Pumpkin Cheesecake Cookies
Delightful pumpkin cheesecake cookies that combine the rich flavors of cream cheese and warm spices, perfect for fall.
Ingredients
Cookie Base
- 1 cup pumpkin puree Canned or homemade for a fresher taste
- 8 oz cream cheese Softened for better mixing
- 1/2 cup granulated sugar
- 1/2 cup brown sugar For a deeper flavor
- 1/2 cup unsalted butter Softened for better mixing
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 1/2 cups all-purpose flour Can swap for gluten-free flour if needed
- 1 teaspoon baking soda
- 1 teaspoon pumpkin pie spice Or a mix of cinnamon, nutmeg, and ginger
- 1/2 teaspoon salt
Add-ins
- 1 cup chocolate chips Optional, but highly recommended
Instructions
Preparation
- In a large mixing bowl, cream together the butter, granulated sugar, and brown sugar until the mixture is light and fluffy, about 4-5 minutes.
- Add in the softened cream cheese, pumpkin puree, and vanilla extract, mixing well until fully combined.
Combining Dry Ingredients
- In a separate bowl, whisk together the flour, baking soda, pumpkin pie spice, and salt.
- Gradually add this dry mixture into the wet ingredients and stir until just combined to avoid over-mixing.
Add Chocolate Chips
- Fold in the chocolate chips gently ensuring they are evenly distributed throughout the dough.
Scooping and Baking
- Using a cookie scoop or tablespoon, drop the dough onto a parchment-lined baking sheet, spacing them about 2 inches apart.
- Preheat your oven to 350°F (175°C) and bake the cookies for 12-15 minutes or until the edges are lightly golden and the centers appear set.
- Allow them to cool on the baking sheet for a few minutes before transferring to a wire rack.
Notes
Store cookies in an airtight container at room temperature for up to 3 days. For longer storage, freeze them in a single layer on a baking sheet before transferring to a freezer bag; they can last for up to 3 months.