Description
Pumpkin cheesecake cookies combine the rich flavors of creamy cheesecake and spiced pumpkin into delightful, chewy treats. The enticing aroma fills your kitchen, making these cookies perfect for fall gatherings or cozy evenings at home. With easy-to-follow instructions and a few simple ingredients, you’ll have a batch ready to share (or keep all to yourself!) in no time.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp pumpkin spice blend
- ½ tsp salt
- ½ cup dark brown sugar
- ¼ cup granulated sugar
- 4 oz cream cheese, softened
- 1 cup canned pumpkin puree
- 1 large egg
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a bowl, whisk together flour, baking soda, baking powder, pumpkin spice blend, and salt; set aside.
- In another bowl, beat cream cheese with dark brown and granulated sugars until fluffy (about 3 minutes).
- Mix in pumpkin puree, egg, and vanilla extract until well combined.
- Gradually add the dry ingredients into the wet mixture; mix until just combined.
- Drop spoonfuls of dough onto prepared baking sheets about two inches apart.
- Bake for 12–15 minutes until edges are golden but centers remain soft.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie (30g)
- Calories: 110
- Sugar: 8g
- Sodium: 75mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg