Pumpkin Cream Cheese Cookies are a delightful treat that combines the warm, comforting flavors of pumpkin with the rich, creamy goodness of cream cheese. Perfect for fall gatherings or cozy evenings at home, these cookies are soft, chewy, and bursting with the essence of autumn. With just the right amount of spices and a creamy filling, they are sure to become a favorite in your recipe collection. In this article, we’ll walk you through the ingredients and step-by-step process of making these delicious cookies, along with some frequently asked questions to help you perfect your baking skills.
Ingredients:
- 1 cup pumpkin puree
- 1/2 cup cream cheese, softened
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 large egg
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1/2 cup powdered sugar (for frosting)
- 1 tablespoon milk (for frosting)
Instructions:
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Mix Wet Ingredients: In a large mixing bowl, combine the softened cream cheese, butter, granulated sugar, and brown sugar. Beat until smooth and creamy. Add the pumpkin puree, egg, and vanilla extract, and mix until well combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt.
- Combine Mixtures: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Scoop the Dough: Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheet, leaving space between each cookie.
- Bake the Cookies: Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden. The centers may look slightly underbaked, but they will firm up as they cool.
- Prepare the Frosting: While the cookies cool, mix the powdered sugar and milk in a small bowl until smooth. Adjust the consistency by adding more milk or powdered sugar as needed.
- Frost the Cookies: Once the cookies are completely cooled, drizzle or spread the cream cheese frosting over the top of each cookie.
- Serve and Enjoy: Enjoy your Pumpkin Cream Cheese Cookies with a warm beverage or share them with friends and family!
FAQs:
Can I use fresh pumpkin instead of canned puree?
Yes, you can use fresh pumpkin. Just make sure to cook and puree it until smooth before measuring.
How do I store leftover cookies?
Store leftover cookies in an airtight container at room temperature for up to 5 days or in the refrigerator for up to 1 week.
Can I freeze these cookies?
Yes, you can freeze the cookies. Place them in a single layer in an airtight container or freezer bag. They can be frozen for up to 3 months.
What can I substitute for cream cheese in the frosting?
You can use mascarpone cheese or a dairy-free cream cheese alternative for a different flavor profile.
Are these cookies gluten-free?
To make these cookies gluten-free, substitute all-purpose flour with a gluten-free flour blend.