Description
Delight your taste buds with these Pumpkin Cheesecake Cookies that are perfect for the fall season. Soft, chewy cookies infused with pumpkin puree, warm spices, and creamy cheesecake flavors, topped off with white chocolate chips for an extra treat.
Ingredients
Scale
Cookie Dough:
- 1/2 cup unsalted butter, softened
- 1/4 cup cream cheese, softened
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1/3 cup pumpkin purée
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground cloves
- 3/4 cup white chocolate chips (optional)
Instructions
- Preheat the oven: Preheat the oven to 350°F and line two baking sheets with parchment paper.
- Mix wet ingredients: In a large bowl, beat the butter, cream cheese, granulated sugar, and brown sugar until light and fluffy. Add the pumpkin purée, egg yolk, and vanilla extract, and mix until smooth.
- Combine dry ingredients: In a separate bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves.
- Blend the dough: Gradually add the dry ingredients to the wet mixture, stirring just until combined. Fold in the white chocolate chips if using.
- Chill and bake: Chill the dough for 30 minutes, then scoop tablespoons onto baking sheets. Bake for 10–12 minutes until edges are set. Cool on a wire rack.
Notes
- Use pure pumpkin purée, not pumpkin pie filling.
- Chilling the dough is recommended for thicker, chewier cookies.
- These cookies stay soft for days and taste even better the next day.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 130
- Sugar: 9g
- Sodium: 85mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 15mg
