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Pumpkin Cheesecake Cookies

Pumpkin Cheesecake Cookies
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Indulge in the delightful flavors of fall with these Pumpkin Cheesecake Cookies. These soft, chewy cookies feature a luscious cheesecake filling, all enveloped in a warm blend of pumpkin spices. Each bite captures the essence of autumn, making them perfect for gatherings, cozy afternoons, or festive celebrations. Whether enjoyed with coffee or as part of a dessert platter, these cookies are sure to impress family and friends alike. Easy to make and irresistibly delicious, they’re a must-have addition to your autumn baking repertoire.

Ingredients

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  • 6 oz cream cheese, cold
  • 3 tbsp granulated white sugar
  • 1/2 tsp vanilla
  • 1/4 cup granulated white sugar
  • 1/2 tsp pumpkin pie spice
  • 1/2 cup canned pumpkin puree
  • 1 3/4 cups all-purpose flour, spooned and leveled
  • 1 tbsp pumpkin pie spice
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 3/4 cup unsalted butter, softened
  • 1 cup light brown sugar
  • 2 egg yolks, at room temperature
  • 2 tsp vanilla

Instructions

  1. Prepare the cheesecake filling by mixing cold cream cheese with sugar and vanilla until smooth; set aside.
  2. In another bowl, whisk flour, baking powder, baking soda, salt, and pumpkin pie spice. Cream softened butter with brown sugar in a large bowl until fluffy; add egg yolks and vanilla.
  3. Gradually mix dry ingredients into the wet mixture until combined. Fold in pumpkin puree.
  4. Preheat oven to 350°F (175°C). Scoop dough onto a lined baking sheet, creating an indentation for the cheesecake filling.
  5. Bake for about 12 minutes until edges are golden but centers remain soft; cool on wire racks.

Nutrition

Find it online: https://chefrecipeideas.com/pumpkin-cheesecake-cookies-2/