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.
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