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Pumpkin Cheesecake Cookies

Pumpkin Cheesecake Cookies Recipe

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Prep Time 20 minutes
Cook Time 14 minutes
Total Time 34 minutes
Servings: 18 cookies
Calories: 160
Ingredients Method Notes

Ingredients
  

  • 1 3/4 cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 1/2 tsp salt
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 1/4 cup pumpkin puree
  • 1 large egg yolk
  • 1 tsp vanilla extract
  • 4 oz cream cheese, softened
  • 2 tbsp granulated sugar

Method
 

  1. Whisk together flour, baking soda, cinnamon, ginger, nutmeg, cloves, and salt.
  2. Beat butter, 1/2 cup granulated sugar, and brown sugar until fluffy, about 2 minutes.
  3. Mix in pumpkin puree, egg yolk, and vanilla. Stir in dry ingredients until just combined.
  4. Beat cream cheese, 2 tbsp sugar, and a splash of vanilla until smooth.
  5. Preheat oven to 350°F (175°C). Place 1 1/2 tablespoon dough scoops on parchment-lined sheets, flatten slightly, add 1/2 tsp filling in center, top with another dough disc, seal, and roll into balls. Bake 12 to 14 minutes until edges are set.
  6. Cool on the baking sheet for 2 minutes, then transfer to a wire rack to finish cooling. Stack and serve.

Notes

If the dough feels too sticky to handle, chill it for 30 minutes before shaping. The cream cheese filling can be made a day ahead and refrigerated; bring to room temperature before using.