Why Make This Recipe

Pumpkin Cheesecake Cookies are a delightful treat that brings the flavors of fall right to your kitchen. These soft, chewy cookies are packed with pumpkin spice and creamy cheesecake goodness. They are great for sharing with friends and family or enjoying by yourself with a warm drink. Plus, they are easy to make and are sure to impress anyone who tries them!

How to Make Pumpkin Cheesecake Cookies

Ingredients:

• 5/8 cup Pumpkin puree
• 1 large Egg
• 2 1/2 cups All-purpose flour
• 1/2 tsp Baking powder
• 1 tsp Baking soda
• 1 1/2 cups Brown sugar, packed
• 1 1/4 cups Powdered sugar
• 2 tsp Pumpkin pie spice
• 1/2 tsp Salt
• 2 tsp Vanilla
• 3/4 cup Unsalted Butter
• 8 oz Cream cheese

Directions:

1. Preheat the oven to 350°F (175°C).
2. In a large bowl, cream together the unsalted butter, brown sugar, and powdered sugar until smooth.
3. Beat in the egg and pumpkin puree until well combined.
4. In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, pumpkin pie spice, and salt.
5. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
6. Fold in cream cheese and vanilla until smooth.
7. Drop rounded tablespoons of dough onto a lined baking sheet.
8. Bake for 12-15 minutes or until the edges are lightly golden.
9. Allow to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

How to Serve Pumpkin Cheesecake Cookies

These cookies can be served warm or at room temperature. You might enjoy them with a scoop of ice cream or a dollop of whipped cream. They also make a perfect snack with a cup of coffee or tea!

How to Store Pumpkin Cheesecake Cookies

To keep your cookies fresh, store them in an airtight container at room temperature for up to five days. If you want to keep them longer, you can freeze them. Just place the cookies in a freezer-safe bag or container, and they can last for up to three months.

Tips to Make Pumpkin Cheesecake Cookies

• Make sure your butter and cream cheese are at room temperature for easier mixing.
• Don’t overmix the dough; mix until just combined to keep the cookies soft.
• Try adding chocolate chips or nuts for extra texture.

Variation

You can switch things up by adding white chocolate chips or using different spices, like cinnamon or nutmeg, to create your own twist on these cookies.

FAQs

1. Can I use fresh pumpkin instead of canned pumpkin puree?
Yes, you can use fresh pumpkin. Just make sure it is cooked and pureed until smooth.

2. What if I don’t have pumpkin pie spice?
You can make your own by mixing equal parts cinnamon, nutmeg, and ginger.

3. Can I use low-fat cream cheese?
Yes, low-fat cream cheese can be used, but the texture may be a bit different.