Description
Soft pumpkin cookies swirled with creamy cheesecake filling and pumpkin butter for a deliciously cozy fall treat.
Ingrédients
Scale
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 cup pumpkin puree
- 1 large egg, room temperature
- 1 tsp pure vanilla extract
- 2 cups all-purpose flour, spooned and leveled
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp salt
- 8 oz cream cheese, softened to room temperature
- 1/4 cup powdered sugar, sifted
- 1/3 cup pumpkin butter
Instructions
- Preheat the oven to 350°F (175°C) and line two large baking sheets with parchment paper.
- In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.
- In a large mixing bowl, cream the softened butter, granulated sugar, and brown sugar together on medium speed until smooth and fully combined.
- Beat in the pumpkin puree, egg, and vanilla extract until well combined and smooth.
- Gradually add the dry flour mixture to the wet ingredients, stirring gently with a spatula just until a soft dough forms.
- Cover the bowl and chill the dough in the refrigerator for 15 to 20 minutes.
- While the dough chills, beat the softened cream cheese and powdered sugar together in a small bowl until perfectly smooth and lump-free.
- Scoop the chilled dough into balls of about 2 tablespoons each and place them on the prepared baking sheets, spacing them 2 inches apart. Use the back of a spoon or your thumb to create a shallow indentation in the center of each cookie.
- Add a small spoonful of the cream cheese mixture and a dollop of pumpkin butter into each indentation. Gently swirl them together with a toothpick for a marbled look.
- Bake for 12 to 15 minutes, or until the edges of the cookies are set and lightly golden brown.
- Let the cookies cool on the baking pan for 5 minutes, then transfer them to a wire rack to cool completely.
Notes
Chilling the dough for 15 to 20 minutes makes it easier to handle and shape. Gently swirl the cream cheese and pumpkin butter with a toothpick to create a beautiful marbled finish.
- Temps de préparation: 20 minutes
- Temps de cuisson: 15 minutes
- Catégorie: Dessert
- Méthode: Baking
- Cuisine: American
Nutrition
- Portion: 1 cookie
- Calories: 0
- Sucre: 0g
- Sodium: 0mg
- Graisse: 0g
- Graisse saturée: 0g
- Graisses insaturées: 0g
- Gras trans: 0g
- Glucides: 0g
- Fibres: 0g
- Protéine: 0g
- Cholestérol: 0mg