I must have St. Louis on the brain this week. Gooey Butter Cake was a standard coffee shop dessert while I was in school. It came in a range of flavors, vanilla, chocolate, spiced chai (my favorite!), etc. A few years ago I found a recipe to make this treat into a cookie. It has since become one of my favorite cookies to make for Christmas. But a little pumpkin and spices make the typical Gooey Butter Cookie perfect for Fall!
4 tsp Baking Powder
1 1/2 tsp Salt
1 tsp Cinnamon
1 tsp Nutmeg
1/4 tsp Allspice
8 oz. Cream Cheese
8 oz. Pumpkin
1 Cup Butter
3 Cups Sugar
1 tsp Vanilla
Confectioner’s sugar & Cinnamon for Rolling
Stir together the Flour, Baking Powder, Salt and Spices. Set aside. In the bowl of an electric mixer with the paddle attachment, cream the Cream Cheese, Pumpkin, Butter and Sugar together until fluffy. Add the Eggs and Vanilla.
Incorporate the Flour mixture. Chill for at least 30 minutes.
Scoop roughly 1-ounce balls and toss in the Confectioner’s Sugar & Cinnamon. Place on a baking sheet, lined with parchment, a couple of inches apart. Bake at 350° F until they spread and puff slightly, about 10-12 minutes. They will be really soft in the center. If they start to brown, they’ve gone too far. Cool to room temperature.
Once they've cooled, store in the fridge and serve them cold/cool. (I think they taste funny warm.)