Pumpkin Spiced-Cream Cheese Sandwich Cookies: yields 1 1/2 dozen sandwich cookies
Cookies:
3 cups whole wheat flour (can always use all-purpose)
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
2 tablespoons ground cinnamon
1 tablespoon freshly ground ginger
1 tablespoon freshly ground cloves
2 cups firmly packed dark-brown sugar
1 cup vegetable oil
3 cups pumpkin puree
2 large eggs
2 teaspoon pure vanilla extract
Spiced Cream Cheese Filling
1/2 cup butter @ room temp
8 ounces cream cheese, softened
1 teaspoon pure vanilla extract
3 cups confectioners' sugar
1/2 teaspoon cinnamon
1/4 teaspoon freshly ground nutmeg
Preheat oven to 350 degrees.
In a large bowl, stir to combine together brown sugar and oil. Add pumpkin puree and stir until combined. Whisk eggs and add to the mixture. Finally add vanilla and stir mixture until well combined. Combine dry ingredients in another large bowl. Sprinkle flour mixture over pumpkin mixture and fold in until fully incorporated.
Place mixture in a large piping bag with tip 1A (or can just use coupler) and pipe our 2 inch dough circles, leaving 2 inches between cookies. Bake for approximately 12-14 mins, or until tops start to crack. Allow to cool completely.
For filling, cream butter and cream cheese until thick and creamy. Add vanilla, combine. Slowly add in confectioners sugar and mix until smooth. Add in cinnamon and nutmeg, combine well.
To assemble, match up tops and bottoms of equal size. Lay out on baking sheet. Place filling in large piping bag with 1A tip (or coupler) and pipe a large dollop of filling in center of the bottom cookie. Place top cookie on and press together until filling comes just to edge.
If you have a fall recipe or pictures of your fabulously decorated cakes, cupcakes, and/or cookies with fall/Halloween themes and would like to be featured on Cake Mom, email me at jamielz@verizon.net.
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