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- 1 cup pumpkin puree - 1 cup cream cheese, softened - 1/2 cup unsalted butter, softened - 1 cup brown sugar - 1/2 cup granulated sugar - 1 large egg - 1 teaspoon vanilla extract - 2 cups all-purpose flour - 1 teaspoon baking soda - 1 teaspoon baking powder - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/4 teaspoon ground ginger - 1/4 teaspoon salt - Optional: 1/2 cup chopped walnuts or pecans The recipe makes 24 cookies. Each cookie has a soft, chewy texture. The pumpkin puree gives moisture and a lovely color. Cream cheese adds creaminess and flavor. The sugars help create a sweet balance. The spices bring warm fall notes to each bite. You can add 1/2 cup of chopped walnuts or pecans. These nuts add a crunchy texture. They also enhance the flavor depth. If you like a bit of crunch, don’t skip this step! Start by preheating your oven to 350°F (175°C). This step is key for a perfect bake. While the oven warms up, take a baking sheet and line it with parchment paper. This prevents the cookies from sticking and helps with easy cleanup later. In a large mixing bowl, add 1 cup of softened unsalted butter, 1 cup of brown sugar, and 1/2 cup of granulated sugar. Beat these until they are creamy and smooth. Then, add in 1 cup of pumpkin puree, 1 cup of softened cream cheese, 1 large egg, and 1 teaspoon of vanilla extract. Mix everything together until the batter is well combined and no lumps remain. Grab another bowl and whisk together 2 cups of all-purpose flour, 1 teaspoon of baking soda, 1 teaspoon of baking powder, 1 teaspoon of ground cinnamon, 1/2 teaspoon of ground nutmeg, 1/4 teaspoon of ground ginger, and 1/4 teaspoon of salt. This mix gives your cookies a warm spice flavor. Slowly add the dry mixture to the wet batter. Stir just until you see no dry flour. If you want to add some crunch, fold in 1/2 cup of chopped walnuts or pecans. Now, use a tablespoon to scoop dough and drop it onto your prepared baking sheet. Make sure to leave space between each cookie, as they will spread while baking. Bake them in the oven for 12-15 minutes. Look for lightly golden edges and set centers. Once baked, take the cookies out and let them cool on the baking sheet for 5 minutes. This helps them firm up. After that, transfer them to a wire rack to cool completely. For a fun touch, you can dust them with powdered sugar or drizzle with a simple icing made from powdered sugar and milk. Enjoy these tasty treats! To make your cookies soft and tasty, use room-temperature ingredients. This helps them mix well. Cream the butter and sugars until smooth. This adds air, making cookies fluffy. Add your pumpkin puree and cream cheese next. Mix until smooth. For a warm spice flavor, use fresh ground spices. They taste better than store-bought. If you like nuts, add chopped walnuts or pecans for crunch. One main mistake is overmixing the dough. This can make cookies tough. Mix just until combined. Another mistake is baking too long. Keep an eye on the edges. They should be lightly golden. The centers can look soft. They will firm up as they cool. Lastly, don’t skip the parchment paper. It helps prevent sticking and makes cleanup easy. To get nice cookie shapes, use a cookie scoop or tablespoon. This ensures each cookie is the same size. Leave space between each cookie on the baking sheet. They will spread while baking. If you want a more uniform shape, chill the dough for 30 minutes before baking. This helps them keep their shape. For a fancy touch, dust cooled cookies with powdered sugar or drizzle icing on top for a festive look. {{image_2}} You can spice up your pumpkin cheesecake cookies in fun ways. Try adding a pinch of allspice or cloves for warmth. A dash of cardamom can bring a unique twist. You can also use different extracts. Swap in almond extract for a nutty flavor. Or, try maple extract for a sweet, rich taste. These simple changes can make your cookies stand out. Making gluten-free pumpkin cheesecake cookies is easy. Use a gluten-free flour blend in place of all-purpose flour. Look for blends that include xanthan gum. This helps mimic the texture of regular flour. Most blends work well in cookies. A popular choice is almond flour. It gives a nutty flavor and a nice chew. Experiment with the ratios to find your perfect mix. You can make these cookies vegan with a few swaps. Replace the cream cheese with a vegan cream cheese. For the egg, use a flax egg—mix 1 tablespoon of flaxseed meal with 2.5 tablespoons of water. Let it sit until it thickens. Use coconut oil instead of butter for a plant-based fat. These changes keep the cookies soft and tasty while being vegan-friendly. To keep your pumpkin cheesecake cookies fresh, place them in an airtight container. I recommend layering parchment paper between the cookies to prevent sticking. This method helps maintain their soft texture. You can store them at room temperature for up to three days. If you want them to last longer, refrigerate them. Freezing cookies is a great way to save some for later. First, let the cookies cool completely. Then, place them in a single layer on a baking sheet. Freeze until solid. Once frozen, transfer the cookies to a freezer-safe bag or container. This method prevents them from sticking together. They can last up to three months in the freezer. When stored properly, these cookies have a good shelf life. At room temperature, they stay fresh for about three days. Refrigerated cookies can last up to a week. If frozen, you can enjoy them for three months without losing flavor or texture. Just remember to thaw them before enjoying! If you want a cream cheese substitute, try using mascarpone cheese. It has a rich and creamy texture. You can also use Greek yogurt for a lighter option. Both choices will keep the cookies moist and tasty. To make these cookies ahead of time, you can prepare the dough and chill it. Wrap the dough in plastic wrap and store it in the fridge for up to two days. When you're ready, just scoop and bake them. You can also bake the cookies and store them in an airtight container for three days. Yes, you can use fresh pumpkin! Start by roasting a pumpkin until soft. Then, scoop out the flesh and mash it until smooth. Make sure to measure out one cup for your recipe. Fresh pumpkin adds a great flavor, but it may change the cookie's texture slightly. Each Pumpkin Cheesecake Cookie has about 120 calories. They contain 4 grams of fat, 18 grams of carbs, and 1 gram of protein. If you add nuts, the protein content will increase. Keep in mind that these values can change based on your specific ingredients. To make a great cream cheese frosting, beat together 1 cup of softened cream cheese and 1/2 cup of unsalted butter until smooth. Add 2 cups of powdered sugar and a splash of vanilla extract. Mix until creamy. Spread this frosting on cooled cookies for an extra special treat! These cookies bring the best of fall flavors in every bite. The mix of pumpkin and cream cheese creates a rich, smooth taste. Here’s a list of what you need to make these delightful treats: - 1 cup pumpkin puree - 1 cup cream cheese, softened - 1/2 cup unsalted butter, softened - 1 cup brown sugar - 1/2 cup granulated sugar - 1 large egg - 1 teaspoon vanilla extract - 2 cups all-purpose flour - 1 teaspoon baking soda - 1 teaspoon baking powder - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/4 teaspoon ground ginger - 1/4 teaspoon salt - Optional: 1/2 cup chopped walnuts or pecans This recipe makes about 24 cookies. Each cookie has a soft texture and a yummy flavor. You can customize them by adding nuts. The nuts add crunch and depth to the cookies. When you're ready to bake, preheat your oven to 350°F (175°C). Line your baking sheet with parchment paper to prevent sticking. This simple step makes cleanup easy. Mix your wet ingredients first. In a large bowl, beat together the butter, brown sugar, and granulated sugar. You want a creamy mix. Then add the pumpkin puree, cream cheese, egg, and vanilla. Mix until smooth and well combined. In another bowl, combine the dry ingredients. Whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt. This mix gives your cookies their nice rise and warm flavor. Now, add the dry mix to the wet mix. Stir gently until just combined. If you choose to use nuts, fold them in now. Drop tablespoons of dough onto your baking sheet. Leave space between each dough ball. The cookies will spread while baking. Bake for 12-15 minutes. The edges should be lightly golden, and the centers should look set. After baking, let them cool on the sheet for about 5 minutes. Then, transfer the cookies to a wire rack to cool completely. For a fun touch, you can dust the cooled cookies with powdered sugar. Or drizzle a simple icing made from powdered sugar and milk over them. Enjoy your flavorful fall treats! We explored the ingredients and steps to make pumpkin cheesecake cookies. You learned about measuring, mixing, and baking. I shared tips for texture, avoiding mistakes, and achieving the perfect shape. In the end, these cookies bring joy during fall. With variations and storage tips, you can enjoy them longer. Use the full recipe for a complete guide. You are now ready to bake and share these delightful treats!

Pumpkin Cheesecake Cookies

Indulge your senses with these delightful pumpkin cheesecake cookies that perfectly blend the flavors of fall! These soft, creamy treats made with pumpkin puree and cream cheese are simple to whip up and sure to impress your friends and family. Follow our easy step-by-step recipe to create 24 delicious cookies that are perfect for any occasion. Click to explore the full recipe and bring this autumn delight to your kitchen!
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Ingredients
  

1 cup pumpkin puree

1 cup cream cheese, softened

1/2 cup unsalted butter, softened

1 cup brown sugar

1/2 cup granulated sugar

1 large egg

1 teaspoon vanilla extract

2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon ground ginger

1/4 teaspoon salt

Optional: 1/2 cup chopped walnuts or pecans

Instructions
 

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

    In a large mixing bowl, beat together the softened butter, brown sugar, and granulated sugar until creamy.

      Add in the pumpkin puree, cream cheese, egg, and vanilla extract. Mix until completely combined and smooth.

        In another bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt.

          Gradually add the dry mixture to the wet mixture, stirring until just combined. If using, fold in the chopped walnuts or pecans for extra texture and flavor.

            Drop tablespoons of dough onto the prepared baking sheets, leaving space between each cookie as they will spread.

              Bake for 12-15 minutes, or until the edges are lightly golden and the centers are set.

                Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

                  Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 24 cookies

                    - Presentation Tips: Dust cooled cookies with a sprinkle of powdered sugar, or drizzle with a simple icing made from powdered sugar and a bit of milk for a festive touch. Enjoy!