These Cookies are the Perfect Thanksgiving Treat

By Sugar Spun Run · 60 min

Ingredients

Instructions

1. In a stand mixer or with an electric hand mixer, cream the butter, both sugars and the pumpkin pie spice on medium-high speed until well combined.
2. Beat in the pumpkin puree, the whole egg, the egg yolk and the vanilla on low speed until combined.
3. In a separate medium bowl, whisk together the flour, cornstarch, baking powder and salt.
4. With the mixer on medium-low, gradually stir the dry mix into the wet ingredients, scraping down the sides of the bowl now and then until fully combined.
5. Cover the dough and chill it in the refrigerator for 1 hour.
6. Near the end of the chilling time, preheat the oven to 350°F (175°C) and line cookie sheets with parchment paper.
7. Roll the chilled dough into 2-tablespoon (42 g) balls. The dough may be slightly sticky.
8. Place the balls on the sheets at least 2 inches (5 cm) apart and bake at 350°F (175°C) for 12 to 13 minutes.
9. Right after baking, use the clean base of a glass or measuring cup to gently flatten each cookie.
10. Let the cookies cool completely on the sheet before frosting.
11. For the frosting, beat the cream cheese, butter and brown sugar together in a stand mixer with the paddle, or with an electric mixer in a large bowl, until well combined.
12. Stir in the vanilla and salt, scrape down the sides and bottom of the bowl, and beat briefly again until fully combined.
13. On low speed, gradually stir in the powdered sugar until completely combined, scraping the sides and bottom of the bowl now and then.
14. Once the cookies are completely cool, spread or pipe the frosting over the tops. Add grated nutmeg, cinnamon or sprinkles if you like.

Summarized from Sugar Spun Run's video. Watch it for the details.

More recipes with

EggBrown sugarCream cheesePumpkin