Description
These delightful Pumpkin Cheesecake Cookies are a perfect fall treat, featuring soft pumpkin cookies filled with a creamy cheesecake center. Enjoy them with a cup of coffee or as a sweet snack!
Ingredients
Scale
- For the Cookies:
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, room temperature
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 large egg
- 1/2 cup canned pumpkin puree (not pumpkin pie filling)
- 1 teaspoon vanilla extract
- For the Cheesecake Filling:
- 4 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1/2 teaspoon vanilla extract
Instructions
- Preheat Oven:
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. - Prepare the Pumpkin Cookie Dough:
- In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt.
- In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the egg, pumpkin puree, and vanilla extract until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Prepare the Cheesecake Filling:
- In a small bowl, mix together the cream cheese, granulated sugar, and vanilla extract until smooth.
- Assemble the Cookies:
- Scoop about 1 tablespoon of pumpkin cookie dough onto the prepared baking sheet.
- Using your thumb or the back of a spoon, create a small well in the center of each dough ball.
- Place a small dollop of the cheesecake filling into the well of each cookie dough ball.
- Optionally, add a small additional piece of cookie dough on top of the filling to cover it slightly.
- Bake:
- Bake in the preheated oven for 12-15 minutes, or until the cookies are set and the edges are lightly golden.
- Cool and Serve:
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
- Storage: Store cookies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week to maintain freshness.
- Freezing: These cookies freeze well. Place them in a single layer on a baking sheet to freeze, then transfer to an airtight container or freezer bag. They can be frozen for up to 3 months. Thaw at room temperature before serving.
- Prep Time: 20 minutes
- Cook Time: 15 minutes