Ingredients
Scale
- 1 cup canned pumpkin puree
- 1/2 cup softened unsalted butter
- 3/4 cup brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon salt
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- Optional: chocolate chips or chopped nuts for added texture
Instructions
- Beat the softened butter and brown sugar until creamy. Add pumpkin puree, egg, and vanilla, mixing until smooth.
- Whisk together flour, baking soda, cinnamon, ginger, and salt in a separate bowl. Gradually add dry mixture into wet ingredients, stirring just until combined. Optional: Fold in chocolate chips or nuts.
- Line a baking sheet with parchment paper or a nonstick mat. Drop spoonfuls of dough onto the sheet, spacing evenly. Bake at 350°F (175°C) for 12-15 minutes until edges are golden.
- While cookies bake, beat softened cream cheese with powdered sugar until smooth. If desired, add vanilla extract for extra flavor.
- Once cookies are baked and cooled slightly, dollop spoonfuls of cream cheese mixture on top. Use a toothpick or skewer to swirl the cheesecake into the cookies for a marbled look.
Notes
- For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend.
- Cookies can be stored in an airtight container for up to 2 days at room temperature or up to a week refrigerated.
- Layer cookies with parchment when freezing to prevent sticking.
- Add chocolate chips or chopped nuts for extra texture and flavor.
- Prep Time: 15 minutes
- Cook Time: 12-15 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
- Diet: Contains dairy, gluten
Nutrition
- Serving Size: 1 cookie
- Calories: 150 kcal Kcal
- Sugar: 12 g
- Sodium: 90 mg
- Fat: 8 g
- Saturated Fat: 4 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 20 mg
