Mom discovered this recipe on Pinterest. It comes from a blog called Dreamy Desserts. Here is a link to the original recipe. When mom said she wanted to make them, I was thinking, "Why have pumpkin when you can have chocolate?" but figured it was something to do. I have to say... These are absolutely amazing! They would be welcome at anyone's Thanksgiving festivities, and I can guarantee you they will grace my table!
What You Need
Cookies
-1Tablespoon Cinnamon-1 teaspoon Baking Soda
-1 teaspoon Baking Powder
-1 teaspoon Ground Ginger
-1/2 teaspoon Salt
-1/2 teaspoon Ground Nutmeg
-1/4 teaspoon Ground Cloves
-1 cup Brown Sugar
-1 cup Sugar
-1 cup Vegetable Oil
-1 - 15 oz.Can of Pumpkin
-2 Large Eggs
-1 teaspoon Vanilla Extract
Filling
-1 8oz Package Cream Cheese, softened
-1 Stick Unsalted Butter, room temperature
-1 16oz Package Powdered Sugar (Or 2 Cups)
-1 teaspoon Vanilla Extract
-1/2 teaspoon Cinnamon
What You Do
Preheat oven to 350. Beat together brown sugar, white sugar, oil, and pumpkin. Add eggs one at a time, beating in between. Add Vanilla. In a separate bowl, mix all dry ingredients. Slowly incorporate dry ingredients, beating in between additions.
Using a pastry bag with a round tip, or a freezer back with the corner snipped, pipe cooking onto a parchment paper covered cookie sheet. Start in the middle and spiral outward, making each cooking about 2 inches in diameter. Bake for 11 minutes and cool on rack.
Meanwhile, beat together the cream cheese and butter. Add powdered sugar, vanilla, and cinnamon. Beat until smooth. After the cooking have cooled, cover the flat side of the cookie with frosting, then cover with another cookie, making a sandwich.
Enjoy them warm or chill overnight.
This recipe for me made 4 batches of 15 cookies, and a 5th batch of 16 cookies. After being iced, that's 38 cookies. The frosting recipe was exactly enough, quite literally. Not too little and none left over.
-Servings: 38
-Approximate Cost: $8, assuming these spices are already in your pantry.
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