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Pumpkin Cheesecake Cookies

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Soft, spiced pumpkin cookies filled with a creamy cheesecake center, combining the cozy flavors of pumpkin pie with rich cream cheese for a delightful fall treat.

Ingredients

1 ¼ cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

2 teaspoons pumpkin pie spice

¼ teaspoon salt

¾ cup cane sugar

¼ cup butter, softened

¾ cup canned pumpkin

1 egg

1 teaspoon vanilla extract

4 oz cream cheese

¼ cup sugar (for filling)

Instructions

  1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, pumpkin pie spice, and salt.
  3. In a large bowl, cream butter and cane sugar until light and fluffy.
  4. Mix in pumpkin, egg, and vanilla extract until combined.
  5. Gradually add dry ingredients to the wet mixture, stirring until just incorporated.
  6. In a separate bowl, beat cream cheese and sugar until smooth to form the filling.
  7. Scoop 1 tablespoon of cookie dough onto the baking sheet, flatten slightly, add 1 teaspoon of cream cheese filling in the center, and top with another tablespoon of dough, sealing edges.
  8. Repeat with remaining dough and filling, spacing cookies 2 inches apart.
  9. Bake for 12–15 minutes, until set and lightly golden.
  10. Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

Add mini chocolate chips to cookie dough for extra sweetness.

Sprinkle tops with cinnamon sugar before baking for added texture.

Use brown sugar instead of cane sugar for deeper flavor.

Add a pinch of nutmeg or cloves for more spice.

Store in an airtight container in the refrigerator for up to 5 days, or freeze for up to 2 months.

Nutrition

Find it online: https://familydinnercooking.com/pumpkin-cheesecake-cookies/