. Scoop dough portions, flatten, and place a spoonful of cream cheese filling in the center.
7. Wrap dough around filling, sealing edges completely.
8. Place on parchment lined baking sheet and bake at 350ยฐF (175ยฐC) for 12 to 14 minutes until edges are golden.
9. Cool for a few minutes on tray before transferring to rack.
Notes
Store Pumpkin Cheesecake Cookies in an airtight container in the refrigerator for up to 5 days.
Freeze for up to 3 months for longer storage.
Thaw at room temperature or warm slightly before serving.
- Prep Time: 20 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 12g
- Sodium: 95mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg