Description
These Pumpkin Gooey Butter Cookies are a cozy fall treat with a soft, thick texture and warm spice in every bite. They blend pumpkin, cream cheese, and classic autumn seasonings into a cookie that feels rich, festive, and wonderfully gooey.
Ingredients
Scale
- 8 ounces cream cheese, softened
- 1 cup unsalted butter, softened
- 8 ounces pumpkin puree
- 2 cups granulated sugar
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 4 ½ cups all-purpose flour
- 3 tablespoons plus 1 teaspoon baking powder
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1 teaspoon allspice
- 1 cup powdered sugar, for coating
Instructions
- In a large bowl, beat the cream cheese, butter, pumpkin, granulated sugar, powdered sugar, and vanilla until the mixture looks light and fluffy. Mix in the eggs just until combined.
- In a separate bowl, whisk together the flour, baking powder, salt, cinnamon, nutmeg, and allspice.
- Add the dry mixture to the wet ingredients a little at a time, mixing only until the dough comes together.
- Cover the dough and chill it in the freezer for at least 1 hour. While it chills, preheat the oven to 350°F.
- Shape the dough into 1-inch balls, then roll each one in powdered sugar. Place them on cookie sheets with space between each cookie.
- Bake for 8 to 9 minutes, just until the cookies look set around the edges. Do not overbake if you want that soft, gooey center.
Notes
- Use softened cream cheese and butter so the dough mixes smoothly and bakes evenly. Cold ingredients can make the dough harder to blend and may cause extra spreading.
- Pull the cookies early rather than late. A slightly underbaked center gives these cookies their signature soft, gooey texture.
- Do not skip the spices. The cinnamon, nutmeg, and allspice bring out the warm fall flavor and make the pumpkin taste even better.
Nutrition
- Calories: 199kcal
- Sugar: 18g
- Sodium: 240mg
- Fat: 8g
- Saturated Fat: 5g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg