Description

Indulge in the flavors of fall with these delightful Pumpkin Cheesecake Cookies. Combining the rich, creamy goodness of pumpkin cheesecake with a chewy cookie base, these treats are a must-have for any autumn gathering. Enhanced with warm spices and topped with a luscious cream cheese filling, they are as visually appealing as they are delicious. Perfect for everything from cozy family dinners to festive Halloween parties, these cookies capture the essence of the season in every bite. Easy to make and irresistibly tasty, they’re sure to be a favorite among friends and family.

Ingredients

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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

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Instructions

Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
In a bowl, whisk together flour, baking soda, baking powder, salt, and pumpkin pie spice.
In another bowl, mix melted butter and brown sugar until smooth. Add egg and vanilla; mix well.
Stir in pumpkin puree and gradually add dry ingredients until just combined.
For the filling, beat cream cheese with additional pumpkin puree until smooth; add powdered sugar and vanilla.
Drop spoonfuls of cookie dough on prepared sheets and top with cheesecake filling.
Bake for 12 minutes or until edges are golden; let cool before transferring.

Prep Time: 20 minutes
Cook Time: 12 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie (42g)
Calories: 150
Sugar: 10g
Sodium: 100mg
Fat: 7g
Saturated Fat: 4g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 19g
Fiber: 1g
Protein: 2g
Cholesterol: 25mg