Description
Pumpkin Cheesecake Cookies are the quintessential fall dessert, merging the warm, comforting flavors of pumpkin spice with a luscious cheesecake filling. Each cookie features a unique blend of chewy and cakey textures, making them irresistible for any occasion—whether it’s a cozy night in or a festive gathering.
Ingredients
Scale
- 2 1/2 cups (320 grams) all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 2 tsp pumpkin pie spice
- ¾ cup (168 grams) unsalted butter, melted and slightly cooled
- 1 1/2 cups (300 grams) brown sugar (packed)
- 1 large egg
- 1 tsp vanilla extract
- 1/2 cup (122 grams) pumpkin puree
- 8 oz (224 grams) cream cheese (room temperature)
- 2 tablespoons (30 grams) pumpkin puree
- 1 ¼ cups (150 grams) powdered sugar
- 1 teaspoon vanilla
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, whisk together flour, baking soda, pumpkin pie spice, and salt.
- In another bowl, cream melted butter and brown sugar; mix in egg and vanilla.
- Blend in pumpkin puree until smooth.
- Gradually combine dry ingredients with wet mixture until just mixed.
- In a separate bowl, beat cream cheese with pumpkin puree, powdered sugar, and vanilla until creamy.
- Drop spoonfuls of cookie dough on the baking sheet, topping each with cheesecake filling.
- Bake for 12 minutes or until edges are golden brown; cool before serving.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie (50g)
- Calories: 200
- Sugar: 12g
- Sodium: 130mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg