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
For best results, make sure the butter and cream cheese are at room temperature before starting to ensure a smooth 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.
Tried this recipe?Let us know how it was!