These cookies combine the creamy richness of cheesecake with the classic comfort of pumpkin, resulting in a unique cookie that everyone will adore. Perfect for Thanksgiving gatherings or a cozy night in.
Ingredients
Scale:
2 cups all-purpose flour
1 tsp baking soda
1 tsp baking powder
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
1/2 cup brown sugar, packed
1 large egg
1 tsp vanilla extract
1 cup pumpkin puree
8 oz cream cheese, softened (for frosting)
2 cups powdered sugar (for frosting)
1 tsp vanilla extract (for frosting)
Instructions
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper for easy cleanup.
In a large bowl, whisk together the flour, baking soda, baking powder, spices, and salt.
In another bowl, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy, about 3 minutes.
Add the egg and vanilla extract to the butter mixture, mixing until fully incorporated.
Mix in the pumpkin puree until the mixture is smooth and well combined.
Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Do not overmix.
Using a tablespoon or cookie scoop, drop the cookie dough onto the prepared baking sheet, leaving about 2 inches between each cookie.
Bake in the preheated oven for 12-15 minutes, or until the edges are set and the tops look slightly cracked. They should be slightly golden around the edges.
Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
While the cookies cool, prepare the cream cheese frosting by beating the softened cream cheese and powdered sugar together until smooth. Mix in the vanilla extract.
Once the cookies are completely cooled, frost each cookie with the cream cheese frosting using a knife or a piping bag for a more decorative look.
