It’s a second autumn that I am getting a bit of a pumpkin mania. I call so the time when I am frantically buying pumpkins, baking them and producing different types of dishes out of them. Actually in 2016 this period lasted longer and it was unexpectedly productive: within a month or so apart from the famous Pumpkin Tiramisu, I managed to prepare also Pumpkin, Zucchini and Potato Gratin, Pumpkin, Ricotta and Quinoa Muffins and 3 more recipes for the October 2016 issue of the magazine So Into Food. One of them I republished later in the blog: the fantastic Pumpkin Risotto with Sage which is one of my favourite risotto recipes ever!… Well, this year my pumpkin mania lasted for a shorter period and I managed to make only two recipes: the luscious Pumpkin Layer Cake with marzipan decoration and the easy and almost healthy Soft Pumpkin Cream Cheese cookies which I am presenting you today.
Indeed recently I don’t have much time to prepare too many recipes but I am making all efforts to post a new one here every week. On the other hand I am spending more and more time taking photos. I can’t hide that I am very proud for having improved quite a lot my photography in the past one year. This is actually something I’ve been working really hard for many months and I really hope my work soon would bear fruit one way or another. Photography has become my big (weekend) obsession and I am now making attempts to start shooting outside of my kitchen. I am working on my portfolio at the moment so if you have any food photography needs, don’t hesitate to contact me – we might be able to help each other 🙂
But let’s talk about the current recipe: as I mentioned already these Soft Pumpkin Cream Cheese cookies are kind of healthy but not completely. My initial idea was to make them with honey instead of sugar. However, when I started to mix the ingredients, I forgot about my intentions and just added sugar. At the end they turned out very good: soft, slightly chewy, with velvety texture and very delicious. So eventually I decided to keep the sugar in the recipe as it was such a success.
These cookies are great for both breakfast and dessert. My son appreciated them very much: he probably ate half of the whole batch! I wasn’t very happy with this fact as I am trying to limit his sugar consumption (while maintaining mine pretty high – what a hypocrite of a mother!). But he didn’t stop asking for them until the last one disappeared…
The Pumpkin Cream Cheese cookies should be stored in airtight container, preferably in the fridge. They would not last as long as regular cookies because they are very soft and a bit sticky. But you won’t need to worry much about that as they surely will not remain long enough in order to go bad 🙂
Preheat oven to 180 degrees C (350 degrees F). Line 2-3 large baking tins with parchment paper.
In a bowl combine flour, spelt flour, baking powder, cinnamon and salt. Mix gently and set aside.
In a large bowl beat together melted butter with the two kinds of sugar until light and creamy.
Add eggs and whisk shortly until incorporated. Add cream cheese, pumpkin puree, rum and vanilla extract and whisk until homogeneous. Gradually add the dry ingredients, folding with a spatula, until just absorbed. A thick batter (or very soft dough) should form. Chill the dough for 1-2 hours before baking.
Using an ice-cream scoop or a spoon make small to medium balls out of the dough. Arrange the balls in the prepared tins allowing at least 5 cm (2 inch) distance between them.
Bake on the top rack of the oven for about 15-18 minutes or until the cookies start getting light brown around the edges. Let them cool on the tin for about 10 minutes before transferring them to a wire rack to cool completely.