Pumpkin Sugar Cookies W/brown Butter Cream Cheese Frosting #Cookies

These are pumpkin SUGAR cookies. Similar to my Soft & Chewy Cream Cheese Sugar Cookies that I made last year, these look a lot like those Lofthouse Cookies parading around every grocery store bakery. Although I may be a little biased when I say that my cookies are better than the Lofthouse ones, let me tell you why.

The Lofthouse cookies may be thick and soft, but they tend to be a little too cakey and crumbly for my liking. Call me a cookie snob. These cookies, however, are nowhere near crumbly and have the best chewy to softness ratio.

For the Cookies

• 4 cups all-purpose flour
• 1/2 teaspoon cream of tartar
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 2 teaspoons pumpkin pie spice
• 3/4 cup unsalted butter, softened
• 2 ounces cream cheese
• 1/2 cup pumpkin puree
• 1 cup granulated sugar + 2 Tablespoons (divided)
• 2/3 cup powdered sugar
• 1 egg
• 1 egg yolk
• 2 teaspoons vanilla
• For the Frosting
• 1/2 cup unsalted butter
• 1 Tablespoon sour cream or greek yogurt
• 1 teaspoon vanilla
• Pinch of salt
• 3 1/2 cups powdered sugar
• 1 (8 oz) package cream cheese, divided into 8 pieces

To make the Cookies

1. Preheat the oven to 350F degrees. Line a baking sheet with parchment paper or spray with nonstick cooking spray.
2. In a large bowl, whisk together the flour, cream of tarter, baking soda, salt, and pumpkin pie spice; set aside.
3. In the bowl of a stand mixer fitted with a paddle attachment, mix the butter and cream cheese together until smooth and creamy. Add the pumpkin, 1 cup granulated sugar, powdered sugar, egg, egg yolk, and vanilla and mix until fully incorporated. Gradually stir flour mixture into wet ingredients until dough comes together.
4. ..........................................

for full recipes please see : www.abajillianrecipes.com

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