Chewy Pumpkin Cookies (Printable Version)
Chewy pumpkin goodies with a creamy cheesecake inside, perfect for fall cravings.
# Ingredients You'll Need:
→ Dry Stuff
01 -
100 grams sugar
02 -
125 grams plain flour
03 -
5 milliliters pumpkin pie spice
04 -
5 milliliters baking soda
→ Wet Stuff
05 -
5 milliliters vanilla extract
06 -
113 grams cream cheese, softened up
07 -
120 grams pumpkin puree
08 -
1 large egg at room temp
# Detailed Preparation Steps:
01 -
Line two trays with parchment paper first. Turn your oven on to 175°C to warm up.
02 -
In a bowl, mix baking soda, flour, and pumpkin spice with a whisk.
03 -
Cream the sugar and cream cheese until smooth. Toss in the egg, pumpkin puree, and vanilla, then mix everything well.
04 -
Slowly add the dry mix to the wet stuff. Stir enough to blend, but don’t overdo it.
05 -
Put spoonfuls of dough onto the lined trays. Make a little hole in each and fill it with leftover cream cheese mix.
06 -
Bake them for 12 to 15 minutes until the edges turn golden but the middle stays soft. Let them cool before you eat.
# Helpful Tips:
01 -
Try swapping white sugar with brown for a richer taste. Keep cookies fresh in an airtight box for up to three days. Softened cream cheese helps avoid lumps.