Pumpkin Pecan Cookies with Cream Cheese Icing
2 cups all-purpose flour
2 cups King Arthur 100% White Whole Wheat Flour
2 teaspoons baking soda
2 teaspoons baking powder
1 ½ teaspoons Saigon cinnamon
¼ teaspoon allspice
¼ teaspoon nutmeg
1 teaspoon salt
2 cups unsalted butter, slightly softened
1 cup firmly packed light brown sugar
1 cup white granulated sugar
2 large eggs
2 teaspoons pure vanilla extract
1 can (15 ounces) pure pumpkin
1¾ to 2 cups chopped pecans
Cream Cheese Frosting (recipe below)
Preheat oven to 350°F. In a large bowl, whisk together both flours, baking powder, baking soda, spices and salt. Set aside.
In the large bowl of an electric mixer, beat the butter for 1 minute. Add both sugars and mix well. Add eggs and vanilla; mix until thoroughly combined. Mix in pumpkin. Add flour mixture, one cup at a time, mixing until thoroughly combined. Add pecans and mix until blended.
Using a cookie scoop (tablespoon size), drop level scoops of dough 2 inches apart on ungreased cookie sheets. Bake 10 to 12 minutes or until cookie tops are set. Let cool on cookie sheet one minute then remove cookies to wire rack to cool completely before icing/drizzling.
Makes about 5 to 6 dozen cookies.
Cream Cheese Frosting
1 (8-ounce) package cream cheese, softened
½ cup (1 stick) unsalted butter, softened
1 tablespoon vanilla extract
16 ounces (1 box) powdered sugar (roughly 3 ¾ to 4 cups)
1 – 8 tablespoons milk, to obtain your desired spreading/drizzling consistency
In an electric mixer bowl, beat cream cheese, butter and vanilla until creamy. On low speed, add powdered sugar in batches, along with a tablespoon or two of milk. Mix until thoroughly combined and smooth. Add extra milk for your desired consistency.
Recipe by culinary nutritionist Kim Galeaz, RDN, CD