Description
Delicious pumpkin cheesecake cookies that combine warm spices and the creamy texture of cheesecake for a perfect fall treat.
Ingredients
Scale
- 1 cup pumpkin puree
- 8 oz cream cheese, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 large egg
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp ginger
- 1/4 tsp salt
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, beat together the cream cheese and sugars until light and fluffy.
- Add the pumpkin puree, egg, and vanilla; blend until smooth.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and spices.
- Gradually add the dry mix to the wet ingredients, stirring until just combined.
- Drop dollops of dough onto the prepared baking sheet, spacing them apart.
- Bake for 12-15 minutes, until the edges are golden and centers are soft.
- Cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
For a twist, consider using sweet potato or applesauce instead of pumpkin puree. Chilling the dough can help maintain cookie shape.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 12g
- Sodium: 100mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: pumpkin, cheesecake, cookies, fall treats, baking