Description
These Pumpkin Cheesecake Cookies are a delightful fusion of soft pumpkin cookies and a creamy cheesecake filling, perfect for fall gatherings.
Ingredients
- Cream cheese
- Powdered sugar
- Vanilla extract
- Unsalted butter
- Brown sugar
- Granulated sugar
- Pumpkin puree
- Egg yolk
- All purpose flour
- Pumpkin pie spice
- Baking soda
- Fine salt
- Cinnamon sugar
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, beat together the cream cheese, powdered sugar, and vanilla extract until smooth and creamy; set aside.
- In another bowl, cream the unsalted butter, brown sugar, and granulated sugar until light and fluffy.
- Mix in the pumpkin puree and egg yolk until combined.
- In a separate bowl, whisk together the all-purpose flour, pumpkin pie spice, baking soda, and fine salt.
- Gradually add the flour mixture to the pumpkin mixture, mixing until just combined.
- Scoop a small amount of dough and flatten it, placing a teaspoon of the cheesecake filling in the center, then wrap the dough around to cover it completely.
- Roll the cookie ball in cinnamon sugar and place it on the prepared baking sheet.
- Bake for 12-15 minutes or until the edges are lightly golden.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
Make sure the cream cheese is softened for easier mixing. You can store these cookies in an airtight container for up to a week.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 250 kcal
- Sugar: 20 g
- Sodium: 180 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0.2 g
- Carbohydrates: 34 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 45 mg
Keywords: Pumpkin Cheesecake Cookies, pumpkin, dessert, baking, fall recipes