Description
Chewy cookies infused with pumpkin spice and creamy cheesecake filling, perfect for autumn treats.
Ingredients
Scale
- 2 1/2 cups all-purpose flour
- 1 cup canned pumpkin
- 8 oz cream cheese
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C).
- Mix the cream cheese until it’s smooth and creamy.
- Combine the flour, baking soda, baking powder, salt, cinnamon, and nutmeg in a separate bowl.
- Bring together the wet ingredients (pumpkin, sugars, and eggs) with the dry ingredients until just combined.
- Fold in spoonfuls of cream cheese into the cookie batter.
- Scoop spoonfuls onto a parchment-lined baking sheet and bake for 12-15 minutes.
- Cool for a few minutes before transferring to a wire rack.
Notes
For added flavor, consider drizzling with cream cheese frosting or serving warm with vanilla ice cream. Store in an airtight container for up to a week.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 200mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: pumpkin cookies, cheesecake cookies, autumn desserts, fall baking