Description
These delightful pumpkin cheesecake cookies offer a perfect harmony of soft, spiced pumpkin dough and a tangy, velvety cream cheese center. Expertly balanced with cinnamon, nutmeg, and ginger, these cookies provide a sophisticated flavor profile that avoids excessive sweetness. They are the ideal handheld dessert for fall gatherings, balancing an earthy, pillowy exterior with a rich, decadent middle.
Ingredients
8 oz cream cheese, softened
2 tbsp sugar (for filling)
1 cup canned 100% pure pumpkin puree
2.5 cups all-purpose flour
1 cup brown sugar
2 tsp pumpkin spice
1/2 cup unsalted butter, softened
1 tsp vanilla extract
Instructions
Beat the softened cream cheese and 2 tablespoons of sugar together until smooth.
Scoop small half-teaspoon dollops of the cream cheese mixture onto a parchment-lined tray and freeze for 30 minutes until firm.
In a large bowl, cream the butter and brown sugar together until light and fluffy.
Whisk in the pumpkin puree and vanilla extract until fully incorporated.
In a separate bowl, combine the flour and pumpkin spice, then stir into the wet mixture until just combined.
Scoop a tablespoon of pumpkin dough, flatten it, place a frozen cream cheese dollop in the center, and wrap the dough around it to seal.
Place on a baking sheet and bake at 350 degrees F for 12 minutes until golden perfection.
Notes
Ensure your cream cheese is fully softened before beating for a smooth center. The pumpkin puree should be plain 100% pumpkin, not pre-mixed pie filling. Keep the cream cheese dollops frozen until the very last second to ensure they maintain structural integrity during baking.
- Prep Time: 20
- Cook Time: 12
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 165
- Sugar: 12g
- Sodium: 85mg
- Fat: 7g
- Saturated Fat: 4g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 20mg