Pumpkin Cheesecake Cookies
Delicious cookies combining pumpkin and cheesecake flavors, chewy on the outside and creamy on the inside.
Ingredients
For the Cookie Dough
- 1 cup pumpkin puree Canned or fresh
- 1/2 cup sugar
- 1/2 cup brown sugar Packed
- 1/2 cup butter, softened At room temperature
- 1 large egg At room temperature
- 1 tsp vanilla extract
- 2 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1 tsp pumpkin pie spice
- 1/2 tsp salt
For the Cream Cheese Filling
- 8 oz cream cheese, softened At room temperature
- 1/4 cup powdered sugar
- 1 tsp pumpkin pie spice For rolling
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large bowl, cream together the softened butter, sugar, and brown sugar until the mixture is smooth and light.
- Beat in the egg, pumpkin puree, and vanilla extract, blending everything until it is well combined.
- In another bowl, combine the all-purpose flour, baking soda, baking powder, pumpkin pie spice, and salt. Gradually mix the dry ingredients into the wet mixture until just combined.
- In a separate bowl, mix the softened cream cheese and powdered sugar until smooth.
- Scoop out a tablespoon of cookie dough. Flatten it with your hands, then place a small amount of the cream cheese filling in the center. Carefully form the dough around the filling, rolling it into a ball.
- Roll each ball in pumpkin pie spice to coat the outside.
Baking
- Place the prepared cookie dough balls on a baking sheet lined with parchment paper. Bake them in the preheated oven for 10-12 minutes, or until the edges are lightly browned.
- Let the cookies cool before serving.
Notes
Store cookies in an airtight container. Keep at room temperature for up to 3 days, or refrigerate for up to a week. For longer storage, freeze cookies for up to 3 months.