PUMPKIN SANDWICH COOKIES
Ah, pumpkin! Little sandwich cookies full of delicious, healthy spicy pumpkin & smooth & creamy cream cheese filling. Wonderful with a mug of hot cider (or even Recipe#235381 if you are staying home by the fire). Found in The Washington Post who adapted it from a Land O' Lakes recipe (mmmm butter). The cookie sandwiches be made assembled, covered and refrigerated for 3 days. Unfilled cookies can be cooled completely, individually wrapped with plastic wrap and frozen for a month. Defrost, still wrapped, for 30 minutes at room temperature before filling. The filling can be assembled and refrigerated up to to 4 days in advance. Allow it to sit at room temperature for 30 minutes before using. Makes 2 1/2 dozen bite-size sandwich cookies or about sixteen 2-inch sandwich cookies.
Provided by Busters friend
Categories Dessert
Time 55m
Yield 16-30 sandwich cookies
Number Of Ingredients 16
Steps:
- For the cookies: Preheat the oven to 350 degrees. Have ready 2 ungreased baking sheets.
- Whisk together the flour, baking soda, pumpkin pie spice blend, baking powder and salt in a medium bowl.
- Combine the brown sugar and butter in the bowl of a stand mixer or hand-held electric mixer; beat at medium speed for 3 minutes, until creamy. Stop to add the pumpkin puree, milk, egg and vanilla extract; beat on medium-low spead for 2 minutes, until all ingredients are incorporated. Reduce the speed to low; gradually add the flour mixture, beating until just combined.
- Drop level tablespoonfuls of dough onto each baking sheet, spaced about 1 inch apart (the cookies do not spread much). Bake one sheet at a time, for 9 to 12 minutes or until set; they should spring back when lightly pressed. Cool for 2 minutes on the baking sheet; then transfer the cookies to a wire rack to cool completely. Repeat to use all the dough, making a total of 60 cookies.
- To make 2-inch cookies, drop 2-tablespoon amounts of dough on the sheets. Bake for 10 to 13 minutes, until set and springy to the touch. Cool as directed above; repeat to use all the dough, making a total of 32 cookies.
- For the filling: Combine the cream cheese, butter, cinnamon and vanilla extract in the bowl of a stand mixer or hand-held electric mixer. Beat at medium speed 3 minutes until smooth, stopping often to scrape down the sides of the bowl. Reduce the speed to low and gradually add 2 cups of the confectioners' sugar, or up to 4 cups as needed, beating well after each addition until the mixture is creamy. (More sugar means a stiffer filling.).
- Turn half the cookies flat-sides up. Spread each one with 2 teaspoons of the filling, then top with the remaining cookies. If desired, dust the tops of the cookies with confectioners' sugar just before serving.
Nutrition Facts : Calories 292, Fat 12.8, SaturatedFat 7.9, Cholesterol 48.3, Sodium 235.9, Carbohydrate 41.7, Fiber 0.7, Sugar 28.6, Protein 3.4
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Faggie Mulube
[email protected]These cookies are delicious! The pumpkin flavor is perfect and the filling is creamy and smooth. I highly recommend them!
Sk Nerob
[email protected]I love these cookies! They're so easy to make and they're always a hit with my family and friends. I especially love the pumpkin flavor.
Sheraz Amjad
[email protected]These cookies were a bit too dry for my taste.
onik jaman
[email protected]I made these cookies for a Halloween party and they were a huge hit! They're so easy to make and they look so festive. The pumpkin flavor is perfect for fall.
Musakalim Selaab
[email protected]These pumpkin sandwich cookies are the perfect combination of chewy and soft. The pumpkin flavor is subtle and not overpowering. The filling is light and fluffy. I love that these cookies aren't too sweet. They're the perfect treat for any occasion.
k4k Rasha
[email protected]These cookies were a disappointment. The pumpkin flavor was barely there and the filling was bland.
Abdul Rasheed Shar Bloch
[email protected]I've made these cookies for years and they're always a hit. They're so easy to make and the results are always delicious. I love that I can make them ahead of time and freeze them. They're perfect for a quick and easy dessert.
saugat sonya
[email protected]Meh.
Faisal Rajpoot
[email protected]These cookies are the perfect fall treat! The pumpkin flavor is warm and inviting, and the filling is creamy and delicious. I highly recommend them.
Joshua Vélez
[email protected]The cookies were easy to make, but the filling was a bit runny. I think I'll try using less milk next time.
Idris Rilwan
[email protected]I followed the recipe exactly and the cookies turned out perfectly. They're soft and chewy with a delicious pumpkin flavor. I'll definitely be making these again.
Onyeayalam Osinachi
[email protected]These cookies were a bit too sweet for my taste, but my kids loved them.
Aweys Siid
[email protected]I've made these cookies several times now and they're always a hit. They're so easy to make and the results are always delicious. I highly recommend them!
Konny Kent
[email protected]Amazing cookies! The pumpkin flavor is so rich and the filling is light and fluffy. I'll definitely be making these again.
Brian Morrow
[email protected]These pumpkin sandwich cookies are a delightful treat! The pumpkin flavor is subtle and perfectly complemented by the creamy filling. They're easy to make and always a hit with my family and friends.