This was an accident.
It’s a scone.
It’s a cookie.
Annnnd like I said, it was also an accident but it was a delicious accident! This Scookie has the texture somewhere between a cookie and a scone. It is fluffy, but a little dense, and packed with fall flavors! Check out my video on instagram on how I make these!
Hi, I’m Jackie, Founder of Jackie Cooks and Drinks, and a BIG believer that cooking, creating and entertaining should be FUN.
1/3 cup pumpkin puree
1/3 c unsalted butter
1 large brown egg
1 cup brown sugar
1 1/2 cup flour- I used spelt flour, but AP will work fine.
1 tbsp pumpkin pie spice
1/2 tsp fine sea salt
1 tsp baking powder
- 4 oz cream cheese
- 1/4 tsp salt
- 1/2 tsp vanilla
- 1/2 c powdered sugar
- 1 tsp vanilla extract
- milk as needed
Preheat your oven to 350 degrees.
Whisk dry ingredients together in one bowl (flours, spices, salt, baking powder).
In another bowl, whisk together the wet ingredients (pumpkin, softened butter, egg, and brown sugar).
Slowly add the dry ingredients to the wet. The dough will be thick and bread like.
Place 3″ round scoops on a baking sheet lined with parchment and bake for about 11-13 minutes.
While the scookies bake, make the frosting. Place the cream cheese in a mixing bowl and using an electric mixer, blend until smooth and fluffy. Add the salt and vanilla, and mix to combine. Next sift the powdered sugar into the cream cheese and mix until smooth and fluffy. Add milk (dairy or non dairy) as needed until your reach your desired consistency. I liked mine a little looser since I used it as a drizzle, so added more milk.
Allow the scookies to cool completely, then frost and enjoy!