Description
Delicious soft and chewy cookies with a creamy pumpkin cheesecake filling, perfect for autumn gatherings.
Ingredients
Scale
- 1 cup pumpkin puree
- 8 oz cream cheese, softened
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp ground ginger
- 1/4 tsp salt
- Powdered sugar for dusting (optional)
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, mix the pumpkin puree, cream cheese, and sugars until smooth. Add the egg and vanilla, blending until combined.
- In a separate bowl, combine the flour, spices, and salt. Gradually mix the dry ingredients into the pumpkin mixture until just combined.
- Scoop out dough and shape it into balls, placing them on the prepared baking sheet with space in between.
- Bake for 10-12 minutes or until the edges are lightly golden.
- Allow cookies to cool for a few minutes on the baking sheet before transferring them to a wire rack to cool completely.
Notes
These cookies are best enjoyed fresh but can be stored in an airtight container for up to a week.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 12g
- Sodium: 100mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: pumpkin cookies, cheesecake cookies, fall desserts, holiday baking