Description
These cookies combine the creamy texture of cheesecake with the warm flavors of pumpkin spice.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 cup canned pumpkin puree
- 1 large egg
- 2 teaspoons vanilla extract
- 4 ounces cream cheese, softened
- 1/4 cup powdered sugar
Instructions
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a medium bowl, whisk together flour, baking soda, cinnamon, nutmeg, and salt.
- In a large bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in pumpkin puree, egg, and vanilla extract until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- In a separate bowl, mix cream cheese and powdered sugar until smooth.
- Drop tablespoon-sized scoops of cookie dough onto the prepared sheets.
- Add a small dollop of cream cheese mixture onto the center of each dough scoop.
- Bake for 10-12 minutes or until edges are lightly golden.
- Allow cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack.
Notes
For best results, use fresh pumpkin puree if available. Store cookies in an airtight container for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Method: Dessert
- Cuisine: American
Nutrition
- Calories: 180
- Sugar: 14g
- Fat: 9g
- Carbohydrates: 22g
- Protein: 2g