Saturday, November 6, 2010

Two Pumpkins Cookies for the Price of One!

In my opinion, pumpkin is delicious. So in the last few weeks, I made two different kinds of pumpkin cookies. One was an old recipe from Real Simple and one was from JoytheBaker. Both were yummy, but this time my vote goes to Real Simple. Reasons being, I am not really a soft cookie kind of gal and secondly, I don't want my pumpkin flavor to be overpowered by sweetness. I found the cookie from Joy was a bit too sweet (maybe it was the addition of butterscotch chips) and just too soft. But do not be put off by these large cookies, the crowd went wild for these and did not take my side on either the sweetness or softness factors. So, you be the judge.

Enjoy the season and my your fall be filled with cider, pumpkin, and love.

Pumpkin Cream Sandwiches
From: Real Simple November 2007

They look like min-hamburgers, don't they?
I have wanted to try this recipe for a long time and finally did thanks to the extra pumpkin in the fridge and a impromptu party. People enjoyed them, making me wish I made a double-batch.

3 Tbsp unsalted butter; room temperature
1/3 cup brown sugar
1/4 cup granulated sugar
1/2 cup pumpkin puree
1/2 tsp vanilla extract
1 egg
1 cup all-purpose flour
1/2 tsp baking powder
1/4 tsp baking soda
1/2 tsp pumpkin pie spice
1/4 tsp salt
2/3 cup cream cheese; room temperature
1/4 cup heavy cream
1/4 cup confectioners' sugar

Heat over to 350 degrees

Beat the butter, brown sugar, and granulated sugar in an electric mixer until smooth. Add the pumpkin, vanilla, and egg and beat until combined.

Combine the flour, baking powder, baking soda, pumpkin pie spice, and salt in a medium bowl. Slowly add the flour mixture to the sugar/butter mixture and beat on medium-low speed until fully Incorporated.

Spoon heaping tablespoons of the mixture 2 inches apart (about 9 on a pan) onto a parchment paper lined baking sheet. Bake until puffed and cooked through, about 10 minutes. Let cool for 5 minutes.

Clean the mixer, as the cookies bake, and beat the cream cheese, heavy cream, and confectioners' sugar until smooth and spreadable.

Spread the flat sides of the half cooled cookies with the cream and top with the remaining cookies.

*Jenny note: I use apple pie spice because that's all I had, no complaints here. Secondly, I used a cookie scooper to make the cookies and they came out a little more perfect and less organic then if I used just a regular spoon. Just so you know. Lastly, I dusted mine with powdered sugar for looks.*

Makes 12 cookie sandwiches.

Super Soft Pumpkin Cookies
From: Joy the Baker

Ok so people liked these, but I think they look like aliens, were SUPER soft, and SUPER sweet. If you're into any of those things (aliens included) you may love these. The recipe is linked above to JoytheBaker. She's awesome and you should read her blog and make her food. Yummy stuff ladies and gents.

Hope this finds you well!

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