Description
Delicious pumpkin-cheesecake cookies that combine the flavors of fall with a creamy cheesecake filling.
Ingredients
Scale
- 1 cup pumpkin puree
- 1 cup cream cheese, softened
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1/2 cup butter, softened
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp salt
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 350°F (175°C).
- In a bowl, cream together the butter, sugar, and brown sugar until smooth.
- Add the pumpkin puree and vanilla extract, mixing well.
- In another bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring until combined.
- In a separate bowl, beat the cream cheese until smooth.
- Drop spoonfuls of the cookie dough onto a baking sheet, making a small indentation in the center of each.
- Fill the indentation with a small amount of cream cheese.
- Bake for 12-15 minutes or until the edges are lightly golden.
- Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
- For a spicier flavor, add more cinnamon or a pinch of cloves.
- Store cookies in an airtight container for up to a week.
- These cookies can be frozen for up to three months.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 100mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: Pumpkin-Cheesecake Cookies, Fall Treats, Pumpkin Desserts