Description
These soft and chewy pumpkin cookies are filled with a creamy cheesecake center and topped with gooey caramel. The perfect fall treat!
Ingredients
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1/2 cup pumpkin puree
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon pumpkin pie spice
- 4 oz cream cheese, softened
- 1/4 cup powdered sugar
- 1/2 cup caramel sauce
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a small bowl, beat cream cheese and powdered sugar until smooth. Chill in refrigerator.
- In a large bowl, cream butter, granulated sugar, and brown sugar until fluffy. Beat in pumpkin, egg yolk, and vanilla.
- In another bowl, whisk flour, baking soda, baking powder, salt, and pumpkin pie spice. Gradually add to wet ingredients and mix until just combined.
- Scoop 1 tablespoon of dough, flatten slightly, add 1 teaspoon of cream cheese mixture, then top with another tablespoon of dough. Seal edges and roll into a ball. Place on baking sheet.
- Bake for 12-14 minutes until edges are set. Let cool on sheet for 5 minutes, then transfer to wire rack.
- Drizzle caramel sauce over cooled cookies. Serve and enjoy!
Notes
You can customize the seasonings to taste.
- Prep Time: 20 minutes
- Cook Time: 14 minutes
- Method: Dessert
- Cuisine: American