Pumpkin Cheesecake White Chocolate Cakey Cookies
These pumpkin cheesecake cookies are super soft, filled with white chocolate chips and as you guessed, have a cake like texture. So, we're calling them cakey cookies. They are so much fun to make and really easy!
Ingredients
- 1/2 c butter softened
- 4 oz cream cheese softened
- 1/2 c packed brown sugar
- 1/4 white sugar
- 1 egg
- 1/2 tsp vanilla
- 1/2 c pumpkin puree
- 1 1/2 c flour
- 1/2 tbsp corn starch
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1 tsp pumpkin pie spice
- 1 tsp ginger honey crystals prince of peace ginger brand
- 1/2 tsp salt
- 3/4 c white chocolate chips
Instructions
- Preheat oven to 375
- Beat together the softened butter, cream cheese, brown sugar and white sugar until lighter in color and thick, about 3 minutes
- Add in the vanilla and egg, mixing well
- Mix in the pumpkin puree (see note)
- Sift together the flour, corn starch, baking soda, baking powder, pumpkin pie spice, ginger honey crystals and salt
- Pour the dry ingredients in to the wet, mix until almost combined
- Add the white chocolate chips and finish the mixing until it is combined
- Chill in the refrigerator for 30 minutes
- Drop by rounded 2 tbsp onto a parchment lined cookie sheet
- Bake for 12-15 minutes, once the top and sides start turning golden they are done
- Remove from the oven and transfer to a wire rack immediately
- Serve
Notes
- It’s okay that after mixing in the pumpkin puree it looks curdled, this is normal, it will smooth out once you add the dry ingredients
- Chilling the dough allows it to set up, and helps to keep the cookies tall and puffy when baking
- If you do not have ginger honey crystals you can omit this from the recipe