Pumpkin Cheesecake Cookies with a Maple Cream Cheese Glaze

Pumpkin Cheesecake Cookies with a Maple Cream Cheese Glaze

Photo by Sarah A.


  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 1

    (8 oz) brick cream cheese, soft

  • ½

    cup butter, soft

  • 1

    cup sugar

  • ½

    cup pumpkin

  • 1

    egg

  • ½

    tsp vanilla extract

  • 1

    cup flour

  • 1

    cup cake flour

  • ½

    tsp baking powder

  • ½

    tsp salt

  • ½

    tsp pumpkin pie spice

Directions

Preheat oven to 350. 1. In a large bowl beat cream cheese and butter together until smooth and creamy. Beat in sugar, pumpkin, vanilla extract and egg. 2. In another bowl, combine flours, baking powder, salt, and pumpkin pie spice. 3. Mix dry ingredients into wet ingredients. Place dough in refrigerator for 20 minutes. 4. On a cookie sheet lined with parchment paper place large scoops of dough. An ice cream scooper would be ideal, but I just used two spoons to place heaping spoonfuls down. 5. Bake for 10-12 minutes. Let cool for 2-3 minutes before transferring to a wire rack. Let cool before frosting with glaze. ***If you don't have cake flour you can use regular flour, but I loved the light and fluffy texture the cake flour gives these!! Maple Cream Cheese Glaze 4 oz cream cheese, soft 1/2 cup powdered sugar 1/2 tsp vanilla extract 3 tbs real maple syrup 3-4 tbs milk Beat cream cheese until smooth then add powdered sugar, vanilla, maple syrup and milk. Add milk until you get desired consistency for glaze. Drizzle of pumpkin cookies.


Nutrition

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