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Description
Soft and chewy pumpkin cheesecake cookies with a creamy cheesecake filling.
Ingredients
Scale
- 1 cup (2 sticks) unsalted butter, softened
- 1 1/2 cups granulated sugar
- 1 (8 ounce) package cream cheese, softened
- 1 cup pumpkin puree
- 1 teaspoon vanilla extract
- 2 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- In a large bowl, cream together the butter, sugar, and cream cheese until smooth. Beat in pumpkin and vanilla. Combine the flour, baking soda, cinnamon, nutmeg, cloves, and salt; stir into the creamed mixture until just combined.
- Drop by rounded tablespoons onto ungreased cookie sheets.
- Bake for 12-15 minutes, or until edges are lightly browned.
- Let cool for a few minutes on baking sheets before transferring to a wire rack to cool completely.
Notes
- You can add chopped nuts or chocolate chips to the cookie dough.
- Store cookies in an airtight container at room temperature.
Nutrition
- Serving Size: 1 cookie
- Calories: 200
- Sugar: 15g
- Sodium: 100mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg