Pumpkin Cheesecake Cookies
Indulge in the warm flavors of fall with these delightful pumpkin cheesecake cookies. Soft, chewy, and bursting with creamy pumpkin flavor and aromatic spices, each bite is like a cozy hug. Perfect for gatherings or quiet evenings at home, these cookies are sure to win over even the pickiest eaters, making them a must-try this season.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: About 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp salt
- ½ cup (1 stick) unsalted butter, softened
- ¾ cup brown sugar, packed
- ¾ cup granulated sugar
- 1 cup canned pumpkin puree (not pie filling)
- 2 large eggs
- 8 oz cream cheese, softened
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In another bowl, beat the softened butter with brown sugar and granulated sugar until light and fluffy.
- Mix in the pumpkin puree and eggs one at a time until fully combined.
- In a separate bowl, beat the cream cheese with vanilla extract until smooth. Gently fold into the pumpkin batter.
- Drop rounded balls of dough onto prepared sheets using a cookie scoop or tablespoon.
- Bake for 12–15 minutes or until edges are golden but centers are slightly underbaked. Allow to cool on sheets for about 5 minutes before transferring to wire racks.
Nutrition
- Serving Size: 1 cookie (30g)
- Calories: 110
- Sugar: 8g
- Sodium: 55mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: <1g
- Protein: 2g
- Cholesterol: 20mg