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Irresistible Pumpkin Cheesecake Cookies: 1 Easy Treat

Irresistible Pumpkin Cheesecake Cookies
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Enjoy these irresistible pumpkin cheesecake cookies, a perfect blend of pumpkin and cream cheese flavors in a soft, chewy cookie. Easy to make and delightful for any occasion, especially during fall.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 8 ounces cream cheese, softened
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 (15 ounce) can pumpkin puree
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon pumpkin pie spice
  • 1/4 cup powdered sugar (for dusting, optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
  3. Beat in the softened cream cheese until well combined.
  4. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and pumpkin puree.
  5. In a separate bowl, whisk together the flour, baking soda, salt, and pumpkin pie spice.
  6. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
  7. Drop rounded tablespoons of dough onto the prepared baking sheets, about 2 inches apart.
  8. Bake for 10-12 minutes, or until the edges are lightly golden and the centers are still slightly soft.
  9. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
  10. Optional: Dust with powdered sugar before serving.

Notes

  • For chewier cookies, bake for a shorter time.
  • For softer cookies, bake for a longer time.
  • Store cooled cookies in an airtight container at room temperature for up to 3 days.

Nutrition

Find it online: https://sarecipe.com/irresistible-pumpkin-cheesecake-cookies/