Pumpkin Cheesecake Cookies
Delightful fall-inspired cookies combining the warm flavors of pumpkin pie with a rich cheesecake filling.
Ingredients
For the cookie dough
- 1 cup pumpkin puree
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 1/2 cup butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon salt
For the cheesecake filling
- 8 ounces cream cheese, softened
- 1/2 cup powdered sugar
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large bowl, cream together pumpkin puree, brown sugar, granulated sugar, and softened butter until the mixture is smooth.
- Beat in the eggs and vanilla extract, mixing well until fully incorporated.
- In another bowl, combine all-purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, ground ginger, and salt.
- Gradually add the dry ingredients to the pumpkin mixture, stirring until just combined.
- In a separate bowl, beat the cream cheese and powdered sugar until smooth and creamy.
- Drop spoonfuls of the pumpkin dough onto a lined baking sheet.
- Create a small indentation in the center of each cookie and fill it with the cream cheese mixture.
- Bake for 12-15 minutes or until the edges of the cookies are set.
- Allow the cookies to cool completely before serving.
Notes
For optimal freshness, store in an airtight container at room temperature for up to three days. Refrigerate for longer storage (up to a week), or freeze for up to three months. Tips: Soften butter and cream cheese at room temperature for easier mixing. Don’t over-mix the dough after adding dry ingredients.