Ingredients
Scale
- 115 g cream cheese (full-fat)
- 2 tbsp granulated sugar
- 1/2 tsp vanilla extract
- 110 g butter
- 100 g granulated sugar
- 100 g dark brown sugar
- 120 g pumpkin purée
- 1 large egg
- 1 tsp vanilla extract
- 240 g all-purpose flour
- 2 tsp ground cinnamon
- 1/4 tsp ground allspice powder
- 1/4 tsp ground nutmeg powder
- 1/4 tsp ground ginger powder
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 50 g granulated sugar (for topping)
- 1 tsp ground cinnamon (for topping)
- 1/8 tsp ground allspice (for topping)
- 1/8 tsp ground nutmeg (for topping)
- 1/8 tsp ground ginger (for topping)
Instructions
- Prepare the cheesecake filling by beating cream cheese, granulated sugar, and vanilla extract until smooth.
- In another bowl, cream together butter and sugars until fluffy. Add pumpkin purée and egg; mix well.
- Combine dry ingredients (flour, spices, baking powder, baking soda, salt) in a separate bowl and gradually mix into wet ingredients until just combined.
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Scoop tablespoon-sized dough onto the sheet, create an indentation for the filling, add cheesecake filling, then top with more dough.
- Bake for 12 minutes or until lightly golden around the edges. Cool before serving.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie (25g)
- Calories: 100
- Sugar: 8g
- Sodium: 75mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 15mg