Get ready to transform your kitchen into a cozy autumn paradise with these irresistible Harvest Banana Spice Cookies! Imagine biting into a soft, perfectly spiced cookie that captures the essence of fall in every single bite. These aren't just ordinary cookies - they're a warm hug of seasonal flavors topped with a decadent brown sugar cream cheese frosting that will make your taste buds dance with joy. Whether you're looking to impress guests, treat your family, or simply indulge in some delicious comfort food, these cookies are about to become your new obsession!
Prep Time: 15 mins
Cook Time: 12 mins
Total Time: 27 mins
Cuisine: American
Serves: 24 cookies
Ingredients
- 1 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 2 ripe bananas, mashed
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon salt
- 8 oz cream cheese, softened
- 1/2 cup brown sugar (for frosting)
- 2 cups powdered sugar (for frosting)
Instructions
- Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
- In a large mixing bowl, cream together softened butter, brown sugar, and granulated sugar until light and fluffy, using an electric mixer on medium speed for about 3-4 minutes.
- Add mashed ripe bananas, eggs, and vanilla extract to the butter-sugar mixture. Beat until well combined and smooth.
- In a separate bowl, whisk together flour, baking soda, cinnamon, nutmeg, and salt to create the dry ingredient mixture.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
- Using a cookie scoop or tablespoon, drop rounded portions of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden and the centers are set.
- Remove from oven and let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- For the frosting, beat softened cream cheese and brown sugar in a medium bowl until smooth and creamy.
- Gradually add powdered sugar, mixing until the frosting reaches a spreadable consistency.
- Once cookies are completely cool, spread or pipe the brown sugar cream cheese frosting on top of each cookie.
- Optional: Garnish with a light sprinkle of cinnamon or chopped nuts if desired.
- Store cookies in an airtight container in the refrigerator for up to 5 days.
Tips
- Use VERY ripe bananas: The riper the bananas, the more intense the flavor and natural sweetness.
- Make sure your butter and cream cheese are truly softened to room temperature for the smoothest mixing.
- Don't overmix the cookie dough - this can lead to tough cookies. Mix just until ingredients are combined.
- Use a cookie scoop for uniform cookie sizes to ensure even baking.
- Let cookies cool completely before frosting to prevent the cream cheese frosting from melting.
- For extra flavor, toast your nuts before adding as a garnish to enhance their nutty taste.
- Store cookies in the refrigerator to keep the cream cheese frosting fresh and prevent spoiling.
- For a gluten-free version, try substituting the all-purpose flour with a 1:1 gluten-free baking blend.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 32g
Protein: 3g
Fat: 12g
Saturated Fat: 7g
Cholesterol: 45mg
