I don’t really think I have to explain why I decided to try this recipe. The title pretty much says it all. Pumpkin. Molasses. Cheesecake. Cookies. C’mon, how could you not try these?
Turns out the “cheesecake” part of the cookies is a little misleading, the cream cheese really just makes these more moist and cake-y. After they came out of the oven I decided they needed to be dressed up a little more, so I drizzled some cream cheese icing on them. This step should be done RIGHT before serving; I did this the night before and the icing melted a bit and kind of soaked into the cookies.
Here is the recipe:
Pumpkin Molasses Cheesecake Cookies (Found on A Sweet Baker)
1 – 8 oz. pkg. cream cheese, room temperature
1/2 cup butter, room temperature
1/2 cup brown sugar, packed
1 large egg
1/4 cup pure pumpkin puree
1/4 cup molasses
1 tsp. vanilla
2 & 1/3 cups flour
2 tsp. baking soda
1/2 tsp. baking powder
2 tsp. cinnamon
1 & 1/2 tsp. ground ginger
1/4 tsp. allspice
1/4 tsp. nutmeg
1/2 tsp. salt
In your stand mixer with your paddle attachment, cream together cream cheese and butter.
Add in brown sugar and mix until creamy and smooth.
Add in egg, pumpkin puree, molasses and vanilla and mix well until blended well.
In a separate bowl, whisk together all the dry ingredients.
Slowly add the dry ingredients to wet ingredients in the mixer and blend until well.
Remove bowl from mixer and refrigerate for about an hour.
Preheat oven to 350 F. Line two cookie sheets with parchment paper.
After dough has chilled remove from fridge and, using a medium cookie scoop, place balls of dough on prepared cookie sheets about 2 inches apart.
Bake for 12-15 minutes or until cookies are set in the middle.
Remove from oven and let cool completely on cookie sheet.
Since these cookies only called for 1/4 cup of pumpkin puree I’ve got some leftover pumpkin waiting to be baked into something else delicious.
So link up in the comments if you have a good pumpkin recipe!