Ingredients
Scale
- 1 cup pumpkin puree
- 8 oz cream cheese, softened
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- Optional: white chocolate chips or chopped pecans for extra texture
Instructions
- Ensure all ingredients are at room temperature for smooth batter consistency.
- In a large mixing bowl, beat the softened cream cheese, butter, and sugar until light and fluffy. Mix in vanilla extract.
- Stir in pumpkin puree until fully incorporated.
- In a separate bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and cloves. Gradually add this dry mixture to the wet ingredients, mixing just until combined. Fold in optional white chocolate chips or chopped pecans if desired.
- Preheat oven to 350°F (175°C). Drop spoonfuls of dough onto a parchment-lined baking sheet, spacing at least 2 inches apart.
- Bake for 12-15 minutes until edges are golden brown. Cool on a wire rack before serving.
Notes
- For best results, chill the dough before baking for easier handling.
- If adding nuts or chocolate chips, fold them in gently after mixing the dry and wet ingredients.
- Cookies can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
- Prep Time: 15 minutes
- Cook Time: 12-15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 180 Kcal
- Sugar: 12g
- Sodium: 85mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
