Description
Soft and chewy pumpkin cookies stuffed with a tangy cheesecake center — cozy fall flavors in every bite!
Ingredients
- 2 ¼ cups all-purpose flour
- 1 tsp baking soda
- 1 tsp pumpkin pie spice
- ½ tsp salt
- ¾ cup unsalted butter, softened
- ¾ cup brown sugar
- ¼ cup granulated sugar
- ½ cup pumpkin puree
- 1 large egg
- 1 tsp vanilla extract
- 8 oz cream cheese, softened
- ¼ cup granulated sugar
- 1 egg yolk
- ½ tsp vanilla extract
Instructions
1. In a large bowl, cream together butter, brown sugar, and granulated sugar until light and fluffy.
2. Beat in pumpkin puree, egg, and vanilla extract until smooth.
3. In a separate bowl, whisk together flour, baking soda, salt, and pumpkin pie spice.
4. Gradually mix the dry ingredients into the wet until just combined.
5. In a medium bowl, beat cream cheese until smooth.
6. Mix in sugar, egg yolk, and vanilla extract until well combined.
7. Scoop tablespoon-sized balls of cookie dough onto a baking sheet.
8. Make an indentation in each ball and fill with about a teaspoon of cheesecake mixture.
9. Gently fold the cookie dough around the filling, sealing it inside.
10. Preheat the oven to 350°F (175°C).
11. Place cookies on a lined baking sheet with space between each.
12. Bake for 12–15 minutes, until edges are lightly golden.
13. Cool on the sheet for 5 minutes, then transfer to a wire rack.
Notes
Don’t overbake — they’ll set as they cool.
Make-ahead: Chill dough and filling up to 24 hours; bake fresh.
Storage: Refrigerate up to 5 days or freeze up to 2 months.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 12g
- Sodium: 120mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg