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Pumpkin Cheesecake Cookies

Deliciously soft and chewy cookies that combine rich pumpkin flavors with creamy cheesecake, perfect for cozy gatherings.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American, Baked Goods
Calories: 120
Ingredients Method Notes

Ingredients
  

For the Cookie Dough
  • 1 cup pumpkin puree
  • 8 oz cream cheese, softened
  • 1 cup granulated sugar
  • 1/2 cup brown sugar
  • 1/2 cup butter, softened
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large mixing bowl, cream together softened butter, granulated sugar, and brown sugar until smooth and fluffy. Add the softened cream cheese and beat until well combined.
  3. Mix in eggs (one at a time), vanilla extract, and pumpkin puree. Ensure everything is well-blended.
  4. In a separate bowl, whisk together all-purpose flour, baking soda, baking powder, ground cinnamon, ground nutmeg, and salt.
  5. Gradually add the dry mixture to the pumpkin mixture, stirring until just combined. Avoid overmixing.
  6. Using a cookie scoop or spoon, drop rounded tablespoons of dough onto a greased or parchment-lined baking sheet, leaving space between cookies.
Baking
  1. Bake in the preheated oven for approximately 12-15 minutes, or until a toothpick inserted comes out clean.
Cooling
  1. Allow cookies to cool on the baking sheet for about 10 minutes, then transfer to a wire rack to cool completely.
Serving
  1. Enjoy the cookies with your favorite hot beverage!

Notes

For a slightly healthier version, consider replacing some of the flour with whole wheat flour and using coconut oil instead of butter for a non-dairy alternative. Store in an airtight container at room temperature for up to a week, or freeze for up to three months.