Description
Pumpkin cheesecake cookies are the ultimate cozy treat for fall. With a soft, chewy texture and a delightful blend of pumpkin and cream cheese flavors, these cookies are spiced with cinnamon and nutmeg, making them perfect for autumn gatherings. Whether enjoyed with coffee or at holiday parties, each bite offers a warm embrace that brings friends and family together.
Ingredients
Scale
- 1 cup pumpkin puree
- 2 cups all-purpose flour
- 1 cup brown sugar
- 4 oz cream cheese (softened)
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 2 large eggs (room temperature)
- 1 tsp vanilla extract
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
Instructions
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a large bowl, beat the softened cream cheese and brown sugar until smooth.
- Fold in pumpkin puree, eggs, and vanilla extract until well combined.
- In another bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
- Gradually mix the dry ingredients into the wet mixture until just combined.
- Drop dough onto prepared baking sheets about two inches apart.
- Bake for 10-12 minutes or until edges are set but centers are soft.
- Let cool on pans for five minutes before transferring to wire racks.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie (30g)
- Calories: 120
- Sugar: 8g
- Sodium: 50mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 20mg