Pumpkin Cream Cheese Cookies
Pumpkin Cream Cheese Cookies are so soft and delicious! Pumpkin and cream cheese go together so well and with the spices of the season, they make a great fall cookie.
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Equipment
- mixer
- Parchment-lined cookie sheet
- Oven
Ingredients
- ½ cup butter softened
- 4 ounces cream cheese softened
- ½ cup pumpkin puree
- 1 cup sugar
- 1 egg
- 2 ½ cups flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ¾ tsp ground cinnamon
- ¼ tsp ground ginger
- ¼ tsp ground cloves
- ¼ tsp ground nutmeg
Icing
- ½ cup powdered sugar
- 1 tsp milk
Instructions
- In a mixing bowl, add the softened butter and cream cheese, and the pumpkin puree. Mix on low until combined.
- Add the sugar. Beat on medium speed for 3 minutes.
- Add the egg. Mix on low until combined.
- In a separate bowl, add the flour, baking powder, baking soda, salt, ground cinnamon, ground ginger, ground cloves, and ground nutmeg. Whisk together until even dispered.
- Add half of the dry ingredients to the mixer bowl. Turn on low and slowly combine.
- Add the rest of the dry ingredients. Turn on low and mix until combined.
- Cover mixer bowl with plastic wrap and refrigerate dough for at least 4 hours.
- After 4 hours, preheat oven to 350 and remove dough from fridge.
- Scoop the dough into your hand to form one-inch balls.
- Place the balls onto a parchment lined baking sheet about 2 inches apart.
- Bake for about 20 minutes until the edges are just starting to brown. Let cool on baking sheet for 5 minutes before moving to a cooling rack.
- Icing
- Use a fork to mix together the powdered sugar and milk until smooth and thick.
- I use a fork to drizzle the icing on top of the cookies. Just move the fork in a back in forth motion until you get the icing coverage you want.
Notes
Serve the cookies immediately or store in an air-tight container for up to a week.
Servings: 20 cookies
Cost: $10