Description
These Pumpkin Cheesecake Cookies combine the rich, creamy flavor of cheesecake with cozy pumpkin spices, making them a delightful treat for the fall season. Perfect for gatherings or a cozy night in, they offer a unique texture and flavor that celebrates autumn.
Ingredients
Scale
- 1/2 cup cream cheese
- 1/2 cup granulated sugar
- 1/2 cup pumpkin puree
- 1 teaspoon vanilla extract
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar
- 1 egg
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon pumpkin spice
- a pinch of salt
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking.
- In a large bowl, beat the cream cheese until smooth. Add in 1/2 cup of granulated sugar and mix until well combined.
- Stir in 1/2 cup of pumpkin puree and 1 teaspoon of vanilla extract into the cream cheese mixture. Blend until smooth and creamy.
- In another bowl, cream together 1/2 cup of softened butter with 1/2 cup of granulated sugar and 1/2 cup of brown sugar. Beat in 1 egg and 1 teaspoon of vanilla extract until fluffy.
- In a separate bowl, whisk together 1 1/2 cups of all-purpose flour, 1 teaspoon of baking soda, 1 teaspoon of pumpkin spice, and a pinch of salt.
- Gradually add the dry ingredients to the wet mixture until just combined. Be careful not to overmix!
- Using a cookie scoop or a tablespoon, drop a ball of cookie dough onto the prepared baking sheet. Make a small indentation in the center of each dough ball and fill it with about a teaspoon of the pumpkin cream cheese mixture.
- Bake in the preheated oven for 12-15 minutes or until the edges are lightly golden.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Prep Time: 15 mins
- Cook Time: 15 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10 g
- Sodium: 80 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 20 mg
Keywords: If your dough is too sticky, consider chilling it in the refrigerator for about 30 minutes. Keep an eye on the cookies, as they can go from perfectly baked to overdone quickly.