Just in time for Halloween, these moist pumpkin cookies, layered with ginger-flavored cream cheese filling, are a great after school snack, and they can fit in with the pumpkin pie at your Thanksgiving dinner. They are irresistible for children and adults alike.
Ingredients for the Cookies
½ cup of unsalted butter, softened
½ cup of vegetable oil
2 cups of firmly packed brown sugar
2 tablespoons of molasses
1 teaspoon of baking powder
½ teaspoon of baking soda
½ teaspoon of salt
2 teaspoons of cinnamon
1 teaspoon of ground ginger
½ teaspoon of ground nutmeg
½ teaspoon of ground cloves
2 cups of pumpkin puree
3 ¼ cups of whole wheat flour
Ingredients for the Filling
8 ounces of cream cheese
¼ cup of unsalted butter
2 cups of confectioners’ sugar
1 teaspoon of vanilla extract
¼ cup crystallized ginger
Preheat oven to 350 degrees F. Line 2 baking sheets with parchment paper. To make cookies, use a mixer equipped with a paddle attachment and beat together butter, oil, brown sugar, molasses, baking powder, baking soda, salt and spices. Next, add pumpkin, and beat until combined, making sure to scrape the sides and the bottom of the bowl,
and then add the flour, mixing well.
Use a medium size cookie scoop to drop the batter on the baking sheet, leaving about 2 inches space between the cookies.
Bake until cookies are firm, and wooden stick inserted in the middle of the cookies comes out clean, about 14 minutes.
Remove cookies from the oven and cool the on the baking sheet for about 5 minutes, then transfer them on the wire rack to cool completely.
To make the Filling, beat cream cheese and butter until smooth, slowly beat in powdered sugar and vanilla and in the end mix in chopped crystallized ginger. Crystallized ginger is optional for this recipe, but it is a great addition, adding a nice crunchy texture to the filling. It is available on the spice aisle at your local supermarket.
To assemble the pies, sandwich about 1 ½ tablespoons of filling between 2 cookies.
This recipe will make about 16 sandwich cookies.
Bake time about 14 minutes per sheet
Active time about 45 minutes.
Recipe inspired by a recipe found in the magazine Sift from the Fall 2016.
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