{"id":52459,"date":"2014-10-10T00:09:45","date_gmt":"2014-10-10T07:09:45","guid":{"rendered":"http:\/\/www.raisingjane.org\/journal\/?p=52459"},"modified":"2014-10-10T00:09:45","modified_gmt":"2014-10-10T07:09:45","slug":"todays-recipe-pumpkin-spice-cookies-2","status":"publish","type":"post","link":"https:\/\/www.raisingjane.org\/journal\/52459","title":{"rendered":"Today\u2019s Recipe: Pumpkin Spice Cookies"},"content":{"rendered":"

\t\t\t\t\"\"<\/p>\n

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PUMPKIN SPICE & CREAM CHEESE COOKIES
\nPREP TIME: 15 MINUTES
\nCOOK TIME: 10 MINUTES
\nMAKES: 45 COOKIES<\/p>\n

Cookies
\n1\u00a0\u00a0 \u00a0cardamom pod
\n2\u00a0\u00a0 \u00a0cups flour
\n\u00bc\u00a0\u00a0 t baking powder
\n\u00bd\u00a0\u00a0 t baking soda
\n\u00bd\u00a0\u00a0 t salt
\n1\u00a0\u00a0 \u00a0t ground ginger
\n5\u00a0\u00a0 \u00a0ozs cream cheese, softened
\n1\u00bd cups pumpkin pur\u00e9e
\n1\u00a0\u00a0 \u00a0cup brown sugar
\n2 \u00a0\u00a0 eggs<\/p>\n

Icing
\n\u00bc \u00a0 cup pumpkin pur\u00e9e
\n3\u00a0\u00a0 \u00a0ozs cream cheese, softened
\n1\u00a0\u00a0 \u00a0t hazelnut extract
\n\u00be\u00a0\u00a0 cup powdered sugar<\/p>\n

1. Preheat oven to 375\u00b0F. Remove the seeds from the cardamom pod and discard pod. Pulverize the seeds using a mortar and pestle.
\n2. In a medium bowl, combine flour, cardamom, baking powder, baking soda, salt, and ginger. Set aside.
\n3. In another medium bowl, combine cream cheese, pumpkin and brown sugar using a hand mixer. Add eggs and blend.
\n4. Pour in the flour mixture and mix well.
\n5. Drop cookies 1 T at a time onto ungreased cookie sheets (a cookie scoop is a huge time-saver!). Bake cookies for 10 minutes and immediately transfer to a cooling rack.
\n6. For the icing, whisk pumpkin, cream cheese, and hazelnut extract together in a small bowl. Add powdered sugar and whisk until combined. Spread icing over cooled cookies and enjoy!<\/p>\n<\/div>\n

[print-me]<\/p>\n

Gather ingredients and preheat oven to 375\u00b0F.<\/p>\n

\"\"Remove the seeds from 1 cardamom pod and discard pod.<\/p>\n

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\"\"<\/p>\n

\"\"<\/p>\n

Pulverize the seeds using a mortar and pestle.<\/p>\n

\"\"<\/p>\n

\"\"<\/p>\n

In a medium bowl, combine 2 cups of flour, pulverized cardamom seeds, \u00bc t of baking powder, \u00bd t of baking soda, \u00bd t of salt, and 1 t of ground ginger. Set aside.<\/p>\n

\"\"<\/p>\n

Add 5 ozs softened cream cheese, 1\u00bd cups of pumpkin pur\u00e9e, and 1 cup of brown sugar to another medium bowl.<\/p>\n

\"\"
\nCombine using a hand mixer.<\/p>\n

\"\"<\/p>\n

\"\"<\/p>\n

Add 2 eggs.<\/p>\n

\"\"<\/p>\n

Blend until smooth. Add flour mixture.<\/p>\n

\"\"<\/p>\n

Blend until smooth. Drop cookies 1 T at a time onto an ungreased cookie sheet
\n(a cookie scoop is a huge time-saver!).<\/p>\n

\"\"<\/p>\n

\"\"<\/p>\n

Bake cookies for 10 minutes and immediately transfer to a cooling rack. For the icing, add \u00bc cup pumpkin pur\u00e9e and 3 ozs of softened cream cheese to a small bowl. Pour in 1 t of hazelnut extract.<\/p>\n

\"\"
\nWhisk together to combine.<\/p>\n

\"\"
\nAdd \u00be cup of powdered sugar.<\/p>\n

\"\"
\nWhisk to combine.<\/p>\n

\"\"
\nSpread icing over cooled cookies and enjoy!<\/p>\n

\"\"<\/p>\n

\"\"<\/p>\n","protected":false},"excerpt":{"rendered":"

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