I know that I have posted a bunch of recipes using pumpkin, but it is such a great fall ingredient and it tastes so good, so here is one more. I made these this past weekend, and they are amazing. Thank you to the Loveless Cafe in Nashville for another great recipe. I will say that I did not have any Loveless Cafe Biscuit Mix which the recipe calls for and had to use Bisquick, so while I loved these little treats- I am assuming that they would probably have been better had I used the Loveless Cafe Biscuit Mix. I will have to get some of that!
Pumpkin Cheesecake Cookies
Ingredients:
1 package cream cheese, softened
½ cup butter, softened
1 cup sugar
½ cup canned pumpkin
1 egg
½ tsp vanilla extract
1 cup flour
1 cup Loveless Cafe Biscuit Mix (or other biscuit mix)
½ tsp salt
½ tsp baking powder
½ tsp pumpkin pie spice
Directions:
In a large bowl, beat cream cheese and butter until creamy. Add sugar, pumpkin, vanilla and egg. In a separate bowl, combine flour and Loveless Cafe Biscuit Mix (or other biscuit mix), baking powder, salt and pumpkin pie spice. Mix dry ingredients with wet ingredients and place dough in refrigerator for 20 minutes.
In the meantime, line cookie sheet with parchment paper and preheat oven to 350°. Place spoonful’s of chilled dough on sheet about 1 inch apart. Bake 10-12 minutes. Let cool 2-3 minutes before putting on a cooling rack. Let cookies cool completely.
Ingredients for Maple Cream Cheese Icing:
4oz. cream cheese, softened
½ cup powdered sugar
½ tsp. vanilla extract
3 tbsps maple syrup
3-4 Tbs. milk (depending on desired consistency)
Directions:
Beat cream cheese until smooth. Add in powdered sugar, vanilla, maple syrup and milk. Drizzle on cooled cookies.
