Description
Soft, spiced pumpkin cookies with a creamy cheesecake filling — the perfect fall treat in every bite.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- ½ cup packed brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup pumpkin puree (not pumpkin pie filling)
- 8 ounces cream cheese, softened
- ⅓ cup granulated sugar
- 1 large egg yolk
- ½ teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a medium bowl, whisk together flour, baking soda, cinnamon, nutmeg, cloves, and salt.
- In a large bowl, cream butter, granulated sugar, and brown sugar until light and fluffy (3-5 minutes).
- Beat in egg and vanilla until combined.
- Mix in pumpkin puree until smooth.
- Gradually add dry ingredients to wet ingredients, mixing until just combined.
- Scoop about 1.5 tablespoons of dough onto prepared baking sheets, spacing 2 inches apart.
- In a medium bowl, beat cream cheese and sugar until smooth.
- Beat in egg yolk and vanilla until combined.
- Press a small indentation in the center of each cookie with your thumb or spoon.
- Fill each indentation with about 1 teaspoon cheesecake mixture.
- Bake 13-15 minutes, until edges are lightly golden and filling is set.
- Cool on baking sheets a few minutes, then transfer to wire rack to cool completely.
Notes
Make sure to use pumpkin puree, not pumpkin pie filling, to avoid excess sweetness and spices.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 11g
- Sodium: 105mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 25mg