Ingredients
- 1 cup canned pumpkin {plain pumpkin}
- 1 cup white sugar
- ½ cup vegetable oil
- 1 egg
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1½ tsp Pumpkin Pie spice
- 1 TBSP vanilla extract {tablespoon!}
- Cheesecake filling:
- 1 8-oz block of cream cheese, softened (microwave for 1 minute)
- ½ cup granulated sugar
- 1 tsp vanilla
- Caramel topping, for drizzle
Recipe Description
These soft, pillowy cookies are a lovely combination of pumpkin and cheesecake. They’re easy to make and you’ll adore them with some caramel drizzled on top! Click over to see a video on just how to recreate these delectable treats. They are a great variation on a classic pumpkin cookie- try them, you’ll love them!
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