Pumpkin Cheesecake Cookies
These Pumpkin Cheesecake Cookies blend the creamy decadence of cheesecake with the warm, comforting flavors of pumpkin pie, making them a perfect seasonal treat.
Ingredients
Cookie Base
- 1 cup pumpkin puree Can substitute with fresh pumpkin puree after roasting.
- 1 cup cream cheese, softened Make sure cream cheese is very soft for smoother batter.
- 1 cup sugar
- 1/2 cup brown sugar
- 1 teaspoon vanilla extract
Dry Ingredients
- 2 cups all-purpose flour Can substitute with gluten-free flour.
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon ginger
- 1/4 teaspoon salt
Optional Add-ins
- 1/2 cup chocolate chips Optional, can substitute with walnuts or pecans.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large bowl, blend together the pumpkin puree, softened cream cheese, sugar, brown sugar, and vanilla extract until smooth and creamy.
- In another bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt until fully incorporated.
- Gradually combine the dry ingredients into the wet mixture, mixing until just combined. If desired, fold in the chocolate chips.
Baking
- Drop spoonfuls of dough onto a lined baking sheet, spacing them about 2 inches apart.
- Bake for 12-15 minutes or until the edges turn golden brown.
- Let them cool on the sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
These cookies are great on their own or served warm with a scoop of vanilla ice cream. For added texture, consider drizzling with caramel sauce or topping with chopped nuts.