Ingredients
Scale
- 1 cup pumpkin puree
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1 teaspoon pumpkin pie spice
- 1/4 teaspoon salt
- 1/2 cup cold cream cheese
- 1/4 cup cornstarch
- 1/2 cup unsalted butter, softened
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Add pumpkin puree and mix until well combined.
- In a separate bowl, whisk together the flour, baking soda, baking powder, pumpkin pie spice, salt, and cornstarch.
- Gradually add the dry ingredients to the pumpkin mixture, mixing until just combined.
- In another bowl, mix cold cream cheese until smooth. Set aside.
- Using a spoon or cookie scoop, drop dollops of cookie dough onto the prepared baking sheet, leaving space between each.
- Add a small spoonful of cream cheese mixture on top of each dough ball for a cheesecake swirl.
- Bake for 12-15 minutes or until the edges are set, and tops appear slightly soft.
- Allow cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
For best results, use cold cream cheese to prevent spreading. Chill dough if sticky, and avoid over-mixing.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 100mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg