Yield
22 Cookies
Prep Time
45 Minutes
Cook Time
8 Minutes
Category
Desserts
Calories
138
Carbs
11.6
Fat
9
Fiber
1.2
Protein
3.2
WW Points
3
ingredients
for the pumpkin cake cookie:
2 eggs
¼ cup pumpkin puree
1 box Simple Mills Vanilla cake mix
¼ cup all purpose flour
1 teaspoon baking powder
1 teaspoon pumpkin pie spice
for the cream cheese icing:
12 ounces light cream cheese, room temperature
4 ounces butter, room temperature
5½ ounces powdered sugar, sifted
½ lemon zest
⅛ teaspoon kosher salt
1½ teaspoons vanilla
directions
for the pumpkin cake cookie:
Step 1:
Set your oven to 350ºF. In a large bowl, mix together eggs and pumpkin puree.
Step 2:
Mix in the mix, all-purpose flour and baking powder and pumpkin pie spice until combined.
Step 3:
Add dough to fridge for 10 minutes.
Step 4:
Line a baking sheet with a silicon baking mat or parchment paper.
I used this scoop to scoop my cookies (this is about a tablespoon size).
Step 5:
Put back in fridge for 30 minutes.
Step 6:
Bake for 8 minutes rotating once halfway.
Step 7:
Let cool 5 minutes and enjoy!
for the icing:
Step 1:
Place butter in stand mixer bowl* and cream with paddle attachment. Add in cream cheese and combine until smooth.
An electric hand mixer will work too.
Step 2:
Add powdered sugar, salt, vanilla, and lemon zest. Cream until smooth.