Brenda’s Recipe
October 6, 2016 by Brenda McGee

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Fall is officially here. It’s pumpkin spice time...

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Fall is officially here. It’s pumpkin spice time.

This recipe is similar to a peanut butter cookie recipe, but we are using pumpkin and cream cheese. The pumpkin flavor really comes out after the cookie is cooled.

Be sure to read over the recipe before starting.

Email me at brencook4u@gmail.com with your comments.

PUMPKIN-BUTTER COOKIES

Ingredients:

8 oz. cream cheese, room temperature

1/2 cup butter, room temperature

1/2 cup pumpkin purees (not pumpkin pie filling)

1 1/2 cups granulated sugar

1 tsp. vanilla

2 1/2 cups flour

1/4 cup graham cracker crumbs

1 1/2 tsp. pumpkin pie spice

1/2 tsp. cinnamon

Cinnamon-sugar mix for coating cookie

INSTRUCTIONS:

  1. Preheat oven to 350 degrees.
  2. In a large mixing bowl, mix butter, cream cheese and pumpkin together until blended well.
  3. Add the sugar and vanilla mixing until combined.
  4. Sift flour, pumpkin spice and cinnamon together, then stir in graham cracker crumbs. Carefully stir this a little at a time into the sugar mixture until smooth.
  5. Refrigerate dough for 30 minutes.
  6. Scoop 1 1/2 to 2-inch balls and drop into cinnamon-sugar mix. Roll balls in the mixture. Place on an ungreased cookie sheet, 2 inches apart.
  7. With a fork dipped in sugar-cinnamon mix, press gently horizontally and then vertically, in the same method used for making peanut butter cookies.
  8. Bake for 18 minutes. Remove from oven and let rest on cookie sheet for 6-8 minutes before removing from pan. Transfer to cooling rack to cool completely.