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Pumpkin cookies on a plate, on dipped in white chocolate and the other plain - square
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Pumpkin Cream Cheese Cookies

These cookies are soft and so flavorful that even though they are usually made around the holidays, you'll want them year round!
Course Desserts
Cuisine American
Keyword holiday cookies, pumpkin cookies, pumpkin cream cheese cookies
Prep Time 10 minutes
Cook Time 14 minutes
Total Time 24 minutes
Servings 32 cookies
Calories 131kcal

Ingredients

  • 1 cup butter (2 sticks - softened and cut into pats)
  • 8 ounces cream cheese (1 package)
  • .75 cup sugar (white sugar)
  • .75 cup pumpkin puree
  • 1 large egg
  • 2.25 cups spelt flour (or all purpose white flour)
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon (ground)
  • .50 teaspoon cloves (ground)
  • .25 teaspoon nutmeg (ground)
  • .50 teaspoon salt
  • 3.4 ounces vanilla pudding mix (1 package)

For Dipping

  • .50 cup white chocolate chips

Instructions

  • Before starting the recipe, take the butter out at least 1/2 - 1 hour prior. I cut it in pats and place it in the mixer receptacle.
    1 cup butter
  • Preheat oven to 350 degrees F.
  • If you haven't added the butter to the mixer, add it now. Add the cream cheese and sugar and mix on medium-high until combined.
    8 ounces cream cheese, .75 cup sugar
  • Add egg and pumpkin puree and mix until just combined.
    .75 cup pumpkin puree, 1 large egg
  • Add flour, baking powder, salt, vanilla pudding mix, cinnamon, cloves, and nutmeg, and mix on low until just combined.
    2.25 cups spelt flour, 1 teaspoon baking powder, 1 teaspoon cinnamon, .50 teaspoon cloves, .25 teaspoon nutmeg, .50 teaspoon salt, 3.4 ounces vanilla pudding mix
  • With a medium cookie scoop, scoop cookie dough on to the cookie sheet. Only 12 to a sheet as they tend to spread out a little.
  • Bake for 14 minutes.
  • Let cookies cool on sheet for 5 minutes before removing to a wire rack.
  • (Optional) Melt white chocolate in a small saucepan on low heat (should take around 5 minutes). Dip as many cookies halfway in the chocolate and place on parchment paper to set.
  • Eat
  • Smile
  • Enjoy

Notes

Helpful tips
      • Do not over-mix the dough. Mix until just combined.
      • Use organic whenever you can. It tastes better and it's not much more expensive than non-organic.
      • Take the butter out to soften at least an hour before you start the recipe.
      • As everyone's oven is different, your timing might be different from mine. My cookies take 14 minutes. Set the timer for 13 minutes and add additional minutes until done.
      • These pumpkin cheesecake cookies freeze really well, which means you can make them at least 3 months before the holidays. Here's what I do: I place them in two layers in a gallon freezer bag with a piece of parchment paper between the two layers. Lay them flat until they are frozen.
      • My sister makes these cookies and spreads cream cheese frosting on the cookie, but I prefer to dip some in the white chocolate.

Nutrition

Serving: 2cookies | Calories: 131kcal | Carbohydrates: 16.25g | Protein: 2.07g | Fat: 9.57g | Saturated Fat: 5.63g | Cholesterol: 30.23mg | Sodium: 134.69mg | Potassium: 46.43mg | Fiber: 1.34g | Sugar: 9.16g | Vitamin A: 1175.68IU | Vitamin C: 0.24mg | Calcium: 22.77mg | Iron: 0.56mg