Brown Butter Pumpkin Cookies with Cream Cheese Icing Tasty Recipes

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Brown Butter Pumpkin Cookies with Cream Cheese Icing

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

Ingredients :

• For Cookies:
• 1 1/2 sticks unsalted butter
• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon pumpkin pie spice
• 1/2 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
• 1/2 cup unsweetened pumpkin puree
• For Frosting:
• 1 (4 ounce) package cold cream cheese, cubed
• 2 tablespoons unsalted butter, softened
• 3/4 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, melt butter over medium heat. Cook, without stirring, until butter crackles, then foams and browns, about 5 minutes. It should smell nutty, and when butter is swirled brown bits should be visible. Pour butter into a large bowl or the bowl of a stand mixer fitted with the paddle attachment. Let cool completely.
• Preheat oven to 375 degrees 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 smooth. Beat in vanilla. Beat in eggs one at a time. Beat in pumpkin until smooth. Stir in flour mixture until just combined.
• Drop dough by tablespoonfuls onto prepared baking sheets, leaving 1 inch between cookies. Bake until lightly browned and barely firm on top, 10 to 12 minutes. Transfer to a rack and cool completely.
• While cookies cool, prepare frosting. In a food processor, combine cream cheese, butter, stevia, powdered sugar, and vanilla. Pulse until very smooth.
• Spread frosting over cooled cookies. Sprinkle lightly with cinnamon.

Notes :

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