Description
Pumpkin cheesecake cookies are the perfect autumn treat, combining the rich flavors of pumpkin and creamy cheesecake in a soft, chewy cookie. With warm spices that evoke the essence of fall, these delightful cookies are irresistibly sweet and comforting. Ideal for sharing or savoring on your own, they’re a must-have for any seasonal gathering.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup canned pumpkin puree
- 1 cup brown sugar
- 8 oz cream cheese (softened)
- 1 tsp pumpkin pie spice
- ½ cup unsalted butter (softened)
- 1 tsp baking soda
- ¼ tsp salt
- 1 cup powdered sugar (for topping)
Instructions
- Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In one bowl, mix flour, baking soda, pumpkin pie spice, and salt. In another bowl, beat together brown sugar and softened butter until fluffy; add canned pumpkin puree.
- In a separate bowl, beat cream cheese and powdered sugar until smooth.
- Gently combine dry ingredients into wet mixture until just mixed.
- Drop spoonfuls of dough onto baking sheets; create an indentation in each cookie and fill with cheesecake mixture.
- Bake for 12-15 minutes until edges are golden. Cool slightly before dusting with powdered sugar.
Nutrition
- Serving Size: 1 cookie (30g)
- Calories: 120
- Sugar: 10g
- Sodium: 55mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 15mg
Keywords: For added texture, consider folding in chocolate chips or nuts into the cookie dough before baking. You can also experiment by swapping cream cheese for mascarpone for a richer flavor.