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Monday, June 1, 2015

Pumpkin Cream Sandwiches

Total Time: 30 mins Preparation Time: 20 mins Cook Time: 10 mins

Ingredients

  • Servings: 8
  • 3 tablespoons unsalted butter, at room temperature
  • 1/3 cup brown sugar
  • 1/4 cup granulated sugar
  • 1/2 cup canned pumpkin puree
  • 1/2 teaspoon pure vanilla extract
  • 1 egg
  • 1 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon pumpkin pie spice
  • 1/4 teaspoon kosher salt
  • 2/3 cup cream cheese, at room temperature
  • 1/4 cup heavy cream
  • 1/4 cup confectioners' sugar

Recipe

  • 1 heat the oven to 375.
  • 2 beat the butter, brown sugar and granulated sugar in the bowl of an electric mixer fitted with a paddle attachment until smooth. add the pumpkin, vanilla and egg and beat until combined.
  • 3 combine the flour, baking powder, baking soda, pumpkin pie spice and salt in a medium bowl. slowly add the flour mixture to the sugar and butter and beat on medium-low speed until fully incorporated.
  • 4 spoon heaping teaspoons of the mixture 2 inches apart on parchment or foil lined baking sheets. bake until puffed and cooked through, about 10 minutes. let cool 5 minutes.
  • 5 clean the mixer, then, as cookies bake, beat the cream cheese, heavy cream and confectioner's sugar until smooth and spreadable.
  • 6 spread the flat side half of the cooled cookies with the cream mixture. top with the remaining cookies.

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