Description
These Pumpkin Cheesecake Cookies are the perfect blend of fall flavors, featuring a soft pumpkin spice cookie dough wrapped around a creamy cheesecake center. The combination of pumpkin and cheesecake makes each bite indulgent, satisfying, and oh-so-comforting. Perfect for autumn gatherings or a cozy treat at home, these cookies bring warmth and a touch of decadence to your dessert table.
Ingredients
For the cookie dough:
2 ¼ cups all-purpose flour
1 tsp baking soda
1 tsp pumpkin pie spice
½ tsp salt
¾ cup unsalted butter, softened
¾ cup brown sugar
¼ cup granulated sugar
½ cup pumpkin puree
1 large egg
1 tsp vanilla extract
For the cheesecake filling:
8 oz cream cheese, softened
¼ cup granulated sugar
1 egg yolk
½ tsp vanilla extract
Instructions
Preparing the Cookie Dough: Cream together the butter, brown sugar, and granulated sugar until light and fluffy. Beat in the pumpkin puree, egg, and vanilla extract until smooth.
In a separate bowl, whisk together the flour, baking soda, salt, and pumpkin pie spice. Gradually mix the dry ingredients into the wet ingredients until just combined.
Creating the Cheesecake Filling: Beat the cream cheese until smooth. Mix in the sugar, egg yolk, and vanilla extract until well combined.
Assembling and Shaping the Cookies: Scoop out tablespoon-sized balls of cookie dough. Make an indentation in each ball and fill with a teaspoon of cheesecake mixture. Gently fold the cookie dough around the filling, sealing it inside.
Baking Tips: Preheat your oven to 350°F (175°C). Place cookies on a lined baking sheet, leaving space between each. Bake for 12-15 minutes, until the edges are lightly golden. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
Nutrition
- Calories: 220