Ingredients:
For the Cookies:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ½ cup (1 stick) unsalted butter, softened
- ¾ cup granulated sugar
- ¼ cup packed brown sugar
- 1 large egg
- ½ cup canned pumpkin puree
For the Cheesecake Filling:
- 4 ounces cream cheese, softened
- ¼ cup granulated sugar
- 1 teaspoon vanilla extract
Instructions:
Make the cookie dough:
- Whisk together the flour, baking soda, salt, cinnamon, ginger, and nutmeg in a medium bowl.
- In a separate large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy. Beat in the egg and pumpkin puree until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Prepare the cheesecake filling:
- In a small bowl, beat together the cream cheese, sugar, and vanilla extract until smooth.
Assemble the cookies:
- Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
- Scoop a tablespoon-sized amount of cookie dough and gently flatten it in your hand. Place a teaspoonful of cheesecake filling in the center.
- Bring the edges of the dough up around the cheesecake filling, making sure to seal it completely. Roll into a ball and place on the prepared baking sheet.
Bake:
- Bake the cookies for 12-15 minutes, or until they are set and lightly golden brown.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Tips:
- Chill the dough: For easier handling, chill the cookie dough for at least 30 minutes before assembling.
- Don’t overbake: The cookies will continue to firm up as they cool.
- Storage: Store the pumpkin cheesecake cookies in an airtight container at room temperature for up to 3 days.
Enjoy!
