Description
A delightful fusion of creamy cheesecake and earthy pumpkin, these cookies are perfect for cozy gatherings or a comforting evening at home.
Ingredients
Scale
- 1 cup pumpkin puree
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 2 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp ground ginger
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C).
- Line a baking sheet with parchment paper.
- Cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
- Add the cream cheese and blend well, then incorporate the pumpkin puree and eggs until combined.
- In another bowl, whisk together the flour, baking powder, baking soda, and spices.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Drop portions of dough onto the prepared baking sheet, spacing them at least 2 inches apart.
- Bake for about 12-15 minutes, or until the edges are set and centers remain slightly soft.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack.
- Prepare the cream cheese frosting by beating together cream cheese, softened butter, powdered sugar, and vanilla until smooth, and frost the cooled cookies.
- Enjoy your delicious cookies!
Notes
Store cookies in an airtight container for up to three days or freeze for up to three months.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: pumpkin, cheesecake, cookies, fall, dessert, baking