Irresistibly Soft Pumpkin Cheesecake Cookies You’ll Love

Delight in these Pumpkin Cheesecake Cookies that combine creamy pumpkin and rich cheesecake flavors for a guilt-free dessert.

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Prep Time 10

Cook Time 12

Cooling Time 5

Total Time 27

Servings: 24 cookies

Course: Desserts

Cuisine: American

Calories: 150

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Dough

2 cups Quick-Cooking Oats Can substitute with rolled oats for a chewier texture.
1 cup Nut Butter Creamy nut butter; sunflower seed butter for nut-free.
1/3 cup Honey or Maple Syrup Honey for non-vegan; maple syrup for vegan option.
1/2 cup Cocoa Powder Use unsweetened cocoa for a balanced flavor.

Optional Add-ins

1/2 cup Chocolate Chips Dark chocolate chips for extra richness.
Dried Fruits Raisins or cranberries for added sweetness.
1/2 teaspoon Cinnamon For a warm spiced flavor.

Equipment

Oven
Mixing bowl
baking sheet
Parchment paper
Spoon or Spatula

Method

Step‑by‑Step Instructions

Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a mixing bowl, combine the oats, nut butter, honey or maple syrup, and cocoa powder. Mix thoroughly.
Scoop tablespoon-sized amounts and place them on the baking sheet, spacing them apart.
Gently flatten each cookie mound using the back of a spoon.
Bake for 10-12 minutes until edges are set and centers are still soft. Do not overbake.
Allow to cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 4gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gSodium: 25mgPotassium: 150mgFiber: 2gSugar: 6gVitamin A: 5IUCalcium: 2mgIron: 8mg

Notes

For best results, ensure all ingredients are mixed thoroughly and do not overbake the cookies to maintain their chewy texture. Add optional ingredients as desired for unique flavors.

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