Pumpkin Cheesecake Chocolate Chip Cookies
These delightful cookies blend the flavors of pumpkin cheesecake and chocolate chips, making them perfect for fall.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup Pumpkin Puree
- 2 cups All-Purpose Flour
- 1 cup Brown Sugar
- 1/2 cup Granulated Sugar
- 1 Egg
- 1 teaspoon Vanilla Extract
- 1 teaspoon Pumpkin Pie Spice
- 1/2 teaspoon Baking Soda
- 1 pinch Salt
- 1 cup Semi-Sweet Chocolate Chips
- 4 ounces Cream Cheese (softened)
- 1/4 cup Powdered Sugar
- 1/2 teaspoon Vanilla Extract (for filling)
Instructions
- Make the cream cheese filling: In a medium bowl, beat the cream cheese with powdered sugar and vanilla extract until smooth. Set aside.
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Prepare your dry ingredients: In a large bowl, whisk flour, pumpkin pie spice, baking soda, and salt.
- Combine the wet ingredients: In another bowl, mix brown sugar, granulated sugar, and pumpkin puree until smooth. Add egg and vanilla extract, mixing well.
- Bring the dry mixture into the wet mixture, stirring until just combined.
- Fold in the chocolate chips gently.
- Scoop about a tablespoon of dough onto the baking sheet, leaving space in between.
- Add a teaspoon of cream cheese filling on each mound, covering with more dough and sealing the edges.
- Bake for 12-15 minutes until golden, cool on the sheet before transferring to a wire rack.
Notes
Feel free to incorporate nuts or switch chocolate types for added variety. These cookies freeze beautifully.
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 12g
- Sodium: 100mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: pumpkin cookies, cheesecake cookies, fall desserts, chocolate chip cookies