Why Make This Recipe
Pumpkin cheesecake cookies are the perfect treat for fall. They combine the flavors of pumpkin and cheesecake into a soft, chewy cookie. These cookies are great for sharing with friends and family during the holidays or enjoying as a sweet snack. Plus, they are simple to make and are sure to impress everyone with their delicious taste!
How to Make Pumpkin Cheesecake Cookies
Ingredients:
- 1 cup pumpkin puree
- 1 cup cream cheese, softened
- 1 cup sugar
- 1/2 cup brown sugar
- 1/2 cup unsalted butter, softened
- 1 egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon salt
Directions:
- Preheat your oven to 350°F (175°C).
- In a large bowl, beat together the pumpkin puree, cream cheese, sugar, brown sugar, and softened butter until smooth.
- Add the egg and vanilla extract to the mixture, then mix until everything is well combined.
- In another bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- Gradually mix the dry ingredients into the wet ingredients until just combined.
- Drop rounded tablespoons of dough onto a baking sheet lined with parchment paper.
- Bake for 12-15 minutes, or until the edges are lightly golden.
- Let the cookies cool on the baking sheet for a few minutes before moving them to a wire rack to cool completely.
How to Serve Pumpkin Cheesecake Cookies
These cookies are delicious on their own, but you can enjoy them with a scoop of ice cream or a cup of coffee. They also make a lovely addition to any dessert platter during parties or gatherings.
How to Store Pumpkin Cheesecake Cookies
To keep your cookies fresh, store them in an airtight container at room temperature for up to a week. If you want them to last longer, you can freeze them for up to three months. Just make sure to place parchment paper between layers to prevent sticking.
Tips to Make Pumpkin Cheesecake Cookies
- Ensure your cream cheese is at room temperature to mix easily.
- Do not overmix the dough to keep the cookies soft and chewy.
- Experiment with spices like ginger or cloves for a different flavor.
Variation
You can add chocolate chips or chopped nuts to the dough for an exciting twist. You can also replace half the pumpkin puree with applesauce for a different texture and flavor.
FAQs
Q1: Can I use fresh pumpkin instead of canned pumpkin?
A1: Yes, you can use fresh pumpkin puree. Just make sure it is well-cooked and smooth before using it in the recipe.
Q2: What can I do if the dough is too sticky?
A2: If the dough feels too sticky, you can add a little more flour, one tablespoon at a time, until it reaches the right consistency.
Q3: Can I make these cookies vegan?
A3: Yes, you can substitute cream cheese with a dairy-free alternative and use flax eggs instead of a regular egg to make them vegan.
Pumpkin Cheesecake Cookies
Ingredients
Method
- Preheat your oven to 350°F (175°C).
- In a large bowl, beat together the pumpkin puree, cream cheese, sugar, brown sugar, and softened butter until smooth.
- Add the egg and vanilla extract to the mixture, then mix until everything is well combined.
- In another bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- Gradually mix the dry ingredients into the wet ingredients until just combined.
- Drop rounded tablespoons of dough onto a baking sheet lined with parchment paper.
- Bake for 12-15 minutes, or until the edges are lightly golden.
- Let the cookies cool on the baking sheet for a few minutes before moving them to a wire rack to cool completely.