Pumpkin Cheesecake Cookies: The Ultimate Fall Treat!
Deliciously soft and chewy cookies with a creamy pumpkin cheesecake filling, perfect for fall.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup pumpkin puree
- 1/2 cup cream cheese, softened
- 1/2 cup sugar
- 1/4 cup brown sugar
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon pumpkin pie spice
- 1/4 teaspoon salt
- 1 egg
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C).
- In a bowl, mix together the flour, baking soda, baking powder, pumpkin pie spice, and salt.
- In another bowl, beat the cream cheese, sugar, and brown sugar until smooth.
- Add the pumpkin puree, egg, and vanilla extract to the cream cheese mixture and mix well.
- Gradually add the dry ingredients to the wet ingredients and mix until combined.
- Drop spoonfuls of the cookie dough onto a baking sheet lined with parchment paper.
- Bake for 12-15 minutes or until the edges are lightly golden.
- Let cool before serving.
Notes
- For a richer flavor, add chocolate chips or nuts.
- Store cookies in an airtight container for up to a week.
- These cookies can be frozen for up to 3 months.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 100mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg