Description
Pumpkin Cheesecake Cookies are the ultimate fall dessert that combines the soft, chewy texture of a pumpkin cookie with a rich, creamy cheesecake topping. These delightful treats are infused with warm spices and topped with a luscious pumpkin cream cheese filling, making them perfect for any autumn gathering or cozy evening at home. With straightforward preparation steps and simple ingredients, you can whip up these cookies in no time. Impress your family and friends with these unique cookies that not only taste amazing but also look stunning on any dessert platter.
Ingredients
Scale
- 2 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 2 tsp pumpkin pie spice
- 3/4 cup unsalted butter, melted and slightly cooled
- 1 1/2 cups brown sugar, packed
- 1 large egg
- 1 tsp vanilla extract
- 1/2 cup pumpkin puree
- 8 oz cream cheese, room temperature
- 2 tablespoons pumpkin puree
- 1 1/4 cups powdered sugar
- 1 teaspoon vanilla
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In one bowl, whisk together flour, baking soda, baking powder, salt, and pumpkin pie spice.
- In another bowl, mix melted butter and brown sugar until smooth. Add egg, vanilla extract, and pumpkin puree; combine well.
- Gradually add dry ingredients to wet ingredients until just combined.
- For the cheesecake topping, beat cream cheese until smooth, then mix in pumpkin puree, powdered sugar, and vanilla extract.
- Scoop cookie dough onto the baking sheet about two inches apart. Top each with a dollop of the cheesecake mixture.
- Bake for approximately 12 minutes or until edges are lightly golden. Allow to cool before serving.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie (40g)
- Calories: 160
- Sugar: 10g
- Sodium: 90mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg