Soft Pumpkin Spice Cheesecake Cookies
Delightful fall cookies combining rich pumpkin flavors and warming spices with a creamy cheesecake filling, perfect for gatherings or cozy evenings.
Ingredients
For the cookies
- 1 cup pumpkin puree Canned or homemade.
- 1/2 cup sugar
- 1/2 cup brown sugar Packed.
- 1/2 cup vegetable oil
- 1 pieces egg
- 2 cups all-purpose flour
- 2 tsp pumpkin pie spice
- 1 tsp baking soda
- 1/2 tsp salt
For the cheesecake filling
- 1 cup cream cheese Room temperature.
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
Instructions
Baking the Cookies
- Preheat the oven to 350°F (175°C).
- In a large bowl, mix together the pumpkin puree, sugar, brown sugar, vegetable oil, and egg until the mixture is smooth and well combined.
- In another bowl, whisk together the flour, pumpkin pie spice, baking soda, and salt.
- Gradually add the dry ingredients to the pumpkin mixture, stirring until well combined.
- Drop spoonfuls of dough onto a baking sheet lined with parchment paper.
- Bake for about 10-12 minutes, or until the edges are lightly golden.
- Allow the cookies to cool completely on the baking sheet.
Preparing the Cheesecake Filling
- While the cookies cool, prepare the cheesecake filling by beating the cream cheese, powdered sugar, and vanilla extract together until smooth and creamy.
Assembling the Cookies
- Once the cookies are cool, use a piping bag or small spoon to fill the centers of the cookies with the cheesecake mixture.
- Chill the filled cookies in the refrigerator for at least 30 minutes before serving.
Notes
Store in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze cookies, separating layers with parchment paper. Dust with powdered sugar before serving for elegance.