Pumpkin Cream Cheese Spread

February 22, 2024

I have a chocolate version of this recipe and I love it so much that I knew I had to make a pumpkin version for the fall. These cookies are so fast and easy to make! Quickly mix up the batter in one bowl, scoop the batter into a waffle iron, and within minutes you have the yummiest little pumpkin cookies.

INGREDIENTS

½ cup butter, melted
1 cup pumpkin
1 ½ cups sugar
1 teaspoon cinnamon
½ teaspoon nutmeg
4 eggs
2 teaspoons vanilla
2 cups flour

INSTRUCTIONS

Preheat waffle iron to medium-low.
Melt butter in a large mixing bowl.
Add pumpkin, sugar, cinnamon, and nutmeg. Whisk together until combined.
Add eggs and vanilla. Whisk together until combined.
Add flour and whisk just until combined.
Use a 2 oz, #16, disher scoop (or ¼ cup) to scoop out cookies into each waffle square. (I don’t spray my waffle iron with non-stick cooking spray.)
Close waffle iron and bake for 2-4 minutes. (Mine bake perfectly in 3 minutes.) Cookies should be soft. Carefully remove each cookie using one or two forks. Repeat with remaining cookie batter.
Store cookies in an airtight container.

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This bread is so delectably moist and delicious. Whenever plums are in season, you better bet you’ll find me making this recipe. Plums are in season from summer through early fall, so right now is the perfect time to make this bread!

When choosing a plum, hold it in the palm of your hand, it should feel heavy. Make sure to choose ones that aren’t too squishy and overripe. A ripe plum should be firm but have some give when you lightly squeeze it.