Ingredients:

  • 1 cup (225g) unsalted butter
  • 1/2 cup (120g) blotted pumpkin puree
  • 3/4 cup (150g) coconut sugar
  • 1 large egg yolk
  • 2 cups (250g) all-purpose flour
  • 1 tbsp pumpkin pie spice
  • 1 tsp baking soda
  • 1/2 tsp sea salt
  • 8 oz (225g) Neufchâtel cheese
  • 2 tbsp maple syrup
  • 1.5 cups (180g) organic powdered sugar
  • 1 tsp vanilla bean paste

Instructions:

  1. Brown the Butter: Melt 1 cup of unsalted butter in a heavy-bottomed skillet over medium heat. Whisk constantly until the butter foams and turns a mahogany brown with a nutty aroma. Remove from heat and cool until solidified but not completely cold.
  2. Blot the Pumpkin: Spread your 1/2 cup of puree onto three layers of paper towels and press firmly with another layer until the towel comes away mostly dry.
  3. Mix Wet Ingredients: Combine the cooled browned butter and coconut sugar in a large bowl. Beat until well incorporated. Whisk in the egg yolk and the blotted pumpkin puree.
  4. Combine Dry Ingredients: Sift together the all-purpose flour, pumpkin pie spice, baking soda, and sea salt. Gradually fold the dry mixture into the pumpkin mixture until just combined.
  5. Chill dough: Refrigerate for at least 30 minutes.
  6. Bake: Use a 1.5 tbsp mechanical scoop to drop dough onto parchment-lined sheets. Bake at 350°F (175°C) for 12 minutes until the edges are golden and the tops are matte. Let cookies cool completely on a wire rack.
  7. Prepare Frosting: In a medium bowl, beat softened Neufchâtel cheese with maple syrup and vanilla bean paste. Gradually add sifted powdered sugar and beat until light and fluffy.
  8. Assemble: Frost each cooled cookie with a generous layer of the cream cheese mixture.