Pumpkin Cheesecake Cookies (Recipe for Printing)
Soft cookies with spiced pumpkin and a creamy cheesecake filling—a delightful fall treat.
# What You Need:
→ Cookie Dough
01 -
2 1/4 cups all-purpose flour
02 -
1 teaspoon baking soda
03 -
1 teaspoon pumpkin pie spice
04 -
1/2 teaspoon salt
05 -
3/4 cup unsalted butter, softened
06 -
3/4 cup packed brown sugar
07 -
1/4 cup granulated sugar
08 -
1/2 cup pumpkin puree
09 -
1 large egg
10 -
1 teaspoon vanilla extract
→ Cheesecake Filling
11 -
8 ounces cream cheese, softened
12 -
1/4 cup granulated sugar
13 -
1 egg yolk
14 -
1/2 teaspoon vanilla extract
# How to Make It:
01 -
Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
02 -
In a medium bowl, whisk together all-purpose flour, baking soda, pumpkin pie spice, and salt until combined.
03 -
In a large bowl, beat softened unsalted butter, brown sugar, and granulated sugar together until light and fluffy.
04 -
Mix pumpkin puree, large egg, and vanilla extract into the creamed butter mixture until well incorporated.
05 -
Gradually blend the flour mixture into the wet ingredients until a soft dough forms. Avoid overmixing.
06 -
In a separate bowl, combine softened cream cheese, granulated sugar, egg yolk, and vanilla extract. Beat until smooth and creamy.
07 -
Scoop 2 tablespoons of cookie dough and flatten into a disc. Add 1 teaspoon of cheesecake filling in the center. Cover with another 1 tablespoon of dough and seal edges. Repeat with remaining dough and filling.
08 -
Arrange filled cookie dough balls on prepared sheets, spacing 2 inches apart. Bake for 23-25 minutes, or until edges are lightly golden.
09 -
Let cookies cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely before serving.
# Extra Tips:
01 -
For best results, ensure your cream cheese is fully softened to prevent lumps in the filling.