Description
Soft, chewy cookies embrace cinnamon and nutmeg–pumpkin puree melds with brown sugar richness. Each swirl of creamy cheesecake adds tangy contrast, creating a holiday-worthy treat that melts on your tongue.
Ingredients
- 1 cup canned pumpkin puree
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1/2 cup unsalted butter softened
- 1 teaspoon vanilla extract
- 1 large egg
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
- 4 ounces cream cheese softened
- 2 tablespoons granulated sugar
- 1/4 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F and line a baking sheet with parchment paper.
- In a large bowl cream together pumpkin puree brown sugar granulated sugar and butter until smooth.
- Beat in the egg and vanilla extract until well combined.
- In a separate bowl whisk together flour baking powder cinnamon nutmeg ginger and salt.
- Gradually add the dry ingredients to the wet ingredients mixing until just combined.
- In another small bowl beat the cream cheese sugar and vanilla extract until creamy.
- Scoop tablespoonfuls of cookie dough onto the prepared baking sheet then add a small dollop of the cheesecake mixture on top of each.
- Swirl the cheesecake mixture into the dough with a toothpick or the tip of a knife.
- Bake for 10 to 12 minutes until the edges are set and the centers remain soft.
- Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Store cookies in an airtight container in the refrigerator due to the cream cheese.
- Ensure cream cheese is fully softened to prevent lumps in the swirl.
- Dough can be chilled for 30 minutes for thicker cookies.
- For extra spice add a pinch of cloves or allspice.