Pumpkin Cheesecake Cookies
Get into the fall spirit with these pumpkin cheesecake cookies. A perfect dessert to make for family fall gatherings!
Servings: 12 large cookies
Calories: 445kcal
Ingredients
- 2 eggs
- ½ cup pumpkin puree
- 2 cups flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- 1 sticks unsalted butter softened
- ½ cup white granulated sugar
- ½ cup packed light brown sugar
- 2 teaspoon vanilla extract
Cream Cheese frosting
- 1 ½ sticks butter softened
- 1 8 oz package of cream cheese softened
- 1 teaspoon vanilla extract
- 1 ½ cups powdered sugar
Instructions
- Preheat oven to 350° F.
- In a large bowl, combine flour, spices, baking soda, baking powder, and salt.
- In a stand mixing bowl, cream together softened butter, brown sugar, and white sugar.
- Once creamed, add in eggs, pumpkin, and vanilla. Mix until combined.
- Slowly add in dry ingredients a little at a time, until just incorporated.
- Chill dough for 1 hour or overnight.
- Use a large cookie scoop to scoop cookie dough onto sheet (cookies will about double in size).
- Bake for 15-17 minutes. Remove to a cooling rack.
- In the bowl of a stand mixer, add softened cream cheese, butter, and vanilla. Beat until combined.
- Add in powdered sugar, a little at a time. Once sugar is added and mostly combined, increase the speed and beat for about 2 minutes until it becomes fluffy.
- Once cookies are completely cool, frost cookies and sprinkle with cinnamon powder. Serve or refrigerate.
Nutrition
Serving: 1g | Calories: 445kcal | Carbohydrates: 48g | Protein: 5g | Fat: 27g | Saturated Fat: 16g | Polyunsaturated Fat: 8g | Cholesterol: 101mg | Sodium: 400mg | Fiber: 1g | Sugar: 30g