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Chewy Pumpkin Cheesecake Cookies

Delicious chewy cookies filled with creamy pumpkin cheesecake goodness, perfect for fall gatherings.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American, Seasonal
Calories: 150
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1 cup pumpkin puree Can substitute with applesauce, which will alter the flavor slightly.
  • 8 oz cream cheese, softened Ensure it is at room temperature for a smooth filling.
  • 1 cup sugar
  • 1/2 cup brown sugar
  • 1/2 cup butter, softened
  • 1 egg Make sure it's fully incorporated into the mixture.
  • 1 tsp vanilla extract
Dry Ingredients
  • 2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/2 tsp salt
Optional Toppings
  • Chocolate chips Can be sprinkled on top before baking.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large mixing bowl, combine softened butter, sugar, brown sugar, pumpkin puree, cream cheese, and vanilla extract. Mix until creamy and well-blended.
  3. Incorporate the egg into the mixture and mix until fully combined.
  4. In another bowl, whisk together all-purpose flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Don’t over-mix!
  6. Using a tablespoon or cookie scoop, drop dough onto a parchment-lined baking sheet, leaving space between each cookie.
  7. Sprinkle chocolate chips on top of the dough, if using.
Baking
  1. Place in the oven and bake for 12-15 minutes or until the edges are slightly golden. The centers should still look a bit soft.
  2. Allow cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack.

Notes

For an extra chewy texture, chill the dough for at least 30 minutes before baking. Store in an airtight container at room temperature for up to one week, or refrigerate for ten days. For longer storage, freeze for up to three months.