Description
Welcome to our cozy kitchen! Today, we’re diving into a delicious recipe that’s perfect for fall: Caramel Pumpkin Cheesecake Cookies. These cookies bring together the comforting flavors of pumpkin, the richness of cream cheese, and the sweetness of caramel, all in one bite. Whether you’re a pumpkin lover or just in search of a new favorite cookie, you’re in for a treat!
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup light brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup pumpkin purée
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon ground ginger
- 1 cup cream cheese, softened
- 1/2 cup caramel sauce (plus more for drizzling)
- Sea salt flakes for garnish
Optional Substitutions:
- For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend.
- You can replace the cream cheese with a dairy-free alternative to make the cookies suitable for lactose-intolerant friends.
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream together the butter, granulated sugar, and brown sugar in a large bowl until light and fluffy.
- Add the eggs one at a time, beating well after each addition. Then, mix in the vanilla extract and pumpkin purée until well combined.
- Whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger in a separate bowl.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Prepare the filling by mixing the softened cream cheese and 1/2 cup of caramel sauce in a small bowl until smooth.
- Scoop a tablespoon of cookie dough onto the prepared baking sheet. Flatten it slightly and create a small indentation in the center. Fill the indentation with about a teaspoon of the cream cheese-caramel mixture.
- Top with another tablespoon of cookie dough, pressing down lightly to seal the edges.
- Bake for 12-15 minutes, or until the edges are golden brown.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Drizzle with additional caramel sauce and sprinkle with sea salt flakes for a perfect finish.
Notes
- Use room temperature ingredients: This helps in achieving a smooth and uniform cookie dough.
- Don’t overbake: The cookies will continue to set as they cool, so it’s better to take them out when they’re slightly underdone for a soft texture.
- Chill the dough: If your dough feels too soft or sticky, refrigerate it for 20-30 minutes before scooping it onto the baking sheet. This helps the cookies hold their shape better during baking.