Pumpkin Spice Cheesecake Cookies
Delightful cookies filled with a creamy cheesecake center, perfect for fall gatherings and cozy moments.
Ingrédients
For the Cookies
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 1/2 cup pumpkin puree
- 1 teaspoon vanilla extract
For the Cheesecake Filling
- 1 package cream cheese, softened (8 ounces)
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
Preparation
- Gather all your ingredients at room temperature and preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper.
- In a mixing bowl, combine the flour, baking soda, spices, and salt. Whisk until evenly mixed.
- In a large bowl, beat the softened butter, brown sugar, and granulated sugar until creamy and fluffy.
- Mix in the pumpkin puree and vanilla extract until well combined.
- Slowly fold the dry ingredients into the wet mixture until just combined.
- Drop spoonfuls of dough onto the prepared baking sheets, leaving space between each.
Baking
- Bake the cookies in the preheated oven for 10-12 minutes or until slightly golden around the edges.
- Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes, then transfer to wire racks to cool completely.
Cheesecake Filling
- While cookies are baking, beat together softened cream cheese, powdered sugar, and vanilla until smooth.
- Once cookies are cool, fill the centers with cheesecake mixture using a piping bag or small spoon.
- Serve chilled for the best taste.
Notes
Store cookies in an airtight container in the fridge for up to a week or freeze for up to three months. Avoid microwaving as it affects the cheesecake filling.