Pumpkin Cheesecake Chocolate Chip Cookies
Soft, chewy cookies infused with rich cheesecake and warm spiced pumpkin flavors.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 12 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup pumpkin puree
- 1/2 cup cream cheese, softened
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup chocolate chips
Instructions
- Preheat your oven to 350°F (175°C).
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt until well combined.
- Cream the sugars and cream cheese: In a large mixing bowl, combine the softened cream cheese, brown sugar, and granulated sugar until light and fluffy.
- Add in the pumpkin and vanilla: Beat in the pumpkin puree and vanilla extract until fully incorporated.
- Gradually mix in dry ingredients: Slowly add the dry ingredients to the wet mixture on low speed, being careful not to overmix.
- Fold in the chocolate chips: Gently fold in the chocolate chips until evenly distributed.
- Scoop the dough: Use a cookie scoop or tablespoons to dollop the dough onto lined baking sheets.
- Bake for about 12-15 minutes until edges are lightly golden.
- Cool: Let cookies sit on the baking sheet for a few minutes before transferring them to wire racks to cool completely.
Notes
For gluten-free, substitute flour with a gluten-free mix. For a vegan option, use dairy-free cream cheese and flaxseed eggs.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 100mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg
Keywords: pumpkin cookies, cheesecake cookies, fall desserts