Pumpkin Cake Cookies
cake texture cookie with cookie butter icing
Ingredients
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 teaspoons pumpkin pie spice
- 1/2 cup sugar
- 1/4 cup brown sugar
- 1 egg room temperature
- 1/4 cup melted butter
- 3/4 cups pumpkin puree
Icing
- 1/4 cup cookie butter
- 1 cup confectioners sugar sifted
- 1/4 cup heavy whipping cream
- 1 teaspoon warm water
Instructions
Cookie
- Remove egg from the refrigerator to come to room temp. To speed up the process, place egg in a bowl with warm water and set aside for 5 minutes.
- Preheat oven to 350° degrees and line a baking sheet with parchment paper.
- Melt butter and set aside to cool for a few minutes.
- Combine the dry ingredients in a medium bowl: all-purpose flour, baking soda, baking powder, salt, pumpkin pie spice, sugars and whisk to combine.
- In a large bowl- combine pumpkin puree, cooled melter butter, and egg. Whisk to combine.
- Add dry ingredients to wet ingredients. Using a spatula or wooden spoon, gently combine but do not over mix. Batter is done when you see a few ribbons of flour.
- Batter is thick and sticky. Spray a large ice cream scooper with oil and scoop batter onto pan, leaving 2-3 inches between each cookie as they puff up and spread sightly.
- For a flatter, less domed cookie- spray the back of a spoon and gently press the batter out to thin.
- Bake 10-12 minutes. They should spring back in the center when done. While cooling, make the icing.
Icing
- In a stand mixer fitted with a paddle attachment, whip cookie butter on medium until light and airy for. Takes about 5 minutes.
- Sift confectioners sugar and add 1/4 cup at a time, mix on medium-low until combined before adding the next 1/4 cup.
- Slowly add the heavy whipping cream and mix on medium until combined and light and airy.
- If batter seems too thick, add 1 teaspoon of warm water