🍪 Why You’ll Love This Recipe
If fall had a flavor, it would taste just like these soft pumpkin cream cheese cookies!
They’re incredibly fluffy, perfectly spiced, and filled with a creamy swirl that melts in your mouth. Every bite feels like a warm autumn hug perfect for cozy evenings, Thanksgiving parties, or when you just need a little pumpkin pick-me-up.
🎃 Ingredients
For the Cookies:
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2 ½ cups all-purpose flour
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1 tsp baking powder
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½ tsp baking soda
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1 tsp ground cinnamon
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½ tsp nutmeg
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¼ tsp ground ginger
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¼ tsp salt
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½ cup unsalted butter, softened
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½ cup brown sugar
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½ cup granulated sugar
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1 large egg
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¾ cup pumpkin purée (not pumpkin pie filling)
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1 tsp vanilla extract
For the Cream Cheese Filling:
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4 oz cream cheese, softened
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2 tbsp granulated sugar
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½ tsp vanilla extract
🥣 Instructions
1️⃣ Preheat & Prep:
Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
2️⃣ Make the Filling:
In a small bowl, mix cream cheese, sugar, and vanilla until smooth. Set aside.
3️⃣ Mix Dry Ingredients:
Whisk together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
4️⃣ Cream Butter & Sugars:
In a large bowl, beat butter, brown sugar, and granulated sugar until light and fluffy. Add egg, pumpkin purée, and vanilla; mix until smooth.
5️⃣ Combine:
Gradually add the dry mixture to the wet ingredients until a soft dough forms.
6️⃣ Assemble Cookies:
Scoop a tablespoon of dough onto the baking sheet. Add a small spoon of cream cheese filling on top, then cover with another layer of dough. Gently seal the edges.
7️⃣ Bake:
Bake for 12–14 minutes, or until edges are lightly golden. Let cool before serving.
🍁 Tips for Perfect Pumpkin Cookies
✨ Chill the dough for 20–30 minutes if it feels sticky.
✨ Don’t overbake — they’re meant to stay soft and moist.
✨ Store leftovers in an airtight container in the fridge for up to 4 days.
💛 Serving Ideas
Pair these cookies with a hot cup of chai, spiced latte, or warm apple cider. For extra indulgence, drizzle a little cream cheese glaze on top!