Brown Butter Pumpkin Cookies With Cream Cheese Icing Recipe

Name: Brown Butter Pumpkin Cookies With Cream Cheese Icing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For Cookies:; 1 1/2 sticks unsalted butter; 2 1/4 cups all-purpose flour; 1 teaspoon baking soda; 1 teaspoon pumpkin pie spice; 1/2 teaspoon fine sea salt; 2/3 cup packed brown sugar; 2/3 cup Stevia In The Raw(R) Bakers Bag; 1 teaspoon vanilla; 2 large eggs; 1/2 cup unsweetened pumpkin puree; For Frosting:; 1 (4 ounce) package cold cream cheese, cubed; 2 tablespoons unsalted butter, softened; 3/4 cup Stevia In The Raw(R) Bakers Bag; 3/4 cup powdered sugar, sifted; 1 teaspoon vanilla; 1 pinch ground cinnamon

Servings: persons

For Cookies:
1 1/2 sticks unsalted butter
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon pumpkin pie spice
1/2 teaspoon fine sea salt
2/3 cup packed brown sugar
2/3 cup Stevia In The Raw(R) Bakers Bag
1 teaspoon vanilla
2 large eggs
1/2 cup unsweetened pumpkin puree
For Frosting:
1 (4 ounce) package cold cream cheese, cubed
2 tablespoons unsalted butter, softened
3/4 cup Stevia In The Raw(R) Bakers Bag
3/4 cup powdered sugar, sifted
1 teaspoon vanilla
1 pinch ground cinnamon

1
In a medium skillet, melt butter over medium heat. Cook, without stirring, until butter crackles, then foams and browns, about 5 minutes. It should smell nutty, and when butter is swirled brown bits should be visible. Pour butter into a large bowl or the bowl of a stand mixer fitted with the paddle attachment. Let cool completely.
2
Preheat oven to 375 degrees F. Line 2 baking sheets with parchment paper.
3
In a medium bowl, whisk together flour, baking soda, pumpkin spice, and salt. Set aside.
4
Add brown sugar and stevia to cooled butter and beat until smooth. Beat in vanilla. Beat in eggs one at a time. Beat in pumpkin until smooth. Stir in flour mixture until just combined.
5
Drop dough by tablespoonfuls onto prepared baking sheets, leaving 1 inch between cookies. Bake until lightly browned and barely firm on top, 10 to 12 minutes. Transfer to a rack and cool completely.
6
While cookies cool, prepare frosting. In a food processor, combine cream cheese, butter, stevia, powdered sugar, and vanilla. Pulse until very smooth.
7
Spread frosting over cooled cookies. Sprinkle lightly with cinnamon.

1052

kcal

Calories

Fat

132

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: For Cookies:, 1 1/2 sticks unsalted butter, 2 1/4 cups all-purpose flour, 1 teaspoon baking soda, and more.

Yes, Brown Butter Pumpkin Cookies With Cream Cheese Icing falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Brown Butter Pumpkin Cookies With Cream Cheese Icing

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