Pumpkin Cheesecake Cookies
Pumpkin Cheesecake Cookies are the perfect autumn indulgence, combining creamy cheesecake and warm pumpkin spice in a soft, chewy cookie. With their vibrant orange hue and delightful cream cheese swirl, these cookies are sure to impress your family and friends at any gathering. Easy to make and incredibly satisfying, they capture the cozy essence of fall with every bite.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: Approximately 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup pumpkin puree
- 1 cup brown sugar, packed
- 8 oz cream cheese, softened
- 1 large egg
- 2 tsp pumpkin spice
- 1 tsp baking soda
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a bowl, whisk together flour, baking soda, and pumpkin spice. In another bowl, beat cream cheese and brown sugar until smooth; add egg and vanilla extract.
- Gradually mix dry ingredients into wet ingredients until just combined. Gently fold in pumpkin puree.
- Drop dough by tablespoonfuls onto prepared sheets, spacing them two inches apart.
- Bake for 12-15 minutes until edges are set but centers remain soft. Cool on the baking sheet for five minutes before transferring to wire racks.
Nutrition
- Serving Size: 1 cookie (30g)
- Calories: 110
- Sugar: 8g
- Sodium: 50mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 20mg
Keywords: - For added flavor, consider mixing in chocolate chips or nuts. - Store leftovers in an airtight container for up to five days or freeze for up to three months.