White Chocolate Cheesecake Pumpkin Cookies Recipe
These White Chocolate Cheesecake Pumpkin Cookies are perfectly soft and chewy! With canned pumpkin, cream cheese and white chocolate chips, they're the ultimate fall treat.
Silicone Baking Mat
Large Mixing Bowl
Medium Mixing Bowl
- 1 cup butter softened
- 4 ounces cream cheese softened
- 2 large eggs
- 4 teaspoons vanilla extract
- 3/4 cup pumpkin puree
- 4 cups all purpose flour
- 1 teaspoon ground cinnamon
- 1/2 teaspoon pumpkin pie spice
- 1 cup brown sugar
- 3/4 cup sugar
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 2 cups white chocolate chips
Preheat oven to 350 degrees F.
Line a cookie sheet with a nonstick silicone baking mat, parchment paper or nonstick cooking spray.
In a large bowl combine flour, cinnamon, pumpkin pie spice, sugar, brown sugar, baking soda, and salt. Set aside.
In a medium mixing bowl, combine butter, egg, cream cheese, vanilla, and pumpkin puree with a hand mixer, until fully incorporated.
Pour the wet ingredients into the dry ingredients and mixing as you go, until it is fully combined.
Fold in the white chocolate chips.
Scoop out cookie dough balls with a cookie dough scoop and place on prepared baking sheet.
Bake for 10 minutes or until the bottoms are golden brown.
If you are making these cookies ahead of time, you can easily freeze them by letting them cool completely then placing them in an airtight container, then placing them in the freezer.
Baked cookies can stay fresh in the freezer for 3-4 weeks.
To thaw them out, remove them from the airtight container and let them thaw out at room temperature to avoid them getting soggy.
Calories: 304kcal | Carbohydrates: 41g | Protein: 4g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 42mg | Sodium: 252mg | Potassium: 115mg | Fiber: 1g | Sugar: 25g | Vitamin A: 1481IU | Vitamin C: 1mg | Calcium: 55mg | Iron: 1mg