Wednesday, October 14, 2015

Spiced Pumpkin Cookie Sandwiches

#1- I made two batches of these cookies in one weekend.  They are that delicious.

#2- I have been anti the pumpkin spice trend for years, but these cookies caused me to briefly cross over to the dark side.  They are that delicious.

#3- They could easily be named Pumpkin Pie Cookies. They are tender and chewy and crunchy. They are that delicious.    

Have you started assembling your ingredients yet? 

I came across this recipe at Sugar Coated Inspiration for Chewy Pumpkin Chocolate Chip Cookies.  Something about it caught my eye.  Maybe it was the addition of chocolate chips?  I had a can of pumpkin on hand, so I impulsively decided to whip up a batch.

Halfway through my process I realized that I was out of chocolate chips and light brown sugar.  So, I decided to improvise.  I swapped in dark brown sugar, with a change to the amount.  Then, I thought about wrapping a Halloween Oreo in the dough before baking.  Yum, right?  The last change that I made wasn't a decision at all, it was completely an error.  I was a little distracted and accidentally added in baking powder.  All of that, resulted in this cookie.  

The cookie was truly delicious, but it was ugly.  So, I decided to use the rest of the dough in a different way.  I remembered that I had some extra demerara sugar.  It's sugar crystals are so pretty, they can transform most any sweet.  It worked out well.  The cookies are perfectly soft and chewy inside, and the sugar adds a crunch that you will love.

Finally, I made sandwiches with a soft buttercream.  I say "soft" because I added a little extra cream.  It makes the buttercream soft like the filling in an Oatmeal Cream Pie.  

Come to think of it, the texture of the cookies are very similar to the cookies that make up Oatmeal Cream Pies.  

So, I'm sure you are ready to bake now.  Here are the dirty details...


1 stick softened butter
3/4 cup DARK brown sugar
1/4 cup white sugar
1 tsp. vanilla
5 tbsp. pumpkin puree
1 1/2 tsp. cinnamon
1/4 tsp. ginger
1/8 tsp. nutmeg
1/8 tsp. cloves
1/2 tsp. salt
1/2 tsp. baking soda
1/2 tsp. baking powder
1 1/2 cups all-purpose flour
1 cup demerara sugar


(1) Cream the butter and sugars.

(2) Add in the vanilla and pumpkin.

(3) In another bowl, combine spices, salt, baking soda, baking powder, and flour.

(4) Add the flour mixture to your wet ingredients.

(5) Create 1 inch balls of dough, and roll in sugar.  If the dough is too sticky, it can be refrigerated for a bit.  Bake on a parchment lined baking sheet at 350F for about 15 minutes. 

(6) Let cool on pan for 5-10 minutes before moving.

*It's not a typo, this cookie does not contain eggs.  The pumpkin provides plenty of moisture. 

No comments:

Post a Comment