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Pumpkin Cheesecake Cookies

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Soft, spiced pumpkin cookies with a creamy cheesecake swirl baked right into the dough. The ultimate fall treat for any occasion.

Ingredients

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  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1/2 cup brown sugar
  • 1/4 cup granulated sugar
  • 1/2 cup pumpkin puree
  • 1 egg yolk
  • 1 teaspoon vanilla extract
  • 4 ounces cream cheese, softened
  • 1/4 cup granulated sugar
  • 1/2 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
  3. In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar until light and fluffy (about 2 minutes).
  4. Mix in the pumpkin puree, egg yolk, and vanilla extract until fully combined.
  5. Gradually add the dry ingredients to the wet ingredients, mixing just until no streaks of flour remain. Be careful not to overmix.
  6. In a separate bowl, beat the cream cheese, sugar, and vanilla extract until smooth and creamy.
  7. Use a cookie scoop or tablespoon to drop balls of cookie dough onto the prepared baking sheets, spacing them about 2 inches apart.
  8. Use a small spoon or offset spatula to dollop a bit of cheesecake filling on top of each cookie. Gently swirl it into the dough using the tip of a knife.
  9. Bake the cookies for 10-12 minutes, or until the edges are set and the tops look slightly puffed. They might look slightly underdone in the center – that’s okay!
  10. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

[‘Make sure your butter and cream cheese are softened for smooth mixing.’, ‘Avoid overmixing the dough to keep the cookies soft and chewy.’, ‘Use pure pumpkin puree, not pumpkin pie filling.’, ‘If the dough is too sticky, chill it in the fridge for 10-15 minutes before scooping.’, ‘Pull the cookies out of the oven when the edges are set but the centers look slightly underdone for the best texture.’]

Nutrition

Keywords: pumpkin cheesecake cookies, fall dessert, pumpkin spice cookies, autumn baking, easy pumpkin cookies

Find it online: https://tessierecipes.com/pumpkin-cheesecake-cookies-recipe-best-fall-dessert/