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Tasty Tuesday: Pumpkin Cream Cookies

October 19, 2010

[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!

One Comment leave one →
  1. Veronica permalink
    October 23, 2010 1:13 AM

    Mmmmhhhhh, they are good! They’re like a bit of pumpkin pie and cheesecake all at once. Very yummy!!! I was surprised at how few were made out of that single recipe, though. I’m thinking that this would be a good recipe to double unless you’re serving a very few people, or making them just for yourself. ;)

    Thanks for the treat Miss M.A.


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