Pumpkin Cheesecake Cookies
Delightful cookies that blend soft pumpkin cookie dough with a rich cream cheese filling, perfect for cozy gatherings or snacks.
Ingredients
For the Cookie Dough
- 2 ¼ cups all-purpose flour Structure for the cookies
- 1 tsp baking soda Leavening agent
- 1 tsp pumpkin pie spice Flavor enhancement
- ½ tsp salt Enhances flavor
- ¾ cup unsalted butter, softened Fat for moisture and texture
- ¾ cup brown sugar Adds moisture and flavor
- ¼ cup granulated sugar Sweetness for the cookie dough
- ½ cup pumpkin puree Moisture and flavor
- 1 large egg Binding agent
- 1 tsp vanilla extract Flavor
For the Cream Cheese Filling
- 8 oz cream cheese, softened Richness and smooth texture
- ¼ cup granulated sugar Sweetness for filling
- 1 large egg yolk Richness for filling
- ½ tsp vanilla extract Flavor for filling
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
- Beat in the pumpkin puree, egg, and vanilla extract until well combined.
- In a separate bowl, whisk together the flour, baking soda, salt, and pumpkin pie spice.
- Gradually mix the dry ingredients into the wet mixture until just combined.
- Beat the cream cheese until smooth.
- Mix in the granulated sugar, egg yolk, and vanilla extract until fully incorporated.
Assembly
- Scoop out tablespoon-sized balls of the cookie dough.
- Make an indentation in each ball and fill it with a teaspoon of the cheesecake mixture.
- Gently fold the cookie dough around the filling, ensuring it is well-sealed.
- Place the cookies on a lined baking sheet, leaving some space between each.
Baking
- Bake the cookies for about 12-15 minutes until edges are light golden.
- Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
For the best results, ensure butter is at room temperature. Do not skip cooling time, and use a cookie scoop for even dough balls.