Brown Butter Pumpkin Cookies with Cream Cheese Icing

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

• Preparation Time: 20 mins
• Cooking Time: 15 mins
• Total Time: 35 mins
• Calories: 159 Calories

Ingredients

• 1 teaspoon baking soda
• 2 ¼ cups all-purpose flour
• ⅔ cup packed brown sugar
• 1 pinch ground cinnamon
• 2 large eggs
• 1 teaspoon pumpkin pie spice
• 2 tablespoons unsalted butter, softened
• 1 teaspoon vanilla
• ½ teaspoon fine sea salt
• ¾ cup Stevia In The Raw® Bakers Bag
• ⅔ cup Stevia In The Raw® Bakers Bag
• ½ cup unsweetened pumpkin puree
• 1 ½ sticks unsalted butter
• 1 (4 ounce) package cold cream cheese, cubed
• ¾ cup powdered sugar, sifted

Recipe Instructions

Step 1

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.

Step 2

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

Step 3

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

Step 4

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.

Step 5

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.

Step 6

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

Step 7

Spread frosting over cooled cookies. Sprinkle lightly with cinnamon.