Prep Time:55 minsAdditional Time:20 minsTotal Time:1 hr 15 minsServings:50Yield:50 cookiesJump to Nutrition Facts
Prep Time:55 minsAdditional Time:20 minsTotal Time:1 hr 15 minsServings:50Yield:50 cookies
Prep Time:55 mins
Prep Time:
55 mins
Additional Time:20 mins
Additional Time:
20 mins
Total Time:1 hr 15 mins
Total Time:
1 hr 15 mins
Servings:50
Servings:
50
Yield:50 cookies
Yield:
50 cookies
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients3cupswhite whole-wheat flour1teaspoonbaking powder1teaspoonbaking soda1teaspoonsalt2largeeggs1(15 ounce) canunseasoned pumpkin puree2cupslight brown sugar1cupgrapeseed or canola oil3tablespoonsmilk, divided1tablespoonpumpkin pie spice plus 1 teaspoon, divided3teaspoonsinstant espresso powder, divided1teaspoonvanilla extract8ouncesreduced-fat cream cheese, softened4tablespoons(1/2 stick) butter, softened1cupconfectioners' sugar
Cook Mode(Keep screen awake)
Ingredients
3cupswhite whole-wheat flour
1teaspoonbaking powder
1teaspoonbaking soda
1teaspoonsalt
2largeeggs
1(15 ounce) canunseasoned pumpkin puree
2cupslight brown sugar
1cupgrapeseed or canola oil
3tablespoonsmilk, divided
1tablespoonpumpkin pie spice plus 1 teaspoon, divided
3teaspoonsinstant espresso powder, divided
1teaspoonvanilla extract
8ouncesreduced-fat cream cheese, softened
4tablespoons(1/2 stick) butter, softened
1cupconfectioners' sugar
DirectionsPreheat oven to 375 degrees F. Line 2 baking sheets with parchment paper.Whisk flour, baking powder, baking soda and salt in a medium bowl.Beat eggs, pumpkin, brown sugar and oil in a stand mixer or with an electric hand mixer until well combined, about 1 minute. Add 2 tablespoons milk, 1 tablespoon pumpkin pie spice, 2 teaspoons espresso powder and vanilla and beat until well combined, about 1 minute. Add the flour mixture in 3 parts, mixing until just combined after each addition.Using 2 tablespoons per cookie, drop mounds of the dough onto the prepared pans, at least 2 inches apart. Bake the cookies until firm and dry to the touch, 12 to 14 minutes. Let cool on the pans for 5 minutes, then transfer to a wire rack to cool completely, about 20 minutes. Repeat with the remaining dough.Beat cream cheese, butter and confectioners' sugar in a stand mixer or with an electric hand mixer until very smooth, about 2 minutes. Add the remaining 1 tablespoon milk and 1 teaspoon each pumpkin pie spice and espresso powder in a small bowl; beat until combined, about 30 seconds. Spread the frosting on the cookies.TipsTo make ahead: Refrigerate for up to 3 days.Equipment: Parchment paperOriginally appeared: EatingWell Magazine, October 2019
Directions
Preheat oven to 375 degrees F. Line 2 baking sheets with parchment paper.Whisk flour, baking powder, baking soda and salt in a medium bowl.Beat eggs, pumpkin, brown sugar and oil in a stand mixer or with an electric hand mixer until well combined, about 1 minute. Add 2 tablespoons milk, 1 tablespoon pumpkin pie spice, 2 teaspoons espresso powder and vanilla and beat until well combined, about 1 minute. Add the flour mixture in 3 parts, mixing until just combined after each addition.Using 2 tablespoons per cookie, drop mounds of the dough onto the prepared pans, at least 2 inches apart. Bake the cookies until firm and dry to the touch, 12 to 14 minutes. Let cool on the pans for 5 minutes, then transfer to a wire rack to cool completely, about 20 minutes. Repeat with the remaining dough.Beat cream cheese, butter and confectioners' sugar in a stand mixer or with an electric hand mixer until very smooth, about 2 minutes. Add the remaining 1 tablespoon milk and 1 teaspoon each pumpkin pie spice and espresso powder in a small bowl; beat until combined, about 30 seconds. Spread the frosting on the cookies.TipsTo make ahead: Refrigerate for up to 3 days.Equipment: Parchment paper
Preheat oven to 375 degrees F. Line 2 baking sheets with parchment paper.
Whisk flour, baking powder, baking soda and salt in a medium bowl.
Beat eggs, pumpkin, brown sugar and oil in a stand mixer or with an electric hand mixer until well combined, about 1 minute. Add 2 tablespoons milk, 1 tablespoon pumpkin pie spice, 2 teaspoons espresso powder and vanilla and beat until well combined, about 1 minute. Add the flour mixture in 3 parts, mixing until just combined after each addition.
Using 2 tablespoons per cookie, drop mounds of the dough onto the prepared pans, at least 2 inches apart. Bake the cookies until firm and dry to the touch, 12 to 14 minutes. Let cool on the pans for 5 minutes, then transfer to a wire rack to cool completely, about 20 minutes. Repeat with the remaining dough.
Beat cream cheese, butter and confectioners' sugar in a stand mixer or with an electric hand mixer until very smooth, about 2 minutes. Add the remaining 1 tablespoon milk and 1 teaspoon each pumpkin pie spice and espresso powder in a small bowl; beat until combined, about 30 seconds. Spread the frosting on the cookies.
Tips
To make ahead: Refrigerate for up to 3 days.
Equipment: Parchment paper
Originally appeared: EatingWell Magazine, October 2019
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Nutrition Facts(per serving)127Calories7gFat16gCarbs2gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
