Makes 12-14
Ingredients:
Cookies
Ingredients:
Cookies
3 cups AP Flour
1 Tbsp cinnamon
1 tsp baking soda
1 tsp baking powder
1 tsp ground ginger
½ tsp salt
½ tsp ground nutmeg
1 tsp ground cloves
1 cup brown sugar
1 cup granulated sugar
1 cup vegetable oil
15 oz. can of pumpkin
2 large eggs
1 tsp vanilla extract
1 Tbsp cinnamon
1 tsp baking soda
1 tsp baking powder
1 tsp ground ginger
½ tsp salt
½ tsp ground nutmeg
1 tsp ground cloves
1 cup brown sugar
1 cup granulated sugar
1 cup vegetable oil
15 oz. can of pumpkin
2 large eggs
1 tsp vanilla extract
Cream Cheese Filling
8 oz. package of cream cheese, softened
1 stick of unsalted butter, room temperature
16 oz. package of powdered sugar
1 tsp of vanilla extract
a pinch of cinnamon (to taste)
Directions:
8 oz. package of cream cheese, softened
1 stick of unsalted butter, room temperature
16 oz. package of powdered sugar
1 tsp of vanilla extract
a pinch of cinnamon (to taste)
Directions:
- Preheat oven to 350 degrees.
- Beat together brown sugar, granulated sugar, oil and pumpkin. Add eggs one at time, mixing well after each addition, followed by the vanilla. In a separate bowl, shift together the dry ingredients. Slowly incorporate the dry ingredients into the wet until just combined.
- Using a pastry bag with a round tip, or a big zip top plastic bag with one corner snipped, squeeze out concentric circles of batter, starting from the middle and working outward until the circles are about 2 inches in diameter. Bake for 11 minutes and cool on a rack.
- While cookies are cooling, beat together cream cheese and butter. Add powdered sugar, vanilla and cinnamon.
- Frost flat side of half the cookies and top with another piece.
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