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Pumpkin Cheesecake Cookies

Irresistible Pumpkin Cheesecake Cookies with a cream cheese filling and delightful pumpkin spices, perfect for cozy fall gatherings.
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Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

For the Cookie Dough
  • 1 cup pumpkin puree Canned or homemade
  • 8 oz cream cheese, softened Make sure it’s at room temperature
  • 1/2 cup sugar
  • 1/2 cup brown sugar Packed
  • 1/2 cup butter, softened Room temperature
  • 1 large egg
  • 2 cups all-purpose flour Can substitute whole wheat flour
  • 1 tsp baking soda
  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • 1/4 tsp salt

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C).
  2. In a large mixing bowl, cream together the softened butter, sugar, and brown sugar until light and fluffy (about 3-4 minutes).
  3. Add the egg and mix until well incorporated.
  4. Blend in the pumpkin puree and softened cream cheese until smooth and creamy.
  5. In a separate bowl, whisk together the all-purpose flour, baking soda, salt, and spices (cinnamon, ginger, nutmeg).
  6. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
  7. Using a cookie scoop, drop rounded tablespoons of dough onto a lined baking sheet.
Baking
  1. Bake for about 15-18 minutes or until the edges are set and cookies are slightly golden.
  2. Let cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Notes

For extra flavor, top cookies with cinnamon, caramel, or chopped nuts. Store cookies in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months.