Description
Soft pumpkin cookies filled with creamy cheesecake, perfect for cozy fall gatherings and holiday gifting.
Ingredients
Scale
- 1 cup canned pumpkin puree
- ¾ cup granulated sugar
- ½ cup brown sugar, packed
- ½ cup unsalted butter, softened
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ¼ teaspoon salt
- 8 oz cream cheese, softened
- ¼ cup granulated sugar
- ½ teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper.
- In a large bowl, beat together the pumpkin puree, granulated sugar, brown sugar, and softened butter until smooth and creamy. Add the egg and vanilla extract, and beat again until fully incorporated.
- In another bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing until a soft dough forms. Set aside.
- For the cheesecake filling, beat the cream cheese, sugar, and vanilla extract until smooth. It should be thick but spreadable.
- Using a cookie scoop or tablespoon, scoop out a ball of pumpkin dough and flatten it slightly in your hand. Place a small dollop of cheesecake filling in the center, then fold the dough around the filling, sealing the edges. Gently shape into a ball.
- Place the cookies on the prepared baking sheets, leaving about 2 inches of space between each cookie.
- Bake for 12-14 minutes, or until the cookies are set and lightly golden. Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
[“Chill the dough for 20-30 minutes if it’s too sticky to handle.”, ‘Use parchment paper for easy cleanup and to prevent sticking.’, ‘Test bake one cookie to adjust filling amount or dough consistency.’]
- Prep Time: 20 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Fat: 8
- Carbohydrates: 24
- Protein: 3
Keywords: pumpkin cookies, cheesecake cookies, fall dessert, autumn baking, holiday cookies