Is it too early for pumpkin recipes? I don’t think so. These Pumpkin Cream Cheese Cookies are so delicious, that you’re going to want the recipe early!
This recipe is really easy and the perfect mix of sweet and spicy. The end result is a super soft, delicious cookie.
To make them, start off by creaming together some melted butter, brown sugar, and granulated sugar. Then, add in your pumpkin puree and vanilla extract, stirring until well combined. Mix in your pumpkin pie spice, baking powder, baking soda, salt, and flour slowly until well combined. Fold in cream cheese chips until just combined. Then, use a cookie scoop to evenly drop cookie batter onto a baking sheet and bake for 8-10 minutes.
Pumpkin Cream Cheese Cookies
Ingredients
- 3/4 cup butter, melted
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 1 tsp vanilla extract
- 1/3 cup pumpkin puree
- 2 cups all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1 tsp pumpkin pie spice
- 1 1/4 cups cream cheese chips
Instructions
- Preheat the oven to 375°F.
- In a large bowl, cream together the melted butter, brown sugar, and granulated sugar.
- Add in the pumpkin puree and vanilla extract, stirring until well combined.
- Slowly add in the flour, pumpkin pie spice, baking soda, baking powder, and salt, stirring until well combined.
- Fold in the cream cheese chips until just combined.
- Use a cookie scoop to place dough evenly onto baking sheets and bake for 8-10 minutes.
- Let cool for 5-10 minutes before transferring to a wire rack to finish cooling.
These cookies are so soft and are a great alternative to those pre-made Pillsbury cookies you can buy at the store. These Pumpkin Cream Cheese Cookies are a perfect autumn treat and one I know I’ll be making again this season!
