This new Pumpkin Spice cookie recipe combines the best of the tested recipes plus an innovation from ZIX test kitchen.
The cookie is basically test cookie #2 with a few changes including; adding brown sugar; adding pumpkin chips to kick up the pumpkin flavor and using the filling from cookie #1 that includes cream cheese.
For ease, I roll out one quarter of the dough at a time. Along with flipping rice flour to the counter to help keep the dough from sticking to the counter, I also use a large offset spatula to run under the dough occasionally to loosen the dough. I also dust the top of the dough with rice flour and then flip the dough over as part of the rolling process.
Save the scraps on the side. Work the second batch of dough the same way. Combine the scraps from both batches of dough and continue cutting out shapes and adding to the cookie sheet. Add another sheet of parchment paper before you start the second layer of cut cookies. Once rolled out place in the refrigerator and chill for 15-20 minutes.
Let the cookies cool on the cookie sheets.
Place room temperature cream cheese and butter into an electric mixing bowl. Beat at medium speed until smooth and well blended. Add vanilla and beat to combine. Sift in powdered sugar, and continue beating until smooth.
FILL THE COOKIES
When I’m filling a few dozen cookies I put the frosting into a pastry bag and fill the cookies. (See tips for filling a pasty bag with frosting.) If I’m making a smaller batch I’ll apply the frosting with a small offset spatula or a knife.
The frosting can be stored in the refrigerator for a couple weeks. (See tips for ‘reviving’ chilled frosting for use in filling cookie sandwiches.)
I’ll add these tips when I get home from Hawaii.