Thursday, November 3, 2011
Thanksgiving Pumpkin Cookies
For my husband, there is only one kind of cookie worth eating: warm chocolate chip cookies. So any time I try to suggest making a new cookie recipe he suggests that I make my normal chocolate chip cookies. The first time I made these was a few years ago. I made over 100 cookies for my sister's baby shower, and my husband must have eaten 50 of them.
Reminiscent of pumpkin cheesecake, these cookies are moist, sweet, and packed with pumpkin flavor. Even though they are a little extra work, they are definitely worth the effort.
If you are making a lot of cookies you can use the squares of parchment several times.
I hope your family has as much fun eating these cookies as they do making them.
Pumpkin Cookies With Cream Cheese Filling
Total Time: 2 hours Makes: 24-30 sandwiches
1 cup Brown Sugar
1 cup Sugar
1 cup Vegetable Oil
1 can (15 oz.) Pumpkin Puree
1 teaspoon Vanilla Extract
3 cups Flour
1 teaspoon Baking Soda
1 teaspoon Baking Powder
1 Tablespoon Cinnamon
Pinch of Ground Cloves
Pinch of Nutmeg
1 stick Butter
8 oz Cream Cheese
1 pound Powdered Sugar
1 teaspoon Vanilla
In large mixing bowl combine: brown sugar, sugar, oil and pumpkin. Mix until well blended.
Add eggs one at a time. Stir in vanilla.
In medium bowl add: flour, baking soda, baking powder, cinnamon, cloves and nutmeg. Whisk together with fork.
Gradually mix dry ingredients into wet ingredients.
Pipe batter in spirals onto 2 inch squares of parchment paper.
Bake at 400 for 11 minutes.
Transfer cookies to a cooling rack to cool.
Beat butter until fluffy.
Add cream cheese to butter and beat together.
Slowly add powdered sugar until incorporated.
Stir in vanilla.
If frosting is too thick add cream or milk a few drops at a time until they are the correct consistency.
Spread frosting on bottom of cookie and top with another cookie.
Linking Up With:
Three Weeks of Thanks @ The Artsy Girl Connection
Ultimate Recipe Swap @ Life As Mom