Ingredients
– 1 ¼ cups all-purpose flour
– 1 teaspoon cinnamon
– ¼ teaspoon nutmeg
– ¼ teaspoon ginger
– ½ teaspoon baking soda
– ¼ teaspoon salt
– ½ cup softened butter
– ¼ cup packed brown sugar
– ¼ cup white sugar
– 1 large egg
– ½ teaspoon vanilla extract
– ½ cup pumpkin puree
– 2 tablespoons softened butter
– 4 tablespoons cream cheese (2 oz) at room temperature
– 1 cup powdered sugar
– ½ teaspoon vanilla extract
Instructions
1-First, preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2-In a large bowl, beat the cream cheese until smooth; add pumpkin puree, sugar, egg, pumpkin pie spice, and vanilla extract until fully combined.
3-In another bowl, whisk together all-purpose flour and a pinch of salt; gradually add to the wet mixture to form a soft dough.
4-Roll the dough into 1-inch balls and place them on the baking sheet.
5-Use your thumb to gently press an indentation in each ball.
6-Fill each indentation with the pumpkin cheesecake mixture.
7-Bake for 12-15 minutes until the edges are golden and the filling is set.
8-Let them cool on the sheet for 5 minutes, then move to a rack.
9-Serve warm, adding garnishes like cinnamon for extra flavor.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🧀 Use room temperature cream cheese, butter, and egg for easier and smoother mixing.
🍪 Line baking sheets with parchment paper or silicone mats to prevent sticking and simplify cleanup.
❄ Freeze cookies before filling and freeze frosting separately for up to 3 months; thaw frosting before use.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 92
- Sugar: 11g
- Sodium: 81mg
- Fat: 2g
- Saturated Fat: 1g
- Trans Fat: 0.05g
- Carbohydrates: 17g
- Fiber: 0.4g
- Protein: 1g
- Cholesterol: 13mg