Description
Indulge in these tender Pumpkin Cheesecake Cookies that blend the warm flavors of pumpkin pie with a rich cheesecake filling, perfect for fall gatherings.
Ingredients
Scale
- 1 cup pumpkin puree
- 1 cup sugar
- 1/2 cup brown sugar
- 1/2 cup butter, softened
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon vanilla extract
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- Pumpkin spice sugar for rolling
Instructions
- Preheat the oven to 350°F (175°C).
- Cream together the softened butter, sugar, and brown sugar until smooth and fluffy.
- Mix in the pumpkin puree and vanilla extract, blending until well incorporated.
- Whisk together the flour, baking soda, salt, and pumpkin pie spice. Gradually add the dry ingredients to the pumpkin mixture, stirring until just combined.
- Beat together the softened cream cheese and powdered sugar until smooth and creamy.
- Scoop a tablespoon of dough, flatten it slightly, place a teaspoon of cheesecake filling in the center, and encase it with dough, rolling it into a ball gently.
- Roll the cookie dough balls in pumpkin spice sugar and place them on a baking sheet lined with parchment paper, leaving space between each.
- Bake for 12-15 minutes, until the edges are set and lightly golden.
- Allow to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
Store leftover cookies in an airtight container at room temperature for up to a week for optimal freshness. You can prepare the dough and filling ahead of time and chill.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 2 cookies
- Calories: 210
- Sugar: 10g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg