Description
Indulge in the delightful world of Pumpkin Cheesecake Cookies, where soft and chewy pumpkin cookies meet a creamy cheesecake filling. Perfect for fall festivities or satisfying your sweet cravings, these cookies bring together the warm spices of autumn with a rich, velvety center. With every bite, you’ll experience a harmonious blend of flavors that’s sure to impress family and friends. Easy to make and incredibly versatile, they are ideal for holiday gatherings or as a special treat any time of year. Roll them in pumpkin spice sugar for an extra touch of sweetness and visual appeal. Give this recipe a try—your taste buds will thank you!
Ingredients
Scale
- 6 oz cream cheese (cold)
- 3 tbsp granulated white sugar
- 1/2 tsp vanilla
- 1/4 cup granulated white sugar
- 1/2 cup canned pumpkin puree
- 1 3/4 cups all-purpose flour
- 3/4 cup unsalted butter (softened)
- 2 egg yolks
- Pumpkin pie spice
Instructions
- Prepare the cheesecake filling by beating cold cream cheese with granulated sugar and vanilla until smooth. Set aside.
- In another bowl, mix canned pumpkin, granulated sugar, and pumpkin pie spice until well blended.
- In a separate large bowl, cream softened butter and brown sugar until fluffy. Add egg yolks and vanilla; mix well.
- Gradually incorporate flour, baking powder, baking soda, salt, and remaining pumpkin pie spice into the wet mixture.
- Preheat oven to 350°F (175°C). Assemble cookies by flattening dough, placing cheesecake filling in the center, and sealing completely.
- Bake on a parchment-lined sheet for about 12 minutes or until edges are lightly golden.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie (45g)
- Calories: 200
- Sugar: 10g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 35mg