Description
Savor the flavors of fall with these Pumpkin Cheesecake Cookies, featuring a soft, chewy exterior and a creamy cream cheese filling. Infused with warm spices like cinnamon and nutmeg, each cookie feels like a cozy hug on chilly autumn days. Perfect for Halloween gatherings or Thanksgiving feasts, these delightful treats are sure to become a seasonal favorite.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/2 tsp salt
- 1/2 cup unsalted butter (softened)
- 1 cup brown sugar (packed)
- 1 cup canned pumpkin puree
- 1 tsp vanilla extract
- 4 oz cream cheese (softened)
- 1 cup powdered sugar
Instructions
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In one bowl, whisk together flour, baking soda, cinnamon, nutmeg, and salt. Set aside.
- In another bowl, cream the softened butter and brown sugar until light and fluffy (3-4 minutes).
- Mix in the pumpkin puree and vanilla extract until fully combined.
- Gradually fold the dry ingredients into the wet mixture until just incorporated.
- For the filling, beat softened cream cheese with powdered sugar until smooth.
- Scoop tablespoon-sized dough onto baking sheets; create an indent in each for filling.
- Fill each indent with cream cheese mixture and cover with additional dough; seal gently.
- Bake for 12-15 minutes or until edges are golden, then cool on wire racks.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 125
- Sugar: 10g
- Sodium: 75mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 20mg