Pumpkin Cream Cheese Cookies

BugleHappy Fall Y’all!!!  With fall in full swing…I am breaking out Ol’ Betsy…she really isn’t that old, but she has an old soul.  She has traveled far and wide and has been a rock in my baking adventures.  I’m speaking of my amazing Kitchen Aid Mixer…duh.


Anyways, fall always makes me want to bake.  So here I am to share a recipe that I sort of concocted.  It’s not truly original, but I took this recipe for Cream Cheese Cookies and tweaked it a little.  This makes a very thick cookie batter, so I recommend using a mixer…unless you need an arm workout.  It also makes a dense cookie with just a hint of pumpkin, so if you aren’t super into pumpkin, this is the cookie for you.  You know pumpkin is a superfood #justsoyaknow.  Grab your apron and oven mittens and here we go.



–        1 cup of butter

–        1 – 8 oz. pack of cream cheese

–        1/3 cup of pumpkin puree

–        2 egg yolks

–        5 cups of flour

–        1 teaspoon vanilla

–        2 teaspoon pumpkin pie spice

–        ¼ cup of sugar (optional)

–        ½ teaspoon of cinnamon (optional)


In a mixer, cream butter and cream cheese together.


Add in pumpkin puree on a low setting until incorporated.  I made mine from scratch…because I did…but you can use the can if you want to…I promise I won’t judge you.

Add in the sugar a little at a time and beat until it is fluffy.

Add in the egg yolks, vanilla, pumpkin pie spice and mix until incorporated

Add in the flour a little at a time.  This is where the mixer comes in handy and really makes your life easier.  The batter will be very, very thick.


Cover with some cling wrap, a towel, press-n-seal, or whatever you have laying around and stick in the fridge for at least an hour.  You can leave overnight or freeze for later.  It seems to be pretty versatile.  I will not make any claims to the freezing part just because I haven’t personally tried it yet.


While your dough is chilling…literally…lol, lick the mixing paddle…because you cannot make any baking goods without licking the spoon…it’s law around here.  Of course someone woke up from their nap, so I had to share…whomp whomp…#parentproblems.


Oh…and mix together the cinnamon and sugar and set aside.


After your dough has chilled, roll into balls about 1-inch thick and place on greased cookie sheet.


Take a spatula or whatever flat tool you want and slightly smoosh down the dough balls.  After not doing this for the first batch, I found that they cook better this way.


*You could also probably roll out the dough and use cookie cutters, since it doesn’t seem to melt down any while baking.  I didn’t try it this way yet, so don’t take my word for it.  The baking times may vary if you do decide to go this route.

Sprinkle the cinnamon sugar mix on top.

Bake in oven at 325° for 16-18 minutes.  You want them to lose their sheen.  They will not brown around the edges.  I took one cookie out and broke it in half to make sure the inside is cooked.  It is a dense cookie, so it will look a little more cake like on the inside.

Place on cooling rack or plate and enjoy!!!

Here is a printable pdf version of the recipe…without all of my commentary and pictures.

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