Pumpkin Cinnamon Chip Cream Cheese Cookies

• Vegetarian

• Refrigerated

  • 1 Egg, large

• Baking & Spices

  • 2 1/4 cup All-purpose flour
  • 1 tsp Baking soda
  • 3/4 cup Brown sugar, light
  • 1 1/2 cup Cinnamon chips
  • 2 tsp Corn starch
  • 1/4 cup Granulated sugar
  • 1 1/2 tsp Pumpkin pie spice
  • 1 pinch Salt
  • 2 tsp Vanilla extract

• Dairy

  • 1/2 cup Butter

Found on thisgalcooks.com

Ingredients

• ½ C butter, room temp
• ¼ C Philadelphia pumpkin spice cream cheese ***see notes for instructions if you cannot find this product***
• ¾ C light brown sugar
• ¼ C granulated sugar
• 1 large egg
• 2 tsp vanilla extract
• 1½ tsp pumpkin pie spice
• 2¼ C all purpose flour
• 2 tsp corn starch
• 1 tsp baking soda
• pinch of salt
• 1½ C cinnamon chips

Directions

• In the bowl of a stand mixer with the flat attachment, beat together the butter, sugars, egg, vanilla extract and cream cheese on medium high speed for about 5 minutes or until fluffy.
• Whisk together the flour, baking soda, cornstarch, salt and pumpkin pie spice. Add to the wet ingredients and mix on low until combined. Mix in the cinnamon chips with a spoon. Cover and refrigerate for 30 minutes to one hour. Do not skip this part or your cookies will flatten while baking.
• While the cookie dough is chilling, preheat your oven to 350. Line a baking sheet with parchment paper. When the cookie dough is chilled, roll the dough into 1½ tbsp balls. I used a cookie scoop to measure out the dough. Cookie scoops make life easier. Place the dough balls onto the baking sheet, about 2 inches apart.
• Bake for 8 - 10 minutes. If your cookies are a little too puffy after baking, gently press down a little with the back of a wooden spoon. I did this and you can see that my cookies are still nice and thick.
• Allow the cookies to cool for 5 minutes and then transfer to a wire rack to cool.

Nutrition