Description
Indulge in the cozy flavors of fall with these Pumpkin Cheesecake Cookies. These delectable treats feature a soft, chewy exterior that envelops a luscious cheesecake filling, all rolled in delightful pumpkin spice sugar. Perfect for gatherings, holiday celebrations, or simply enjoying on a chilly afternoon, every bite delivers a comforting blend of pumpkin and warm spices that will leave pumpkin enthusiasts craving more. With simple ingredients and easy steps, you can whip up a batch of these irresistible cookies in no time!
Ingredients
Scale
- 6 oz cream cheese (cold)
- 3 tbsp granulated white sugar
- 1/2 tsp vanilla extract
- 1/4 cup granulated white sugar
- 1/2 tsp pumpkin pie spice
- 1/2 cup canned pumpkin puree
- 1 3/4 cups all-purpose flour
- 1 tbsp pumpkin pie spice
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 3/4 cup unsalted butter (softened)
- 1 cup light brown sugar
- 2 egg yolks (room temperature)
- 2 tsp vanilla extract
Instructions
- Prepare the cream cheese filling by mixing cream cheese, granulated sugar, and vanilla in a bowl until smooth. Set aside.
- In another bowl, whisk together flour, baking powder, baking soda, salt, and pumpkin pie spice.
- Cream softened butter and brown sugar in a large bowl until fluffy. Add egg yolks and vanilla; mix well.
- Gradually add dry ingredients to the wet mixture until just combined. Fold in canned pumpkin puree.
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Take a tablespoon of cookie dough, flatten it slightly, place cream cheese filling in the center, fold the dough around it, and roll into a ball.
- Place cookie balls on the baking sheet about two inches apart and bake for about 12 minutes until edges are golden.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie (40g)
- Calories: 166
- Sugar: 10g
- Sodium: 105mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: <1g
- Protein: 2g
- Cholesterol: 22mg