Pumpkin Spice Cookies with Cream Cheese Icing

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

1. Preheat oven to 350°F (180°C).

2. Beat butter with brown sugar until well combined. Beat in pumpkin, egg, egg yolk and vanilla extract.

3. Stir flour with spice blend, baking soda and salt; add to bowl and mix just until evenly combined. Chill for 1 hour.

4. 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.

5. Bake, in batches, for 12 to 14 minutes or golden and set. Cool completely on baking sheets.

6. 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.

7. Just before serving, spread tops of cookies with a generous amount of frosting and sprinkle with additional spice blend (if using).

Tips

1. 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.

2. The cookie dough is a bit sticky so use the bottom of a lightly greased drinking glass or measuring cup to flatten before baking.