Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon pumpkin pie spice
- 1/2 cup unsalted butter, softened
- 4 ounces cream cheese, softened
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/2 cup pumpkin puree
- 1 large egg
- 1 teaspoon vanilla extract
For those with dietary restrictions, you can substitute the all-purpose flour with a gluten-free blend. If you’re vegan, consider using a dairy-free cream cheese alternative and flaxseed meal mixed with water as an egg substitute.
Instructions
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and pumpkin pie spice. Set aside.
- In a large bowl, cream together the butter, cream cheese, granulated sugar, and brown sugar until the mixture is light and fluffy, about 3-4 minutes.
- Add the pumpkin puree, egg, and vanilla extract to the creamed mixture, beating until fully incorporated.
- Gradually add the dry ingredients to the wet mixture, mixing just until combined. Be careful not to overmix, as my abuela always reminded me that the secret to tender cookies is a gentle hand.
- Drop tablespoon-sized balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden and the centers are set.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International