Description
Experience the cozy flavors of fall with these Pumpkin Cheesecake Cookies, perfectly blending soft, chewy textures with a creamy cheesecake filling. Infused with warm spices like cinnamon and nutmeg, every bite will transport you to a festive celebration. Whether you’re hosting a gathering or craving a sweet treat on a chilly afternoon, these cookies are sure to delight your taste buds and become a seasonal favorite!
Ingredients
Scale
- 1 cup pumpkin puree (canned, pure)
- 1 ½ cups all-purpose flour
- ¾ cup brown sugar (packed)
- 4 oz cream cheese (softened)
- 1 tsp cinnamon (ground)
- ½ tsp nutmeg (ground)
- ½ tsp baking soda
- 1 tsp vanilla extract
- ¼ tsp salt
- ½ cup pecans or walnuts (chopped) (optional)
Instructions
- Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
- In a bowl, whisk together flour, baking soda, cinnamon, nutmeg, and salt.
- In a separate bowl, beat softened cream cheese and brown sugar until creamy.
- Fold in pumpkin puree and vanilla until well combined.
- Gradually add dry ingredients to wet mixture until just mixed.
- Scoop rounded tablespoons of dough onto the prepared sheets, spacing them 2 inches apart.
- Bake for 12-15 minutes until edges are golden but centers remain soft.
- Cool on baking sheets for 5 minutes before transferring to wire racks.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 120
- Sugar: 8g
- Sodium: 90mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg