Irresistible Pumpkin Cheesecake Cookies
Indulge in these soft and chewy Pumpkin Cheesecake Cookies, featuring a creamy filling that captures the essence of fall in every delightful bite!
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: Makes approximately 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup canned pumpkin puree
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon salt
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1/2 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a medium bowl, whisk together flour, baking powder, pumpkin pie spice, and salt until combined.
- In another bowl, beat together brown sugar, granulated sugar, eggs, vanilla extract, and canned pumpkin until smooth.
- Gradually add the dry mixture to the wet mixture and stir until just combined.
- In a separate bowl, beat softened cream cheese with granulated sugar and vanilla extract until creamy.
- Using a cookie scoop or tablespoon, drop rounded balls of dough onto your prepared baking sheet.
- Make an indentation in each ball using your thumb or finger and fill with cream cheese filling.
- Bake for about 12-15 minutes until edges are lightly golden.
- Allow cookies to cool on a wire rack before serving.
Nutrition
- Serving Size: 1 cookie (40g)
- Calories: 150
- Sugar: 8g
- Sodium: 75mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: <1g
- Protein: 2g
- Cholesterol: 30mg