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®!
Provided by In The Raw
Categories Trusted Brands: Recipes and Tips In The Raw® Sweeteners
Time 35m
Yield 25
Number Of Ingredients 16
Steps:
- 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.
Nutrition Facts : Calories 159.3 calories, Carbohydrate 18.9 g, Cholesterol 36.9 mg, Fat 8.6 g, Fiber 0.5 g, Protein 2.1 g, SaturatedFat 5.2 g, Sodium 130.5 mg, Sugar 9.7 g
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