Ingredients
Scale
- 1 can (15 oz) pure pumpkin puree
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon salt
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 8 oz cream cheese, softened
- 1 large egg
- 1 teaspoon vanilla extract
- Optional: chopped pecans or chocolate chips
Instructions
- Gather all ingredients and preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- Beat together the softened cream cheese, butter, brown sugar, and granulated sugar until creamy. Add the pumpkin puree, egg, and vanilla extract, mixing until well combined.
- Whisk together the flour, baking soda, cinnamon, nutmeg, and salt separately. Gradually add this dry mixture into the wet ingredients, stirring until just combined. Fold in optional chopped pecans or chocolate chips if desired.
- Drop cookie dough onto prepared baking sheets using a cookie scoop or tablespoon. Flatten slightly if you prefer wider cookies.
- Bake in the preheated oven for 12-15 minutes, until the edges are lightly golden.
- Cool the cookies on the baking sheet for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature with milk or coffee.
Notes
- For best results, use full-fat cream cheese and unsalted butter.
- Chopping pecans or chocolate chips adds extra texture and flavor.
- Ensure the pumpkin is well incorporated for even flavor distribution.
- Cookies can be stored in an airtight container at room temperature for 3 days or refrigerated up to a week. Freeze for longer storage.
- Prep Time: 15 minutes
- Cook Time: 12-15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 180 Kcal
- Sugar: 12g
- Sodium: 120mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg