Simple Cuisine Menu Brown Butter Pumpkin Cookies with Cream Cheese Icing

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Brown Butter Pumpkin Cookies with Cream Cheese Icing

"These pumpkin cookies with cream cheese filling are the best fall treat, made with Stevia In The Raw®!"

Ingredients :

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

Instructions :

Prep : 20M	Cook : 25M	Ready in : 35M

In a medium skillet, soften butter over medium warmth. Cook, without stirring, till butter crackles, then foams and browns, approximately five mins. It ought to odor nutty, and whilst butter is swirled brown bits need to be visible. Pour butter into a big bowl or the bowl of a stand mixer geared up with the paddle attachment. Let cool completely.
Preheat oven to 375 levels F. Line 2 baking sheets with parchment paper.
In a medium bowl, whisk together flour, baking soda, pumpkin spice, and salt. Set aside.
Add brown sugar and stevia to cooled butter and beat until easy. Beat in vanilla. Beat in eggs one by one. Beat in pumpkin till smooth. Stir in flour mixture until simply mixed.
Drop dough via tablespoonfuls onto prepared baking sheets, leaving 1 inch among cookies. Bake until gently browned and barely firm on top, 10 to 12 mins. Transfer to a rack and cool absolutely.
While cookies cool, put together frosting. In a food processor, integrate cream cheese, butter, stevia, powdered sugar, and vanilla. Pulse until very easy.
Spread frosting over cooled cookies. Sprinkle lightly with cinnamon.

Notes :

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