Pumpkin Cream Cheese Cookies
Let’s make some cookies!!
So I came up with this while trolling the internet for some fun recipes. I combined a sugar cookie recipe and a cream cheese cookie recipe. The pumpkin is because I had it in the fridge and thought it could be fun!
Turns out it was a good decision these cookies taste light, delicious, and have a hint of seasonal flavor.
1 stick unsalted sweet cream butter
1tablespoon vanilla extract
1 1/4 cup white sugar
1/2 tsp Salt
1 tsp Nutmeg
3oz Philadelphia Pumpkin Spice cream cheese
2 1/4 cups flour
So I’m spoiled and have a mixer. The amazing thing about this recipe is that everything just goes in the mixer!
Either let the butter softer on the counter or put it in the microwave for 30 seconds.
Mix the cream cheese, sugar, butter, egg, vanilla extract, cinnamon, salt, and nutmeg till smooth.
Add the flour into slowly folding it into the mix while still mixing
Now sugar cookies should stay in the fridge for at least 8 hrs. I was impatient and the batter tasted delicious. So they only stayed int the fridge for an hour. So you’re going to want to flour a bowl and add the mix in. It will be sticky, so flour generously. If you’re concerned about ruining flavor you can also make a flour/powdered sugar combo and use that.
Take the mix out of the fridge and preheat your oven to 375. When it’s heating, spoon out your cookies onto a sprayed cookie sheet. I like to use an ice cream scoop! I put a little raw sugar on top to make it look pretty and give it a nice crunch. Just a little though!
Cookies will take about 7-8 minutes. I cooked for 9 and it was a tad too much. When done to your liking, take out put on cookie rack. Let cool. Enjoy!!