Description

Pumpkin Cheesecake Cookies are the perfect autumn treat, blending the creamy richness of cheesecake with the warm spices of pumpkin. These soft, chewy cookies fill your kitchen with a delightful aroma that evokes cozy fall days. Easy to make and irresistible to eat, they’re sure to impress at any gathering or festive occasion.

Ingredients

Scale

1 cup all-purpose flour
1 cup canned pumpkin puree
1/2 cup brown sugar
1/4 cup granulated sugar
4 oz cream cheese, softened
1 tsp cinnamon
1 large egg
1/2 cup chopped nuts (optional)

Instructions

Preheat your oven to 350°F (175°C).
In a large bowl, beat together the softened cream cheese, brown sugar, and granulated sugar until smooth.
Fold in the pumpkin and egg until just combined.
In another bowl, whisk together the flour and cinnamon.
Gradually mix dry ingredients into the wet mixture until combined. If using nuts, fold them in.
Drop rounded tablespoons onto lined baking sheets and bake for 12-15 minutes until edges are lightly browned.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie (30g)
Calories: 140
Sugar: 9g
Sodium: 40mg
Fat: 5g
Saturated Fat: 2g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 1g
Protein: 2g
Cholesterol: 15mg

Keywords: For a unique twist, consider adding chocolate chips or substituting pumpkin with mashed sweet potatoes. Store cookies in an airtight container at room temperature for up to five days; reheat briefly for a fresh taste.