This recipe features fluffy, chewy cookies with the warm flavors of pumpkin and cream cheese. They’re perfect for fall gatherings or as an everyday treat. Quick to prepare, they combine a classic cheesecake flavor with a familiar cookie texture.
Why you’ll love this dish
These cookies offer a great balance of sweetness and spice, making them a delight for any pumpkin lover.
"These cookies are the perfect fall treat; chewy, flavorful, and not overly sweet!"
They pair well with coffee or tea and bring a warm, inviting aroma to your kitchen.
The cooking process explained
This recipe comes together in a few steps: mix the wet ingredients, combine with the dry, and bake. Simple enough for any skill level.
Prep Time: 15 min | Cook Time: 12 min | Total Time: 27 min
What you’ll need
- 1 cup pumpkin puree
- 1/2 cup cream cheese, softened
- 1/2 cup butter, softened
- 1 cup brown sugar
- 1/4 cup granulated sugar
- 1 egg
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp salt
- 1 tsp vanilla extract
Note: Use fresh pumpkin puree for best flavor.
Step-by-step instructions
- Preheat oven to 350°F (175°C).
- In a bowl, cream together butter, pumpkin puree, and cream cheese.
- Mix in both sugars until smooth.
- Add the egg and vanilla, mixing well.
- In another bowl, combine flour, baking soda, cinnamon, nutmeg, and salt.
- Gradually add the dry ingredients to the wet, stirring until just combined.
- Drop spoonfuls of dough onto a baking sheet lined with parchment paper.
- Bake for 12 minutes, or until the edges are set and golden.
Best ways to enjoy it
Serve warm or at room temperature. Pair with a light dusting of powdered sugar or a drizzle of cream cheese icing. Perfect for coffee breaks or festive gatherings.
Storage and reheating tips
Store cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze cookies for up to 3 months. Reheat in the microwave or let them sit at room temperature for a few minutes.
Helpful cooking tips
- For a more intense flavor, add chocolate chips or nuts.
- Ensure the butter is softened to room temperature for easy mixing.
- Avoid overmixing the dough to maintain chewiness.
Creative twists
- Substitute half the all-purpose flour with whole wheat flour for added nutrition.
- Add a teaspoon of ginger or cloves for a spicier flavor.
- Use maple syrup instead of granulated sugar for a unique sweetness.
FAQ
Can I use canned pumpkin?
Yes, canned pumpkin works well and saves time.
How do I know when the cookies are done?
They’re done when the edges turn golden and the center feels set to the touch.
Can I freeze the dough?
Yes, the dough can be shaped into balls and frozen for future baking. Just add a few extra minutes to the baking time if baking from frozen.
Pumpkin Cream Cheese Cookies
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Fluffy, chewy cookies infused with the warm flavors of pumpkin and cream cheese, perfect for fall gatherings.
Ingredients
- 1 cup pumpkin puree
- 1/2 cup cream cheese, softened
- 1/2 cup butter, softened
- 1 cup brown sugar
- 1/4 cup granulated sugar
- 1 egg
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp salt
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C).
- Cream together butter, pumpkin puree, and cream cheese in a bowl.
- Mix in both sugars until smooth.
- Add the egg and vanilla, mixing well.
- Combine flour, baking soda, cinnamon, nutmeg, and salt in another bowl.
- Gradually add the dry ingredients to the wet, stirring until just combined.
- Drop spoonfuls of dough onto a baking sheet lined with parchment paper.
- Bake for 12 minutes, or until the edges are set and golden.
Notes
For a more intense flavor, add chocolate chips or nuts. Use fresh pumpkin puree for best flavor.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
Keywords: pumpkin cookies, cream cheese cookies, fall desserts