Description
Embrace the cozy flavors of autumn with these Fall Pumpkin Cheesecake Cookies. Soft and chewy, each cookie features a spiced pumpkin base filled with a luscious cream cheese surprise. Perfect for gatherings or a special treat, this delightful recipe brings warmth and joy to your home, making every bite an edible hug.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 1 cup canned pumpkin puree
- 8 oz cream cheese (softened)
- 2 large eggs
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp vanilla extract
- 1/4 tsp salt
Instructions
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In another bowl, beat granulated sugar, brown sugar, and softened butter until fluffy. Add eggs one at a time and mix in canned pumpkin until smooth.
- Gradually combine dry ingredients with the wet mixture until just combined.
- In a separate bowl, beat cream cheese with sugar and vanilla extract until smooth.
- Scoop tablespoon-sized dough onto the baking sheets; create an indent in each cookie and fill with cream cheese mixture.
- Bake for 12-15 minutes until edges are golden but centers remain soft.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie (30g)
- Calories: 120
- Sugar: 10g
- Sodium: 80mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 20mg