Brown Butter Pumpkin Cookies with Cream Cheese Icing
|1½||sticks (12 tablespoons) unsalted butter|
|2¼||cups all-purpose flour|
|1||teaspoon baking soda|
|1||teaspoon pumpkin pie spice|
|½||teaspoon fine sea salt|
|⅔||cup packed brown sugar|
|⅔||cup Stevia In The RawⓇ Bakers Bag|
|½||cup unsweetened pumpkin puree|
|4||ounces cold cream cheese, cut into cubes|
|2||tablespoons unsalted butter, softened|
|¾||cup Stevia In The Raw® Bakers Bag|
|¾||cup powdered sugar, sifted|
In a medium skillet, melt butter over medium heat. Cook, without stirring, until butter crackles, then foams and browns. 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.
Preheat oven to 375℉. Line 2 baking sheets with parchment paper.
In a medium bowl, whisk together flour, baking soda, spices, and salt. Set aside.
Add brown sugar and Stevia In The Raw® to cooled butter and beat until smooth. Beat in vanilla. Beat in eggs 1 at a time. Beat in pumpkin until smooth. Stir in flour mixture just until combined.
Drop dough by tablespoons on prepared baking sheets, leaving 1” between cookies. Bake until lightly browned and barely firm on top, 10-12 minutes. Transfer to a rack and cool completely.
While cookies cool, prepare frosting. In a food processor, combine cream cheese, butter, Stevia In The Raw®, powdered sugar, and vanilla. Pulse until very smooth.
Spread icing over cooled cookies. Sprinkle lightly with cinnamon.
Per serving (1 cookie): 160 calories, 9g fat (5g saturated fat, 0g trans fat), 20g carbohydrates, 2g protein, 0g dietary fiber, 120mg sodium, 10g sugar