Pumpkin Spice Hazelnut Cookies

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Pumpkin Spice Cookies
To license this image please contact me at nicole@thespicetrain.com.

Our aspen leaves have turned yellow, the vegetable garden is put to bed and the elk bulls are making a (somewhat adorable) racket outside. For me, that means it’s time for the season’s first cookies! Rather than thinking up something from scratch I adapted a recipe from America’s Test Kitchen here and added some chopped hazelnuts, maple extract (for the glaze) and, of course, pumpkin pie spice. It came out quite well, the cookies strike a nice balance between hardy and delicate and all the different flavors come through nicely. Enjoy!

Pumpkin Spice Hazelnut Cookies
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Dessert
Serves: 40
Ingredients:
For about 40 cookies:
  • 2½ cups all-purpose flour
  • ¾ cups sugar
  • ¼ teaspoon salt
  • 16 tablespoons unsalted butter at room temperature
  • 2½ teaspoons pumpkin pie spice
  • 3 tablespoons cream cheese
  • 3 tablespoons chopped hazelnuts
For the glaze:
  • 1 tablespoon cream cheese
  • 1½ cups powdered sugar
  • a few drops of maple extract
  • 1-2 tablespoons milk (or, if you're in the mood for something extra rich, you can use heavy cream instead of milk)
Instructions:
For the cookies:
  1. Mix flour, sugar and salt in the bowl of a standing mixer.
  2. Cut the butter into little chunks and slowly add to the bowl while mixing with the paddle attachment.
  3. Continue to mix until the dough starts to get crumbly, then add the spice, 3 tablespoons of cream cheese and the nuts. Mix a little more, until everything is well combined.
  4. Gather the dough into two balls, wrap them each with plastic and refrigerate for 30 minutes.
  5. Roll out the dough (if it sticks, roll it between two sheets of parchment paper), cut out the cookies and bake on a parchment-lined cookie sheet in a 375-degree oven for 10-12 minutes.
For the glaze:
  1. Whisk remaining tablespoon of cream cheese together with powdered sugar, maple extract and milk and glaze the cookies with it.
  2. If you feel like it, make another batch of glaze without the maple extract and drizzle on top.

 

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