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: Hard Boiled
To hard cook, place cold eggs in a single layer in a saucepan and cover with at least 1 inch (2.5 cm) of cold water over the top of the eggs. Cover saucepan and bring quickly to the boil over high heat. Immediately remove pan from heat to stop boiling. Let eggs stand in water for 18 to 23 minutes. Drain water and immediately run cold water over eggs until cooled. This helps to prevent a dark or greenish ring from forming around the yolk. Remove egg from shell.