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Description
These pumpkin cheesecake cookies feature a creamy filling and a secret ingredient that enhances their flavor.
Ingredients
Scale
- 1/2 cup (1 stick) unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon pumpkin pie spice
- 1/2 cup canned pumpkin puree
- 1/2 teaspoon instant espresso powder
- 4 ounces cream cheese, softened
- 1/4 cup granulated sugar
- 1 large egg yolk
- 1/2 teaspoon vanilla extract
Instructions
- Cream together softened butter, granulated sugar, and brown sugar until light and fluffy. Beat in the egg and vanilla extract.
- In a separate bowl, whisk together flour, baking soda, salt, pumpkin pie spice, and instant espresso powder. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Stir in the pumpkin puree.
- For the cheesecake filling, beat together softened cream cheese, granulated sugar, egg yolk, and vanilla extract until smooth.
- Drop spoonfuls of cookie dough onto a baking sheet. Create a small indentation in the center of each cookie and fill with about a teaspoon of the cheesecake mixture.
- Bake at 375°F (190°C) for 10-12 minutes, or until the edges are lightly golden and the centers are set. Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
- The instant espresso powder enhances the pumpkin and spice flavors without making the cookies taste like coffee.
- Prep Time: 20 min
- Cook Time: 12 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 15g
- Sodium: 100mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg