Rating: Unrated
Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

These pumpkin cookies with cream cheese filling are the perfect fall treat, made with Stevia In The Raw®!

Gallery

Recipe Summary test

prep:
20 mins
cook:
15 mins
total:
35 mins
Servings:
25
Yield:
25 cookies
Advertisement

Ingredients

25
Original recipe yields 25 servings
The ingredient list now reflects the servings specified
For Cookies:
For Frosting:

Directions

Instructions Checklist
  • In a medium skillet, melt butter over medium heat. Cook, without stirring, until butter crackles, then foams and browns, about 5 minutes. It should smell nutty, and when butter is swirled brown bits should be visible. Pour butter into a large bowl or the bowl of a stand mixer fitted with the paddle attachment. Let cool completely.

    Advertisement
  • Preheat oven to 375 degrees F. Line 2 baking sheets with parchment paper.

  • In a medium bowl, whisk together flour, baking soda, pumpkin spice, and salt. Set aside.

  • Add brown sugar and stevia to cooled butter and beat until smooth. Beat in vanilla. Beat in eggs one at a time. Beat in pumpkin until smooth. Stir in flour mixture until just combined.

  • Drop dough by tablespoonfuls onto prepared baking sheets, leaving 1 inch between cookies. Bake until lightly browned and barely firm on top, 10 to 12 minutes. Transfer to a rack and cool completely.

  • While cookies cool, prepare frosting. In a food processor, combine cream cheese, butter, stevia, powdered sugar, and vanilla. Pulse until very smooth.

  • Spread frosting over cooled cookies. Sprinkle lightly with cinnamon.

Nutrition Facts

159 calories; protein 2.1g; carbohydrates 18.9g; fat 8.6g; cholesterol 36.9mg; sodium 130.5mg. Full Nutrition
Advertisement