Irresistible Pumpkin Cheesecake Cookies
Delightful cookies combining pumpkin pie and creamy cheesecake flavors, perfect for any autumn occasion.
Ingrédients
For the Cookie Base
- 1 cup pumpkin puree
- 1/2 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1/2 cup butter, softened
- 1 teaspoon vanilla extract
- 1 large egg
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon salt
For the Cheesecake Filling
- 1 package (8 oz) cream cheese, softened
- 1/4 cup powdered sugar
Instructions
Preparation
- Gather all the ingredients needed for your cookies.
- Preheat your oven to 350°F (175°C).
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until fluffy.
- Mix in the pumpkin puree, vanilla extract, and egg until combined.
- In a separate bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
- Gently fold the dry ingredients into the pumpkin mixture.
- In another bowl, beat the softened cream cheese and powdered sugar together until smooth.
Baking
- Drop spoonfuls of the pumpkin dough onto a prepared baking sheet.
- Create a swirl with the cheesecake filling on top of each cookie scoop.
- Bake for 12 to 15 minutes until edges are firm and centers are soft.
- Allow to cool on the baking sheet for five minutes before transferring to a wire rack.
Notes
Store cookies in an airtight container at room temperature for up to five days, or freeze for extended storage. Warm them in the microwave for a delicious treat.