Description
These Pumpkin Cheesecake Cookies are a delightful fusion of creamy cheesecake and spiced pumpkin flavors, creating a soft, chewy texture that melts in your mouth. Each bite is a warm embrace of autumn spices, with a hint of tanginess from the cream cheese that perfectly balances the sweetness.
Ingredients
Scale
- For the Cookies:
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/2 cup pumpkin puree
- 1 large egg
- 1 teaspoon vanilla extract
- For the Cheesecake Filling:
- 8 oz cream cheese, softened
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger.
- In a separate large bowl, cream the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Add the pumpkin puree, egg, and vanilla extract to the butter mixture, mixing until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- In another bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
- Using a cookie scoop, drop a tablespoon of cookie dough onto a baking sheet lined with parchment paper, making a small indentation in the center of each.
- Fill each indentation with a teaspoon of the cheesecake filling.
- Bake for 12-15 minutes, or until the edges are lightly golden and the centers are set.
- Allow to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- These cookies can be made ahead of time and stored in an airtight container for up to 5 days.
- For longer storage, freeze the cookies in a single layer, then transfer to a freezer bag for up to 3 months.
- You can substitute the pumpkin puree with sweet potato puree for a different flavor profile.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: desserts
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10 grams
- Sodium: 100 milligrams
- Fat: 7 grams
- Saturated Fat: 4 grams
- Unsaturated Fat: 2 grams
- Trans Fat: 0 grams
- Carbohydrates: 20 grams
- Fiber: 1 gram
- Protein: 2 grams
- Cholesterol: 20 milligrams
Keywords: Pumpkin Cheesecake Cookies, pumpkin cookies, cheesecake cookies, fall desserts, autumn treats, easy cookie recipes, spiced cookies, cream cheese filling, holiday baking, soft cookies, chewy cookies, pumpkin spice, dessert recipes, vegetarian cookies