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Pumpkin Cheesecake Cookies


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  • Author: Robert Ferguson
  • Total Time: 27 minutes
  • Yield: Approximately 12 cookies 1x

Description

Pumpkin Cheesecake Cookies are the ultimate autumn treat, merging the warm flavors of pumpkin pie with the creamy richness of cheesecake. These soft, chewy cookies are a delightful addition to any gathering or cozy night in. With their beautiful golden color and inviting aroma, they’re sure to impress family and friends alike. Enjoy them fresh from the oven or store them for later—either way, they’ll bring joy to your taste buds.


Ingredients

Scale
  • 1 cup all-purpose flour
  • 1 tsp baking powder
  • 1/2 cup pumpkin puree (100% pure)
  • 4 oz cream cheese (softened)
  • 1/2 cup brown sugar
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1 tsp vanilla extract
  • 1 large egg (room temperature)
  • 1/2 cup white chocolate chips (optional)

Instructions

  1. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
  2. In a bowl, whisk together flour, baking powder, cinnamon, nutmeg, and salt.
  3. In another bowl, cream together softened butter and brown sugar until fluffy. Add egg and vanilla extract; mix well. Gradually add pumpkin puree until smooth.
  4. Combine wet and dry ingredients gently until just mixed.
  5. In a separate bowl, blend cream cheese with powdered sugar until creamy.
  6. Scoop cookie dough onto prepared sheets, add dollops of cream cheese mixture on top, and swirl gently.
  7. Bake for 10-12 minutes until edges are golden but centers are soft.
  • Prep Time: 15 minutes
  • Cook Time: 12 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 cookie (30g)
  • Calories: 130
  • Sugar: 8g
  • Sodium: 75mg
  • Fat: 5g
  • Saturated Fat: 3g
  • Unsaturated Fat: 2g
  • Trans Fat: 0g
  • Carbohydrates: 19g
  • Fiber: 0g
  • Protein: 2g
  • Cholesterol: 20mg