Description
Indulge in these soft and chewy Pumpkin Cheesecake Cookies, blending creamy cheesecake and spiced pumpkin flavors—perfect for cozy gatherings or a sweet treat anytime.
Ingredients
Scale
- 1 cup pumpkin puree
- 8 oz cream cheese (softened)
- 3/4 cup brown sugar
- 1/4 cup granulated sugar
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1 large egg
- 1 tsp vanilla extract
- Pinch of salt
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together softened cream cheese, brown sugar, and granulated sugar until smooth.
- Mix in the pumpkin puree, egg, and vanilla extract until fully combined.
- In another bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- Gradually incorporate the dry ingredients into the wet mixture using gentle folding motions to avoid overmixing.
- Drop rounded balls of dough onto the prepared baking sheet about two inches apart.
- Bake for 12-15 minutes until edges are lightly golden. Allow cookies to cool on the sheet before transferring to wire racks.
Notes
- For added texture, consider mixing in chocolate chips or nuts.
- Chill the dough for 30 minutes before baking to prevent spreading.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie (30g)
- Calories: 120
- Sugar: 10g
- Sodium: 70mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 20mg