Pumpkin Cream Cookie Sandwiches
ingredients:
- 12 Tbs. (1 1/2 sticks) (6 oz./185 g) unsalted butter, at room
temperature - 1 cup (7 oz./220 g) firmly packed light brown sugar
- 1 egg
- 1/3 cup (4 1/2 oz./145 g) light molasses
- 2 cups (10 oz./315 g) all-purpose flour
- 1 1/2 tsp. baking soda
- 1/4 tsp. salt
- 1 tsp. ground ginger
- 1 tsp. ground cinnamon
- 1/2 tsp. ground allspice
For the pumpkin cream filling:
- 6 oz. (185 g) cream cheese, at room temperature
- 12 Tbs. (1 1/2 sticks) (6 oz./185 g) unsalted butter, at room
temperature - 1/3 cup (2 1/2 oz./75 g) pecan pumpkin butter
- 2 cups (8 oz./250 g) confectioners’ sugar
Ingredients:
- 12 Tbs. (1 1/2 sticks) (6 oz./185 g) unsalted butter, at room
temperature - 1 cup (7 oz./220 g) firmly packed light brown sugar
- 1 egg
- 1/3 cup (4 1/2 oz./145 g) light molasses
- 2 cups (10 oz./315 g) all-purpose flour
- 1 1/2 tsp. baking soda
- 1/4 tsp. salt
- 1 tsp. ground ginger
- 1 tsp. ground cinnamon
- 1/2 tsp. ground allspice
For the pumpkin cream filling:
- 6 oz. (185 g) cream cheese, at room temperature
- 12 Tbs. (1 1/2 sticks) (6 oz./185 g) unsalted butter, at room
temperature - 1/3 cup (2 1/2 oz./75 g) pecan pumpkin butter
- 2 cups (8 oz./250 g) confectioners’ sugar
Directions:
To make the cookies, preheat an oven to 350°F (180°C). Line 2 rimless baking sheets with parchment paper.
In the bowl of an electric mixer fitted with the flat beater, beat the butter and brown sugar on medium speed until creamy. Add the egg and molasses and beat until smooth. In another bowl, stir together the flour, baking soda, salt, ginger, cinnamon and allspice. Reduce the speed to low, add the flour mixture to the butter mixture and beat until blended.
Drop level tablespoonfuls of the dough onto the prepared baking sheets, spacing them about 2 inches (5 cm) apart. Bake until the cookies are browned and firm to the touch, 10 to 12 minutes. Transfer the baking sheets to wire racks and let the cookies cool on the sheets for 5 minutes, then transfer the cookies to the racks and let cool completely.
To make the pumpkin cream filling, in the bowl of an electric mixer fitted with the flat beater, beat the cream cheese on medium speed until smooth and fluffy, 2 to 3 minutes. Add the butter and beat for 2 to 3 minutes. Add the pecan pumpkin butter and confectioners’ sugar and beat until the mixture is smooth and no lumps of sugar are visible, 30 seconds to 1 minute.
To assemble, place half of the cookies, bottom side up, on a work surface. Using an icing spatula, spread the frosting on the cookies, dividing it evenly. Top with the remaining cookies, bottom side down. Let stand at room temperature until set, about 1 hour, before serving. Makes about 20 sandwich cookies.
Adapted from Williams-Sonoma Food Made Fast Series, Baking, by Lou Seibert Pappas (Oxmoor House, 2006).
