Rejoice the comfortable flavors of the season with these irresistible Gentle Pumpkin Cookies, made further particular with Bonne Maman® Pumpkin Pie Filling. This recipe transforms the basic heat of pumpkin spice right into a pillowy–gentle cookie topped with a luscious Cream Cheese Frosting. Whether or not you’re baking for a fall gathering or vacation social gathering or just craving one thing candy and festive, these cookies ship all of the comforting richness of home made pumpkin pie in each chunk.
Gentle Pumpkin Cookies
Makes about 28 cookies
- 1 (21.1-ounce) jar Bonne Maman® Pumpkin Pie Filling
- 2 cups (440 grams) firmly packed mild brown sugar
- 1 cup (227 grams) unsalted butter, melted
- ½ cup (100 grams) granulated sugar
- 2 teaspoons (8 grams) vanilla extract
- 4¾ cups (594 grams) all-purpose flour
- 1 teaspoon (5 grams) baking powder
- 1 teaspoon (3 grams) kosher salt
- ½ teaspoon (3 grams) baking soda
- Cream Cheese Frosting (recipe follows)
- Garnish: pumpkin pie spice
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Preheat oven to 350°F (180°C). Line rimmed baking sheets with parchment paper.
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In a big bowl, whisk collectively Bonne Maman® Pumpkin Pie Filling, brown sugar, melted butter, granulated sugar, and vanilla.
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In a medium bowl, whisk collectively flour, baking powder, salt, and baking soda. Fold flour combination into pumpkin combination till simply mixed and no dry streaks stay.
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Utilizing a 3-tablespoon spring-loaded scoop, scoop dough (about 50 grams every), and place 2 inches aside on ready pans. (Dough will likely be gentle. If too gentle to scoop, let stand for five minutes to agency up.)
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Bake, one pan at a time, till high and edges are set, about 20 minutes. Let cool on pan for 10 minutes. Take away from pan, and let cool utterly on a wire rack.
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Unfold Cream Cheese Frosting onto cooled cookies. Garnish with pie spice, if desired. Refrigerate in an hermetic container for as much as 3 days.
Cream Cheese Frosting
Makes about 2½ cups
- 10 ounces (283 grams) cream cheese, softened
- ⅓ cup (70 grams) unsalted butter, softened
- 3¼ cups (390 grams) confectioners’ sugar
- ½ teaspoon (2 grams) vanilla extract
- ¼ teaspoon kosher salt
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Within the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese and butter at medium-low velocity till easy and mixed, 2 to three minutes, stopping to scrape sides of bowl. With mixer on low velocity, step by step add confectioners’ sugar, beating till mixed. Beat in vanilla and salt. Beat at medium velocity till pale and creamy, 2 to three minutes. Use instantly.
