Pumpkin Cinnamon Chip Cream Cheese Cookies
Recipe type: dessert
Prep time: 
Cook time: 
Total time: 
Serves: about 28 cookies
  • ½ C butter, room temp
  • ¼ C Philadelphia pumpkin spice cream cheese ***see notes for instructions if you cannot find this product***
  • ¾ C light brown sugar
  • ¼ C granulated sugar
  • 1 large egg
  • 2 tsp vanilla extract
  • 1½ tsp pumpkin pie spice
  • 2¼ C all purpose flour
  • 2 tsp corn starch
  • 1 tsp baking soda
  • pinch of salt
  • 1½ C cinnamon chips
  1. In the bowl of a stand mixer with the flat attachment, beat together the butter, sugars, egg, vanilla extract and cream cheese on medium high speed for about 5 minutes or until fluffy.
  2. Whisk together the flour, baking soda, cornstarch, salt and pumpkin pie spice. Add to the wet ingredients and mix on low until combined. Mix in the cinnamon chips with a spoon. Cover and refrigerate for 30 minutes to one hour. Do not skip this part or your cookies will flatten while baking.
  3. While the cookie dough is chilling, preheat your oven to 350. Line a baking sheet with parchment paper. When the cookie dough is chilled, roll the dough into 1½ tbsp balls. I used a cookie scoop to measure out the dough. Cookie scoops make life easier. Place the dough balls onto the baking sheet, about 2 inches apart.
  4. Bake for 8 - 10 minutes. If your cookies are a little too puffy after baking, gently press down a little with the back of a wooden spoon. I did this and you can see that my cookies are still nice and thick.
  5. Allow the cookies to cool for 5 minutes and then transfer to a wire rack to cool.
***I found the pumpkin spice cream cheese at Walmart but if you cannot find it, whisk together 3 tbsp cream cheese and 1 tbsp of pumpkin puree. Increase the pumpkin pie spice used in the recipe from 1½ tsp to 2 tsp.***

Recipe adapted from Averie Cooks
Nutrition Information
Serving size: 2 cookies
Recipe by This Gal Cooks at https://www.thisgalcooks.com/pumpkin-cinnamon-chip-cream-cheese-cookies/