Irresistible Pumpkin Cheesecake Cookies
Indulge in the cozy flavors of fall with these Irresistible Pumpkin Cheesecake Cookies. Soft and chewy, each cookie features a luscious cream cheese filling that balances perfectly with warm spices. Ideal for autumn gatherings or a comforting treat at home, these cookies are sure to please family and friends alike. With simple ingredients and straightforward instructions, you can create a delightful batch that captures the essence of the season.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: Approximately 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup canned pumpkin puree
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 8 oz cream cheese (softened)
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- Pinch of salt
Instructions
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a large bowl, combine pumpkin puree, brown sugar, granulated sugar, and egg until smooth.
- In another bowl, whisk together flour, cinnamon, nutmeg, and salt. Gradually fold the dry ingredients into the wet mixture until just combined.
- In a small bowl, beat cream cheese until smooth.
- Scoop tablespoon-sized amounts of cookie dough onto baking sheets and create indentations using your thumb.
- Fill each indentation with cream cheese filling and top with a bit more cookie dough if desired.
- Bake for 10-12 minutes or until golden around the edges but still soft in the center.
Nutrition
- Serving Size: 1 cookie (30g)
- Calories: 130
- Sugar: 9g
- Sodium: 50mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
Keywords: Chill cookie dough for at least 30 minutes before baking to prevent spreading. Experiment by substituting pumpkin puree with sweet potato or butternut squash for a different flavor. Add chocolate chips for an extra indulgent twist.