Description
Deliciously soft and chewy pumpkin cookies with a creamy cheesecake swirl, perfect for fall gatherings.
Ingredients
Scale
- 1 cup pumpkin puree
- 1/2 cup cream cheese, softened
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 1/2 cup butter, softened
- 2 eggs
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon ginger
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C).
- Cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
- Beat in the eggs one at a time, then add the pumpkin puree and cream cheese, mixing well until everything is combined.
- Whisk together the all-purpose flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt in a separate bowl.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined. Don’t over mix; a few lumps are okay!
- Drop spoonfuls of dough onto a baking sheet lined with parchment paper, leaving enough space between each for spreading.
- Bake for 12-15 minutes or until the edges are lightly golden. The centers may look soft; that’s perfect!
- Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
These cookies freeze well, making them a delicious go-to treat ready for unexpected guests.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 120mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg