Description
These soft pumpkin cheesecake cookies are the perfect fall treat. They combine the warm spices of pumpkin with the creamy richness of cheesecake for a decadent bite. Easy to make from scratch, these homemade pumpkin cheesecake cookies are sure to become a favorite.
Ingredients
Scale
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup packed light brown sugar
- 1/2 cup granulated sugar
- 8 ounces cream cheese, softened
- 1 large egg
- 1 teaspoon vanilla extract
- 15 ounces pumpkin puree (not pumpkin pie filling)
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon pumpkin pie spice
- Optional: Cream cheese frosting or powdered sugar for dusting
Instructions
- Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper.
- In a large bowl, cream together the softened butter and both brown and granulated sugars until light and fluffy.
- Beat in the softened cream cheese until well combined.
- Add the egg and vanilla extract, mixing until just incorporated.
- Stir in the pumpkin puree until smooth.
- In a separate bowl, whisk together the flour, baking soda, salt, and pumpkin pie spice.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
- Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart. For softer pumpkin cheesecake cookies, ensure you don’t flatten them.
- Bake for 9-12 minutes, or until the edges are lightly golden and the centers are still slightly soft. These are meant to be soft pumpkin cheesecake cookies.
- Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
- Once cooled, you can frost them with cream cheese frosting or dust them with powdered sugar for extra flair. Enjoy your homemade pumpkin cheesecake cookies!
Notes
- For the best soft pumpkin cheesecake cookies, avoid overbaking. The centers should look slightly underdone when you remove them from the oven.
- Ensure your cream cheese and butter are at room temperature for a smooth dough.
- Chill the dough for at least 30 minutes if you prefer a firmer cookie that spreads less. This step is optional for soft pumpkin cheesecake cookies.
- Store cooled cookies in an airtight container at room temperature for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 10-12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: Approximately 200-250 (varies with frosting)
- Sugar: Approximately 20-25g
- Sodium: Approximately 100-150mg
- Fat: Approximately 10-15g
- Saturated Fat: Approximately 6-8g
- Unsaturated Fat: Approximately 4-7g
- Trans Fat: 0g
- Carbohydrates: Approximately 25-30g
- Fiber: Approximately 1-2g
- Protein: Approximately 2-3g
- Cholesterol: Approximately 40-50mg