Pumpkin Spice Cheesecake Cookies
Equipment
Ingredients
Cookie Base
unsalted butter (softened)
115 g
granulated sugar
100 g
brown sugar
100 g
large egg
1 piece
all-purpose flour
280 g
baking soda
5 g
pumpkin puree
120 g
pumpkin pie spice
8 g
vanilla extract
5 ml
Cheesecake Filling
cream cheese (softened)
200 g
granulated sugar
50 g
large egg yolk
1 piece
vanilla extract
3 ml
Instructions
Preheat oven
Preheat the oven to 175°C (350°F) and line baking sheets with parchment paper.
Make cookie dough
Cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Add the egg, pumpkin puree, pumpkin pie spice, and vanilla extract, mixing until combined.
Add dry ingredients
Gradually add the flour and baking soda to the wet mixture, mixing until just combined. Do not overmix.
Prepare cheesecake filling
In a separate bowl, beat the softened cream cheese with sugar, egg yolk, and vanilla extract until smooth and creamy.
Shape the cookies
Scoop cookie dough into balls, make an indentation in each, and fill with a spoonful of cheesecake mixture. Top with additional dough if desired.
Bake the cookies
Bake for 12-15 minutes until edges are golden and centers are set but still slightly soft.
Cool the cookies
Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Original recipe
Storage
Store in airtight container. Cheesecake filling makes these more delicate than regular cookies.
Your kitchen, together
Try Chopa today
Save recipes, plan meals, and manage your groceries — all in one place.