Tuesday, November 19, 2013

Pumpkin Cream Swirl Cookies

This is one of our favorite cookies to make each fall.   It has the classic pumpkin chocolate chip cookie taste with the added bonus of a creamy cream cheese filling.

Another bonus to these cookies are that they come out bigger than other cookies I make because of the rolling method (and you have to eat a whole cookie).   They really are easy to make, and yet very impressive to serve to guests or to take around to neighbors.

I made these cookies without the egg and the still turned out amazing.   Make sure to refrigerate the dough at least 30 minutes to make sure it is stiff enough to roll without making a sticky mess; even though sticky messes can be very yummy messes to clean up.

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