Pumpkin Spice Cream Cheese Spritz Cookies are fun-to-make seasonal treats. Using a cookie press, you can make the cookies into holiday shapes that are tasty when dunked into hot cocoa or hot tea.
I meant to make these Pumpkin Spice Cream Cheese Spritz Cookies about a week ago, but I got lazy. I’ve been fighting what appears to be the never-ending or possibly recurring cold, and it’s driving me crazy.
I absolutely HATE colds, because they’re minor annoyances. I’d rather be seriously under the weather for twenty-four to forty-eight hours, as opposed to feeling slightly run-down for a two-week stretch.I know, that’s kind of bizarre thinking. But I feel like if I’m going to get sick, it should be worth my while, and I should get an actual sick day, home from work.
Instead, colds make you feel just awful enough that you’re miserable all day long, but you still go to work, because you’re not miserable enough to stay home. And that sucks.
It’s October, so that means all things pumpkin.
Ah, who am I kidding? I’ll ride the pumpkin wave at least through November!
Pumpkin spice and cream cheese pair well together. These cookies have a hint of creaminess that’s gently warmed by the spices.
They are especially tasty when dunked in hot cocoa, as well as milky tea. They’re also good on their own.
So if you want a little something different than the usual pumpkin-flavored treat, make these Pumpkin Spice Cream Cheese Spritz Cookies and enjoy!
- 1 C (2 sticks) unsalted butter, cold
- 3 oz. cream cheese, softened
- 1 C sugar
- 1 egg yolk
- 1 tsp maple extract
- 2 1/2 C all-purpose flour
- 1/4 tsp salt
- 1/2 tsp pumpkin pie spice
- Preheat the oven to 350 degrees F. In a medium mixing bowl, whisk together the flour, salt and pumpkin pie spice.
- In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and cream cheese. Add in the sugar and the egg yolk, beating until light and fluffy. Mix in the maple extract.
- On low speed, gradually add the flour mixture. Mix until well incorporated.
- Fit a cookie press with the desired disk, then fill with dough. Press the cookies onto an ungreased baking sheet.
- Bake the cookies 12-15 minutes or until lightly golden brown at the edges. Rotate baking sheet halfway through baking time.
- Cool the cookies 5 minutes on the baking sheet, then cool completely on wire racks.
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