Irresistible Pumpkin Cheesecake Cookies
Indulge in the warm, comforting flavors of fall with these Irresistible Pumpkin Cheesecake Cookies. Soft and chewy, each cookie features a creamy pumpkin cheesecake filling wrapped in a spiced cookie base, delivering the ultimate autumn treat. Perfect for cozy gatherings or as a sweet snack after a long day, these cookies are sure to delight your taste buds and impress friends and family alike.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Total Time: 38 minutes
- Yield: Approximately 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup canned pumpkin puree
- 3/4 cup brown sugar
- 1/2 cup granulated sugar
- 8 oz cream cheese, softened
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1 tsp baking powder
- 2 large eggs
Instructions
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a mixing bowl, whisk together flour, baking powder, cinnamon, nutmeg, brown sugar, and granulated sugar until combined.
- Add eggs and pumpkin puree to the dry ingredients; mix until smooth and well combined.
- In a separate bowl, beat softened cream cheese with some sugar until creamy.
- Scoop a generous portion of cookie dough into your hands, flatten it slightly, place about a teaspoon of cheesecake filling in the center, then wrap the dough around it.
- Bake on prepared sheets for 15-18 minutes until set but still soft in the center.
- Cool on baking sheets for five minutes before transferring to wire racks.
Nutrition
- Serving Size: 1 cookie (30g)
- Calories: 120
- Sugar: 8g
- Sodium: 80mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 30mg
Keywords: For an extra flavor boost, consider swapping spices with ginger or adding chocolate chips. Store your cookies in an airtight container for up to five days or freeze them individually wrapped for longer shelf life.