Pumpkin Cheesecake Cookies
Pumpkin cheesecake cookies are soft, slightly chewy and topped with a decadent pumpkin cheesecake frosting. They’re the perfect fall treat that any pumpkin fan will adore!
Servings: 18 cookies
Calories: 281kcal
Equipment
- mixing bowls
- cookie sheets
- ziploc bag
Ingredients
For the pumpkin cookies:
- 3/4 cup butter melted
- 1 1/2 cups brown sugar
- 1 egg
- 1/2 cup pumpkin puree patted dry
- 1 tsp vanilla extract
- 2 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 2 tsp pumpkin spice
- 1 tsp ground cinnamon
For the cheesecake frosting:
- 8 oz cream cheese softened
- 2 tbsp pumpkin puree
- 1 tsp vanilla extract
- 2 cups powdered sugar
Instructions
- Preheat your oven to 350 F degrees F and line two cookie sheets with parchment paper.
- Make the pumpkin cookie batter: In a large mixing bowl, combine melted butter with brown sugar, egg, pumpkin puree, and vanilla extract. Once mixed, sprinkle in the flour, baking soda, baking powder, pumpkin spice, and ground cinnamon. Fold together to form a thick batter.
- Using a 2-inch triggered cookie scoop, scoop the cookies onto the prepared cookie sheets. Be sure to leave about 2 inches of space between each cookie to leave room for spreading. Bake for 12-14 minutes.
- While the cookies cool, mix up the pumpkin cheesecake frosting by combining softened cream cheese, pumpkin puree, vanilla extract, and powdered sugar.
- Transfer the cheesecake frosting to a Ziploc bag, cut off one corner, then pipe a mound of frosting on top of each cookie. Go back in with a butterknife or the back of a spoon and even out the frosting. Finish each cookie with a sprinkle of cinnamon or pumpkin spice and enjoy!
Nutrition
Serving: 1 cookie | Calories: 281kcal | Carbohydrates: 39.7g | Protein: 3.2g | Fat: 12.5g | Saturated Fat: 7.8g | Cholesterol: 43mg | Sodium: 171mg | Potassium: 86mg | Fiber: 0.8g | Sugar: 25.2g | Calcium: 37mg | Iron: 1mg