Description
Seasonal warmth meets sweet indulgence in these pumpkin cheesecake cookies, blending creamy cheesecake richness with classic autumn spices. Rich, pillowy cookies promise comfort in each delectable bite, inviting holiday memories and cozy kitchen moments that you’ll cherish.
Ingredients
Scale
Main Ingredients:
- 2 cups all-purpose flour
- 1 cup pumpkin puree
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter
- 1 large egg
Sweeteners and Spices:
- 3/4 cup brown sugar
- 1/2 cup granulated sugar
- 2 tsp pumpkin pie spice
- 1 tsp vanilla extract
Baking and Finishing Ingredients:
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup white chocolate chips
- 1/4 cup powdered sugar (for dusting)
Instructions
- Preheat oven to 350°F and line baking sheets with parchment paper.
- Cream together softened butter, cream cheese, brown sugar, and granulated sugar until smooth and fluffy.
- Incorporate egg and vanilla extract, mixing thoroughly until well combined.
- Fold in pumpkin puree until evenly distributed throughout the mixture.
- In a separate bowl, whisk together flour, pumpkin pie spice, baking soda, and salt.
- Gradually blend dry ingredients into wet mixture, creating a soft cookie dough.
- Gently fold white chocolate chips into the dough, ensuring even distribution.
- Chill the dough for 30 minutes to help cookies maintain shape during baking.
- Scoop rounded tablespoon-sized portions onto prepared baking sheets, spacing 2 inches apart.
- Bake for 12-14 minutes until edges are lightly golden and centers appear set.
- Remove from oven and let cookies cool on baking sheet for 5 minutes.
- Transfer cookies to wire rack and cool completely.
- Dust cooled cookies with powdered sugar using a fine mesh sifter.
- Store in airtight container at room temperature for up to 5 days.
Notes
- Ensure butter and cream cheese are at room temperature for smoother mixing and better cookie texture.
- Chill dough helps prevent excessive spreading and creates thicker, more stable cookies during baking.
- Substitute white chocolate chips with dark chocolate or pecans for different flavor profiles and dietary preferences.
- Use gluten-free flour blend as a direct replacement to make cookies suitable for those with wheat sensitivities.
- Prep Time: 30 minutes
- Cook Time: 12-14 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 210
- Sugar: 12 g
- Sodium: 150 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 30 mg