Description
Delightful pumpkin cheesecake cookies infused with warm spices, perfect for fall gatherings.
Ingredients
Scale
- 1 cup pumpkin puree
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp ground ginger
- 1 tsp vanilla extract
- 1/4 tsp salt
Instructions
- Preheat the oven to 350°F (175°C).
- Line baking sheets with parchment paper.
- Cream together the butter and cream cheese until smooth.
- Gradually add in the brown sugar and granulated sugar until fluffy.
- Beat in the pumpkin puree, egg, and vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, spices, and salt. Gradually fold into the wet ingredients until just combined.
- Use a cookie scoop to drop dough onto prepared baking sheets.
- Bake for 12-15 minutes or until set at the edges. Let cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
For an extra treat, drizzle with melted chocolate or cream cheese frosting after cooling.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 10g
- Sodium: 160mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
Keywords: pumpkin, cheesecake, cookies, fall, dessert