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Ingredients
- Pumpkin Cookies
- 1/2 cup unsalted butter, softened
- 1/2 cup vegetable oil
- 2 1/4 cups light brown sugar
- 1 1/4 cups fresh pumpkin puree*
- 2 large eggs
- 1 tablespoon vanilla extract
- 2 teaspoons grated lemon rind
- 4 1/2 cups unbleached flour
- 1 tablespoon cream of tartar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 tablespoons ground cinnamon
- 2 teaspoons freshly grated ginger
- 2 teaspoons ground allspice
- 1 1/2 cups oats
- Cream Cheese and Maple Syrup Filling
- 1/2 cup unsalted butter, softened
- 8 ounces cream cheese, softened
- 1 teaspoon vanilla extract
- 2 teaspoons lemon extract
- 2 Tablespoons maple syrup
- Fresh Pumpkin Puree
- 1 Small Sugar Pumpkin, washed, dried, stem removed
Details
Servings 12
Preparation
Step 1
Preheat the oven to 350F.
In the bowl of an electric mixer, beat the butter on medium speed until light and airy. Add the oil, brown sugar and pumpkin puree and beat thoroughly until combined. Beat in the eggs, one at a time, followed by the vanilla and lemon rind. Continue beating for 1 minute.
Meanwhile, in another bowl, stir together the flour, cream of tartar, baking soda, baking powder, salt, cinnamon, ginger and allspice. Add these dry ingredients to the creamed pumpkin mixture, mixing on low speed just until the dough is moist. Do not over mix. Stir in the oats until just blended.
Spoon 24 mounds of batter among two un-greased cookie sheets. Using hands moistened with water, gently press the mounds into 3" circles; the cookies should be very flat.
Bake for 15 minutes or until firm with golden edges. Cool completely on a wire rack.
Filling
In the fitted bowl of an electric mixer, beat the butter and cream cheese on medium speed until soft and light. Beat in the vanilla, lemon extract and maple syrup until combined.
To Assemble
Invert a puumpkin cookie so the flat side faces upward, and spoon approximately two tablespoons of cream cheese filling in the center. Top with another cookie to create a sandwich, gently pressing together until the filling is near the edges.
Repeat until the remaining cookies and filling are used up.
Fresh Pumpkin Puree
Preheat oven to 350F. Carefully cut pumpkin down the middle from top to bottom, scoop out seeds and discard(or save the seeds and toast them separately).
Line baking sheet with ovenproof parchment paper or aluminum foil for easy clean-up. Place pumpkin halves, cut side down, on baking sheet. Place in oven and bake for one hour or until pumpkin pierces easily with a fork. Remove from the oven and cool.
Once cooled, scoop out pumpkin flesh(discarding the outer skin) and puree in food processor until smooth. Place pumpkin puree in a clean mesh strainer set over a bowl. Set in refrigerator for several hours or overnight to drain excess water. Store pumpkin puree in refrigerator up to 3 days in clean plastic container with tight lid or freeze until needed.
Makes approximately 2 cups, depending on the size of the pumpkin. Bake more than one pumpkin at a time to make larger batches pf pumpkin puree.
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