Description
Indulge in the delightful taste of Pumpkin Cheesecake Cookies, a perfect treat for the fall season. These scrumptious cookies feature a chewy pumpkin base filled with a rich and creamy cheesecake center, rolled in spiced sugar for an extra touch of autumn flavor. Ideal for gatherings, these cookies are easy to prepare, making them a great option for bakers of any skill level. Whether you’re enjoying them with your morning coffee or sharing at festive events, these treats are sure to impress everyone around you.
Ingredients
Scale
- 6 oz (170 g) cream cheese, cold
- 3 tbsp (38 g) granulated white sugar
- 1/2 tsp vanilla
- 1/4 cup (50 g) granulated white sugar
- 1/2 tsp pumpkin pie spice
- 1/2 cup (122 g) canned pumpkin puree
- 1 3/4 cups (219 g) all-purpose flour, spooned and leveled
- 1 tbsp pumpkin pie spice
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 3/4 cup (168 g) unsalted butter, softened
- 1 cup (220 g) light brown sugar
- 2 egg yolks, at room temperature
- 2 tsp vanilla
Instructions
- Prepare the cheesecake filling by mixing cream cheese, granulated sugar, and vanilla until smooth.
- In another bowl, combine granulated sugar and pumpkin pie spice with canned pumpkin puree.
- Whisk together flour, baking powder, baking soda, salt, and additional pumpkin pie spice in a separate bowl.
- Gradually mix dry ingredients into the wet mixture until just combined.
- Preheat oven to 350°F (175°C). Scoop cookie dough, flatten it slightly, add cheesecake filling in the center, and seal.
- Bake for about 12 minutes or until edges are lightly golden.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie (45g)
- Calories: 180
- Sugar: 10g
- Sodium: 90mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg