This is the 3rd dish of my 5 new recipes before 2012. The first was coleslaw. Not great, not bad. Nothing to write home about. The second was a delicious butternut squash soup. I’ll post the recipe once I figure out amounts. We kind of just added things until we were satified.
Now, to the beauties above. I would like to thank Alexis for the recipe. We’re taking them to a friend’s birthday party tonight, and I’m sure they’ll be a hit.
Ingredients for Cookies
- 1 1/2 cups flour
- 1/2 tsp salt
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 tbsp cinnamon
- 1/2 tbsp ground cloves
- 1 cup packed brown sugar
- 1/2 cup vegetable oil
- 1 1/2 cups chilled pumpkin puree
- 1 egg
- 1/2 tsp vanilla
Ingredients for cream cheese filling
- 3 cups confectioners’ sugar
- 1 stick unsalted butted
- 8 oz. cream cheese, softened
- 1 tsp vanilla
Recipe
- Preheat oven to 325 degrees.
- In a medium bowl, whisk together the flour, salt, baking soda and powder, cinnamon, and cloves.
- In a separate, large bowl whisk together the brown sugar and oil until well combined. Add the pumpkin puree and whisk until incorporated. Add egg and vanilla. Mix in flour mixture 1/2 cup at a time until thoroughly combined.
- Scoop out 2 tbsp-sized drops of dough onto baking sheet with parchment paper. They should be 1 inch apart. Dip your fingers into water and flatten the dough into disks.
- Cook for 9-10 minutes, or until the tops of the cookies start to crack.
- Sift confectioners’ sugar into a medium bowl.
- In an electric mixer, cream the butter. Add in the cream cheese until combined. Add in sugar and vanilla, mix until smooth.
- Once the cookies have completely cooled, put a generous (really, generous!) helping of the filling on the underside of one cookie. Press second cookie on lightly to make sandwich. Refrigerate the sandwiches for 30 minutes-1 hour before serving, it really makes them much better!
