Pumpkin Cheesecake Cookies

These Pumpkin Cheesecake cookies are to DIE FOR!! They are warm, full of fall spices, and have a decadent cream cheese icing on top.

Prep Time2 20

Cook Time13

Course: Dessert

Servings:

Calories: 653kcal

Preheat oven to 350 degrees
In a bowl, mix, melted butter, brown sugar, pumpkin pureé, vanilla extract, and egg. Mix until there are no lumps.
In a separate bowl mix flour, baking powder, baking soda, salt, and pumpkin pie spice.
Add the wet ingredients to the dry ingredients and mix until there is no flour left over and no lumps.
Onto a lined baking sheet, portion out the cookie dough into 2 oz balls. Place into the freezer for 2 hours.
Remove cookie dough from the freezer and bake on a lined baking tray for 11-14 minutes.
Remove from the oven and let cool for 10-15 minutes before icing.

While the cookies are in the freezer, make the icing. In a bowl mix cream cheese, powdered sugar, pumpkin puree, pumpkin pie spice, and vanilla extract. Mix until there are no lumps
Set aside until cookies have baked and cooled.

Make sure you get purred pumpkin and NOT pumpkin pie filling. Pumpkin pie filling will have extra sugars, and spices in it and you want to control the sugar and spices you add to these cookies.
If you find that your cookies are too wet, you might try wringing your pumpkin puree out in some paper towels or cheesecloth before adding it to your ingredients. This will cut down on extra moisture.
Don’t skip freezing the cookies! This allows the flour time to absorb the moisture from the wet ingredients and will help prevent the cookies from spreading too much during baking.
Let the cookies cool for at least 15 minutes before adding the icing. If you don’t you will have icing running everywhere!