Not Coffee Pumpkin Cookies with Cream Cheese Frosting Recipe
Ingredients2 1/2 cups all-purpose flour
1 tsp baking powder
1 tsp baking soda
1/2 tbsp Not Coffee
1 tbsp pumpkin pie spice, + extra for sprinkling
1/2 tsp salt
1/2 cup (1 stick) (113g) butter, softened
1 cup granulated sugar
1/2 cup brown sugar
1 1/4 cups canned pumpkin puree
1 tsp vanilla extract
Cream Cheese Frosting4oz (½ brick) low-fat cream cheese, room temp
1/2 tsp vanilla extract
1 ½ tbsp (21g) butter, room temperature
1 cup powdered sugar
- Preheat oven to 350°F & line a baking sheet with parchment paper.
- In a large mixing bowl, whisk together flour, baking powder, baking soda, pumpkin pie spice, and salt until combined. Set aside
- In the bowl of a stand mixer, cream together the butter, granulated sugar, and brown sugar on medium-high speed for 1 minute until light and fluffy
- Add in the pumpkin, egg, and vanilla to butter mixture, and beat on medium-speed until just combined.
- Fold in the dry ingredients until just combined.
- Drop on cookie sheet by heaping tablespoonfuls, then use your fingers or a spoon to flatten them slightly.
- Bake for 15 to 20 minutes, or until the cookies are cooked through and bounce back slightly if you touch them.
- Transfer cookies to a wire rack to cool until they reach room temperature.
- With an electric mixer, beat cream cheese, butter and vanilla together on medium-high speed until smooth.
- Gradually add in the powdered sugar until it is all combined and the frosting is smooth.
- If it is too thick, add in a tablespoon or two of milk (or water) until it reaches your desired consistency. If it is too thin, add in more powdered sugar until it reaches your desired consistency.
- Sprinkle with pumpkin spice if desired.
Recipe makes 3 dozen small cookies or 2 dozen big cookies.
These cookies have been Oasis Approved by Paula! They are quite the perfect winter snack to enjoy while sipping on your Not Coffee. They are creamy on the top and soft on the inside.
Some things to keep in mind. These cookies (before baked) are super gooey and sticky, this is normal. Consider zest of lemon or lime to the cream cheese mixture for freshness and a citrus burst; I however wouldn't do both. These cookies tend to poof up slightly rather than flatten during baking, so shape them beforehand however you’d like. They won’t rise much.
Hot extra lemon/lime zest? After the cookies have come out, sprinkle a few on top. You may also sprinkle pumpkin pie spice, nutmeg or cinnamon.