Pumpkin Cake Swirls
The weather is noticeably cooler than it has been and the leaves are turning orange! It is officially fall and it feels so good. I haven’t made too many pumpkin recipes this year, but I am a sucker for a pumpkin and cream cheese combo. These cake like cookies are the perfect treat to have at a Halloween party, or to enjoy with your morning coffee! Speaking of morning coffee… if you haven’t tried to Nespresso pumpkin spice cake flavor yet, get on it. It’s my new addiction.
Anyways, back to the recipe! These cake swirls are perfectly soft on the inside complemented with a gooey cream cheese. We somehow have visitors almost every weekend in October, so I have a feeling these will be great to keep on hand. I hope you and your friends enjoy them!
Pumpkin Cake Swirls
Ingredients
- 1 cup room temp butter
- 1 cup sugar
- 1 tsp. baking soda
- 1 tsp. baking powder
- 1/4 tsp. salt
- 1 tbsp. pumpkin pie spice
- 1 egg
- 1 tsp. vanilla
- 1 cup pumpkin puree
- 2 cups all purpose flour
- 8 oz cream cheese room temp
- 1/3 cup powdered sugar
Instructions
- Preheat oven to 350°F.
- In a large bowl use a hand mixer to mix together the butter and sugar. Beat for about 2 minutes until it is fluffy.
- Add in the baking powder, baking soda, salt, and pumpkin pie spice. Use the mixer to beat until mixed well.
- Add in the egg, vanilla, pumpkin puree and mix.
- Finally, add in the flour and beat until well combined
- In a separate small bowl mix together the cream cheese and powdered sugar.
- Use a medium size ice cream scoop to spoon the dough onto a parchment lined baking sheet.
- Add ~1 tsp of the cream cheese mix on top, use a butter knife to swirl in.
- Bake for 15 minutes.