Description
Delightful cookies that blend the rich flavors of pumpkin and cream cheese, perfect for fall gatherings.
Ingredients
Scale
- 1 cup pumpkin puree (canned or homemade)
- 1/2 cup unsalted butter, room temperature
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon ginger
- 1/4 teaspoon salt
- 4 ounces cream cheese, cut into small cubes
Instructions
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- Cream together the butter, brown sugar, and granulated sugar until light and fluffy.
- Beat in the egg and vanilla extract, then mix in the pumpkin puree until well incorporated.
- Sift together the flour, baking soda, baking powder, spices, and salt in a separate bowl.
- Fold the dry ingredients into the wet mixture until just combined. Don’t over-mix.
- Gently fold in the cream cheese cubes.
- Drop tablespoons of dough onto prepared baking sheets, spacing them about two inches apart.
- Bake for 12-15 minutes, or until the edges are set and the centers appear slightly soft.
- Cool the cookies on the baking sheets for a few minutes before transferring them to wire racks to cool completely.
Notes
For an optional enhancement, sprinkle with powdered sugar or glaze with maple icing. Store in an airtight container to maintain freshness.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 100mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg
Keywords: pumpkin, cream cheese cookies, fall baking, autumn treats, dessert recipes