The mere name of this recipe says it all. These pumpkin cream cheese cookies are a great treat for the upcoming season! Rich, creamy and fluffy, these cookies are hard to put down.
To make the dough, add flour, baking powder and salt; whisk together. Set aside.
In a large bowl, beat together butter, sugar and brown sugar on medium speed for a few minutes. After this is nice and soft, add the honey and pumpkin puree.
Add in egg and vanilla extract until mixed well.
On low speed, mix these ingredients together with your dry ingredients, slowly, so the dough does not clump.
Cover and chill the dough for one hour when the mixture is aptly blended.
In a smaller bowl, add together your cream cheese, sugar and vanilla extract until the mixture is a creamy consistency. Cover and chill this for at least one hour before use also.
Preheat the oven to 350 degrees. Spray your baking sheets with cooking spray.
Use a large spoon to scoop out some dough and flatten it on the baking sheet. On top of this, add one small dot of your cream cheese filling. Place another flattened dough patty on top of this and gently press down to seal your cream cheese filling- feel free to pinch the edges together. Repeat this process until you have about 20 cookies.
Bake for about 15 minutes, or until the tops begin to brown. Let cool.
