Tasty Tuesday: Pumpkin Cream Cookies

[image via Real Simple]

Here’s what I made this weekend, Pumpkin Cream Cookies! It’s a recipe I took from Real Simple ,gave it my own twist, and it was a hit at the party I attended on Sunday!

The Goodness Inside

• 3 tablespoons unsalted butter, at room temperature
• 1/3 cup brown sugar
• 1/4 cup granulated sugar
• 1/2 cup canned pumpkin puree
• 1/2 teaspoon pure vanilla extract
• 1 large egg
• 1 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon ginger
• 1 teaspoon cinnamon
• 1 teaspoon nutmeg
• 1/4 teaspoon kosher salt
• 2/3 cup cream cheese, at room temperature
• 1/4 cup heavy cream
• 1/4 cup confectioners’ sugar

How To

1. Heat oven to 375° F.
2. Beat the butter, brown sugar, and granulated sugar in the bowl of an electric mixer fitted with a paddle attachment until smooth. Add the pumpkin, vanilla, and egg and beat until combined.
3. Combine the flour, baking powder, baking soda, spices, and salt in a medium bowl. Slowly add the flour mixture to the sugar and butter and beat on medium-low speed until fully incorporated.
4. Spoon heaping tablespoons of the mixture 2 inches apart onto parchment- or foil-lined baking sheets. Bake until puffed and cooked through, about 10 minutes. Let cool for 5 minutes.
5. Clean the mixer, then, as the cookies bake, beat the cream cheese, heavy cream, and confectioners’ sugar until smooth.

I made the cookies for a party, so I decided to not make them into sandwiches so that I had more to offer. Instead I topped every cookie with a dollop of icing and white pearl sprinkles. They were a hit! (So much so, that they were eaten before I could take a picture!)

Happy Tuesday!