Pumpkin Spice Crinkle Cookies

MAKES 72 (1 Tbsp Cookies) | Active Time | Total Time 2 cups granulated sugar
3/4 cup unsalted butter, softened
1/4 cup cream cheese, softened
1 cup International Delight Pumpkin Pie Spice Creamer
1 tablespoon pure vanilla extract
4 egg yolks
3 cups all-purpose flour
2 teaspoon baking powder
1 teaspoon kosher salt
cinnamon (optional garnish)

Preheat oven to 350°F.  Prepare 2 baking sheets by lining them with parchment paper.  Set aside.

In the bowl of stand mixer fitted with the paddle attachment (or an electric mixer on medium speed) cream sugar, cream cheese and butter until well light and fluffy (approximately 3 minutes).

Add creamer, vanilla, and egg yolks; beat on medium speed until you have a smooth consistency. Use a rubber spatula to scrape the bowl and make sure the mixture is fully combined. Add flour, baking powder and salt and mix on low speed until combined.

Using a 1 tablespoon scoop, drop onto prepared baking sheets about 2 inches apart .  Bake for 11-12 minutes until golden brown around the edges. Allow to cool on baking sheet for 2-3 minutes and transfer to a cooling rack to cool completely.

Sprinkle cooled cookies with cinnamon. Serve and enjoy!

DONNA'S NOTES: If you under bake cookies, they will fall flat and spread.

You can substitute International Delight French Vanilla Creamer and 1 teaspoon pumpkin pie spice if the Pumpkin Pie Spice Creamer is out of season.
Recipe developed by Donna Elick - The Slow Roasted Italian
Copyright ©2015 The Slow Roasted Italian – All rights reserved.