Description
Indulge in the cozy flavors of fall with these delightful pumpkin cheesecake cookies. Soft, chewy, and bursting with rich flavors of pumpkin and cream cheese, they are perfect for holiday gatherings or a sweet treat on a chilly evening. With warm spices like cinnamon and nutmeg, each bite is a delightful experience that will have everyone asking for the recipe!
Ingredients
Scale
- 1 cup pumpkin puree (canned or fresh)
- 1 cup brown sugar (packed)
- 1 ½ cups all-purpose flour
- 4 oz cream cheese (softened)
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg
- 1 tsp baking powder
- 1 tsp vanilla extract
- 2 large eggs (room temperature)
- Pinch of salt
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together pumpkin puree, softened cream cheese, brown sugar, eggs, and vanilla until smooth.
- In another bowl, combine flour, baking powder, cinnamon, nutmeg, and salt. Gradually mix the dry ingredients into the wet mixture until just combined.
- Using a spoon or cookie scoop, drop dough onto the prepared baking sheet about two inches apart.
- Bake for 12-15 minutes until edges are golden and centers are slightly soft.
- Allow cookies to cool on the baking sheet for five minutes before transferring to a wire rack.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie (35g)
- Calories: 150
- Sugar: 10g
- Sodium: 75mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg