Picture the aroma of warm pumpkin spice wafting through your kitchen, with the promise of soft, golden cookies filled with creamy goodness.
There’s something undeniably comforting about these pumpkin cream cheese cookies, perfect for a cozy afternoon treat.
With just a few simple steps, you’ll watch as basic ingredients transform into a delightful dessert.
Let’s bring this charming indulgence to life and enjoy the seasonal magic together.
Kitchen Tools Required
- 1 Mixing bowl
- 1 Electric mixer or whisk
- 1 Baking sheet
- 1 Parchment paper or silicone baking mat
- 1 Measuring cups and spoons
- 1 Cooling rack
Ingredients
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 teaspoon vanilla extract
- 1 cup canned pumpkin puree
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 4 ounces cream cheese, softened
- 1/4 cup powdered sugar
Cook & Prep Time
To efficiently manage your time while preparing and cooking Pumpkin Cream Cheese Cookies, you can follow this timeline:
1. Reading the Recipe: Allocate 5 minutes to thoroughly read the recipe and gather all the necessary ingredients and equipment.
2. Prep Time (15 minutes):
- Minute 0-5: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat.
- Minute 5-10: In a mixing bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy. Add vanilla extract and pumpkin puree, then beat until well combined.
- Minute 10-15: In a separate bowl, whisk together the dry ingredients (flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger). Gradually add the dry mixture to the wet mixture, mixing until just combined. In another bowl, beat the cream cheese and powdered sugar until smooth and creamy.
3. Cook Time (12 minutes):
- Minute 15-17: Drop tablespoons of cookie dough onto the prepared baking sheet, spacing them about 2 inches apart. Flatten each dough ball slightly and place a small dollop of cream cheese mixture in the center.
- Minute 17-29: Bake in the preheated oven for 10-12 minutes or until the edges are lightly golden.
4. Cooling and Resting Time (15 minutes):
- Minute 29-34: Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes.
- Minute 34-44: Transfer the cookies to a cooling rack to rest for another 10 minutes.
Adjust the timeline slightly if needed, based on your cooking pace and any additional ingredients or modifications you choose to incorporate.
Recipe Instructions
Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a mixing bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
Add the vanilla extract and pumpkin puree to the mixture and beat until well combined.
In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
In another bowl, beat the cream cheese and powdered sugar until smooth and creamy.
Drop tablespoons of cookie dough onto the prepared baking sheet, spacing them about 2 inches apart.
Flatten each dough ball slightly and place a small dollop of cream cheese mixture in the center.
Bake in the preheated oven for 10-12 minutes or until the edges are lightly golden.
Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring to a cooling rack to rest for another 10 minutes.
Serving Tips
- With a Warm Cup of Coffee: The spices in the cookies pair perfectly with the rich flavors of a freshly brewed coffee.
- Alongside Vanilla Ice Cream: The creamy texture of vanilla ice cream complements the cookies’ soft and chewy consistency.
- Drizzled with Caramel Sauce: A touch of caramel adds an extra layer of sweetness and indulgence.
- Topped with Toasted Nuts: A sprinkle of toasted pecans or walnuts adds a delightful crunch to each bite.
- Accompanied by Spiced Apple Cider: The warm, spiced notes of apple cider enhance the autumnal flavors in the cookies.
Storage
Store Pumpkin Cream Cheese Cookies in an airtight container at room temperature for up to 3 days.
For longer storage, refrigerate them, ensuring they remain fresh and flavorful.
Freezing
To freeze Pumpkin Cream Cheese Cookies, place them in a single layer on a baking sheet.
Freeze until solid.
Then transfer to an airtight container, separating layers with parchment paper.
Reheating
To reheat Pumpkin Cream Cheese Cookies, gently warm in an oven at 300°F for 3-5 minutes.
This will help maintain moisture.
Avoid microwaving. Doing so may make them soggy.
Final Thoughts
Pumpkin Cream Cheese Cookies are a delightful treat perfect for the fall season.
The combination of pumpkin, warm spices, and cream cheese creates a soft and flavorful dessert that’s sure to be a hit with family and friends.
To achieve the best results, make certain that your butter and cream cheese are at room temperature before you start.
This will help in creating a smooth and creamy mixture.
These cookies are best enjoyed fresh but can be stored in an airtight container for up to 3 days.
If you prefer a stronger pumpkin spice flavor, feel free to adjust the spices to your liking.
Enjoy baking and indulging in these delicious Pumpkin Cream Cheese Cookies!
Frequently Asked Questions
Can I Use Fresh Pumpkin Instead of Canned Puree?
You can use fresh pumpkin instead of canned puree. Cook, puree, and drain the fresh pumpkin to match canned consistency. This gives a fresher taste but guarantee it’s not too watery, or it’ll affect texture and flavor balance.
What Can I Substitute for Cream Cheese?
You can substitute mascarpone or ricotta for cream cheese. Mascarpone adds a rich, creamy texture, while ricotta provides a lighter touch. Pair with a hint of lemon zest for added depth, enhancing the overall flavor profile.
Are These Cookies Suitable for Vegans?
You can’t make these cookies vegan without modifications. Replace butter with a vegan alternative and cream cheese with a dairy-free version. Verify all other ingredients are plant-based. Adjust spices for enhanced flavor, pairing with chai tea.
How Can I Make the Cookies Gluten-Free?
To make them gluten-free, substitute all-purpose flour with a gluten-free flour blend. Verify it’s a 1:1 replacement for best results. Double-check all ingredients for gluten content to maintain the cookies’ delicious texture and flavor.
Can I Add Chocolate Chips to the Recipe?
Yes, you can add chocolate chips! Fold 1/2 cup of semi-sweet or dark chocolate chips into the dough after combining the wet and dry ingredients. The chocolate complements the spices beautifully, adding a rich flavor contrast. Enjoy!
Pumpkin Cream Cheese Cookies
Equipment
- 1 Mixing bowl
- 1 Electric mixer or whisk
- 1 Baking sheet
- 1 Parchment paper or silicone baking mat
- 1 Measuring cups and spoons
- 1 Cooling rack
Ingredients
- 1 cup unsalted butter softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar packed
- 1 teaspoon vanilla extract
- 1 cup canned pumpkin puree
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 4 ounces cream cheese softened
- 1/4 cup powdered sugar
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a mixing bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
- Add the vanilla extract and pumpkin puree to the mixture and beat until well combined.
- In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- In another bowl, beat the cream cheese and powdered sugar until smooth and creamy.
- Drop tablespoons of cookie dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Flatten each dough ball slightly and place a small dollop of cream cheese mixture in the center.
- Bake in the preheated oven for 10-12 minutes or until the edges are lightly golden.
- Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring to a cooling rack to rest for another 10 minutes.
Notes
