Pumpkin Cream Cheese Cookies

Pumpkin cream cheese cookies are a delicious holiday treat that everyone will love! Combining the sweet and creamy flavor of pumpkin with the rich, tangy taste of cream cheese, these cookies have all the classic flavors of fall and make perfect additions to any holiday gathering.

I have said before that I’m known for two things; my cocktails and my cookies. When I make cookies as either gifts or for my holiday cookie tray, these pumpkin cream cheese cookies, as well as my pistachio cookies and ginger molasses cookies get eaten up first.

Whether they are plain or dipped in white chocolate, people can’t seem to get enough of them.

I like to believe the reason people get excited when they see me arrive at holiday parties is because of my sparkling personality. But I’m okay if it’s mostly because of the cookies I bring.

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Ingredients and substitutions

• Cream Cheese – I use organic. You can see the color is richer than regular cream cheese and it tastes divine.
• Butter – I always use real butter because I don’t trust the ingredients in margarine. I do use salted butter, but you can use unsalted butter if you prefer.
• Sugar – I use white sugar in these cookies, but cane sugar or light brown sugar works well also.
• Egg – I like to use organic free-range large eggs.
• Pumpkin puree – Make sure you read the ingredients on the can. Pumpkin should be the only ingredient listed. Do not use a can of pumpkin pie mix.
• Flour – I use sprouted spelt flour because I love the texture, but all-purpose flour is absolutely fine. If I do use white flour, I use organic and unbleached.
• Pudding mix – Vanilla flavored. If they had pumpkin pudding mix, I would have used that, but they didn’t. Vanilla is a nice addition.
• Cinnamon – I use ceylon cinnamon because I enjoy the taste.
• Cloves – One of the most distinctive smelling spices out there. I love cloves in cookies.
• Nutmeg – I use organic. It’s worth the price increase because a little goes a long way and it will last a long time.
• Baking powder – An ingredient that helps baked goods rise.
• Salt – Helps with the flavor and the rising of the cookie.

How to make pumpkin cream cheese cookies

Take out the butter at least a half hour before starting the recipe. I usually take it out an hour before and cut it into pats in the mixing bowl. You want the butter to be room temperature.

Pre-step

Preheat oven to 350 degrees Fahrenheit. Get your stand mixer (or electric mixer), baking sheets and medium cookie scoop.

Step one

Gather the ingredients – cream cheese, butter, egg, canned pumpkin and vanilla pudding mix. (A)

Step two

Place cream cheese, sugar and butter in mixer. I usually cut the butter in pats to help it mix easier. (B)

Step three

Using the medium-high speed, mix until just combined. (C)

Step four

Add pumpkin and egg and mix them until just combined.

Step five

Add cinnamon, cloves, and nutmeg to the mixture. (D)

Step six

Gather the dry ingredients – flour, baking powder, salt and vanilla pudding mix. (E)

Step seven

Add flour, salt and pudding mix and mix on low until combined. Remember not to over-mix the batter. I transferred the batter to a glass bowl so you could see it better. It is a fairly wet batter. (F)

Step eight

Fill a scoop with the cookie dough and place it on the cookie sheet. When the cookies bake, they will spread somewhat, so make sure there’s room between the cookie dough balls, and only put 12 on each cookie sheet.

Step nine

Bake for 14 minutes. Cookies should be slightly brown around edges and slightly soft to the touch.

Step ten

Let the cookies cool on the sheet for 5 minutes before removing them to a wire rack.

Step eleven

This next step is optional. I like to dip some of the pumpkin cream cheese cookies in white chocolate. Christopher likes his plain so I only dip a handful of cookies into the chocolate.

Place 1/2 cup of white chocolate chips in a small sauce pan and melt on low heat. It takes around 5 minutes.

Dip as many cookies as you like in the melted chocolate and place each one on a piece of parchment paper to harden.

If you are a pumpkin lover, you’re going to love these cookies. I had to take a bite.

Yum.

I hope you enjoyed this pumpkin cream cheese cookies. They are perfect for your holiday tray.

More Cookies recipes

• Date nut thumbprint
• Chocolate marshmallow
• Strawberry linzer
• Chocolate cream cheese

And as always, may all your dishes be delish!

If you’ve tried this recipe, I’d love the know what you thought about it in the comments below. I love hearing from you! You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST to see more of my delicious food and delightful cocktails!