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Pumpkin Cheesecake Cookies

Delight in soft, chewy Pumpkin Cheesecake Cookies with a creamy cheesecake swirl, perfect for autumn gatherings.
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Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American, Fall
Calories: 120
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1 cup pumpkin puree
  • 1/2 cup cream cheese, softened
  • 1 cup sugar
  • 1/2 cup brown sugar
  • 1/2 cup butter, softened
  • 1 teaspoon vanilla extract
Dry Ingredients
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1/2 cup chocolate chips (optional) For added sweetness

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large mixing bowl, combine the softened butter, pumpkin puree, cream cheese, sugar, brown sugar, and vanilla extract. Use a hand mixer until smooth and creamy.
  3. In a separate bowl, whisk together the flour, baking soda, cinnamon, ginger, nutmeg, and salt.
  4. Gradually add the dry mixture to the wet mixture, mixing until just combined.
  5. Fold in chocolate chips if using.
  6. Using a cookie scoop or tablespoon, drop dough onto lined baking sheets, spacing them about 2 inches apart.
Baking
  1. Place in the oven and bake for 12-15 minutes or until the edges are lightly golden. Keep the centers soft.
Cooling
  1. Remove from the oven and let cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely.

Notes

For a Halal-friendly alternative, use vegan cream cheese. Store cookies in an airtight container at room temperature for up to 5 days, or refrigerate/freezing up to 3 months. Microwave for 10-15 seconds to warm.