Pumpkin cookies with cream cheese frosting
Votes: 1
Time: 1 hour 15 minutes
Complexity: easily
Quantity: 24 cookies
Complexity: easily
Quantity: 24 cookies
A step-by-step recipe for making pumpkin cookies with cream cheese frosting.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- Cooking spray
- 1 cup premium wheat flour
- 1/2 tsp baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon, plus more for sprinkling
- 1/4 tsp ground allspice
- 1/4 tsp and one pinch of salt
- 1/2 cup light brown sugar
- 1/2 cup pumpkin puree See the recipe here
- 1/3 cup vegetable oil
- 1 large egg
- 1 teaspoon vanilla extract
- 110 g of cottage cheese, room temperature
- 2 tbsp (30 g) unsalted butter, room temperature
- 1/2 cup powdered sugar
- 1/2 tsp fresh lemon juice
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Cooking the dish according to the recipe:
- Preheat oven to 180°C. Line 2 baking sheets with parchment paper and spray with cooking spray.
- Prepare the cookies: In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, allspice, and 1/4 teaspoon salt. In another large bowl, whisk together the brown sugar, pumpkin puree, vegetable oil, egg, and 1/2 teaspoon vanilla; add the flour mixture and gently stir with a wooden spoon until combined.
- Drop tablespoons of dough onto prepared baking sheets, spacing them 2 inches (5 cm) apart. Bake for 6 minutes, then remove from the oven and make an indentation in the center of each cookie with the back of a teaspoon. Return the cookies to the oven, rotating the baking sheets, and continue baking until the dough is set, 4-6 minutes. Cool on the baking sheets for 5 minutes, then transfer the cookies to a wire rack to cool completely.
- Prepare the cream: Beat the cream cheese and butter with a mixer on medium speed until smooth. Add the powdered sugar, lemon juice, the remaining 1/2 teaspoon vanilla, and a pinch of salt; beat until smooth. Fill a pastry bag fitted with a round tip with the cream and pipe into the wells of the cookies. Sprinkle with cinnamon.
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