Soft Chewy Pumpkin Cookies (Print-Friendly Version)
Soft and chewy pumpkin treats filled with creamy cheesecake for a perfect fall indulgence.
# Ingredients Required:
→ Dry Ingredients
01 -
125 grams all-purpose flour
02 -
5 milliliters baking soda
03 -
5 milliliters pumpkin pie spice
04 -
100 grams granulated sugar
→ Wet Ingredients
05 -
113 grams cream cheese, softened
06 -
1 large egg, room temperature
07 -
120 grams pumpkin puree
08 -
5 milliliters vanilla extract
# Detailed Directions:
01 -
Preheat oven to 175°C and line two baking sheets with parchment paper.
02 -
Whisk together flour, baking soda, and pumpkin pie spice in a bowl.
03 -
Beat granulated sugar and softened cream cheese until smooth. Add egg, pumpkin puree, and vanilla extract; mix until fully incorporated.
04 -
Gradually stir dry ingredients into wet mixture until just combined, avoiding overmixing.
05 -
Drop spoonfuls of dough onto prepared baking sheets. Create an indentation in the center of each and fill with remaining cream cheese mixture.
06 -
Bake for 12 to 15 minutes until edges are golden and centers remain soft. Allow to cool before serving.
# Helpful Advice:
01 -
For enhanced flavor, substitute granulated sugar with brown sugar. Store cookies in an airtight container up to three days. Ensure cream cheese is softened to prevent lumps.