Ingredients:
For the cookies:
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 cup pumpkin purée
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- Pinch of salt
For the cheesecake filling:
- 4 oz cream cheese, softened
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
Directions:
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, beat the butter, granulated sugar, and brown sugar until light and fluffy. Add the egg, vanilla extract, and pumpkin purée, mixing until combined.
- In a separate bowl, whisk together the flour, baking soda, baking powder, cinnamon, ginger, nutmeg, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms.
- For the cheesecake filling, mix the softened cream cheese, powdered sugar, and vanilla extract in a small bowl until smooth.
- To assemble, take a tablespoon of cookie dough and flatten it. Add about 1 teaspoon of the cheesecake filling in the center. Top with another tablespoon of dough, sealing the edges to encase the filling.
- Place the cookies on the prepared baking sheet, leaving space between them, and bake for 12-15 minutes or until golden brown on the edges.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Prep Time: 20 minutes | Cooking Time: 15 minutes | Total Time: 35 minutes
Kcal: 180 kcal | Servings: 18 cookies
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