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Pumpkin Cheesecake Cookies

These soft and chewy pumpkin cheesecake cookies combine the flavors of pumpkin and cheesecake, making them a perfect treat for fall and holidays.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American, Holiday
Calories: 120
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1 cup pumpkin puree
  • 1 cup cream cheese, softened Ensure cream cheese is at room temperature
  • 1 cup sugar
  • 1/2 cup brown sugar
  • 1/2 cup unsalted butter, softened
  • 1 large egg
  • 1 teaspoon vanilla extract
Dry Ingredients
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon salt

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large bowl, beat together the pumpkin puree, cream cheese, sugar, brown sugar, and softened butter until smooth.
  3. Add the egg and vanilla extract to the mixture, then mix until everything is well combined.
Mixing Dry Ingredients
  1. In another bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
  2. Gradually mix the dry ingredients into the wet ingredients until just combined.
Baking
  1. Drop rounded tablespoons of dough onto a baking sheet lined with parchment paper.
  2. Bake for 12-15 minutes, or until the edges are lightly golden.
  3. Let the cookies cool on the baking sheet for a few minutes before moving them to a wire rack to cool completely.

Notes

Store cookies in an airtight container at room temperature for up to a week; freeze for up to three months with parchment paper between layers. You can add chocolate chips or chopped nuts for a variation.