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.