Pumpkin Cheesecake Cookies
Delightful cookies combining the rich flavors of pumpkin cheesecake and warm spices, perfect for fall gatherings or cozy evenings.
Ingredients
For the Cookie Dough
- 8 oz Cream cheese (softened)
- 1 unit Egg white
- ½ cup Granulated sugar
- ½ tsp Pure vanilla extract
- 2 cups All-purpose flour
- 2 tsp Ground cinnamon
- 1 tsp Pumpkin spice
- 1 tsp Baking soda
- ¼ tsp Salt
- ½ cup Unsalted butter (softened)
- ½ cup Brown sugar
- 1 cup Pumpkin purée Can use roasted pumpkin for deeper flavor.
Instructions
Preparation
- In a large mixing bowl, beat the softened unsalted butter, brown sugar, and granulated sugar together until light and fluffy.
- Mix in the cream cheese until combined.
- Stir in the egg white and pure vanilla extract until combined.
- In a separate bowl, whisk together the all-purpose flour, ground cinnamon, pumpkin spice, baking soda, and salt.
- Gradually add the dry mixture to the wet mixture, mixing until just combined.
- Gently fold in the pumpkin purée until no streaks remain.
Chill and Bake
- Refrigerate the cookie dough for about 30 minutes.
- Preheat your oven to 350°F (175°C).
- Using a tablespoon or cookie scoop, portion the dough onto a parchment-lined baking sheet, leaving some space between each cookie.
- Bake for 12-15 minutes, or until the cookies are slightly golden around the edges.
Notes
Store in an airtight container for up to a week at room temperature, in the refrigerator for up to two weeks, or freeze for up to three months. Thaw in the fridge overnight before enjoying.