Description
Delightful cookies that fuse pumpkin and cheesecake flavors, perfect for fall.
Ingredients
Scale
- 1 cup pumpkin butter
- 1 cup cream cheese
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 large egg
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp vanilla extract
- 1 tsp pumpkin pie spice
- Pinch of salt
Instructions
- Preheat your oven to 350°F (175°C).
- Blend the pumpkin butter and cream cheese together until smooth and creamy.
- Whisk together granulated sugar and brown sugar until well combined.
- Add the egg and vanilla extract to the sugar mixture and mix until fully incorporated.
- Gradually add the pumpkin-cream cheese blend to the sugar mixture and blend on low speed until just combined.
- Whisk together the flour, baking soda, pumpkin pie spice, and salt in another bowl. Fold this mix into the wet ingredients until no flour streaks remain.
- Scoop dollops of dough onto lined baking sheets and bake for 10-12 minutes or until edges are slightly golden.
- Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack.
Notes
For gluten-free, substitute with almond flour. For vegan, use flaxseed meal instead of egg and non-dairy cream cheese.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 12g
- Sodium: 150mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
Keywords: pumpkin, cookies, fall, cheesecake, dessert
