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Pumpkin Cheesecake Cookies

Soft and chewy cookies that blend warm pumpkin spices with a creamy cheesecake swirl, perfect for autumn gatherings.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 12 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup all-purpose flour
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 1/4 cup unsalted butter, softened Ensure it's softened at room temperature.
  • 1/2 cup pumpkin puree
  • 1/2 cup cream cheese, softened Ensure it's softened at room temperature.
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • 1 teaspoon pumpkin spice
  • 1/2 teaspoon salt

Method
 

Preparation
  1. Preheat your oven to 350°F (180°C) and line a baking sheet with parchment paper.
  2. In a medium mixing bowl, combine the softened butter, pumpkin puree, and cream cheese. Beat together until creamy using a hand mixer or an electric mixer.
  3. Add in granulated sugar, brown sugar, and the egg into the mixture. Beat until fully combined. Add vanilla and mix again.
  4. In another bowl, whisk together the all-purpose flour, baking powder, pumpkin spice, and salt.
  5. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
  6. Using a cookie scoop or tablespoon, drop spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
  7. Place in the preheated oven and bake for 12-15 minutes or until the edges are slightly golden.
  8. Allow the cookies to cool on a wire rack for a few minutes before transferring them. Serve warm and enjoy!

Notes

For a dairy-free option, swap cream cheese for a dairy-free alternative. You can also use coconut oil instead of butter.