PUMPKIN COOKIES WITH STREUSEL AND VANILLA FROSTING
60 Min
8 Portions
Easy level
Ingredients
For streusel:
6 tbsp unsalted butter, softened
¾ cup brown sugar
¾ cup wheat flour, sifted and leveled
2 ½ tsp pumpkin spice
For pumpkin cookies:
⅛ cup canned pumpkin puree
1 ¾ cups wheat flour, sifted and leveled
1 tbsp pumpkin spice
½ tsp baking powder
½ tsp baking soda
½ tsp salt
¾ cup unsalted butter, softened
1 cup brown sugar
2 egg yolks at room temp
A splash of Vainilla Molina
For vanilla frosting:
1 cup powdered sugar
A splash of Vainilla Molina
2-4 tsp whole milk
Directions
For streusel:
1. In a medium bowl, beat butter and brown sugar on high speed until creamy.
2. Add flour and pumpkin spice, and mix until you get a sandy texture.
3. Place streusel in fridge while you prepare cookie dough.
For pumpkin cookies:
4. Preheat oven to 180 °C / 356 °F.
5. In a small bowl, mix flour, pumpkin spice, baking soda, baking powder and salt. Set aside.
6. Separately, beat softened butter and brown sugar on high speed for 1-2 minutes, until fluffy.
7. Add egg yolks and a splash of Vainilla Molina and beat on medium speed until mixture is pale and fluffy.
8. Add pumpkin puree and mix on low until combined.
9. Pour in dry ingredients and mix on low until just combined. If dough is very sticky, refrigerate for 10 minutes.
10. Form dough balls and place them on a baking sheet, leaving space between them.
11. Place a tbsp of streusel on each cookie, pressing lightly.
12. Bake for 10-12 minutes. Let cookies cool on tray for 10 minutes and then transfer to a wire rack.
For vanilla frosting:
13. Mix powdered sugar, a splash of Vainilla Molina and milk in a small bowl until you get a liquidy consistency for drizzling.
14. Using a spoon or pastry bag to pour glaze over cooled cookies.
15. Enjoy!
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