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: about 30 cookies
- Cook time: 12 min
Nutritional Information
1 cookie
- Potassium*.40 mg
- Calories.170
- Saturated Fat.6 g
- Fat.10 g
- Cholestérol.40 mg
- Carbohydrates.19 g
- Fibre.0 g
- Sugars.12 g
- Protein.2 g
- Sodium.100 g
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 g | 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
Chill cookie dough for an hour or more before baking.
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 Egg Yolks
To freeze egg yolks, add 1/8-teaspoon salt or 1 ½ teaspoons sugar or corn syrup to every ¼ cup of eggs.