Irresistible Pumpkin Cheesecake Cookies You Can't Resist

These irresistible pumpkin cheesecake cookies are a quick and healthy treat packed with flavor and perfect for any gathering.

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Prep Time 10

Chilling Time 30

Total Time 40

Servings: 12 cookies

Course: Desserts

Cuisine: American

Calories: 150

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Cookie Base

1 cup Pumpkin Puree Adds moisture and rich flavor
8 oz Cream Cheese Room temperature for smooth blending
1/3 cup Honey Can substitute with Maple Syrup for vegan option
1 cup Gluten-Free Oats Use certified gluten-free oats

Optional Add-ins

1/2 tsp Cinnamon Add for warm spice flavor
1/2 cup Chocolate Chips Semi-sweet or dark for extra sweetness

Equipment

Mixing Bowl
Hand mixer or whisk
spatula
Cookie scoop or tablespoon
Baking sheet
Refrigerator

Method

Step-by-Step Instructions

In a large mixing bowl, combine the pumpkin puree and cream cheese. Blend until smooth and creamy, about 1-2 minutes.
Add the honey or maple syrup to the mixture and stir until fully integrated, about 1 minute.
Gradually fold in the gluten-free oats until evenly distributed throughout the mixture.
If using, add in cinnamon, nutmeg, and chocolate chips, and gently fold until well combined.
Using a tablespoon or cookie scoop, portion out the dough onto a lined baking sheet and shape into rounds.
Chill in the refrigerator for at least 30 minutes to allow the cookies to firm up.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 22gProtein: 3gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2.5gCholesterol: 15mgSodium: 75mgPotassium: 150mgFiber: 2gSugar: 8gVitamin A: 5000IUVitamin C: 1mgCalcium: 50mgIron: 1mg

Notes

These cookies should be stored in an airtight container in the fridge for up to 7 days, or frozen for up to 3 months.

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