Description
Delightful cookies bringing together pumpkin and cheesecake for a chewy, flavorful treat perfect for fall.
Ingredients
Scale
- 1 cup pumpkin puree
- 8 oz cream cheese, softened
- ½ cup brown sugar
- ½ cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- ½ tsp baking soda
- ½ tsp baking powder
- 2 tsp pumpkin pie spice
- 1 tsp salt
- Optional: chocolate chips or nuts
Instructions
- Cream together the softened cream cheese, brown sugar, and granulated sugar until fluffy.
- Beat in the egg and vanilla, followed by the pumpkin puree.
- Whisk together the flour, baking soda, baking powder, pumpkin pie spice, and salt in a separate bowl.
- Add the dry mix to the wet ingredients, stirring just until combined.
- Chill the dough in the fridge for about 30 minutes.
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Scoop tablespoon-sized amounts of dough onto the baking sheet, leaving space between each cookie.
- Bake for 10-12 minutes, or until golden and set at the edges but still soft in the middle.
- Let them cool on the baking sheet for a few minutes before transferring to a wire rack.
Notes
These cookies are delicious on their own or topped with cream cheese frosting. They also pair well with vanilla ice cream.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg
Keywords: pumpkin cookies, cheesecake cookies, fall dessert, autumn baking, pumpkin recipes