Pumpkin Butter Cheesecake Cookies
Indulge in the cozy flavors of fall with these delightful Pumpkin Butter Cheesecake Cookies, featuring a soft center and creamy cheesecake swirls.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: Approximately 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: Fall
Ingredients
Scale
- 1 ¾ cups all-purpose flour
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1 cup pumpkin puree
- ¾ cup brown sugar
- 8 oz cream cheese, softened
- 2 large eggs
Instructions
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, cinnamon, and a pinch of salt until well combined.
- In a large bowl, beat together the brown sugar and cream cheese using an electric mixer until smooth and fluffy (about two minutes). Add the pumpkin puree and eggs one at a time, mixing well after each addition.
- Gradually mix the dry ingredients into the wet mixture until just combined; do not overmix.
- Using a cookie scoop or tablespoon, drop dollops of dough onto prepared baking sheets about two inches apart. Swirl in additional cream cheese for extra cheesecakey flavor.
- Bake for 10-12 minutes or until edges are lightly golden but centers still feel soft to touch. Let cool on the baking sheet for five minutes before transferring to wire racks to cool completely.
Nutrition
- Serving Size: 1 cookie (30g)
- Calories: 120
- Sugar: 8g
- Sodium: 95mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 20mg