Soft Pumpkin Cream Cheese cookies with cinnamon | Dani's Cookings
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Soft Pumpkin Cream Cheese cookies

Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Servings: 25 cookies


  • 200 g spelt flour
  • 170 g all purpose flour
  • 125 g butter, melted
  • 200 g cream cheese
  • 220 g pumpkin puree
  • 150 g granulated sugar
  • 55 g brown sugar
  • 2 eggs
  • 1 teaspoon baking powder
  • 1/3 teaspoon ground cinnamon
  • 1 teaspoon rum extract
  • 1 teaspoon vanilla extract
  • 1/3 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.
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