Description
Indulge in the flavors of fall with these delightful pumpkin cheesecake cookies. Soft and chewy, each cookie features a creamy cream cheese center, perfectly balanced with warm spices like cinnamon and nutmeg. Ideal for cozy gatherings or as a sweet treat with your afternoon tea, these cookies are sure to impress friends and family alike!
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup canned pumpkin puree
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 8 oz cream cheese, softened
- 1 large egg (for filling)
- 1 large egg (for dough)
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1 tsp baking soda
Instructions
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a mixing bowl, beat together softened cream cheese, granulated sugar, and one egg until smooth; set aside.
- In another bowl, mix flour, baking soda, cinnamon, nutmeg, brown sugar, pumpkin puree, and the second egg until just combined.
- Scoop tablespoon-sized portions of dough onto the baking sheets. Create an indentation in each scoop and fill with half a teaspoon of cream cheese mixture.
- Bake for 12-15 minutes until edges are golden and centers remain soft. Let cool completely on wire racks.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie (30g)
- Calories: 150
- Sugar: 8g
- Sodium: 95mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg