I whipped up another batch of pumpkin doozies today; after all, I had to find something to do with the leftover cream cheese frosting. I made the original batch with whole wheat flour, since that's what we have in the canister. They were a gorgeous brown and had a rich flavor as the nuttiness of the flour accented the pumpkin.
self-rising flour, which only comes in white in our house. This batch was significantly lighter colored, doesn't have quite the same flavor but tastes a bit like pumpkin shortbread. Mmmmm mm! I haven't tried one of the sandwiches in this batch, yet, but my daughter did. Her verdict? "They're good, but next time, use store-bought frosting." I wonder if she realizes it's the same batch of frosting she enjoyed so much in the last batch of cookies?
I got the recipe off of Allrecipes, so I can't claim credit for it. It's very easy to make, so whip some up and enjoy!
1 stick (1/2 cup) butter
1 cup of sugar
1 cup pureed pumpkin
1 tsp vanilla
2 cups flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 tsp cinnamon
1/4 tsp ground clove
1. Preheat oven to 350 deg F. Line cookie sheet with parchment paper.
2. Cream together the butter and sugar. Add pumpkin, egg and vanilla; mix well.
3. Stir in flour, baking soda, baking powder, salt and cinnamon. (If you use self-rising flour, omit the baking soda, baking powder and salt.)
4. Drop onto parchment paper-lined cookie sheet. Bake for 12-14 minutes and let sit for 1 minute before transferring to wire cooling racks to cool.
Cream Cheese Frosting (also from Allrecipes.com)
8 ounces cream cheese, softened
1/4 cup butter, softened
1 cup sifted confectioners' sugar
1/2 teaspoon vanilla extract
In a medium bowl, cream together the cream cheese and butter until creamy. Mix in the vanilla, then gradually stir in the confectioners' sugar. Store in the refrigerator after use.
Where My Loyalties Lie
5 weeks ago