Pumpkin Spice Cream Cheese Cookies

$Start by preheating your oven to 350°F (175°C). This helps the cookies bake evenly. Line two baking sheets with parchment paper or silicone mats. This keeps the cookies from sticking. In a large bowl, mix the softened cream cheese and unsalted butter. Use an electric mixer for a smooth and creamy texture. Next, add granulated sugar and brown sugar. Mix until fluffy and well combined. Then, crack in the large egg and pour in the vanilla extract. Beat just until everything is mixed. In another bowl, whisk together the all-purpose flour, baking powder, baking soda, pumpkin spice blend, and salt. Gradually add this dry mix to the wet mixture. Mix on low speed to avoid overmixing. Finally, fold in the white chocolate chips and chopped pecans if you choose to use them. This step adds sweetness and crunch. Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheets. Make sure to space them about 2 inches apart. This gives them room to spread. Bake the cookies in the preheated oven for 10 to 12 minutes. You want the edges to turn lightly golden. The centers may look soft, but they will firm up as they cool. Once baked, remove the cookies from the oven. Let them cool on the baking sheets for about 5 minutes. This helps them set. Then, transfer them to a wire rack to cool completely. For a festive touch, arrange the cookies on a nice platter. Dust them with powdered sugar for a snowy look. You can also add a small bowl of extra white chocolate chips or pecans for garnish. Enjoy these cookies with a warm cup of apple cider! To get the best texture in your Pumpkin Spice Cream Cheese Cookies, start with room-temperature cream cheese and butter. This helps them mix better. Avoid overmixing the dough once you add the dry ingredients. Overmixing can make the cookies tough. Aim for a soft and fluffy dough. If it feels too sticky, let it chill for about 30 minutes. This helps shape the cookies easier. One common mistake is not measuring the flour correctly. Too much flour can make the cookies dry. Use a spoon to fluff the flour in its container, then scoop it into your measuring cup. Also, don’t skip the baking soda and baking powder. These ingredients help the cookies rise. Finally, pay attention to baking time. If you bake them too long, they will be hard instead of soft. For added flavor, try mixing in other spices with the pumpkin spice blend. A pinch of allspice or cloves can bring a warm depth to your cookies. You can also swap white chocolate chips for dark chocolate or caramel bits. If you want a nutty flavor, add more chopped pecans. A sprinkle of sea salt on top before baking can enhance the sweetness too. These small tweaks can make a big difference in taste! {{image_2}} You can make these cookies gluten-free. Substitute all-purpose flour with a gluten-free blend. Look for a blend that works well for baking. Use 2 1/2 cups of this flour mix. This change allows everyone to enjoy your cookies without worry. They will still taste great with pumpkin spice! To create vegan cookies, swap cream cheese and butter for plant-based options. Use vegan cream cheese and vegan butter, keeping the same amounts. Replace the egg with a flax egg. Mix one tablespoon of ground flaxseed with three tablespoons of water. Let it sit for five minutes. This will help bind the ingredients together. You can switch up the mix-ins in these cookies. Try adding dark chocolate chips or butterscotch chips. You can also use dried cranberries or raisins for a fruity twist. Chopped walnuts or almonds make a great crunch too. Be creative and find what you love! Store your pumpkin spice cream cheese cookies in an airtight container. This keeps them fresh and soft. Place a piece of wax paper between layers if stacking. This helps avoid sticking. The cookies stay good for up to one week at room temperature. You can freeze these cookies for later. Cool them completely before freezing. Place cookies in a single layer on a baking sheet. Freeze them for about an hour. Once they are firm, transfer them to a freezer bag. Remove as much air as possible. They can last in the freezer for up to three months. Use a glass or plastic container with a tight seal. These containers keep moisture out and taste in. If you want to keep them extra fresh, add a piece of bread to the container. The bread helps maintain moisture and texture in the cookies. No, pumpkin puree and pumpkin spice are not the same. Pumpkin puree is the smooth, cooked flesh of the pumpkin. It adds moisture and flavor to the cookies. Pumpkin spice is a mix of spices like cinnamon, nutmeg, and ginger. It gives the cookies their warm, cozy taste. You can add pumpkin puree to the recipe, but it will change the cookies' texture. If you do, cut back on other liquids. To reduce the sweetness, you can cut back on the granulated sugar and brown sugar. Try using 3/4 cup of each instead of 1 cup. You can also add a pinch of salt to balance the flavors. Salt can help tone down sweetness. Another option is to swap some sugar for unsweetened cocoa powder. This adds a nice depth without making them too sweet. If you need a cream cheese substitute, try using Greek yogurt. It has a similar texture and tangy flavor. Silken tofu is another good option for a dairy-free choice. Blend it until smooth before adding. You can also use mascarpone cheese for a richer taste, but it may change the cookies' flavor a bit. We explored the key ingredients, step-by-step instructions, and helpful tips for making pumpkin spice cookies. You learned about variations like gluten-free and vegan options. Plus, I shared how to store leftovers and answered common questions. Now, you have everything needed to bake delicious cookies. Enjoy making them and sharing with friends! Happy baking!$

Pumpkin Spice Cream Cheese Cookies

Indulge in the fall flavors with these delightful Pumpkin Spice Cream Cheese Cookies! Made with creamy cheese, sweet spices, and a touch of white chocolate, these cookies are sure to please everyone. Perfect for gatherings or a cozy night in, they are easy to make and irresistibly tasty. Click through to discover the full recipe and baking tips to create these scrumptious treats that bring joy to every season!

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Ingredients

1 cup cream cheese, softened

1/2 cup unsalted butter, softened

1 cup granulated sugar

1/2 cup brown sugar, packed

1 large egg

1 teaspoon vanilla extract

2 1/2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

2 teaspoons pumpkin spice blend (or a mix of cinnamon, nutmeg, and ginger)

1/2 teaspoon salt

1 cup white chocolate chips

1/2 cup chopped pecans (optional)

Instructions

Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.

In a large mixing bowl, use an electric mixer to beat together the softened cream cheese and butter until smooth and creamy.

Add the granulated sugar and brown sugar, and mix until the sugars are well incorporated and the mixture is fluffy.

Add the egg and vanilla extract, beating just until combined.

In a separate bowl, whisk together the flour, baking powder, baking soda, pumpkin spice blend, and salt.

Gradually add the dry ingredients to the wet mixture, mixing on low speed until combined. Be careful not to overmix.

Fold in the white chocolate chips and chopped pecans until evenly distributed in the cookie dough.

Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.

Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. The centers may look slightly soft, but they will firm up as they cool.

Remove from the oven and let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

Prep Time: 20 minutes | Total Time: 30-35 minutes | Servings: About 24 cookies

- Presentation Tips: Arrange the cookies on a festive platter and dust with powdered sugar for a snowy effect. You can also add a small bowl of additional white chocolate chips or pecans for garnish. Enjoy with a cup of hot apple cider!