Description

Pumpkin Cheesecake Cookies are the ultimate autumn treat, blending the creamy richness of cheesecake with the warm flavors of pumpkin and spices. These soft, chewy cookies are perfect for cozy evenings or festive gatherings, filling your kitchen with an irresistible aroma. With a straightforward recipe that’s easy to master, these delicious bites will leave everyone asking for seconds.

Ingredients

Scale

2 cups all-purpose flour
1 tsp baking soda
1 tsp ground cinnamon
8 oz cream cheese, softened
1 cup pumpkin puree
3/4 cup granulated sugar
1/2 cup brown sugar
2 large eggs

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 cinnamon.
In another bowl, beat softened cream cheese with granulated and brown sugars until smooth.
Add eggs one at a time, mixing well after each addition. Stir in pumpkin puree until fully combined.
Gradually mix dry ingredients into the wet mixture until just combined.
Drop spoonfuls of dough onto prepared baking sheets, spacing them about two inches apart. Bake for 12-15 minutes or until lightly golden.

Nutrition

Serving Size: 1 cookie (30g)
Calories: 120
Sugar: 10g
Sodium: 50mg
Fat: 4g
Saturated Fat: 2g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 0g
Protein: 2g
Cholesterol: 20mg

Keywords: Add a pinch of nutmeg for extra flavor or incorporate chocolate chips for a delightful twist. Store cooled cookies in an airtight container at room temperature for up to five days or freeze for longer storage.