“Take TIME for a COOKIE”

Pumpkin Spice Cookies
Makes about 6 dozen
Enjoy the seasonal flavors of pumpkin spice in this no-fuss cookie recipe. 
  1. 1 cup unsalted butter, softened
  2. ½ cup plus 2 tablespoons sugar, divided
  3. 1 teaspoon pumpkin pie spice
  4. ½ teaspoon salt
  5. 2 egg yolks
  6. 3 cups all-purpose flour
  7. 2 tablespoons heavy whipping cream
  8. Pumpkin Cream Cheese (recipe follows)
  9. Garnish: ground cinnamon
  1. 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.
  2. Roll dough into 2 (11/2 x 9-inch) logs; wrap in parchment paper. Chill for at least 2 hours.
  3. Preheat oven to 350˚. Line baking sheets with parchment paper.
  4. 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.
  5. 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.


Pumpkin Cream Cheese

  1. 1 (8-ounce) package cream cheese, softened
  2. ½ cup confectioners’ sugar
  3. 2 tablespoons canned pumpkin
  4. ¼ teaspoon pumpkin pie spice
  1. 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.

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