These Pumpkin Cheesecake Cookies are soft, sweet, and bursting with fall flavors! Perfect for cozy afternoons or holiday gatherings, they’re easy to make and irresistibly delicious.
Ingredients:
- 1/2 cup (1 stick) unsalted butter (softened)
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1/2 cup canned pumpkin puree
- 1 egg
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp pumpkin pie spice
- Pinch of salt
For the Cheesecake Filling:
- 4 oz cream cheese (softened)
- 2 tbsp sugar
- 1/2 tsp vanilla extract
Instructions:
- Preheat Oven:
- Set your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Prepare the Dough:
- Cream the butter, brown sugar, and granulated sugar together until fluffy.
- Mix in the pumpkin puree, egg, and vanilla extract.
- In a separate bowl, whisk together flour, baking powder, baking soda, pumpkin pie spice, and salt. Gradually mix the dry ingredients into the wet ingredients to form a soft dough.
- Make the Cheesecake Filling:
- Beat cream cheese, sugar, and vanilla extract until smooth.
- Assemble the Cookies:
- Scoop a tablespoon of cookie dough, flatten it slightly, and add a small dollop of cheesecake filling in the center. Cover with another flattened piece of dough and seal the edges gently.
- Bake:
- Place the cookies on the baking sheet, leaving space between them. Bake for 12–15 minutes or until the edges are set.
- Cool and Serve:
- Allow the cookies to cool for a few minutes on the tray before transferring to a wire rack. Dust with powdered sugar for an extra touch.
Why You’ll Love This Recipe:
- Perfectly soft and full of pumpkin spice
- Creamy cheesecake centers in every bite
- A must-have treat for fall and the holidays