Pumpkin Cheesecake Cookies
Pumpkin Cheesecake Cookies are a delightful fusion of fall flavors, blending the richness of pumpkin and creamy cheesecake into soft, chewy treats. Perfect for autumn gatherings or cozy evenings at home, these cookies boast an irresistible aroma and texture that will keep everyone coming back for more. Each bite is a warm hug in cookie form, making them a must-bake this season!
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: Approximately 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup canned pumpkin puree
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter (softened)
- 8 oz cream cheese (softened)
- 1 large egg
- 2 tsp pumpkin pie spice
- 1 tsp baking soda
- 1/4 tsp salt
Instructions
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a mixing bowl, cream softened butter with brown sugar and granulated sugar until fluffy.
- Add pumpkin puree and egg, mixing until well combined.
- In another bowl, whisk together flour, baking soda, pumpkin pie spice, and salt. Gradually add to the wet mixture until just combined.
- Gently fold in softened cream cheese until swirled throughout the batter.
- Use a cookie scoop to drop rounded tablespoons of dough onto prepared sheets, spacing them two inches apart.
- Bake for 10-12 minutes or until edges are set and centers are slightly soft. Cool before serving.
Nutrition
- Serving Size: 1 cookie (30g)
- Calories: 110
- Sugar: 8g
- Sodium: 80mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 15mg
Keywords: For added crunch, mix in chocolate chips or nuts. To accommodate dietary preferences, opt for gluten-free flour or flavored cream cheese variants. Chilling the dough for 30 minutes before baking can enhance flavor and texture.