Pumpkin Cheesecake Cookies Recipe
Fall brings cozy flavors and warm spices. This Pumpkin Cheesecake Cookies Recipe combines autumn's best tastes. Soft pumpkin cookies meet creamy cheesecake filling perfectly.
Equipment
- Large mixing bowl
- Electric mixer
- Measuring cups and spoons
- Cookie sheets
- Parchment paper
- Small mixing bowl
- Wire cooling racks
Ingredients
- 2 cups all-purpose flour
- 1 cup pumpkin puree
- ½ cup butter softened
- ½ cup brown sugar
- 1 egg
- 1 tsp cinnamon
- ½ tsp nutmeg
- ½ tsp baking soda
- ¼ tsp salt
- 4 oz cream cheese softened
- ¼ cup powdered sugar
- ½ tsp vanilla extract
Instructions
- Preheat your oven to 350°F degrees.
- Line cookie sheets with parchment paper completely.
- Mix cream cheese, powdered sugar, and vanilla.
- Set the cheesecake filling aside for later.
- Combine flour, cinnamon, nutmeg, baking soda, salt.
- Beat butter and brown sugar until fluffy.
- Add egg and pumpkin puree to mixture.
- Gradually mix in the dry ingredients completely.
- Drop cookie dough onto prepared baking sheets.
- Make small wells in each cookie center.
- Fill wells with prepared cheesecake mixture generously.
- Bake for 12 minutes until edges set.
- Cool on wire racks completely before serving.
Notes
- Use room temperature cream cheese for smooth mixing
- Don't overbake - cookies continue cooking while cooling
- Chill dough 30 minutes for easier handling
- Store in airtight container up to 5 days
- Freeze unfilled cookies for up to 3 months