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Irresistible Creamy Pumpkin Cheesecake Cookies

Indulgent Irresistible Creamy Pumpkin Cheesecake Cookies

A delightful blend of pumpkin and cream cheese come together in these Irresistible Creamy Pumpkin Cheesecake Cookies, perfect for autumn gatherings.
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Prep Time 20 minutes
Cook Time 15 minutes
Chilling Time 30 minutes
Total Time 1 hour 5 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Base
  • 1 cup Pumpkin Puree Canned or fresh, it's the main flavor component.
  • 1 cup Brown Sugar Adds sweetness and moisture; can substitute with coconut sugar.
  • 1/2 cup Granulated Sugar Provides sweetness and structure; can be omitted if using only brown sugar.
  • 1 large Egg Binds the ingredients together; use flaxseed meal as a vegan alternative.
  • 2 cups Flour Offers the cookie’s structure; substitute with gluten-free flour for gluten-free options.
  • 1 teaspoon Baking Soda Helps cookies rise; ensure it's fresh.
  • 1 teaspoon Baking Powder Works with baking soda for a softer texture.
  • 1 teaspoon Cinnamon Adds warm spice flavor.
  • 1/2 teaspoon Nutmeg Enhances the autumn flavor; omit if sensitive.
  • 1/4 teaspoon Salt Balances sweetness.
For the Cream Cheese Filling
  • 8 oz Cream Cheese Use full-fat for the best texture.
  • 1/2 cup Powdered Sugar Can be reduced for a less sweet filling.

Equipment

  • Oven
  • Mixing bowls
  • baking sheets
  • parchment paper
  • Whisk
  • Spoon

Method
 

Directions
  1. Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper.
  2. In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
  3. In another bowl, blend the pumpkin puree, brown sugar, granulated sugar, and egg until smooth.
  4. Gradually mix the dry ingredients into the wet mixture until just combined.
  5. In a separate bowl, blend the cream cheese and powdered sugar until creamy and smooth.
  6. Scoop a spoonful of dough onto the baking sheet, place about a teaspoon of cream cheese filling in the center, then top with another scoop of dough.
  7. Bake for 12-15 minutes, or until the edges are golden brown and the centers are still soft.
  8. Let them cool on the baking sheet for 5 minutes before transferring to wire racks.
  9. Optional: Dust with a sprinkle of cinnamon sugar before serving.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2.5gCholesterol: 25mgSodium: 150mgPotassium: 100mgFiber: 1gSugar: 10gVitamin A: 500IUCalcium: 20mgIron: 0.5mg

Notes

Store cookies in an airtight container at room temperature for up to 5 days, or refrigerate for longer freshness.

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