I love baking. As you can tell, I post more dessert recipes on this blog than mains, soups and side dishes. Part of it is that I’m a better baker than I am chef. The other part is that they are just so darn pretty.
I have been on a huge pumpkin kick this past month. Since Claudia’s famous pumpkin pie has already been featured, that leaves me to find other pumpkin-related desserts that can compete. I think I found a serious contender. This recipe was adapted from a recipe posted by The Deutsch Girl on the Tasty Kitchen website. These sandwich cookies are super simple to make and absolutely delicious. The perfect mix of warm spices and sweet cream cheese. They also freeze extremely well, which is good if you can’t manage to finish all 24 cookies this recipe makes!
For Creme Pies:
1 cup brown sugar
1 cup white sugar
1 cup vegetable oil
1 can pumpkin (15 Oz.)
1 tsp vanilla
3 cups four
1 tsp baking soda
1 tsp baking powder
1 tbsp cinnamon
1 tsp ground ginger
½ tsp salt
½ tsp ground nutmeg
¼ tsp ground cloves
1 package cream cheese, softened (8 Oz.)
1/2 cup unsalted butter, room temperature
2 cups icing sugar
3 drops vanilla
2 dashes cinnamon
In a large bowl, sift together the dry ingredients.
Beat together brown sugar, sugar, oil and pumpkin.
Add eggs one at time, mixing well after each addition, followed by the vanilla.
Nice smooth consistency
Slowly incorporate the dry ingredients into the wet until just combined.
Should look like so.
Line a baking sheet with parchment paper.
Using a pastry bag with a round tip, or a big zip top plastic bag with one corner snipped, squeeze out circles of batter, starting from the middle and working outward until the circles are about 2-inches in diameter.
You can do larger than 2-inches or smaller as well….it’s whatever you fancy.
Bake in a 350 degree fahrenheit oven for 11 minutes.
Cool on a wire rack.
While the cookies are cooling, make your filling.
Beat together cream cheese and butter.
Sift in icing sugar, vanilla and cinnamon.
Should look as delicious as this image above.
Frost flat side of half the pies.
Top with another cookie.
You really can’t eat just one.
Creamy, rich and sweet…with the perfect amount of pumpkin flavour.