Pumpkin Cheesecake Cookies
These Pumpkin Cheesecake Cookies combine soft, spiced pumpkin cookies with a luscious cheesecake swirl. Perfect for fall, they’re flavorful, easy to make, and ideal for sharing!
Ingredients
For the Cookies:
- 1 ¾ cups all-purpose flour
- ½ teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon ginger
- ¼ teaspoon nutmeg
- ½ teaspoon salt
- ½ cup unsalted butter softened
- ¾ cup granulated sugar
- ½ cup pumpkin purée
- 1 egg
- 1 teaspoon vanilla extract
For the Cheesecake Swirl:
- 4 oz cream cheese softened
- ¼ cup granulated sugar
- 1 egg yolk
- ½ teaspoon vanilla extract
Instructions
- Prep: Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- Mix Dry Ingredients: Whisk together flour, baking soda, cinnamon, ginger, nutmeg, and salt in a medium bowl.
- Cream Wet Ingredients: Beat butter and sugar until fluffy. Add pumpkin, egg, and vanilla, mixing well.
- Combine: Gradually fold the dry ingredients into the wet, mixing until just combined.
- Prepare Cheesecake Swirl: Beat cream cheese, sugar, egg yolk, and vanilla until smooth.
- Form Cookies: Drop cookie dough onto the baking sheets, then spoon a dollop of cheesecake mixture on top of each. Swirl gently with a toothpick.
- Bake: Bake for 12-15 minutes, until edges are golden.
- Cool: Let cookies cool on the baking sheet for a few minutes before transferring to a wire rack.