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Pumpkin Cheesecake Cookies

Pumpkin Cheesecake Cookies
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Indulge in the rich and creamy flavors of Pumpkin Cheesecake Cookies, a delightful autumn treat that perfectly marries the warm spices of pumpkin with a smooth cheesecake filling. These cookies are not only easy to make but also versatile enough to impress at gatherings or cozy nights in. With their thick and chewy texture, each bite offers an irresistible combination of sweet and spiced goodness, making them a must-try for any fall dessert lover.

Ingredients

Scale
  • 115 g cream cheese (full-fat)
  • 2 tbsp granulated sugar
  • 1/2 tsp vanilla extract
  • 110 g butter
  • 100 g granulated sugar
  • 100 g dark brown sugar
  • 120 g pumpkin pureé
  • 1 large egg
  • 1 tsp vanilla extract
  • 240 g all-purpose flour
  • 2 tsp ground cinnamon
  • 1/4 tsp ground allspice powder
  • 1/4 tsp ground nutmeg powder
  • 1/4 tsp ground ginger powder
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 50 g granulated sugar (for topping)
  • 1 tsp ground cinnamon (for topping)
  • 1/8 tsp ground allspice (for topping)
  • 1/8 tsp ground nutmeg (for topping)
  • 1/8 tsp ground ginger (for topping)

Instructions

  1. Prepare the cheesecake filling by mixing cream cheese, granulated sugar, and vanilla extract until smooth; set aside.
  2. For the cookie dough, cream together butter and sugars in a mixing bowl until fluffy. Add pumpkin puree, egg, and vanilla; mix well.
  3. In another bowl, whisk together flour, spices, baking powder, baking soda, and salt. Gradually add to the wet mixture until combined.
  4. Preheat your oven to 350°F (175°C). Scoop dough onto prepared baking sheets and create indentations in each cookie center to fill with cheesecake filling.
  5. Bake for about 12 minutes or until edges are lightly golden. Let cool before rolling in a cinnamon-sugar topping.

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Find it online: https://ketodeliciousdishes.com/pumpkin-cheesecake-cookies/