Pumpkin Cheesecake Cookies
Delightful fusion of pumpkin, spices, and creamy cheesecake filling, perfect for autumn gatherings.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ½ cup unsalted butter (softened)
- ½ cup brown sugar
- ¼ cup granulated sugar
- 1 teaspoon vanilla extract
- ½ cup canned pumpkin
- 4 oz cream cheese (softened)
Instructions
- Preheat your oven to 350°F (175°C).
- Whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg in a medium bowl.
- Beat softened butter, brown sugar, and granulated sugar together until creamy and fluffy.
- Add pumpkin puree and vanilla extract; mix until fully combined.
- Gradually mix in the dry ingredients until just combined.
- In a separate bowl, beat cream cheese with a tablespoon of sugar until smooth.
- Scoop rounds of cookie dough onto a baking sheet, press a thumbprint in each, and fill with cheesecake mixture.
- Bake for 15-20 minutes until edges are golden.
Notes
Store leftovers in an airtight container in the refrigerator for up to a week. For a fun twist, try adding chocolate chips or nuts.
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 10g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg
Find it online: https://easydishestomake.com/pumpkin-cheesecake-cookies/