Pumpkin Spiced Cookies

It’s fall, which means it’s pumpkin spice season. Full disclosure — I don’t normally identify as a pumpkin spice girlie, but who can say no to chewy cookies with cream cheese frosting and a little salty topping? These cookies are a fun play on classic fall flavours.

Pumpkin-Spice Cookies with Cream Cheese Glaze

Yields: 22–24 cookies (about 2 Tbsp dough each)
Total time: ~1 hour (including chilling)

Ingredients

Cookie Dough

• 1 cup (230 g) salted butter, melted and slightly cooled
• 12 Tbsp (150 g) packed light brown sugar
• ½ cup (100 g) granulated sugar
• ½ cup (120 g) pumpkin purée, blotted very well with paper towels or cheesecloth*
• 1 large egg yolk
• 2 tsp pure vanilla extract
• 2½ cups (320 g) all-purpose flour
• 1½ tsp baking soda
• 2 tsp ground cinnamon
• ¾ tsp ground nutmeg (just shy of 1 tsp)
• ½ tsp ground allspice
• ¼ tsp ground ginger
• 1 tsp fine sea salt

*To blot the pumpkin:* Spread the purée on layered paper towels or wrap it in cheesecloth and gently press to remove excess liquid. You want about ½ cup (120 g) dense purée after blotting.

Rolling Sugar

• 2 Tbsp granulated sugar
• 1½ tsp ground cinnamon

Toasted Pepitas

• ½ cup raw hulled pumpkin seeds (pepitas)
• Fine or flaky salt, to taste

Note: You can also use pre-roasted and lightly salted pepitas.

Cream Cheese Glaze

• 112 g (4 oz / about ½ cup) cream cheese, softened
• 3 Tbsp salted butter, softened
• 90–100 g (¾–1 cup) powdered sugar, sifted (start at 90 g for less sweet, add up to 100 g if you want it slightly firmer)
• 2–4 Tbsp milk or cream, added a spoon at a time until thick drizzle consistency
• 1 tsp pure vanilla extract
• Pinch of salt, to taste

Instructions

1. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
2. Blot the pumpkin purée thoroughly using paper towels or cheesecloth to remove excess moisture. You should end up with about ½ cup (120 g) of dense purée.
3. In a large bowl, whisk together the melted butter, brown sugar, and granulated sugar until smooth.
4. Whisk in the blotted pumpkin, egg yolk, and vanilla until fully combined.
5. In a separate bowl, whisk together the flour, baking soda, cinnamon, nutmeg, allspice, ginger, and salt.
6. Fold the dry ingredients into the wet mixture until just combined — the dough will be soft and slightly sticky.
7. Chill the dough for about 15 minutes in the fridge to help it firm up slightly.
8. Meanwhile, in a small bowl, mix together the rolling sugar and cinnamon.
9. Scoop ~2 Tbsp portions of dough, roll gently into balls, and coat lightly in the cinnamon-sugar mixture.
10. Place the dough balls on a small tray or plate and freeze for 10–15 minutes before baking to help them stay thick and chewy.
11. Arrange on the prepared baking sheets, spacing about 2 inches apart.
12. Bake for 10–12 minutes, until just set at the edges but soft in the centre. Don’t overbake — they’ll firm up as they cool.
13. Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
14. While the cookies cool, toast the pepitas: Add to a dry skillet over medium heat and shake the pan often until lightly golden and fragrant, about 3–4 minutes. Immediately sprinkle lightly with salt. (You can also use pre-toasted salted pepitas.)
15. Make the glaze: Beat together cream cheese and butter until smooth. Start by adding the sugar one third at a time. Incporate, taste, and keep adding sugar for desired sweetness! Add vanilla, salt, and just enough milk or cream to reach a thick drizzle consistency. Beat until smooth and creamy.
16. Drizzle the glaze generously over cooled cookies and top with toasted pepitas and a little pinch of finishing salt.

Shopping List

⬜ 320 g (2½ cups) all-purpose flour
⬜ 230 g (1 cup) salted butter
⬜ 150 g (12 Tbsp) light brown sugar
⬜ 100 g (½ cup + 2 Tbsp) granulated sugar
⬜ 112 g (4 oz) cream cheese
⬜ ½ cup (120 g) pumpkin purée
⬜ 1 large egg
⬜ ½ cup pepitas
⬜ 90–100 g (¾–1 cup) powdered sugar
⬜ 2–4 Tbsp milk or cream
⬜ 2 tsp vanilla extract
⬜ 1½ tsp baking soda
⬜ 2 tsp cinnamon + 1½ tsp more for rolling sugar
⬜ ¾ tsp nutmeg
⬜ ½ tsp allspice
⬜ ¼ tsp ginger
⬜ 1 tsp fine sea salt + pinch flaky salt
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