Pumpkin Cheesecake Cookies
Soft pumpkin-spiced cookies wrapped around a tangy cream cheese center, baked until the edges are set and the filling is creamy.
Prep: 30 min · Cook: 15 min · Yield: 18 · Method: Oven
Ingredients
- 2.25 cups all-purpose flour
- 1 teaspoon baking powder
- 1.5 teaspoons ground cinnamon
- 0.5 teaspoon ground ginger
- 0.25 teaspoon ground nutmeg
- 0.5 teaspoon salt
- 0.5 cup unsalted butter
- 0.75 cup granulated sugar
- 0.5 cup pumpkin puree
- 1 egg
- 4 ounces cream cheese
- 0.25 cup powdered sugar
- 0.5 teaspoon vanilla extract
Cooking instructions
- Line two baking sheets with parchment. In a medium bowl, whisk together the flour, baking powder, cinnamon, ginger, nutmeg, and salt. (about 5 min)
- In a large bowl, beat the butter and granulated sugar until light and creamy. Beat in the pumpkin and egg until smooth, then gradually mix in the dry ingredients just until a soft dough forms. Cover and refrigerate for 30 minutes. (about 35 min) — Refrigerate
- Beat the cream cheese, powdered sugar, and vanilla until smooth. Refrigerate the filling while the dough chills. (about 5 min) — Refrigerate
- Heat the oven to 350°F. Scoop 18 portions of dough, using about 2 tablespoons each. Flatten each portion into a disk, place 1 teaspoon of filling in the center, then fold the dough around it and pinch the seam closed. Roll gently into a ball and place seam-side down on the prepared sheets, spacing them 2 inches apart. (about 15 min) — 350°F
- Bake one sheet at a time for 12 to 15 minutes, until the cookie edges are set and the centers no longer look wet. Do not overbake. (about 15 min) — 350°F
- Cool the cookies on the baking sheets for 10 minutes, then transfer them to a rack to cool completely before serving. (about 10 min)