Pumpkin Spice Cream Cheese Cookies

12 Days of Cookies: Day 4

Have you ever had super soft cookies that just melt in your mouth when you eat them? These cookies are just like that. I will be the first person to admit that though I prefer cookies that have a certain snap to them when you eat them, these are absolutely divine.

I make these cookies in small batches because there’s nothing healthy about them (which is what makes them taste so good)! Between the butter, cream cheese and sugar these end up very rich; which is also why I make them very little.

You will want to put these in the refrigerator to set up for at least two hours – I actually prefer to let them sit overnight. Your hands will get messy when rolling these and if you don’t let the fat set up you will end up with a giant sticky mess. Trust me though, the wait is worth it.

These cookies have a very short bake time; they only need about 10 minutes. You want them to turn a slightly gold color with very light browning around the edges. If you let them bake much longer they will end up crunchy.

Ingredients:

• 1 stick butter (softened)
• 8 ounces cream cheese (softened)
• 1 cup granulated sugar
• 1 egg
• 1 t vanilla extract
• 2 cups flour
• 1 t pumpkin pie spice
• 1/2 t baking powder
• 1/2 t baking soda
• 1/2 t salt

Method:

1. Cream together butter, cream cheese, sugar, egg and vanilla until smooth.
2. Sift together flour, pumpkin pie spice, baking soda, baking powder and salt in a separate bowl.
3. Slowly add dry ingredients to wet mixture scraping the sides of the bowl down often.
4. Place cookie dough in refrigerator for at least two hours (overnight preferred).
5. Preheat oven to 375 degrees Fahrenheit and line baking pans with a silicone baking mat or parchment paper.
6. Roll cookies into heaping teaspoon sized balls and place on baking pans approximately three inches apart.
7. Bake cookies for ten minutes or until a light gold color with light brown edges.
8. Let cookies sit on baking pans for five minutes before moving to cooling racks.
9. Store in an airtight container for up to one week or place in freezer.

This recipe yields up to three dozen cookies depending upon size.