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Pumpkin Cheesecake Cookies

Pumpkin Cheesecake Cookies for a Cozy Fall Treat

Delight in these Pumpkin Cheesecake Cookies, a simple yet irresistible treat perfect for cozy fall gatherings.
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Prep Time 15 minutes
Cook Time 12 minutes
Cooling Time 5 minutes
Total Time 32 minutes
Servings: 12 cookies
Course: Desserts
Cuisine: American
Calories: 90
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Batter Ingredients
  • 1 cup Oats Use gluten-free oats for a gluten-free version.
  • 1/3 cup Cocoa Powder Opt for unsweetened cocoa for an intense chocolate taste.
  • 1/2 cup Nut Butter Substitute with almond, sunflower seed, or peanut butter.
  • 1/4 cup Sweetener (Maple Syrup or Honey) Maple syrup can be replaced with agave nectar for a vegan option.

Equipment

  • mixing bowl
  • baking sheet
  • spatula
  • oven

Method
 

Baking Instructions
  1. Mix Dry Ingredients: In a mixing bowl, combine oats and cocoa powder, stirring until well integrated.
  2. Add Wet Ingredients: Add nut butter and maple syrup, mixing until a cohesive dough forms.
  3. Shape Cookies: Portion dough into small balls, flatten slightly and space them on a baking sheet.
  4. Bake: Preheat oven to 350°F (175°C). Bake cookies for 10-12 minutes until edges are firm.
  5. Cool: Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack.

Nutrition

Serving: 1cookieCalories: 90kcalCarbohydrates: 10gProtein: 3gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 5mgPotassium: 100mgFiber: 2gSugar: 2gCalcium: 2mgIron: 4mg

Notes

Store cookies in an airtight container to maintain freshness. They last up to a week at room temperature.

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