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Pumpkin Cheesecake Cookies

Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings 16 cookies
Calories 150
Delightful pumpkin cheesecake cookies that combine the rich flavors of pumpkin and cream cheese in a soft, chewy treat.

Ingredients

Cheesecake Filling

  • 170 g cream cheese, cold
  • 38 g granulated white sugar (for filling)
  • 50 g granulated white sugar (for cookies)
  • 122 g canned pumpkin puree (libby's)
  • 219 g all-purpose flour
  • 168 g unsalted butter, softened
  • 220 g light brown sugar
  • 2 large egg yolks (at room temperature)
  • 1 tsp vanilla
  • 1 tsp pumpkin pie spice
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt

Instructions 

  • Line a small cookie sheet with parchment paper and prepare the cheesecake filling by mixing cream cheese, sugar, and vanilla until fluffy.
  • Freeze cheesecake portions until firm, then preheat the oven and prepare the pumpkin cookie dough.
  • Combine dry ingredients, then cream butter and brown sugar, adding egg yolks and vanilla.
  • Incorporate dried pumpkin and dry ingredients, then scoop dough around cheesecake filling.
  • Bake cookies on prepared sheets until golden, then cool before serving.

Notes

Ensure to dry the pumpkin thoroughly to avoid cakey cookies.
Calories: 150kcal
Cost: $15.00
Course: Dessert
Cuisine: American
Keyword: Pumpkin