pumpkin spice cake cookie的烹饪做法，大厨教你详细做法

ingredients are for half batch!

the full recipe makes 41 cookies, 1/8 cup per cookie
either use it with cream cheese frosting, or use them as ice cream sandwich cookies (they stay soft even in the freezer!)

Cookies
½ cup (115 g) unsalted butter, at room temperature
1 cup (200 g) granulated sugar (caster sugar)
½ cup (100 g) packed light brown sugar
1 large egg
1 cup (250 g) pure pumpkin puree
2 ½ cups (375 g) all-purpose flour (plain flour)
1 tsp (5 mL) baking powder
½ tsp (2 mL) baking soda
½ tsp (2 mL) salt
1 tsp (5 mL) ground ginger
½ tsp (2 mL) ground cinnamon
¼ tsp (1 mL) ground nutmeg

Frosting:
½ cup 115 g  unsalted butter, at room temperature
½ pkg  125 g  cream cheese, at room temperature
2-3 cups 260-390 g icing sugar, sifted
1 tsp  5 mL  vanilla extract
ground cinnamon, for sprinkling

用料  

pumpkin spice cake cookie的做法  

1. prep:
   1. soften butter
   2. egg in room temp

2. --- batter ----
   1. Beat the butter and both sugars together (by hand or with electric beaters) until smooth
   
   2. beat in the egg.  
   
   3. Add the pumpkin puree and stir in well.
   
   4. sift the flour, baking powder, baking soda, salt, and spices

3. ------- bake ----------------
   Use an ice cream scoop (#40) and scoop cookies onto the baking trays, leaving 2-inches (50 mm) between them.
   
   Bake the cookies in 350F for 17-20 minutes, until they lift easily from the tray.  
   
   
   Allow the cookies to cool on the trays before frosting them.

4. ---- bake in shape ----
   when making smaller sizes, bake in 350F for 13 mins (10 on one side and 3 on the other)

5. ------ optional: frosting----------
   beat the butter and cream cheese together until smooth and then add 1 cup (130 g) of the icing sugar, beating well.  Add the vanilla and an additional cup of icing sugar, beating until fluffy and adding additional icing sugar until the frosting is a spreadable consistency.

6. Pipe or spread the frosting onto each cookie and enjoy. Sprinkle a bit of cinnamon on top of each frosted cookie.

7. ----- serve --------
   The cookies will keep in an airtight container for a day, or refrigerated for 3 days (but best enjoyed at room temperature.)