Soft Pumpkin Cookies Nancy Finley
These soft Pumpkin Cookies are topped with cream cheese icing
remind me of the ones sold at Whole Foods Market several years ago. They are
really delicious and stay soft for days!
Ingredients
Cookies
·
▢1 cup unsalted butter softened
·
▢1 cup sugar
·
▢1 large egg
·
▢1 tsp pure vanilla extract
·
▢1/2 15oz can pumpkin puree 1/2 of a 15 oz can is
approximately 1 cup minus 2 tablespoons
·
▢2 cups all-purpose flour
·
▢1 tsp baking powder
·
▢1 tsp baking soda
·
▢1/2 tsp salt
·
▢1 tsp ground cinnamon
·
▢1 tsp pumpkin pie spice
·
1 cup chopped walnuts
Frosting
·
▢4 oz softened cream cheese; be sure to set it out in
advance to come to a softened consistency
·
▢3 tbsp softened butter
·
▢1 1/2 cups powdered sugar
·
▢1 tsp pure vanilla extract
·
▢pinch salt optional
Instructions
Cookies
·
Preheat oven to 350 degrees F. Prepare cookie sheets with silicone
mats or parchment paper.
·
In a large mixing bowl combine softened butter and sugar, and beat
until light and fluffy, approximately 2-3 minutes. Add in egg and vanilla and
mix until well combined. Add in pumpkin puree and mix until well combined. Add
chopped walnuts and mix in.
·
Add flour, baking powder, baking soda, salt and spices all at
once, then mix on low or by hand until just combined. Do not over mix. Scoop
onto prepared baking sheets, leaving approximately 2" between cookies.
Bake for approximately 12 minutes for small cookies, or 15 minutes for large
cookies, or until edges start to very slightly brown and the tops of the
cookies appear set and cooked through.
·
Remove from oven and cool on baking sheet, on a wire cooling rack,
for at least ten minutes prior to removing from the baking sheet with a
spatula. Allow to cool completely prior to frosting.
Frosting
·
Combine butter and cream cheese in a mixing bowl and beat until
well combined and smooth. Add in powdered sugar and beat until well combined,
light and fluffy. Add in vanilla and salt, and mix until well combined. Spread
on cooled cookies.
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