Description
Delight in these soft and gooey Pumpkin Butter Cookies that perfectly balance the warm flavors of autumn spices with a rich, creamy texture. Made with pumpkin puree, cream cheese, and a blend of cinnamon, nutmeg, and allspice, these cookies are rolled in powdered sugar for an irresistible sweet coating. Perfect for fall gatherings or cozy treat times!
Ingredients
Scale
Wet Ingredients
- 8 ounces cream cheese (softened)
- 1 cup unsalted butter (softened)
- 8 ounces pumpkin puree
- 2 cups white granulated sugar
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 large eggs
Dry Ingredients
- 4½ cups all-purpose flour
- 3 tablespoons and 1 teaspoon baking powder
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1 teaspoon allspice
For Coating
- 1 cup powdered sugar to roll
Instructions
- Prepare the wet mixture: In a large mixing bowl, beat together the softened cream cheese, unsalted butter, pumpkin puree, granulated sugar, powdered sugar, and vanilla extract until the mixture is fluffy and well combined. Then add the eggs one at a time, mixing until just combined.
- Mix dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, salt, cinnamon, nutmeg, and allspice until evenly combined.
- Combine wet and dry: Gradually incorporate the dry ingredients into the wet mixture, stirring gently until just combined to form a dough. Avoid overmixing to keep the cookies tender.
- Chill the dough: Freeze the dough for at least 1 hour or longer. Meanwhile, preheat your oven to 350°F (175°C).
- Shape the cookies: Once chilled, roll the dough into 1-inch balls. Then roll each ball in powdered sugar to coat thoroughly and place the balls evenly spaced on cookie sheets lined with parchment paper or a non-stick surface.
- Bake the cookies: Bake at 350°F for 8-9 minutes, just until the cookies are set and edges begin to firm. Be careful not to overbake to maintain the gooey center.
Notes
- For best results, ensure cream cheese and butter are softened to room temperature before mixing.
- Chilling the dough is crucial to help the cookies maintain shape and develop flavor.
- Use fresh pumpkin puree; canned pumpkin works well but avoid pumpkin pie fillings which contain added sugars and spices.
- Store cookies in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
- These cookies freeze well—freeze baked cookies in a sealed container for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 9 minutes
- Category: Cookies
- Method: Baking
- Cuisine: American
Keywords: Pumpkin cookies, gooey butter cookies, fall cookies, pumpkin spice cookies, cream cheese cookies
