Description
Delightful cookies capturing the essence of fall with a creamy cheesecake filling and warm pumpkin spices.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 cups all-purpose flour
- 1 cup pumpkin puree
- 1 teaspoon pumpkin spice
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C).
- Cream together the butter, granulated sugar, and brown sugar until smooth and fluffy.
- Stir in the pumpkin puree and vanilla extract until well combined.
- Whisk together the flour, pumpkin spice, baking powder, baking soda, and salt in another bowl.
- Gradually mix the dry ingredients into the wet ingredients until well incorporated.
- Scoop tablespoon-sized balls of dough onto a parchment-lined baking sheet.
- Make an indentation in the center of each ball with your thumb.
- Mix the cream cheese, powdered sugar, and remaining pumpkin spice until smooth.
- Fill each thumbprint with the cheesecake mixture.
- Bake for 15-20 minutes or until lightly golden brown.
- Cool on a wire rack before serving.
Notes
Store cookies in an airtight container for up to a week. They can also be frozen for later enjoyment.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 250
- Sugar: 15g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg