Fall Desserts: Pumpkin Cheesecake Cookies
Indulge in the flavors of autumn with these Pumpkin Cheesecake Cookies, where soft, chewy cookie meets creamy cheesecake filling. Infused with warm spices like cinnamon and nutmeg, each bite evokes the cozy essence of the season. Perfect for Thanksgiving gatherings or a delightful treat during your movie nights, these cookies promise to be a favorite in your fall baking repertoire.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: Approximately 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 cup pumpkin puree
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 4 oz cream cheese, softened
- 1 large egg
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp salt
Instructions
- Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a large bowl, beat together pumpkin puree, softened cream cheese, granulated sugar, brown sugar, and egg until smooth.
- In another bowl, whisk flour, baking soda, cinnamon, nutmeg, and salt.
- Gradually combine dry ingredients with the wet mixture until just mixed; avoid overmixing.
- Scoop dollops of dough onto prepared sheets, spacing them two inches apart.
- Bake for 12-15 minutes until lightly golden. Cool on sheets for five minutes before transferring to wire racks.
Nutrition
- Serving Size: 1 cookie (30g)
- Calories: 120
- Sugar: 10g
- Sodium: 85mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg