CREAM CHEESE AND PUMPKIN-PECAN COOKIES

Cream Cheese and Pumpkin-Pecan Cookies image

Grab your rolling pin and preheat your oven: It's time to bake some smile-worthy pumpkin pecan cookies. All your favorite autumn flavors find their way into these Cream Cheese and Pumpkin-Pecan cookies, from pumpkin (of course) to cinnamon to nuts and perfectly tart dried cranberries.

Provided by My Food and Family

Categories Dairy

Time 1h

Yield 64 servings, 1 cookie each

Number Of Ingredients 13

Previous Next

Ingredients

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
3/4 cup butter, softened
1-3/4 cups granulated sugar, divided
2 tsp. vanilla
2-1/2 cups flour
1/2 tsp. baking soda
1/4 cup packed brown sugar
2 tsp. ground cinnamon, divided
3/4 cup finely chopped pecans
3/4 cup dried cranberries
3/4 cup canned pumpkin
1 egg
1 Tbsp. water

Steps:

Beat cream cheese, butter, 1 cup granulated sugar and vanilla in large bowl with mixer until blended. Add flour and baking soda; mix well. Refrigerate 30 min. Meanwhile, combine 1/2 cup of the remaining granulated sugar, brown sugar, 1 tsp. cinnamon, nuts and cranberries.
Heat oven to 375ºF. Roll 1/4 of the dough into 9-inch circle on lightly floured surface; spread with 3 Tbsp. pumpkin, then sprinkle with 1/4 of the sugar mixture. Press sugar mixture into dough to secure. Cut dough into 16 wedges. Starting at wide edge, roll up each wedge. Place, point sides down, on baking sheet sprayed with cooking spray. Repeat with remaining dough.
Whisk egg and water until blended; brush onto roll-ups. Sprinkle with combined remaining granulated sugar and cinnamon.
Bake 9 to 10 min. or until lightly browned. Immediately remove from baking sheets to wire racks; cool completely.

Nutrition Facts : Calories 90, Fat 4.5 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 10 mg, Sodium 40 mg, Carbohydrate 0 g, Fiber 0.5378 g, Sugar 0 g, Protein 0.9987 g