Ingredients
Scale
- 115 g cream cheese (full-fat)
- 110 g butter
- 100 g granulated sugar
- 100 g dark brown sugar
- 120 g pumpkin purée
- 1 large egg
- 240 g all-purpose flour
- 2 tsp ground cinnamon
- 1/4 tsp ground allspice powder
- 1/4 tsp ground nutmeg powder
- 1/4 tsp ground ginger powder
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 50 g granulated sugar (for coating)
- 1 tsp ground cinnamon (for coating)
- ⅛ tsp ground allspice (for coating)
- ⅛ tsp ground nutmeg (for coating)
- ⅛ tsp ground ginger (for coating)
Instructions
- Prepare the cheesecake filling by mixing cream cheese, sugar, and vanilla until smooth. Refrigerate.
- In a separate bowl, beat butter and sugars until fluffy. Mix in pumpkin purée, egg, and vanilla.
- Combine dry ingredients (flour, spices, baking powder/soda) in another bowl, then mix with wet ingredients until just combined.
- Preheat oven to 350°F (175°C). Scoop cookie dough onto a baking sheet lined with parchment paper; create an indentation in each ball and fill with cheesecake.
- Bake for 12 minutes until edges are golden. Cool slightly before rolling in pumpkin spice sugar.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie (approx. 40g)
- Calories: 155
- Sugar: 10g
- Sodium: 45mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg