Tuesday, November 2, 2010
My friends at Land O Lakes sent me a few recipes to try and I picked one that looked especially delicious as it involves one of my favorite ingredients: Cream Cheese. Put cream cheese in a dessert and you pretty much have an automatic two thumbs up success rate every time.
I was asked to bake some cookies for a funeral meal at church last week and I felt like Pumpkin Sandwich Cookies were just the right choice. They are perfect for this time of year and show a little extra care in the baking and assembly, which equates to the sentiment I was trying to convey. They were a huge success and were gobbled up immediately - with not even a crumb left and the recipe begged for. So, here you go...technically Land O Lakes wants to call them Pumpkin Sandwich Cookies, but we all know they're really Whoopie Pies. I mean, c'mon - you can't live in Amish country for 14 years of your life and try to pass something like this off as a 'Sandwich Cookie'. You'd be scoffed and mocked and I want neither so they're Pumpkin Whoopie Pies. Done.
I feel like the key to these is piping the cookie dough in even 1.5 inch circles on your parchment paper lined cookie sheet. They give you uniform looking cookies. You can try to wing it with a spoon, but they may not match up as nicely when you get to the 'sandwiching' stage. Oh, and a word to the wise, you'll taste one of these cookies before adding the cream cheese and second guess yourself. Don't. It's the cream cheese that pulls this recipe together into the amazing delight that it is. So let's get started!
2 c. flour
1 t. baking soda
2 t. pumpkin pie spice
1/2 t. baking powder
1/2 t. salt
1 c. firmly packed brown sugar
1 stick of unsalted butter, softened
1/2 c. canned pumpkin
1/4 c. milk
1 t. vanilla
1 8oz. package of cream cheese, softened
2 T. butter, softened
1 t. ground cinnamon
1 t. vanilla
4 c. powdered sugar
Heat oven to 350 degrees. Combine flour, baking soda, pumpkin pie spice, baking powder and salt in a medium bowl and set aside.
Combine brown sugar and stick of butter in a large bowl, beat at medium speed until creamy. Add pumpkin, milk, egg and vanilla; beat until well mixed.
Drop batter by level measuring tablespoonfuls onto ungreased cookie sheet (or my tried and true method of partchment paper). Bake for 9 minutes or until set and lightly browned around edges. Cook 2 minutes on cookies sheets and remove to a cooling rack. Cool completely. They will look a little something like this:
Now for the filling that turns this into a wow moment - combine all filling ingredients except the powdered sugar in a large bowl. Beat at medium speed, scraping bowl often, until smooth. Gradually add the 4 cups of powdered sugar, beating until creamy.
Spread 2 teaspoons of filling onto bottom-side of 1 cookie. Top with another cookie to make your whoopie pie. Repeat with remaining cookies and filling. This makes about 2 1/2 dozen if you make them 1.5-2 inches in diameter.
Yum! I have some leftover cream cheese filling that is calling my name so I'm off to spoon it down. Enjoy these fall treats and have a delicious day!