Looking for a tasty fall treat or a delicious addition to your Thanksgiving dinner? Try this recipe for Pumpkin Spice Cookies. It will bring out all the nostalgia of the season with the fragrance of nutmeg and cinnamon in every bite. They have the taste of soft chewy muffin tops and the flavor of the seasonal pumpkin spiced latte.
Prep/Bake Time: 10 minutes dough/1 hour chill/10-12 minutes bake per pan
Author: Mindi Cunningham | sweet basil and lemon
1 cup canned pure pumpkin (Libby’s)
3 cups bread flour
1/2 cup unsalted butter room temp
2 eggs: 1 whole; 1 egg yoke
1/2 cup brown sugar
1 cup granulated sugar
1/2 tsp sea salt
1/2 tsp cream of tartar
1/2 tsp baking soda
2 tsp cinnamon
1 tsp nutmeg
1 Tbsp vanilla
Cream Cheese Frosting
4 Tbsp unsalted butter room temperature
1&1/2 tsp vanilla
4 oz cream cheese room temperature
1 Tbsp heavy cream
2 cups & 1/3 confection sugar
Using a stand mixer combine butter, sugar and eggs until fluffy for 2-3 minutes. Add in pumpkin and mix until combined thoroughly. In a separate large bowl combine the dry ingredients and whisk together. Add dry ingredients to the stand mixer bowl and mix until dough has formed evenly but do not over work. Set the bowl in fridge to chill for 1 hour.
When it’s time to make the cookies preheat oven to 350. Using a medium cookie scoop drop dough balls onto a parchment lined baking sheet. You should be able to fit 8 cookies comfortably on a standard baking sheet. Bake cookies for 10-12 minutes. Allow cookies to cool thoroughly before frosting.
To make the frosting, combine the butter and cream cheese together and whip until smooth, without lumps. Add in the sugar and then the vanilla and heavy cream. Whip until frosting is thick and creamy. Frost with desired amount on cooled cookies. Allow frosted cookies to set completely before stacking, using waxed paper or parchment paper between layers.
Store cookies in an airtight container in the fridge for optimal freshness. Simply remove and enjoy chilled or remove a few minutes before you enjoy. You’ll be tempted to eat these for breakfast with a cup of your favorite coffee or hot tea.
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