Soft Pillowy Pumpkin Sandwich Cookies

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.

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Pumpkin Sandwich Cookies

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Washi Tape on White Box

 

Recipe from A Cozy Kitchen

Cookies:
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.

Assembly:

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

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Weekend Wrap-Up: Me and My Baguette

I’ve been wanting to get back into sandwich making. There is just something so comforting and satisfying about your favorite ingredients nestled in between two slices of fresh-baked bread. So I stopped be PAUL a franchise bakery out here on Lincoln Road for their signature baguette. Here is what went down:

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Green Sandwich

Green Sandwich Pt 2.

Curry Egg Salad Sandwich

Curry Egg Salad Sandwich

And with all that left over bread of course I HAD to make french toast. Duh.

French Toast

French Toast

Sunday evening I also had a friend’s birthday party in which I was on duty to make dessert. I made a Tres Leches. It was my first time and I chose an Alton Brown recipe based on a delicious one my mom made a while back. I think my measurements were a bit off because the cake was still dense and not as moist as it should be. The flavor was all there, but I like my Tres Leches good and soggy.

Not Soggy Tres Leches

Not Soggy Tres Leches