Description
Delicious and fluffy pumpkin spice cookies perfect for fall.
Ingredients
Scale
- 1 cup (2 sticks) unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg, room temperature
- 2 tsp vanilla extract
- 2 1/2 cups all-purpose flour
- 1/2 tsp salt
- 1 cup canned pumpkin puree (not pie filling)
- 1/3 cup brown sugar, packed
- 1 tsp pumpkin pie spice
- 1/4 tsp cinnamon
- 1/4 cup full-fat cream cheese, softened
- 2 tbsp heavy cream
- 1/2 tsp vanilla extract
Instructions
- Preheat the oven to 350°F (175°C).
- In a bowl, cream together the butter and sugars until light and fluffy.
- Add the egg and vanilla extract, mixing until well combined.
- In a separate bowl, whisk together the flour, salt, pumpkin pie spice, and cinnamon.
- Gradually add the dry ingredients to the wet ingredients and mix until just combined.
- Add the pumpkin puree, cream cheese, and heavy cream, mixing until smooth.
- Drop spoonfuls of dough onto a prepared baking sheet.
- Bake for 12-15 minutes or until the edges are golden.
- Allow to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
- These cookies are best enjoyed warm and can be stored in an airtight container for up to a week.
- For an extra treat, drizzle with icing made from powdered sugar and milk.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 80mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 35mg