Pumpkin Cheesecake Cookies

How to make Pumpkin Cheesecake Cookies

Step 1: Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.

Step 2: In a large bowl, cream together butter, brown sugar, and granulated sugar until fluffy. Add pumpkin puree, egg, and vanilla, mixing until smooth.

Step 3: In a separate bowl, whisk together flour, baking soda, salt, pumpkin pie spice, and cinnamon. Gradually mix the dry ingredients into the wet mixture until just combined.

Step 4: In another bowl, beat cream cheese, sugar, and vanilla until smooth. Place teaspoon-sized dollops of the filling on a baking sheet and freeze for 20-30 minutes.

Step 5: Scoop about 1 1/2 tablespoons of cookie dough, flatten slightly, and place a frozen cheesecake dollop in the center. Top with another scoop of dough and seal the edges to form a ball.

Step 6: Place cookies 2 inches apart on prepared baking sheets. Bake for 12-14 minutes, until the edges are set and tops are slightly golden.

Step 7: Let cookies cool on the sheet for 5 minutes before transferring to a wire rack to cool completely.

Recipe Variations and Possible Substitutions

• Add mini chocolate chips or white chocolate chips to the cookie dough.
• Use maple extract instead of vanilla for a fall-inspired twist.
• Add chopped pecans or walnuts for a nutty crunch.
• Roll cookie dough balls in cinnamon sugar before baking for extra flavor.

Storage and Reheating Tips

• Store in an airtight container in the refrigerator for up to 5 days.
• Freeze baked cookies for up to 2 months; thaw in the fridge overnight.
• Best enjoyed chilled or at room temperature.
• Avoid microwaving to preserve the creamy filling texture.