Irresistible Pumpkin Cheesecake Cookies
Experience the cozy flavors of fall with these Irresistible Pumpkin Cheesecake Cookies. Each soft, pillowy cookie is filled with a creamy pumpkin cheesecake center and topped with a sprinkle of cinnamon. Perfect for autumn gatherings or a delightful treat any time of day, these cookies embody the essence of seasonal baking in every bite.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Total Time: 33 minutes
- Yield: Approximately 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup pumpkin puree
- 1 cup brown sugar
- 8 oz cream cheese (softened)
- 1 tsp ground cinnamon
- 2 large eggs (room temperature)
- 1 tsp baking powder
- 1/2 cup unsalted butter (softened)
Instructions
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a large mixing bowl, beat the softened butter and brown sugar until light and fluffy. Add eggs one at a time, followed by pumpkin puree, mixing until combined.
- In another bowl, whisk together flour, baking powder, cinnamon, and a pinch of salt. Gradually mix this into the wet ingredients until just combined.
- In a separate bowl, blend cream cheese with a bit of sugar and vanilla extract until smooth for the cheesecake filling.
- Scoop cookie dough onto prepared sheets, making an indent in the center of each cookie to fill with about a teaspoon of cream cheese mixture.
- Bake for 15-18 minutes or until edges are lightly golden. Allow cooling on baking sheets before transferring to wire racks.
Nutrition
- Serving Size: 1 serving
- Calories: 160
- Sugar: 10g
- Sodium: 85mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg