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The Washington Post

Pumpkin Sandwich Cookies

Pumpkin Sandwich Cookies 16.000

James M. Thresher -- The Washington Post

Flour Girl Oct 1, 2009

Consider these small pumpkin whoopie pies. Just the smell of them baking makes you want to curl up with a mug of mulled cider.

For perfectly round, bite-size cookies, pipe the dough in 1-inch rounds through a piping bag with no tip attached. Pipe onto baking sheets lined with parchment paper, space the dough rounds 1 inch apart.

Make Ahead: The cookie sandwiches be made assembled, covered and refrigerated for 3 days. Unfilled cookies can be cooled completely, individually wrapped with plastic wrap and frozen for a month. Defrost, still wrapped, for 30 minutes at room temperature before filling. The filling can be assembled and refrigerated up to to 4 days in advance. Allow it to sit at room temperature for 30 minutes before using.


Servings: 16 - 30

Yield: Makes 30 bite-size sandwich cookies or about sixteen 2-inch sandwich cookies

Ingredients
  • For the cookies
  • 2 cups flour
  • 1 teaspoon baking soda
  • 1 teaspoon pumpkin pie spice blend (may substitute 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground ginger, 1/4 teaspoon freshly grated nutmeg)
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup packed (light or dark) light brown sugar
  • 8 tablespoons (1 stick) unsalted butter, at room temperature
  • 1/2 cup 100-percent pure canned pumpkin
  • 1/4 cup whole or low-fat milk
  • 1 large egg
  • 1 teaspoon vanilla extract
  • For the filling
  • 8 ounces cream cheese, at room temperature
  • 2 tablespoons unsalted butter, at room temperature
  • 1 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • 2 to 4 cups confectioners' sugar sifted, plus more for optional dusting

Directions

For the cookies: Preheat the oven to 350 degrees. Have ready 2 ungreased baking sheets.

Whisk together the flour, baking soda, pumpkin pie spice blend, baking powder and salt in a medium bowl.

Combine the brown sugar and butter in the bowl of a stand mixer or hand-held electric mixer; beat at medium speed for 3 minutes, until creamy. Stop to add the pumpkin puree, milk, egg and vanilla extract; beat on medium-low spead for 2 minutes, until all ingredients are incorporated. Reduce the speed to low; gradually add the flour mixture, beating until just combined.

Drop level tablespoonfuls of dough onto each baking sheet, spaced about 1 inch apart (the cookies do not spread much). Bake one sheet at a time, for 9 to 12 minutes or until set; they should spring back when lightly pressed. Cool for 2 minutes on the baking sheet; then transfer the cookies to a wire rack to cool completely. Repeat to use all the dough, making a total of 60 cookies.

To make 2-inch cookies, drop 2-tablespoon amounts of dough on the sheets. Bake for 10 to 13 minutes, until set and springy to the touch. Cool as directed above; repeat to use all the dough, making a total of 32 cookies.

For the filling: Combine the cream cheese, butter, cinnamon and vanilla extract in the bowl of a stand mixer or hand-held electric mixer. Beat at medium speed 3 minutes until smooth, stopping often to scrape down the sides of the bowl. Reduce the speed to low and gradually add 2 cups of the confectioners' sugar, or up to 4 cups as needed, beating well after each addition until the mixture is creamy. (More sugar means a stiffer filling.)

Turn half the cookies flat-sides up. Spread each one with 2 teaspoons of the filling, then top with the remaining cookies. If desired, dust the tops of the cookies with confectioners' sugar just before serving.


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Recipe Source

Adapted from a 2009 Land O' Lakes recipe.

Tested by Leigh Lambert.

E-mail questions to the Food Section.

E-mail questions to the Food Section at food@washpost.com.

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Nutritional Facts

Calories per bite-size cookie sandwich (using 2 cups of confectioners' sugar for the filling): 147


% Daily Values*

Total Fat: 7g 11%

Saturated Fat: 4g 20%

Cholesterol: 26mg 9%

Sodium: 118mg 5%

Total Carbohydrates: 21g 7%

Dietary Fiber: 0g 0%

Sugar: 14g

Protein: 2g


*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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