Spent Grain Pumpkin Cookies with Cream Cheese Frosting

Yield: 18-24 Cookies

Ingredients:

• 1 ½ cups all purpose flour (Use 2 cups if you don’t have Spent Grains)

• ½ cup spent grain flour

• 1 tsp baking soda

• ½ tsp baking powder

• ¾ tsp salt

• 1 ½ tsp ground cinnamon

• ½ tsp ground nutmeg

• ⅛ tsp ground cloves

• ⅛ tsp ground ginger (optional)

• 8 Tbsp unsalted butter (softened, not melted)

• ¾ cup granulated sugar

• ½ cup packed light brown sugar

• 1 large egg

• 1 tsp vanilla extract

• 1 cup pumpkin puree

Frosting:

• 4 Tbsp Unsalted butter (room temperature)

• 4 Tbsp cream cheese (room temperature)

• ½ - ¾ cup powdered sugar (or until desired sweetness)

• ½ tsp vanilla extract

Instructions

1. Preheat oven to 350℉. Line 2 baking sheets with parchment paper.

2. In a medium bowl, whisk together flour, spent grains, baking soda, baking powder, salt, cinnamon, nutmeg, ginger (optional), and cloves. Set aside.

3. In a large bowl, cream the butter, sugar, and brown sugar. Add the egg.

4. With a spatula, hand blend the pumpkin and vanilla into the wet mixture until well combined. It will look oily and separated because of the butter and pumpkin.

5. Slowly add in the flour mixture and mix until well combined.

6. Scoop into balls about 1-2 inches apart (approx. 1 ½ Tbsp. each). Gently press and shape into the cookie shape you desire as they will not flatten much during baking. 

7. Bake for 13-15 minutes. Cool on the baking sheet for a few minutes before transferring to a wire rack.

8. To make the frosting, whip butter and cream cheese until fluffy. Stir in the vanilla. Sift in the powdered sugar ¼ cup at a time until desired sweetness. 

9. Frost the cookies once they have cooled.

Cookies will refrigerate great, but they are moist. Be sure to leave a ventilation hole for at least the first night to avoid sticky cookies.

Pair with your favorite coffee.