Description
A cozy cookie that captures the essence of autumn with warm spices and creamy cheesecake swirls.
Ingredients
Scale
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 3/4 cup pumpkin puree
- 1 large egg
- 2 teaspoons vanilla extract
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar (for cheesecake swirl)
- 1 teaspoon vanilla extract (for cheesecake swirl)
Instructions
- Mix the Dry Ingredients: Whisk together the flour, baking powder, baking soda, salt, and spices.
- Cream the Butters and Sugars: Cream the softened butter with both sugars until light and fluffy.
- Combine with Pumpkin Mixture: Add pumpkin puree, egg, and vanilla to the butter mixture; stir gently.
- Incorporate Dry Ingredients: Gradually mix in dry ingredients until just combined.
- Prepare the Cheesecake Swirl: Beat cream cheese with sugar and vanilla until smooth.
- Combine Dough and Filling: Swirl cheesecake mixture into the cookie dough.
- Scoop and Bake: Place dough on baking sheet and bake for 12-14 minutes.
- Cool and Enjoy: Cool on the baking sheet for 5 minutes, then transfer to a wire rack.
Notes
For best results, store cookies in an airtight container and allow flavors to meld overnight.
- Prep Time: 20 minutes
- Cook Time: 12-14 minutes
- Category: Dessert
Nutrition
- Calories: Approximately 130 kcal per cookie
- Sodium: 100 mg
- Protein: 2 g