What makes this version different from other pumpkin chocolate chip cookies?

This most specific individual version uses the most triple-dairy individual combination of cream cheese AND butter AND pumpkin puree together — no most other individual version in the Nonna's Kitchen collection uses this most exact individual triple-dairy approach — producing the most uniquely enriched and the most beautifully tangy individual soft cookie crumb. The most individual almond extract alongside vanilla and the most individual cinnamon-pumpkin spice sugar rolling coating further distinguish this as the most specifically unique individual version.

Why add almond extract to pumpkin cookies?

The most pure almond extract — even the most small half teaspoon — contributes the most unmistakably distinctive individual bakery-style individual character that most completely transforms the most individual perception of this most individual pumpkin cookie from the most home-baked into the most properly professional individual bakery-quality individual result. The most individual almond extract most beautifully complements the most individual cream cheese and the most individual pumpkin spice individual character.

Does cream cheese change the cookie texture?

Yes — the most individual cream cheese simultaneously provides the most additional individual fat richness for the most properly soft individual texture, the most gentle individual acidity for the most beautifully tender individual crumb, and the most natural individual cream cheese individual protein structure that produces the most distinctively different and the most more properly cakey individual soft texture compared to the most butter-only individual approach.

Pumpkin Chocolate Chip Cookie Easy Soft Cream Cheese Butter

Name: Pumpkin Chocolate Chip Cookie The Most Easy Soft Cream Cheese Butter Pumpkin Puree Almond Vanilla Brown Sugar Mini Chip Fall Cookie
Prep time: 15 min
Cook time: 12 min
Total time: 30 min
Cuisine: American
Ingredients: 1 3/4 cups All-Purpose Flour; 1 1/2 tsp Pumpkin Pie Spice; 1 tsp Baking Powder; 1/4 tsp Baking Soda; 1/2 tsp Salt; 1/2 cup Unsalted Butter softened; 4 oz Full-Fat Brick-Style Cream Cheese softened; 3/4 cup Packed Brown Sugar; 1/2 cup Pure Pumpkin Puree; 1 large Egg room temperature; 1 tsp Pure Vanilla Extract; 1/2 tsp Pure Almond Extract; 3/4 cup Mini Semi-Sweet Chocolate Chips plus extra for topping; 3 tbsp Granulated Sugar for rolling; 1 tsp Ground Cinnamon for rolling; 1/2 tsp Pumpkin Pie Spice for rolling

Description

The most extraordinary soft Pumpkin Chocolate Chip Cookie made by preheating oven to 350°F lining baking sheets whisking 1 3/4 cups flour 1 1/2 tsp pumpkin pie spice 1 tsp baking powder 1/4 tsp baking soda and 1/2 tsp salt beating 1/2 cup softened butter and 4 oz softened cream cheese until completely smooth adding 3/4 cup packed brown sugar beating 2 minutes adding 1/2 cup pumpkin puree 1 room temperature egg 1 tsp vanilla and 1/2 tsp almond extract mixing combined adding flour mixture on low just combined folding 3/4 cup mini chips mixing 3 tbsp sugar 1 tsp cinnamon and 1/2 tsp pumpkin spice in shallow bowl portioning dough rolling each generously in cinnamon-pumpkin sugar placing 2 inches apart pressing extra mini chips over tops baking 350°F 10 to 12 minutes until edges just set and centers still very soft cooling 5 minutes on sheet then rack. A completely perfect soft cream cheese butter pumpkin puree almond vanilla brown sugar cinnamon pumpkin spice rolling mini chip fall cookie recipe.

Ingredients

Scale

1 3/4 cups All-Purpose Flour

1 1/2 tsp Pumpkin Pie Spice

1 tsp Baking Powder

1/4 tsp Baking Soda

1/2 tsp Salt

1/2 cup Unsalted Butter softened

4 oz Full-Fat Brick-Style Cream Cheese softened

3/4 cup Packed Brown Sugar

1/2 cup Pure Pumpkin Puree

1 large Egg room temperature

1 tsp Pure Vanilla Extract

1/2 tsp Pure Almond Extract

3/4 cup Mini Semi-Sweet Chocolate Chips plus extra for topping

3 tbsp Granulated Sugar for rolling

1 tsp Ground Cinnamon for rolling

1/2 tsp Pumpkin Pie Spice for rolling

Instructions

1. Preheat oven to 350°F 175°C. Line baking sheets with parchment.

2. Whisk flour, pumpkin pie spice, baking powder, baking soda, and salt. Set aside.

3. Beat softened butter and cream cheese until completely smooth. Add brown sugar. Beat 2 minutes light and fluffy.

4. Add pumpkin puree, egg, vanilla, and almond extract. Mix combined.

5. Add flour mixture on low just combined. Fold in mini chips.

6. Mix rolling sugar, cinnamon, and pumpkin spice in shallow bowl.

7. Portion dough. Roll each generously in cinnamon-pumpkin sugar.

8. Place 2 inches apart. Press extra mini chips over tops.

9. Bake 350°F 10 to 12 minutes until edges just set and centers still very soft.

10. Cool 5 minutes on sheet. Transfer to rack.

Prep Time: 15 minutes
Cook Time: 12 minutes
Category: Dessert, Cookies, Pumpkin, Chocolate Chip, Fall
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 190
Sugar: 16g
Sodium: 110mg
Fat: 9g
Saturated Fat: 6g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 1g
Protein: 3g
Cholesterol: 30mg

Keywords: pumpkin chocolate chip cookie, easy soft cream cheese butter pumpkin chocolate chip cookie recipe almond vanilla cinnamon pumpkin sugar rolling mini chip, best cream cheese pumpkin chocolate chip cookie, soft cream cheese butter pumpkin almond vanilla cinnamon rolling mini chip fall cookie