Description
Delightful soft cookies filled with a creamy pumpkin cheesecake, perfect for autumn gatherings.
Ingredients
Scale
- 1 cup pumpkin puree
- 8 oz cream cheese, softened
- ½ cup butter, softened
- ½ cup brown sugar
- ½ cup granulated sugar
- 1 ½ cups all-purpose flour
- ¼ cup powdered sugar
- 1 tsp baking powder
- ½ tsp baking soda
- 1 tsp cinnamon
- ½ tsp nutmeg
- 1 tsp vanilla extract
- 1 large egg
- A pinch of salt
Instructions
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a medium bowl, blend the cream cheese, powdered sugar, and vanilla extract until smooth. Set aside.
- In a large bowl, beat together the butter and brown sugar until creamy, then add granulated sugar.
- Mix in the pumpkin puree and egg until fully incorporated.
- In another bowl, whisk together the flour, baking powder, baking soda, spices, and salt.
- Gradually add the dry mixture to the wet mixture, stirring until just combined.
- Scoop portions of dough, place cream cheese filling in the center, and roll into balls.
- Bake for about 12-15 minutes until lightly golden around the edges.
- Allow to cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.
Notes
For thicker cookies, refrigerate dough for 30 minutes before baking. Use fresh spices for enhanced flavor.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 220
- Sugar: 12g
- Sodium: 120mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Keywords: pumpkin cookies, cheesecake cookies, fall dessert, autumn baking, family recipe