Description
These cookies marry tender pumpkin-infused dough with tangy cream cheese swirls and autumn spices. Out of the oven, they’re pillowy soft at the center and crisp at the edges, filling your home with a warm cinnamon-ginger aroma.
Ingredients
- 1/2 cup unsalted butter softened
- 4 ounces cream cheese softened
- 1/2 cup pumpkin butter
- 3/4 cup granulated sugar
- 1/2 cup brown sugar packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
Instructions
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- In a large bowl, beat the butter and cream cheese together until smooth and creamy.
- Add the pumpkin butter, granulated sugar, and brown sugar; continue beating until light and fluffy.
- Beat in the egg and vanilla extract until fully incorporated.
- In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg.
- Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined.
- Chill the dough in the refrigerator for 30 minutes to firm up.
- Scoop tablespoon-sized portions of dough and place them 2 inches apart on the prepared baking sheet.
- Bake for 10–12 minutes, or until the edges are set and the centers are slightly soft.
- Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Chilling the dough helps prevent excessive spreading during baking.
- Store cooled cookies in an airtight container at room temperature for up to 3 days.
- For a festive touch, drizzle melted white chocolate over cooled cookies.
- You can substitute pumpkin pie spice for the individual spices if preferred.