Ingredients
Units
Scale
1 cup pumpkin puree1/2 cup brown sugar1 egg4 tbsp melted butter1 tsp vanilla extract1 cup all purpose flour1/2 tsp baking powder1/2 tsp baking soda1 tsp pumpkin spice1/4 tsp salt4 oz cream cheese3 tbsp powdered sugar1/2 tsp vanilla extract
Instructions
1. Mix cream cheese, powdered sugar and vanilla then freeze small scoops for ten minutes
2. Whisk pumpkin puree, brown sugar, butter, egg and vanilla in a bowl
3. Stir in flour, baking powder, baking soda, pumpkin spice and salt
4. Scoop dough onto lined baking sheet and flatten slightly
5. Place frozen cheesecake filling in center and cover with extra dough
6. Bake at 350°F for twelve minutes until edges set
7. Cool slightly before serving
Notes
Freeze the cheesecake filling to keep it centered inside cookies
Blot pumpkin puree slightly if it looks watery
Do not overbake to keep cookies soft
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Cookies
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 10g
- Sodium: 95mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 22mg