Saturday, October 27, 2012

Pumpkin Cookie Sandwiches with Cream Cheese Frosting

These cookies are so good, and perfect for the season!  I admit I jump all over the pumpkin bandwagon come fall.  I usually use the canned version from the market, but it's very easy to roast your own sugar pumpkins.  I have high hopes that our pumpkins will last through Halloween so I can cook them, but they usually get chewed up by some animal in the middle of the night.  Life in the country. 

Pumpkin Cookie Sandwiches with Cream Cheese Frosting

Original recipe modified from Food Network

Yield: About 20-25 sandwich cookies

1 cup sugar
2 sticks unsalted butter, softened
2 Tablespoons maple syrup
2 eggs
1 cup pureed pumpkin (canned or fresh)
2 1/2 cups all purpose flour
2 teaspoons baking powder
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon ground nutmeg (freshly grated is best!)
pinch ground cloves
pinch salt

2 (8 oz) packaged cream cheese, softened
1 cup confectioners sugar
1 Tablespoon vanilla extract
Zest of one lemon

Preheat oven to 350 degrees.
In a mixer, cream the butter and sugar until light and fluffy.
Add the eggs one at a time, mixing to combine after each.  Pour in maple syrup.
Add the pumpkin and mix until all wet ingredients are well incorporated.
In a separate bowl, sift or whisk together flour, baking powder, cinnamon, allspice, nutmeg, cloves and salt. 
With the mixer on low, add the flour mixture to the wet ingredients and mix until just combined.
Using a small cookie scoop or a tablespoon, portion onto cookie sheets lined with baking mats or parchment paper.
Bake for 10 minutes until lightly golden brown on the edges. 
Cool on racks.

To make the frosting, beat the cream cheese in the bowl of a mixer until light and fluffy.
Add in the powdered sugar and beat until smooth.
Add in the vanilla and lemon zest, and mix well.

When cookies have cooled, sandwich cream cheese frosting between them.  Store in the refrigerator if you have any leftovers. 


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