Pumpkin Cream Cheese Swirl Cookies

Speaking of pumpkin, now I'm obviously on the hunt for excellent pumpkin recipes. I saw this on a local television show and I knew it was a winner! Cream cheese swirled through pumpkin chocolate chip cookies? Plus, look how cute they are with the little green stems. These are excellent, but they are best eaten, the day you make them. And make sure you have enough milk in the house to go along side, or you'll be sorry! Enjoy.

{PUMPKIN CREAM CHEESE SWIRL COOKIES} 

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1 pkg. (8-oz) lite cream cheese, softened

1/2 c. butter, softened

1/2 c. white sugar

3/4 c. packed brown sugar

1 tsp. vanilla

1 c. canned solid packed pumpkin (or homemade puree)

1 egg

Orange and Green food colors, optional

2 c. semi-sweet chocolate chips, 12 oz package

3 c. flour

1 T. pumpkin pie spice

1/2 tsp. salt

1 1/2 tsp. baking powder

1 c. powdered sugar

 3 T. flour

Beat together softened butter, white sugar and packed brown sugar. Stir in vanilla, pumpkin, egg and a couple drops orange food color; stir in chocolate chips. Add 3 cups flour, pumpkin pie spice, salt and baking powder; stir until thoroughly mixed. Remove 2/3 cup cookie dough and set aside. Roll remaining cookie dough out between two sheets of lightly floured wax paper or parchment paper into a 12x15x1/4 inch rectangle. Freeze dough while preparing cream cheese filling.

Knead a couple drops green food color into reserved 2/3-cup cookie dough. Roll dough into approximately 36 small marble size balls, freeze until ready to use.

Beat cream cheese until smooth; add powdered sugar and 3 tablespoons of flour; beat until smooth and creamy. Remove cookie dough from freezer; peel off top parchment paper; spread prepared cream cheese over 2/3 the width of the rectangle (keep cream cheese on one side of dough and spread out to both ends). Using the parchment paper to carefully lift, roll cookie into a log, starting on the long cream cheese side (jelly roll fashion with cream cheese in center). Wrap log in parchment, return to freezer for 2-3 hours, preferable overnight (or until stiff).

Preheat oven to 375 degrees. Spray cookie sheet with non-stick spray or line cookie sheet with parchment paper. Remove cookie dough from freezer, remove parchment wrap, cut into 1/4 to 3/8-inch thick slices; place on prepared baking sheet. Place a green marble size piece of dough at the top of each cookie and slightly flatten to form a stem. Bake about 12-13 minutes or until lightly browned. Cool cookies on rack. Makes approximately 3 dozen cookies.

NOTE: Pumpkin Pie spice may be replaced with mixture of 1 teaspoon cinnamon, 1/2 teaspoon ginger, 1/4 teaspoon ground nutmeg, 1/4 teaspoon ground cloves.