Pumpkin Cookies and Cream Cheese Frosting Recipe

Ingredients

Cookies

• 1 cup unsalted butter, at room temperature

• 1⁄2 cup Truvia Brown Sugar Blend

• 1 tsp vanilla extract

• 1 egg, at room temperature**

• 1 cup pumpkin puree

• 2 cups all-purpose flour

• 1 tsp baking powder

• 1⁄2 tsp baking soda

• 1⁄2 tsp ground cinnamon

• 1⁄4 tsp ground ginger

• 1⁄4 tsp ground cloves

• 1⁄4 tsp ground allspice

• 1⁄4 tsp salt

Cream Cheese Frosting

• 8 oz Neufchatel or reduced fat cream cheese, softened

• 2 Tbsp Truvia Cane Sugar Blend

• 1⁄2 tsp vanilla extract

• 1⁄2 tsp milk (optional)

Directions

Cookies

• 1.  

  Preheat oven to 350^° F.

• 2.  

  In a large bowl, beat the butter with a hand mixer on medium speed for about 30 seconds, to spread it around the bowl. Add the Truvia Brown Sugar Blend, and mix until combined, about 30 seconds on medium speed.

• 3.  

  Add the vanilla, egg, and pumpkin puree, and mix until combined. Set aside.

• 4.  

  In a large bowl, whisk to combine the flour, baking powder, baking soda, cinnamon, ginger, cloves, allspice, and salt. Add this to the wet ingredients, and use the hand mixer to mix until the flour just barely disappears. Do not over mix, or the cookies will come out dense.

• 5.  

  Using a medium cookie scoop, portion 12 scoops of cookie dough out onto a sheet pan lined with parchment paper. Bake for 14-15 minutes, until puffed and baked through. Repeat with the remaining cookie dough, then let the cookies cool completely.

Frosting

• 6.  

  Whip the cream cheese, Truvia Cane Sugar Blend and vanilla together with a hand mixer, until fluffy and combined. Add milk, if needed, to make spreading consistency.

• 7.  

  Spread onto the cooled cookies, and enjoy!