These cookies are delicious, easy to make and pleasantly soft! They are great for breakfast or for dessert. A great way to make your kids eat some pumpkin.
What is special about this recipe
There are many kinds of cookies but the current one are very soft and just a tiny bit of chewy. They are loaded with cream cheese to the point they could be called Pumpkin Cheesecake Cookies! They are also made with spelt flour, which gives them additional flavour and texture.
You need a mix of whole grain spelt flour and all-purpose flour.
You also need butter and cream cheese.
Other important ingredients are: eggs, brown and granulated sugar, baking powder, spices and flavours and, of course, pumpkin puree.
The complete list of ingredients with their quantities is below the post, in the recipe card!
Making the batter of the cookies is easy. The key here is to chill the dough (which will resemble more a batter initially). Make sure you leave it a good 1-2 hours in the fridge, before baking the cookies.
Also when baking, make sure you leave a good distance between the cookies because they will spread and grow!
How to store them
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 🙂
Is this recipe healthy
If you use regular table sugar, the cookies are not exactly healthy, even though they are somehow healthier than many other recipes out there. If you want to make them healthier, swap the sugar (both kinds) with coconut sugar.
You could also skip the all-purpose flour but the consistency of the cookies will be slightly different and might not please everyone.
I hope you likes this recipe! Please let me know in the comments if you made it!
Here are few more Pumpkin recipes that you may like:
- Pumpkin, Zucchini and Potato Gratin
- Pumpkin, Ricotta and Quinoa Muffins
- Pumpkin Tiramisu
- Pumpkin Layer Cake with marzipan decoration
Soft Pumpkin Cream Cheese cookies
- 1 ⅞ cup/ 200 g spelt flour
- 1 ½ cup/ 170 g all purpose flour
- ½ cup/ 125 g butter, melted
- 7 oz/ 200 g cream cheese
- 1 cup/ 220 g pumpkin puree
- ¾ cup/ 150 g granulated sugar
- ½ cup/ 50 g brown sugar
- 2 medium eggs
- 1 teaspoon baking powder
- ⅓ teaspoon ground cinnamon
- 1 teaspoon rum extract, optional
- 1 teaspoon vanilla extract
- ⅓ teaspoon salt
- 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.
- Store the cookies in airtight container for up to a week.
- For a healthier version of this recipe use coconut sugar instead of granulated and brown sugar.