Ingredients
Scale
- 1 cup pumpkin puree
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1/2 cup butter, softened
- 1 egg
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon ginger
- 1/4 teaspoon salt
- 4 oz cream cheese, softened
- 1/4 cup powdered sugar
- 1 tablespoon vanilla extract
- 1/4 cup cinnamon sugar (for rolling)
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, cream together the softened butter, sugar, and brown sugar until smooth.
- Beat in the pumpkin puree and egg until well combined.
- In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt.
- Gradually add the dry ingredients to the wet mixture until fully combined.
- In another bowl, mix the softened cream cheese, powdered sugar, and vanilla extract until smooth.
- Scoop a spoonful of cookie dough, flatten it slightly, and place a small dollop of the cheesecake filling in the center. Fold the dough over the filling and roll it into a ball.
- Roll the cookie balls in cinnamon sugar and place them on a baking sheet lined with parchment paper.
- Bake for 12-15 minutes or until the edges are lightly golden.
- Allow them to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
These cookies are best enjoyed warm and can be stored in an airtight container for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 10g
- Sodium: 120mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg