When I was a little girl, my grandma would make a maple cookie with maple frosting that was my favorite. I thought of the maple cookie when I had carrot cake and that luscious cream cheese frosting years later. You see, the maple cookies had a cream cheese frosting that was not too sweet and a bit buttery. The frosting would be so delicious I would lick it off the cookie and then eat the rest. Over the years, I have tried to recreate grandmas frosted maple cookie to no avail, and of course there isn’t a recipe for it in an old metal recipe box somewhere.
Recently I was at D’Amico & Sons and had their pumpkin cookie with brown butter icing. It was fantastic and reminded me of grandma’s cookies. I set out to make a pumpkin cookie with that cake-like texture and cream cheese icing like you would find on a carrot cake. This cookie and the Pumpkin Spice Goat Cheese frosting is the result. The goat cheese gives you that tartness in the frosting that keeps it from being cloyingly sweet, and it helps o create a beautiful creamy texture for ease of spreading on the cookie.
These are delicious little numbers that won’t be hanging around the kitchen long. Note: The Humble Goat Cheese Pumpkin Spice flavor is seasonal. I bought mine at Kowalskis (not in the grab-and-go cheese section near the butter). If you can’t find it, you could use plain goat cheese with a t
easpoon of pumpkin spice seasoning.
- 1 cup butter, softened
- 2/3 cup packed brown sugar
- 1/3 cup sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup canned pumpkin
- 2 cups all-purpose flour
- 1-1/2 teaspoons ground cinnamon
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon baking powder
- 4 ounces room-temperature Pumpkin Spice Humble Goat Cheese
- 4 ounces room temperature cream cheese
- 1/4 cup butter (1/2 stick softened)
- 1 tablespoons cream or milk
- 3 cups confectioner's sugar
- 1 teaspoon salt
1. In a large bowl, cream butter and sugars until light and fluffy. Beat in egg and vanilla. Add pumpkin; mix well. Combine the flour, cinnamon, baking soda, salt, and baking powder gradually add to creamed mixture and mix well.
2. Drop by rounded tablespoonfuls 2 inches apart onto greased baking sheets. Bake at 350° for 10 -12 minutes or until edges are lightly browned. Remove to wire racks to cool completely.
3. In a small bowl, beat the frosting ingredients until light and fluffy. Frost cookies. Store in an airtight container in the refrigerator.