Irresistible Pumpkin Cheesecake Cookies (Ready-to-Print Version)
Soft, chewy treats with warm pumpkin spice and creamy cheesecake flavors, perfect for cozy autumn days.
# What You’ll Need:
→ Wet Ingredients
01 -
8 oz cream cheese, softened
02 -
1/2 cup pumpkin puree (100% pure, not pumpkin pie filling)
03 -
1 large egg
→ Dry Ingredients
04 -
1 1/2 cups all-purpose flour
05 -
1 teaspoon baking powder
06 -
1/2 teaspoon baking soda
07 -
1 teaspoon pumpkin pie spice (blend of cinnamon, nutmeg, ginger, cloves)
08 -
1/2 teaspoon salt
→ Sugars
09 -
1/2 cup granulated sugar
10 -
1/4 cup packed light brown sugar
→ Fats
11 -
1/4 cup unsalted butter, softened
# Step-by-Step Guide:
01 -
Set oven to 350°F (175°C) and line a baking sheet with parchment paper.
02 -
In a large bowl, beat softened butter and cream cheese together until smooth and fluffy.
03 -
Incorporate granulated sugar and brown sugar, mixing until light and combined. Add the egg and pumpkin puree, blending well.
04 -
In a separate bowl, whisk together flour, baking powder, baking soda, pumpkin pie spice, and salt.
05 -
Gradually add the dry ingredients into the wet mixture, mixing gently until just combined without overmixing.
06 -
Scoop cookie dough using a tablespoon or cookie scoop onto the prepared baking sheet, spacing them about 2 inches apart.
07 -
Bake for 12 to 15 minutes or until the edges are set and tops are slightly firm but still soft to the touch.
08 -
Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
# Handy Tips:
01 -
Use full-fat cream cheese for optimal texture and flavor. Reduced-fat versions may alter the chewiness.
02 -
Cookies can be stored in an airtight container at room temperature for up to 3 days, refrigerated for up to 7 days, or frozen up to 3 months.
03 -
For a vegan adaptation, substitute cream cheese with vegan cream cheese and replace the egg with a flax egg.