Pumpkin Snickerdoodle Cheesecake Cookies: The Best Fall Treats
These Pumpkin Snickerdoodle Cheesecake Cookies are the perfect treat for fall, combining the flavors of pumpkin, cinnamon, and cream cheese in every bite.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup pumpkin puree
- 1 cup cream cheese, softened
- 1 cup granulated sugar
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 350°F (175°C).
- In a bowl, mix together the pumpkin puree, cream cheese, and sugar until smooth.
- In another bowl, combine the flour, baking soda, cinnamon, nutmeg, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Drop spoonfuls of dough onto a baking sheet lined with parchment paper.
- Bake for 12-15 minutes or until golden brown.
- Let cool before serving.
Notes
- For extra flavor, add a pinch of cloves to the dough.
- These cookies are best enjoyed warm.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 12g
- Sodium: 75mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg