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Soft Pumpkin Cookies with Cream Cheese Swirl

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Soft pumpkin cookies filled with sweetened cream cheese — the perfect fall dessert with cozy spices and a cheesecake twist in every bite.

Ingredients

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Cream Cheese Filling:

  • 8 oz cream cheese, softened

  • ½ cup powdered sugar

  • ½ tsp vanilla extract

Pumpkin Cookie Dough:

  • ½ cup unsalted butter, melted

  • ½ cup brown sugar

  • ¼ cup granulated sugar

  • ⅓ cup pumpkin purée

  • 1 egg yolk

  • 1 tsp vanilla extract

  • 1 ⅔ cups all-purpose flour

  • ½ tsp baking soda

  • ½ tsp baking powder

  • 1 ½ tsp pumpkin pie spice

  • ¼ tsp salt

Instructions

  • Mix cream cheese filling and scoop into small balls. Freeze for 30–45 minutes.

  • In a large bowl, mix melted butter, sugars, pumpkin, egg yolk, and vanilla.

  • Whisk dry ingredients in another bowl. Combine with wet ingredients. Chill dough 30 minutes.

  • Scoop dough, flatten, and wrap around frozen cream cheese centers. Seal well.

  • Bake at 350°F for 12–14 minutes. Let cool 5 mins, then transfer to a rack.

Notes

Store in fridge up to 5 days. Optional: Sprinkle cinnamon sugar on top before baking.

Find it online: https://foodemily.com/soft-pumpkin-cookies-with-cream-cheese-swirl/