Pumpkin Cheesecake Cookies
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Prep Time
2 hrs 20 mins
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Cook Time
20 mins
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Servings
7
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Calories
653 kcal
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Course
Dessert
Pumpkin Cheesecake Cookies
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These Pumpkin Cheesecake cookies are to DIE FOR!! They are warm, full of fall spices, and have a decadent cream cheese icing on top.
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Ingredients
- 1 tick melted butter
- 1 ½ cup dark brown sugar Packed
- ½ cup pumpkin puree
- 1 teaspoon vanilla extract
- 1 egg
- 2 ½ cup all purpose flour
- 1 teaspoon baking powder
- 1 tsp baking soda
- ½ teaspoon salt
- 2 tsp pumpkin pie spice
Cream Cheese Icing
- 8 oz cream cheese
- 1 cup powdered sugar
- 2 tablespoon pumpkin puree
- ½ teaspoon pumpkin pie spice
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350 degrees
- In a bowl, mix, melted butter, brown sugar, pumpkin pureé, vanilla extract, and egg. Mix until there are no lumps.
- In a separate bowl mix flour, baking powder, baking soda, salt, and pumpkin pie spice.
- Add the wet ingredients to the dry ingredients and mix until there is no flour left over and no lumps.
- Onto a lined baking sheet, portion out the cookie dough into 2 oz balls. Place into the freezer for 2 hours.
- Remove cookie dough from the freezer and bake on a lined baking tray for 11-14 minutes.
- Remove from the oven and let cool for 10-15 minutes before icing.
Cream Cheese Icing
- While the cookies are in the freezer, make the icing. In a bowl mix cream cheese, powdered sugar, pumpkin puree, pumpkin pie spice, and vanilla extract. Mix until there are no lumps
- Set aside until cookies have baked and cooled.
Notes
- Make sure you get purred pumpkin and NOT pumpkin pie filling. Pumpkin pie filling will have extra sugars, and spices in it and you want to control the sugar and spices you add to these cookies.
- If you find that your cookies are too wet, you might try wringing your pumpkin puree out in some paper towels or cheesecloth before adding it to your ingredients. This will cut down on extra moisture.
- Don’t skip freezing the cookies! This allows the flour time to absorb the moisture from the wet ingredients and will help prevent the cookies from spreading too much during baking.
- Let the cookies cool for at least 15 minutes before adding the icing. If you don’t you will have icing running everywhere!
- Make sure you get purred pumpkin and NOT pumpkin pie filling. Pumpkin pie filling will have extra sugars, and spices in it and you want to control the sugar and spices you add to these cookies.
- If you find that your cookies are too wet, you might try wringing your pumpkin puree out in some paper towels or cheesecloth before adding it to your ingredients. This will cut down on extra moisture.
- Don’t skip freezing the cookies! This allows the flour time to absorb the moisture from the wet ingredients and will help prevent the cookies from spreading too much during baking.
- Let the cookies cool for at least 15 minutes before adding the icing. If you don’t you will have icing running everywhere!
Nutrition Information
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Calories
653kcal
(33%)
Carbohydrates
100g
(33%)
Protein
8g
(16%)
Fat
25g
(38%)
Saturated Fat
15g
(75%)
Polyunsaturated Fat
1g
Monounsaturated Fat
7g
Trans Fat
1g
Cholesterol
91mg
(30%)
Sodium
552mg
(23%)
Potassium
230mg
(7%)
Fiber
1g
(4%)
Sugar
64g
(128%)
Vitamin A
874IU
(17%)
Vitamin C
0.2mg
(0%)
Calcium
115mg
(12%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 7Serving
Amount Per Serving
Calories 653 kcal
% Daily Value*
| Calories | 653kcal | 33% |
| Carbohydrates | 100g | 33% |
| Protein | 8g | 16% |
| Fat | 25g | 38% |
| Saturated Fat | 15g | 75% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 91mg | 30% |
| Sodium | 552mg | 23% |
| Potassium | 230mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 64g | 128% |
| Vitamin A | 874IU | 17% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 115mg | 12% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
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