Ingredients:
For the Cookies:
- 2 ¾ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- 1 tsp ground cinnamon
- 1 tsp pumpkin pie spice
- ¼ tsp salt
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- ½ cup brown sugar
- 1 large egg
- 2 tsp vanilla extract
- ½ cup canned pumpkin purée
For the Cheesecake Filling:
- 8 oz cream cheese, softened
- ½ cup powdered sugar
- 1 tsp vanilla extract
Directions:
- In a bowl, whisk together the flour, baking powder, baking soda, cinnamon, pumpkin pie spice, and salt.
- In a separate large bowl, beat butter, granulated sugar, and brown sugar until light and fluffy.
- Mix in the egg, vanilla extract, and pumpkin purée until well combined.
- Gradually add the dry ingredients to the wet mixture, stirring until a soft dough forms. Chill for 30 minutes.
- While the dough chills, prepare the cheesecake filling: Beat the cream cheese, powdered sugar, and vanilla extract until smooth. Place the filling in the refrigerator for 10-15 minutes.
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Scoop out 1 tablespoon of cookie dough and flatten it slightly. Add 1 teaspoon of cheesecake filling in the center and cover with another flattened piece of dough. Seal the edges to enclose the filling.
- Place cookies 2 inches apart on the baking sheet.
- Bake for 12-15 minutes or until the edges are set and lightly golden. Allow to cool on the baking sheet for 5 minutes before transferring to a wire rack.
Prep Time: 40 minutes | Cooking Time: 15 minutes | Total Time: 55 minutes
Kcal: 180 kcal per cookie | Servings: 24 cookies
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