Description
These pumpkin cheesecake cookies are soft, spiced pumpkin cookies filled with a creamy cheesecake center, making them the perfect fall-inspired treat.
Ingredients
- 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 yolk
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/4 tsp salt
- 8 oz cream cheese, softened (for filling)
- 1/4 cup powdered sugar (for filling)
- 1/2 tsp vanilla extract (for filling)
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy.
- Mix in pumpkin puree, egg yolk, and vanilla extract until combined.
- In a separate bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt.
- Gradually mix dry ingredients into wet mixture until dough forms.
- For the filling: beat cream cheese, powdered sugar, and vanilla until smooth.
- Scoop about 1 tablespoon of cookie dough, flatten slightly, place 1 teaspoon of cheesecake filling in the center, then cover with another tablespoon of dough. Seal edges and roll into a ball.
- Place cookies on prepared baking sheets and bake for 12–14 minutes, until edges are set.
- Cool completely before serving.
Notes
- Chill the dough for easier handling.
- Dust with cinnamon sugar before baking for extra flavor.
- Store cookies in an airtight container in the refrigerator for up to 5 days.
- Prep Time: 20 mins
- Cook Time: 14 mins
- Category: Dessert
- Method: Baking
- Cuisine: American