Description
A delightful treat that blends the rich flavors of pumpkin with creamy cheesecake, perfect for fall.
Ingredients
- 2 1/4 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp pumpkin pie spice
- 1/2 tsp salt
- 3/4 cup unsalted butter (softened)
- 3/4 cup brown sugar
- 1/4 cup granulated sugar
- 1/2 cup pumpkin puree
- 1 large egg
- 1 tsp vanilla extract
- 8 oz cream cheese (softened)
- 1/4 cup granulated sugar
- 1 egg yolk
- 1/2 tsp vanilla extract
Instructions
- In a large mixing bowl, whisk together the all-purpose flour, baking soda, pumpkin pie spice, and salt until well combined.
- In another bowl, cream together the softened unsalted butter, brown sugar, and granulated sugar until light and fluffy.
- Add the pumpkin puree, egg, and vanilla extract to the butter-sugar mixture, mixing until completely combined.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- In a separate bowl, beat the softened cream cheese and granulated sugar until smooth and creamy.
- Add the egg yolk and vanilla extract to the cream cheese mixture, mixing until well combined.
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Drop a tablespoon of cookie dough onto the prepared baking sheet, leaving space between each cookie, and make an indentation in the center of each dough ball.
- Fill each indentation with about a teaspoon of the cream cheese filling, then cover with more cookie dough to seal it.
- Bake for about 12 to 15 minutes or until the edges are golden brown and the tops appear set.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
Use room temperature ingredients for the best results. Consider adding spices or nuts to customize the flavor.