Prep: 40 minutesCook: 11 minutesTotal: 51 minutes
Soft and chewy Pumpkin Cookies topped with maple cream cheese.
Ingredients
Pumpkin cookies
- 90 grams unsalted butter, room temperature
- 100 grams (1/2 cup) caster sugar or granulated sugar
- 90 grams (1/2 cup) brown sugar
- 1 tablespoon maple syrup
- 1 large egg
- 125 grams (1/2 cup) puréed pumpkin*, canned or homemade
- 210 grams (1 and 1/2 cups) plain flour or all-purpose flour
- 1 teaspoon baking powder
- 1 and 1/2 teaspoons cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon ginger
- 1/4 teaspoon salt
Maple cream cheese
- 250 grams (1 and 1/4 cup) full fat cream cheese, room temperature, roughly chopped
- 30 grams (2 tablespoons) butter, room temperature
- 2 tablespoons maple syrup
Instructions
- Preheat the oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Line two large baking trays or cookie sheets with baking or parchment paper.
- Add butter, sugars and maple syrup to a large mixing bowl. Beat using an electric mixer on medium speed until combined and creamy.
- Add egg and pumpkin. Mix briefly on low speed just to break up the egg yolk. Then add flour, baking powder, cinnamon, nutmeg, ginger and salt.
- Mix on low speed until a thick cookie batter forms. Batter will be wet and sticky – this is ok.
- Use a cookie scoop to portion out the dough (approximately 1.5 tablespoons each) and place them on prepared trays, leaving room for cookies to spread naturally in the oven.
- Bake cookies for 10-11 minutes or until cookies are no longer sticky to touch. Carefully transfer cookies to a wire rack to cool completely.
- Place cream cheese, butter and maple syrup in a medium-sized mixing bowl. Beat using an electric mixer on medium speed until creamy and smooth.
- Use a spoon or small spatula to top each cookie with 1-2 tablespoons of maple cream cheese.
Notes
Pumpkin: You can use canned pumpkin (make sure it’s 100% pumpkin) for this recipe. If you don’t have easy access to canned pumpkin, you can use homemade pumpkin purée. See above post for instructions.
Cream cheese: Either block or brick-style cream cheese, or spreadable cream cheese will work in this recipe. I do recommend choosing a full fat version, rather than a lighten or fat-free kind.
Nutrition Information
Serving Size: 1 cookie
Calories: 196
Sugar: 13.1 g
Sodium: 83.6 mg
Fat: 10.6 g
Carbohydrates: 23.4 g
Protein: 2.6 g
Cholesterol: 38.7 mg
Nutrition information is a guide only.
Category: CookiesCuisine: American