Ingredients: |
Ingredients: 1 cup unsalted butter, softened
1/2 cup plus 2 tbsp. sugar, divided
1 tsp. pumpkin pie spice
1/2 tsp. salt
2 egg yolks
3 cups all-purpose flour
2 tbsp. heavy whipping cream
Pumpkin Cream Cheese:
1 (8oz.) package cream cheese, softened
1/2 cup confectioners sugar
2 tbsp. canned pumpkin
1/4 tsp. pumpkin pie spice
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Directions: |
Directions: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 (1 1/2 x 9 inch) logs; wrap in parchment paper. Chill for at least 2 hours. Preheat oven to 350º. Line baking sheets with parchment paper. Slice dough into 1/4-inch thick cookies. Place on prepared baking sheets. Sprinkle with remaining 2 tbsp. sugar. Bake for 10-12 minutes or until edges are lightly browned. Cool on pans for 5 minutes. Remove from pans and cool completely on wire racks.
Pumpkin Cream Cheese:
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.
Pie onto cookies and garnish with ground cinnamon. Store cookies in airtight container in refrigerator for up to 5 days. |
This recipe for Pumpkin Spice Cookies is from