Description
Delicious pumpkin cheesecake cookies with a creamy filling.
Ingrédients
L'échelle
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1 egg
- 1/2 cup pumpkin puree
- 1 teaspoon vanilla extract
- 4 ounces cream cheese, softened
- 1/4 cup powdered sugar
Instructions
- Preheat the oven to 350°F (175°C).
- In a bowl, mix flour, baking soda, cinnamon, and salt.
- In another bowl, cream together butter, granulated sugar, and brown sugar.
- Add egg, pumpkin puree, and vanilla to the butter mixture and mix well.
- Gradually add the dry ingredients to the pumpkin mixture.
- In a separate bowl, beat cream cheese and powdered sugar until smooth.
- Drop tablespoons of cookie dough onto a baking sheet.
- Make a small indentation in each cookie and fill with cream cheese mixture.
- Bake for 12-15 minutes or until edges are golden.
- Let cool before serving.
Notes
- Store cookies in an airtight container.
- Best enjoyed fresh but can last for a few days.
- Temps De Préparation: 20 minutes
- Temps De Cuisson: 15 minutes
- Catégorie: Dessert
- Méthode: Baking
- Cuisine: American
La Nutrition
- Taille D'Une Portion: 1 cookie
- Calories: 180
- Sucre: 10g
- De Sodium: 100mg
- La graisse: 8g
- Graisses Saturées: 4g
- Les Graisses Insaturées: 3g
- Les Gras Trans: 0g
- Les hydrates de carbone: 24g
- La fibre: 1g
- La protéine: 2g
- Le taux de cholestérol: 20mg
Mots-clés: pumpkin cheesecake cookies