Pumpkin Cookies and Cream Cheese Frosting Recipe With Truvía^® Brown Sugar Blend

Ingredients

COOKIES

• 1 cup (250 mL) unsalted butter, at room temperature

• 1⁄2 cup Truvía^® Brown Sugar Blend

• 1 tsp (5 mL) vanilla extract

• 1 egg, at room temperature

• 1 cup (250 mL) pumpkin puree

• 2 cups (250 mL) all-purpose flour

• 1 tsp (5 mL) baking powder

• 1⁄2 tsp (2.5 mL) baking soda

• 1⁄2 tsp (2.5 mL) ground cinnamon

• 1⁄4 tsp (1.25 mL) ground ginger

• 1⁄4+ tsp (1.25 mL) ground cloves

• 1⁄4 tsp (1.25 mL) ground allspice

• 1⁄4 tsp (1.25 mL) salt

CREAM CHEESE FROSTING

• 8 oz Neufchatel or reduced fat cream cheese, softened

• 2 Tbsp (30 mL) Truvía^® Cane Sugar Blend

• 1⁄2 tsp (2.5 mL) vanilla extract

• 1⁄2 tsp (2. mL) milk (optional)

Directions

Cookies

• 1.  

  Preheat oven to 350^°F (175^°C).

• 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 Truvía^® 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, Truvía® 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!