Soft and Gooey Pumpkin Spice Cookies
Ingredients
- ½ cup softened butter
- 8 oz softened or whipped cream cheese Philadelphia Whipped
- 1 -1/2 cups granulated sugar
- 1 tsp vanilla extract
- ¼ tsp salt
- 1 large egg
- 1 egg yolk
- 1 tsp cornstarch
- 2 ¼ cups all-purpose flour + 2 tbsp
- 1 tsp baking powder
- 1 tsp cinnamon
- ¼ tsp nutmeg
- ¼ tsp ginger
- ¼ tsp cloves
- You can also use pumpkin pie spice instead of other spices
- ½ cup pumpkin puree
- 1 cup powdered sugar for rolling
Instructions
- In the bowl of a stand mixer, cream the softened butter and cream cheese on medium speed until smooth.
- In a medium bowl, whisk together the flour, baking powder, cinnamon, cornstarch, nutmeg, ginger, and cloves.
- Add the sugar and vanilla extract to the butter mixture, then beat in the egg and egg yolk.
- Mix in the pumpkin puree,
- Add the dry ingredients to the wet mixture and mix until the dough comes together. Don't over mix.
- Chill the dough in the refrigerator for 30 minutes. The longer they chill, the better they will taste.
- Scoop the dough into balls using a cookie scoop,then roll the cookie dough balls in powdered sugar. Place 2 inches apart on a baking sheet lined with parchment paper or a silicone mat.
- Bake at 325°F for 16-18 minutes. The cookies should look set but not browned. Allow them to cool on the baking sheet for 15-10 minutes before transferring to a wire rack.
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