Ingredients
Dry Ingredients
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ½ teaspoon salt
Cookie Dough
- ½ cup (1 stick) unsalted butter, softened
- ¾ cup granulated sugar
- ½ cup packed light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup pumpkin puree (not pumpkin pie filling)
Cheesecake Filling
- 4 ounces cream cheese, softened
- ¼ cup granulated sugar
- ½ teaspoon vanilla extract
- 1 large egg yolk
Instructions
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, cinnamon, ginger, cloves, and salt until well combined and evenly distributed.
- Cream Butter and Sugars: In a large bowl, beat the softened butter with the granulated sugar and brown sugar on medium speed until the mixture is light and fluffy, about 3 to 5 minutes.
- Add Egg and Vanilla: Beat in the large egg and vanilla extract until fully incorporated and smooth.
- Add Pumpkin Puree: Gradually beat in the pumpkin puree until just combined, making sure not to overmix.
- Combine Wet and Dry Ingredients: Slowly add the dry ingredient mixture to the wet ingredients, mixing until just incorporated to avoid tough cookies.
- Chill Dough: Cover the cookie dough and refrigerate it for at least 30 minutes to firm up, which helps with shaping and baking.
- Prepare Cheesecake Filling: In a small bowl, beat the softened cream cheese and granulated sugar until smooth and creamy using a hand mixer or whisk.
- Add Vanilla and Egg Yolk: Beat in the vanilla extract and egg yolk until the cheesecake filling is well combined and silky.
- Preheat Oven and Prep Baking Sheets: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking and for easy cleanup.
- Scoop Cookie Dough: Using a rounded tablespoon, scoop the cookie dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
- Create Wells for Filling: Use your thumb or the back of a spoon to gently create a small well or indentation in the center of each cookie dough ball for the cheesecake filling.
- Add Cheesecake Filling: Spoon approximately 1 teaspoon of the prepared cheesecake filling into each well, filling the centers evenly.
- Bake Cookies: Bake in the preheated oven for 10 to 12 minutes, or until the cookie edges are lightly golden and the cheesecake filling appears set but not browned.
- Cool Cookies: Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely, helping them firm up for perfect texture.
Notes
- Make sure to use pure pumpkin puree, not pumpkin pie filling, which contains added spices and sweeteners.
- Chilling the dough is key to prevent spreading and maintain the shape of the cookies.
- The cheesecake filling can be prepared ahead of time and kept refrigerated until use.
- For a more intense fall flavor, feel free to add a pinch of nutmeg or allspice to the dry ingredients.
- Store cookies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- These cookies freeze well; freeze in a single layer on a baking sheet then transfer to a freezer bag for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 12g
- Sodium: 120mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2.5g
- Trans Fat: 0.1g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
