Description
Warm autumn spices dance through these Pumpkin Cheesecake Cookies, creating a delightful fusion of creamy cheesecake and classic cookie comfort. Seasonal baking reaches new heights with this irresistible treat that connects nostalgic flavors and festive cheer you’ll savor in every delectable bite.
Ingredients
Scale
Main Ingredients:
- 2 1/4 cups (532 milliliters) all-purpose flour
- 1/2 cup (120 milliliters) pumpkin puree
- 8 ounces (226 grams) cream cheese
- 3/4 cup (170 grams) unsalted butter
Sugars:
- 3/4 cup (150 grams) brown sugar
- 1/2 cup (100 grams) granulated sugar
Spices and Binding Ingredients:
- 1 teaspoon baking soda
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon salt
- 1 large egg
- 1 egg yolk
- 1 teaspoon vanilla extract
Instructions
- Vigorously blend softened butter with granulated and brown sugars until achieving a whipped, airy consistency.
- Incorporate pumpkin puree, egg, and vanilla extract into the butter mixture, mixing thoroughly until smooth.
- Sift together flour, baking soda, salt, and pumpkin pie spice in a separate mixing bowl.
- Gently fold dry ingredients into wet ingredients, stirring until just combined to prevent overmixing.
- In a clean bowl, whip cream cheese until silky and free of lumps.
- Blend sugar, egg yolk, and vanilla extract into cream cheese, creating a luxurious filling.
- Portion cookie dough into uniform tablespoon-sized spheres using a cookie scoop.
- Create a gentle pocket in each dough ball using your thumb or the back of a spoon.
- Delicately spoon cheesecake mixture into the center of each dough pocket.
- Carefully encase the cheesecake filling by folding and sealing cookie dough around the center.
- Arrange filled cookies on a parchment-lined baking sheet, spacing them evenly.
- Heat oven to 350°F and bake cookies for 12-15 minutes until edges turn golden and centers appear set.
- Allow cookies to rest on baking sheet for 5 minutes before transferring to a wire cooling rack.
Notes
- Ensure butter and cream cheese are at room temperature for smooth, even mixing and easier incorporation into the dough.
- For a gluten-free version, swap all-purpose flour with a 1:1 gluten-free baking blend to maintain the cookie’s soft texture.
- Control the filling-to-cookie ratio by using a small measuring spoon to prevent overfilling and potential leakage during baking.
- Chill the dough for 30 minutes before shaping to help cookies maintain their structure and prevent excessive spreading in the oven.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 24
- Calories: 150
- Sugar: 8 g
- Sodium: 80 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 30 mg