Irresistible Pumpkin Cheesecake Cookies
Delight in these Irresistible Pumpkin Cheesecake Cookies, a perfect fall treat bursting with pumpkin flavor.
Equipment
- mixing bowl
- Baking Sheet
- Electric mixer
- Measuring cups
- Measuring spoons
- spatula
Ingredients
For the cookie dough
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon pumpkin pie spice
- ½ teaspoon salt
- ¾ cup unsalted butter softened
- ¾ cup brown sugar
- ¼ cup granulated sugar
- ½ cup pumpkin puree
- 1 large egg
- 1 teaspoon vanilla extract
For the cheesecake filling
- 8 oz cream cheese softened
- ¼ cup granulated sugar
- 1 large egg yolk
- ½ teaspoon vanilla extract
Instructions
Preparing the cookie dough
- Cream together butter, sugar, and brown sugar until light and fluffy.
- Beat in pumpkin puree, egg, and vanilla extract.
- In a separate bowl, whisk together flour, baking soda, salt, and pumpkin pie spice.
- Gradually mix the dry ingredients into the wet until just combined.
Creating the cheesecake filling
- Beat cream cheese until smooth.
- Mix in sugar, egg yolk, and vanilla extract until well combined.
Assembling and shaping the cookies
- Scoop out tablespoon-sized balls of cookie dough.
- Make an indentation in each ball and fill with a teaspoon of cheesecake mixture.
- Gently fold the cookie dough around the filling, sealing it inside.
Baking tips
- Preheat your oven to 350°F (175°C).
- Place cookies on a lined baking sheet, leaving space between each.
- Bake for 12-15 minutes, until the edges are lightly golden.
- Let cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
These cookies are perfect for fall gatherings and can be stored in an airtight container.
Nutrition
Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gTrans Fat: 0.1gCholesterol: 25mgSodium: 100mgPotassium: 80mgFiber: 1gSugar: 10gVitamin A: 500IUCalcium: 30mgIron: 0.5mg
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