Description
Fall Pumpkin Cheesecake Cookies are the perfect embodiment of autumn, combining a soft, chewy pumpkin cookie with a luscious cheesecake filling. Each bite offers a delightful blend of warm spices, making these cookies an irresistible treat for gatherings or cozy nights at home. With their stunning visuals and comforting flavors, they’re sure to impress friends and family alike.
Ingredients
Scale
- 1 cup canned pumpkin puree
- 8 oz cream cheese, softened
- 1 cup light brown sugar
- 2 cups all-purpose flour
- 1 tsp cinnamon
- 1 tsp nutmeg
- 1 tsp baking powder
- 1/2 tsp salt
- Powdered sugar for dusting
Instructions
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a mixing bowl, beat softened cream cheese and brown sugar until smooth.
- Mix in pumpkin puree and vanilla extract until well combined.
- In another bowl, whisk flour, cinnamon, nutmeg, baking powder, and salt. Gradually add to the wet ingredients until just combined.
- Scoop rounded tablespoons onto prepared sheets and bake for 12-15 minutes or until edges are lightly golden.
- Cool on a wire rack and dust with powdered sugar before serving.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie (30g)
- Calories: 130
- Sugar: 9g
- Sodium: 50mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 15mg