Pumpkin Cookies
1. Preheat oven to 350 degrees and line two baking sheets with parchment paper.
2. The canned pumpkin needs to be dried. If you do not do this step, your cookies will not turn out.
3. Spread the canned pumpkin on a cookie sheet or plate and lightly press with a paper towel to absorb the excess liquid. Repeat the step at least four more times.
4. The pumpkin should be dry enough that it goes from being 1/2 cup dried down to just about a 1/4 cup.
Then set aside the dried canned pumpkin.
1. In a small bowl, whisk together the flour, pumpkin pie spice, baking soda, baking powder and salt. Set aside.
2. 1 1/2 cups all purpose flour, 1/4 cup Soda Fountain® Malted Milk Powder, 1 tbsp pumpkin pie spice, 1/2 tsp baking soda, 1/2 tsp baking powder,1/2 tsp salt
Set aside
3. In a large bowl cream the softened butter and brown sugar together with an electric mixer on high speed for 1-2 minutes until light and fluffy.
4. Add in the egg yolks and vanilla and mix on medium speed until pale and fluffy, about 1 – 2 minutes.
5. Add in the pumpkin and mix on medium-low speed to combine.
6. Add in the dry ingredients and mix on low speed just until combined.
7. Scoop the dough with a 2 tbsp cookie scoop, and roll them into balls. Then roll the dough balls in the spiced sugar.
Note: If the dough is too “sticky” chill it in the fridge for 10 minutes, then proceed.
8. Place the cookie dough balls at least 2 inches apart on the baking sheets.
9. Bake the cookies for 12-14 minutes. (12 minutes for really chewy centers, 14 minutes for a slightly crispier cookie). When the cookies are done baking the centers will be puffy. As they cool the centers will fall and the cookie will get “wrinkly”.
10. Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a cooling rack to finish cooling. Be sure to cool completely before frosting them.
Cream Cheese Frosting
1. Combine butter and cream cheese in the bowl of a stand mixer (or you may use an electric mixer) and beat until creamy, well-combined, and lump-free.
2. Add vanilla extract and salt and stir well to combine.
3. With mixer on low, gradually add powdered sugar and malted milk powder until completely combined.
4. Frost cookies when cool and decorate with fall color sprinkles.
