Enjoy the seasonal flavors of pumpkin spice in this no-fuss cookie recipe.
Pumpkin Spice Cookies
2015-11-17 21:37:43
Makes about 6 dozen
Ingredients
- 1 cup unsalted butter, softened
- ½ cup plus 2 tablespoons sugar, divided
- 1 teaspoon pumpkin pie spice
- ½ teaspoon salt
- 2 egg yolks
- 3 cups all-purpose flour
- 2 tablespoons heavy whipping cream
- Pumpkin Cream Cheese (recipe follows)
- Garnish: ground cinnamon
Instructions
- In a medium bowl, beat butter at high speed with an electric mixer until light and fluffy, about 3 minutes. Add 1/2 cup sugar, pumpkin pie spice, and salt; beat for 1 minute. Add egg yolks, one at a time, beating well after each addition. Gradually add flour, beating at low speed until mixture comes together. Add cream, beating to combine.
- Roll dough into 2 (11/2 x 9-inch) logs; wrap in parchment paper. Chill for at least 2 hours.
- Preheat oven to 350˚. Line baking sheets with parchment paper.
- Slice dough into 1/4-inch-thick cookies. Place on prepared baking sheets. Sprinkle with remaining 2 tablespoons sugar. Bake for 10 to 12 minutes, or until edges are lightly browned. Cool on pans for 5 minutes. Remove from pans, and cool completely on wire racks.
- Spoon or pipe Pumpkin Cream Cheese onto cookies. Garnish with ground cinnamon, if desired. Store cookies in an airtight container in refrigerator for up to 5 days.
Paula Deen Magazine https://www.pauladeenmagazine.com/
Pumpkin Cream Cheese
2015-11-17 21:39:09
Makes about 2 cups
Ingredients
- 1 (8-ounce) package cream cheese, softened
- ½ cup confectioners’ sugar
- 2 tablespoons canned pumpkin
- ¼ teaspoon pumpkin pie spice
Instructions
- In a large bowl, beat cream cheese and sugar at medium speed with an electric mixer until smooth. Add pumpkin and pumpkin pie spice, beating until combined. Place in a pastry bag fitted with a star tip. Refrigerate until ready to use.
Paula Deen Magazine https://www.pauladeenmagazine.com/
