Description
Delicious pumpkin cheesecake cookies with a creamy filling.
Ingredients
Scale
- 1 cup pumpkin puree
- 1/2 cup cream cheese
- 1 cup all-purpose flour
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1/2 cup butter, softened
- 1 egg
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon salt
Instructions
- Preheat oven to 350°F (175°C).
- In a bowl, mix pumpkin puree, cream cheese, and half the sugar until smooth.
- In another bowl, cream butter with remaining sugar and brown sugar.
- Add egg and vanilla, mix well.
- Incorporate flour, baking powder, cinnamon, nutmeg, and salt.
- Drop spoonfuls of dough on a baking sheet.
- Add a dollop of the pumpkin cheesecake mixture on top of each dough ball.
- Bake for 15-18 minutes.
- Cool on a rack before serving.
Notes
- Store in an airtight container.
- Best enjoyed fresh.
- Can be frozen for later use.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 100mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: pumpkin cheesecake cookies