Pumpkin Spice Cookies with Cream Cheese Icing
Capturing the flavours of pumpkin pie in a cookie, these will be a hit with young and old alike.
- Prep time: 30-90 min
- Makes: 30 cookies
- Cook time: 12 min
Nutritional Information
1 cookie
- Calories 170
- Potassium* 40 mg
- Saturated Fat 6 g
- Fat 10 g
- Cholestérol 40 mg
- Carbohydrates 19 g
- Fibre 0 g
- Sugars 12 g
- Protein 2 g
- Sodium 100 mg
Ingredients
- 1 cup / 250 ml
- unsalted butter
- 1 cup / 250 ml
- brown sugar
- 1/2 cup / 125 ml
- puréed, pure pumpkin (not pie filling)
- 1
- Naturegg Nestlaid Large Egg
- 1
- Naturegg Nestlaid Egg, yolk only
- 1 tsp / 5 ml
- vanilla extract
- 2 cup / 500 ml
- all-purpose flour
- 1 1/2 tsp / 7 ml
- pumpkin pie spice blend
- 1 tsp / 5 ml
- baking soda
- 1/2 tsp / 2 ml
- salt
- Cream Cheese Frosting:
- 4 oz / 125 ml
- brick style cream cheese, softened (1/2 a brick)
- 1/4 cup / 50 ml
- unsalted butter
- 1 tsp / 5 ml
- vanilla extract
- 1 1/2 cup / 375 ml
- icing sugar (approx.)
- Pumpkin Pie spice (optional)
Directions
Preheat oven to 350°F (180°C).
Beat butter with brown sugar until well combined. Beat in pumpkin, egg, egg yolk and vanilla extract.
Stir flour with spice blend, baking soda and salt; add to bowl and mix just until evenly combined. Chill for 1 hour.
Use a medium (#40) cookie scoop to portion dough and arrange mounds on parchment paper-lined baking sheets. (Alternately, portion into 1 1/2 tbsp/22 ml balls, about 1 1/2 inches/4 cm in diameter.) Flatten cookies slightly to help them spread evenly during baking.
Bake, in batches, for 12 to 14 minutes or golden and set. Cool completely on baking sheets.
Cream Cheese Frosting: Meanwhile, beat cream cheese with butter and vanilla until fluffy and smooth. Add icing sugar; beat on low until combined. Increase speed and beat for 1 to 2 minutes or until smooth.
Just before serving, spread tops of cookies with a generous amount of frosting and sprinkle with additional spice blend (if using).
Tips
Cookies and frosting can be held separately. Cookies can be stored at room temperature for up to 4 days or frozen for up to 1 month. Frosting can be held in the refrigerator for up to 5 days.
The cookie dough is a bit sticky so use the bottom of a lightly greased drinking glass or measuring cup to flatten before baking.
Tips: Storing Leftovers
Did you know, leftover omelets, quiches and frittatas freeze well and can be quickly reheated in the microwave for a speedy breakfast, lunch or supper.