Last day of pumpkin week and I’m posting one of the kitchen partner’s favorite cookie recipes. The original recipe comes from a 2007 issue of Rachel Ray’s magazine. There have been some revisions since then, but the idea is still the same: two soft, buttery pumpkin cookies with a healthy dose of cream cheese frosting in the middle. They are perfect for a fall picnic or roadtrip like the one we are planning this weekend. We are headed to Wisconsin Dells area with stops at the Thunder Valley farmers’ market and Wisconsin Cranberry Museum. Hope you’re planning a fall adventure this weekend!
Adapted from Everyday with Rachel Ray, October 2007
For the Cookies
1 stick unsalted butter, softened
1 C. packed brown sugar
1 Â½ C. pumpkin purÃ©e
1 Tbsp. pumpkin pie spice
1 tsp. vanilla
1 tsp. baking powder
1 tsp. baking soda
1 2/3 C. flour (I sometimes use a combination of whole wheat and all-purpose)
For the Filling
8 oz. cream cheese, softened
a few drops of vanilla
1 C. powdered sugar
1. Preheat oven to 350Â°F and prepare 2 baking sheets by covering with parchment paper.
2. Using an electric mixer, combine butter, brown sugar and eggs until smooth. Gently fold in pumpkin, pumpkin pie spice, vanilla, baking powder, and soda. Add in flour until just moistened; if over-stirred the cookies will be rubbery and tough.
3. Drop in heaping teaspoonfuls on parchment paper, leaving 2-3″ between cookies. Be sure to make an even number of cookies for sandwiching. Bake for 10-12 minutes or until edges just begin to brown. Remove from oven and lift entire parchment paper sheet onto a cooling rack. Allow to fully cool before frosting.
4. When cookies are cool, beat cream cheese and vanilla drops on high with an electric mixer until smooth. Scrap the sides of the bowl and add powdered sugar 1/4 C. at a time until combined. Beat for 2 more minutes until frosting is fluffy.
5. Frost the bottom side of 1 cookie with 2-3 Tbsp. of frosting and place another cookie on top. Refrigerate any uneaten cookies.