Pumpkin Cheesecake Cookies – Soft, Creamy & Perfect for Fall
- Prep Time: 20
- Cook Time: 14
- Total Time: 34 minutes
- Yield: 18 cookies 1x
Ingredients
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8 oz cream cheese, softened
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1/3 cup granulated sugar
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1 tsp vanilla extract
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1/2 cup unsalted butter, softened
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1/2 cup brown sugar
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1/4 cup pumpkin puree
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1 egg yolk
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1 1/2 cups all-purpose flour
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1 tsp baking powder
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1/2 tsp cinnamon
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1/4 tsp nutmeg
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1/4 tsp ginger
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Pinch of ground cloves
Instructions
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Mix cream cheese, sugar, and vanilla until smooth. Scoop teaspoon-sized dollops, freeze 30–40 minutes.
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Beat butter and brown sugar until fluffy. Add pumpkin puree, egg yolk, and vanilla.
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Whisk flour, baking powder, and spices. Mix into wet ingredients.
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Scoop dough, flatten, and place frozen cheesecake filling inside. Cover with dough and seal edges.
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Chill 20 minutes. Bake at 350°F (175°C) for 12–14 minutes.
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Cool before serving.
Notes
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Chill dough if sticky.
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Freeze unbaked cookies for up to 2 months.
Nutrition
- Calories: 165
- Sugar: 11g
- Fat: 9g
- Carbohydrates: 19g