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Nancy’s Recipes

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Desserts

Pumpkin Hazelnut Cookies

Featured Products: Nancy’s Organic Cream Cheese and Nancy’s Organic Whole Milk Plain Yogurt

 

Ingredients

Cookies

  • 2 C. All-purpose Flour
  • 1 tsp. Baking Powder
  • ½ tsp. Baking Soda
  • ½ tsp. Salt
  • ½ Tbsp. Pumpkin Pie Spice Blend
  • 2/3 C. Butter, softened
  • 1/3 C. Nancy’s Organic Plain Cream Cheese
  • 1 C. Brown Sugar, packed
  • 1 Egg
  • 1 tsp. Vanilla Paste
  • 1 C. Canned Pumpkin Puree

Frosting

  • ½ C. Butter, softened
  • 2 C. Powdered Sugar
  • ¼ tsp. Cinnamon
  • ¼ C. Nancy’s Organic Whole Milk Plain Yogurt
  • ¼ tsp. Vanilla Paste
  • ½ C. Chopped Roasted Hazelnuts, for garnish

 

Directions

  1. Preheat the oven to 350 degrees and line two baking sheets with parchment paper.
  2. In a mixing bowl, whisk together the flour, baking powder, soda, salt, and spice blend.
  3. In a separate bowl, use a hand mixer to incorporate the softened butter and cream cheese. Add the brown sugar and beat the mixture until fluffy, 2-3 minutes.
  4. Mix in the egg, vanilla paste, and pumpkin puree before gradually incorporating the dry mixture.
  5. Use a cookie scoop to drop 2-inch mounds of dough onto the prepared baking sheets, 2 inches apart.
  6. Bake each batch for an initial 8 minutes. Working quickly, pull them out of the oven and gently flatten the tops with the flat bottom of a drinking glass. Bake them for another 6 minutes.
  7. Transfer the baked cookies to a rack and allow them to cool completely.
  8. To make the frosting, use a hand mixer to beat the softened butter while gradually adding the powdered sugar. Once incorporated, add the yogurt and vanilla paste. Mix until smooth.
  9. Once the cookies are cool, pipe or spread the frosting onto each before sprinkling with chopped hazelnuts.
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