Description
A recipe for soft, chewy cookies featuring pumpkin and a cream cheese swirl.
Ingredients
Scale
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup packed light brown sugar
- 1/2 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup pumpkin puree (not pumpkin pie filling)
- 2 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 8 ounces cream cheese, softened
- 1/4 cup granulated sugar (for filling)
- 1 large egg yolk (for filling)
- 1/2 teaspoon vanilla extract (for filling)
Instructions
- Preheat your oven to 350 degrees F. Line baking sheets with parchment paper.
- In a large bowl, cream together the butter, brown sugar, and 1/2 cup granulated sugar until light and fluffy.
- Beat in the egg, 1 teaspoon vanilla extract, and pumpkin puree until combined.
- In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, and nutmeg. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- In a small bowl, beat the softened cream cheese, 1/4 cup sugar, egg yolk, and 1/2 teaspoon vanilla extract until smooth.
- Drop rounded tablespoons of the pumpkin cookie dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Place a small dollop (about 1/2 teaspoon) of the cream cheese mixture onto the center of each dough ball. Use a toothpick or knife tip to gently swirl the cream cheese into the dough.
- Bake for 10 to 12 minutes, or until the edges are set.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- For a stronger pumpkin flavor, you can reduce the pumpkin puree slightly, but maintain the wet/dry balance.
- Chill the dough for 30 minutes before scooping for thicker cookies.
- You can dust the cooled cookies with powdered sugar if desired.
- Prep Time: 20 min
- Cook Time: 12 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 220
- Sugar: 18g
- Sodium: 120mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg
Keywords: pumpkin cookies, cheesecake swirl, fall baking, spiced cookies, cream cheese filling