Description
Pumpkin cheesecake cookies are a delightful fall treat that combines the warm flavors of pumpkin with a rich cream cheese filling. These soft, chewy cookies are perfect for any occasion, from cozy nights in to festive gatherings. With their inviting aroma and delicious taste, they are sure to impress family and friends alike.
Ingredients
Scale
- 1 cup pumpkin puree
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 8 oz cream cheese (softened)
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp ginger
- 2 large eggs
- 1 tsp vanilla extract
- Pinch of salt
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a bowl, beat cream cheese, brown sugar, granulated sugar, and vanilla until smooth.
- In another bowl, whisk together flour, baking soda, baking powder, spices, and salt.
- Combine pumpkin puree with eggs and sugars in a separate bowl; mix well.
- Gradually add dry ingredients to the wet mixture until just combined.
- Use a cookie scoop to drop dough onto prepared sheets; add dollops of cream cheese filling in the center and cover with more dough.
- Bake for 12–15 minutes until edges are golden; cool slightly before serving.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie (30g)
- Calories: 116
- Sugar: 9g
- Sodium: 90mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 20mg