Introduction:
These Pumpkin Cheesecake Cookies are the perfect fall treat, combining the flavors of pumpkin and cream cheese in a soft and chewy cookie. They are easy to make and will satisfy your sweet tooth cravings!
Preparation time: 15 minutes | Cooking Time: 12 minutes | Total Time: 27 minutes | Serves: 24 cookies
Ingredients:
- 1 cup canned pumpkin
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 8 oz cream cheese, softened
- 1/4 cup powdered sugar
<3/4 cup unsalted butter, softened/li>
Instructions:
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- In a large bowl, cream together the pumpkin, sugars, butter, and vanilla extract until smooth.
- In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- Add the dry ingredients to the wet ingredients and mix until well combined.
- In another bowl, beat the cream cheese and powdered sugar until smooth.
- Scoop tablespoon-sized balls of cookie dough onto the baking sheet.
- Make an indentation in each cookie and fill with a dollop of the cream cheese mixture.
- Bake for 12 minutes or until the cookies are set.
- Let cool before serving and enjoy!
Nutrition Information:
Calories: 180 || Fat: 9g || Carbohydrates: 22g || Protein: 3g
What I Love About This Recipe?
- The combination of pumpkin and cream cheese flavor is irresistible.
- The cookies have a soft and chewy texture that is simply divine.
- They are easy to make and perfect for fall gatherings or dessert.
- The cream cheese filling adds a creamy and decadent touch to the cookies.
- These cookies are a crowd-pleaser and will impress your family and friends.
What To Avoid While Making this Recipe?
- Avoid overmixing the cookie dough as it can result in tough cookies.
- Do not skip the step of making an indentation in the cookies for the cream cheese filling.
- Make sure the cream cheese is softened before mixing it with the powdered sugar.
- Be careful not to overbake the cookies, as they can become dry.
- Store the cookies in an airtight container to prevent them from becoming too soft or hard.