Here comes another seasonal recipe – Pumpkin Sandwich Cookies with a Cream Cheese Filling. I shared these with friends in a plain white box decorated with washi tape (my new obsession). What I love about these cookies is their texture is more that of a cake than a cookie.
Recipe from A Cozy Kitchen
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon ground cardamon
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1/2 teaspoon salt
1 cups granulated white sugar
1/2 cup brown sugar
1/2 cup butter (1 stick), softened
1 large egg
1 teaspoon vanilla extract
1 cup of pure pumpkin puree (canned or homemade)
2 tablespoons of pumpkin seeds (optional)
Cream Cheese Frosting:
1/4 cups butter, softened
4 ounces, cream cheese, softened
1 cups sifted powdered sugar
1/2 teaspoon vanilla extract
For the cookies:
Preheat oven to 350F. Line a baking sheet with a silpat or parchment.
In a medium bowl, combine the flour, baking powder, baking soda, cardamon, cinnamon, nutmeg and salt. Mix and set aside.
In another medium bowl, beat the granulated sugar, brown sugar and softened butter until combined and blended. Add the egg, vanilla extract, pumpkin and beat until smooth.
Grab a spatula or wooden spoon, and in two batches, gradually mix in flour mixture, until thoroughly combined.
Using a stainless-steel ice cream scoop (with one of those hand releases), drop the cookie dough onto the parchment lined baking sheet, being sure to leave room for the dough to spread. If you don’t have an ice cream scooper, you could also drop the dough using two teaspoons.
Sprinkle 3 or 4 pumpkin seeds on the top of the cookies for decoration. I tried to put them in a trio just for appearance purposes. (This is totally optional.)
Bake for 15 minutes, or until the edges of the cookies are lightly golden brown. They should still be soft to the touch. Carefully transfer to a rack to cool completely.
For the icing:
In a medium bowl, beat the butter and cream cheese until smooth and creamy. Add the powdered sugar and vanilla. Beat until completely smooth.
Flip half of the cookies upside down. Using a butter knife, dollop one teaspoon of the icing in the center of each upside down cookie. Smooth it around with your knife until the icing just reaches the edges. Top with another cookie and gently press the two cookies together.
Cookies should be stores in an airtight container and will be moist and delicious for up to 2 days.
Yields about 12 sandwich cookies