Pumpkin Cheesecake Cookies
Equipment
- 1 Mixing bowl
- 1 Electric mixer
- 1 Baking sheet
- 1 Parchment paper
- 1 Measuring cups and spoons
- 1 Cooling rack
Ingredients
- 1 cup unsalted butter softened
- 1 cup granulated sugar
- 1/2 cup brown sugar packed
- 1 cup canned pumpkin puree
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 4 ounces cream cheese softened
- 1/4 cup powdered sugar
Instructions
- Preheat the oven to 350°F (175°C).
- Line a baking sheet with parchment paper.
- In a mixing bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy.
- Add pumpkin puree, egg, and vanilla extract to the butter mixture and mix until well combined.
- In a separate bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- In a small bowl, mix together cream cheese and powdered sugar until smooth.
- Roll a tablespoon of cookie dough into a ball, flatten slightly, and place a small amount of cream cheese mixture in the center.
- Enclose the cream cheese by folding the dough around it and rolling it back into a ball.
- Place the filled dough balls on the prepared baking sheet, spacing them 2 inches apart.
- Bake in the preheated oven for 12 minutes or until the edges are golden.
- Allow the cookies to rest on the baking sheet for 5 minutes before transferring to a cooling rack to cool completely.
Notes
For best results, ensure that the cream cheese is thoroughly softened to avoid lumps when mixing with the powdered sugar. Additionally, chilling the dough for a few minutes before filling can make it easier to handle. If desired, add a pinch of ginger or cloves to the spice mix for a more complex flavor. Store the cookies in an airtight container to maintain their freshness.
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