Taking a bite into one of these soft, moist cookies is like eating the top of a pumpkin cupcake. The cinnamon sugar topping gives them a satisfying crunch.
- Portion size 30 servings
- Credits : Canadian Living: Holiday Baking 2014
Ingredients
Cinnamon Sugar:
Cream Cheese Icing:
Method
In large bowl, beat butter with sugar until fluffy; beat in pumpkin. Beat in eggs, 1 at a time; beat in vanilla. In separate bowl, whisk together flour, baking soda, cinnamon, ginger, nutmeg, salt and cloves; stir into butter mixture just until combined.
Drop by 2 tbsp, 2 inches (5 cm) apart, onto parchment paper–lined rimless baking sheets. Using wet fingertips, flatten tops to make 1/2-inch (1 cm) high rounds. Bake, 1 sheet at a time, in 350°F (180?C) oven until tops spring back when lightly touched, about 12 minutes. Let cool completely on pan.
Cinnamon Sugar: Meanwhile, whisk sugar with cinnamon; set aside.
Cream Cheese Icing: In separate bowl, beat together cream cheese, icing sugar, milk and vanilla. Spoon heaping 1 tsp icing over each cookie; sprinkle with cinnamon sugar. Refrigerate until set, about 20 minutes. (Make-ahead: Freeze in single layer on baking sheets until firm, about 1 hour. Transfer to airtight container; freeze for up to 2 weeks. Thaw for 20 minutes before serving.)
Nutritional facts per cookie: about
- Fibre 1 g
- Sodium 121 mg
- Sugars 10 g
- Protein 2 g
- Calories 121.0
- Total fat 5 g
- Potassium 40 mg
- Cholesterol 25 mg
- Saturated fat 3 g
- Total carbohydrate 17 g
%RDI
- Iron 5.0
- Folate 8.0
- Calcium 1.0
- Vitamin A 14.0
