Description
Pumpkin Cheesecake Cookies are the ultimate fall treat, perfectly blending soft, chewy cookie dough with a luscious cheesecake center. Infused with warm spices like cinnamon and nutmeg, these cookies are visually stunning and irresistibly delicious. Ideal for cozy evenings or festive gatherings, they will quickly become a favorite among friends and family. Easy to make and delightful to eat, each bite captures the essence of autumn.
Ingredients
Scale
- 1 cup pumpkin puree
- 2 cups all-purpose flour
- 1 cup brown sugar (light)
- 8 oz cream cheese (softened)
- 1 large egg
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp ginger
- 2 tsp vanilla extract
- 1/2 tsp baking soda
- 1/4 tsp salt
Instructions
- Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a large bowl, mix pumpkin puree, brown sugar, egg, and vanilla until smooth.
- Gradually add flour, baking soda, cinnamon, nutmeg, ginger, and salt; stir until just combined.
- In another bowl, beat softened cream cheese with sugar and vanilla until fluffy.
- Scoop tablespoon-sized dough onto baking sheets; create an indentation in each. Fill with cheesecake mixture.
- Bake for 12-15 minutes until edges are golden. Cool on a wire rack before serving.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie (30g)
- Calories: 130
- Sugar: 10g
- Sodium: 95mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg