Pumpkin Cheesecake Cookies
Pumpkin cheesecake cookies are the perfect autumn treat, marrying the rich flavor of pumpkin with a creamy cheesecake filling. These soft and chewy cookies are spiced with warm cinnamon and nutmeg, creating a delightful bite that captures the essence of cozy fall days. Whether you’re sharing them at a gathering or enjoying them solo, these cookies promise to bring warmth and joy to every occasion.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: Approximately 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 cup pumpkin puree
- 1 ½ cups all-purpose flour
- ½ cup granulated sugar
- ½ cup brown sugar (light)
- 1 tsp baking soda
- 4 oz cream cheese (softened)
- 1 tsp cinnamon
- ½ tsp nutmeg
- 1 tsp vanilla extract
- 1 large egg (room temperature)
- ¼ tsp salt
- ½ cup unsalted butter (melted)
Instructions
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a medium bowl, mix softened cream cheese, half of the granulated sugar, vanilla extract, and egg until smooth. Set aside.
- In a large bowl, whisk melted butter, remaining sugars, pumpkin puree, cinnamon, nutmeg, and salt until well combined. Gradually add flour and baking soda until just incorporated.
- Drop tablespoonfuls of cookie dough onto the prepared sheets; flatten slightly and add about a teaspoon of cream cheese filling on top.
- Bake for 12-15 minutes or until edges are lightly browned. Cool on sheets for 5 minutes before transferring to wire racks.
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 10g
- Sodium: 95mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg