Pumpkin Cheesecake Cookies
These luscious pumpkin cookies are filled with all kinds of spices, cheesecake pudding mix and cinnamon chips. They whip up into one amazing cookie! They are so rich, decadent and heavenly. Terrific for fall baking, holiday parties or a Christmas Cookie Exchange.
Ingredients
- 2 cups brown sugar packed
- 1 cup canola oil
- 1 1/2 cups Libby's solid pack pumpkin puree (NOT pumpkin pie mix)
- 2 large eggs
- 4 cups UNBLEACHED all-purpose flour (Bleached flour toughens baked goods)
- 1 tsp. salt
- 1 tsp. baking powder
- 1 tsp. baking soda
- 2 tsp. vanilla extract
- 1 1/2 tbsp. ground cinnamon
- 1/2 tbsp. ground ginger
- 1/2 tbsp. ground cloves
- 1 tsp. pumpkin pie spice
- 3 oz. box Jello cheesecake pudding and pie filling mix
- 12 oz. bag hershey's cinnamon chips
Instructions
- Preheat oven to 350°.
- Lightly grease baking sheets or spray with cooking spray.
- Mix the oil, brown sugar, pumpkin, eggs, vanilla, cheesecake pudding mix, salt, baking powder, baking soda, cinnamon, ginger, cloves and pumpkin pie spice with an electric mixer until smooth.
- Stir in flour and cinnamon chips.
- Roll mixture into balls and place on prepared baking sheets.
- Bake at 350° for 10 to 12 minutes.
- Let cookies cool completely.
Notes
NOTE: This cookie is really a drop cookie. You can drop with an ice cream scoop to get uniform looking cookies, if desired. I prefer to roll the cookies, but you MUST keep your hands moist while rolling or the dough will stick to your fingers.
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