Pumpkin Cheesecake Cookies
Delightful pumpkin cheesecake cookies that combine the flavors of fall with a creamy filling.
Ingredients
Dry Ingredients
- 2.25 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp pumpkin pie spice
- 0.5 tsp salt
Wet Ingredients
- 0.75 cup unsalted butter (softened)
- 0.75 cup brown sugar
- 0.25 cup granulated sugar
- 0.5 cup pumpkin puree
- 1 large egg
- 1 tsp vanilla extract
- 8 oz cream cheese (softened)
- 0.25 cup granulated sugar
- 0.5 tsp vanilla extract
Instructions
- Cream together butter, brown sugar, and granulated sugar until light and fluffy.
- Beat in pumpkin puree, egg, and vanilla extract.
- In a separate bowl, whisk together flour, baking soda, salt, and pumpkin pie spice.
- Gradually mix the dry ingredients into the wet until just combined.
- Beat cream cheese with sugar, egg yolk, and vanilla extract until smooth.
- Scoop dough, fill with cheesecake mixture, and bake at 350°F for 12-15 minutes.
Notes
Let cookies cool on a wire rack for best texture.