Are you ready to embrace the cozy flavors of autumn? These pumpkin cream cheese cookies are the perfect treat to satisfy your fall cravings. They’re soft, chewy, bursting with pumpkin spice, and incredibly easy to make, even for beginner bakers! This recipe is a delicious addition to your collection of quick dinner ideas and healthy meals, offering a comforting dessert that's surprisingly wholesome. Get ready to enjoy the best recipes for homemade cooking this season!
Ingredients:
- 1 (8 ounce) package cream cheese, softened
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 (15 ounce) can pumpkin puree
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- Optional: 1/2 cup chopped pecans or walnuts
Instructions:
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Preheat & Prep: Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper. This prevents sticking and makes cleanup a breeze.
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Cream Together: In a large bowl, beat together the softened cream cheese, granulated sugar, and brown sugar until smooth and creamy. A stand mixer or hand mixer works best for this step.
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Add Wet Ingredients: Beat in the egg and vanilla extract until well combined. Then, stir in the pumpkin puree.
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Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, cinnamon, ginger, cloves, and nutmeg.
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Combine Wet & Dry: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix; a few lumps are okay. Overmixing can lead to tough cookies.
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Add Nuts (Optional): If using, gently fold in the chopped pecans or walnuts.
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Scoop & Bake: Drop rounded tablespoons of cookie dough onto the prepared baking sheets, leaving about 2 inches between each cookie.
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Bake: Bake for 12-15 minutes, or until the edges are lightly golden brown and the centers are still slightly soft.
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Cool: Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Tips for the Best Pumpkin Cream Cheese Cookies:
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Soften that Cream Cheese: Make sure your cream cheese is truly softened to room temperature for the best texture. This ensures it blends smoothly with the other ingredients.
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Don't Overmix: Overmixing develops gluten, resulting in tough cookies. Mix until just combined.
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Chill the Dough (Optional): For thicker cookies, chill the dough in the refrigerator for at least 30 minutes before baking.
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Adjust Spices: Feel free to adjust the amount of spices to your liking. If you love a strong pumpkin spice flavor, add a little more of each spice.
Variations:
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Chocolate Chip Pumpkin Cream Cheese Cookies: Add 1/2 cup of chocolate chips to the dough for a delightful twist.
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Glazed Pumpkin Cream Cheese Cookies: Drizzle a simple cream cheese glaze (powdered sugar mixed with cream cheese and a little milk) over the cooled cookies.
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Pumpkin Cream Cheese Blondies: Press the dough into a baking pan instead of dropping by spoonfuls to create a blondie-like treat.
Nutritional Information (per cookie, approximate):
- Calories: 150-180
- Fat: 8-10g
- Saturated Fat: 5-6g
- Carbohydrates: 20-25g
- Sugar: 12-15g
- Protein: 2-3g
These pumpkin cream cheese cookies are a simple yet impressive dessert perfect for any autumn gathering or a cozy night in. They’re a delicious and easy addition to your repertoire of food recipes and are sure to become a family favorite. Enjoy!