Chewy Pumpkin Cheesecake Cookies
Delightful and chewy pumpkin cheesecake cookies that combine the creamy richness of cheesecake with warm fall flavors.
Ingredients
Wet Ingredients
- 1 cup pumpkin puree
- 1/2 cup cream cheese, softened Ensure it's softened for easy mixing.
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 1/2 cup butter, softened
- 1 large egg
- 1 teaspoon vanilla extract
Dry Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon salt
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large bowl, cream together the butter, cream cheese, brown sugar, and granulated sugar until smooth.
- Beat in the pumpkin puree, egg, and vanilla extract until well combined.
- In another bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Baking
- Drop spoonfuls of dough onto a baking sheet lined with parchment paper.
- Bake for 12-15 minutes or until the edges are set and the tops are slightly golden.
- Allow to cool on the baking sheet for a few minutes before transferring to wire racks to cool completely.
Notes
Store cookies in an airtight container for freshness. Can be frozen for up to three months.