Description
A delightful fall dessert featuring soft cookie exteriors and creamy fillings made with pumpkin and warm spices.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon ground ginger
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 1 cup canned pumpkin puree
- 1 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- 2 tablespoons milk (or more as needed for consistency)
Instructions
- Preheat your oven to 350°F. Line two baking sheets with parchment paper.
- Whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ground ginger in a large bowl.
- Mix the granulated sugar, brown sugar, pumpkin puree, vegetable oil, and eggs in another bowl until well combined. Add the vanilla extract and blend.
- Add the dry ingredients to the wet ingredients gradually, mixing until just combined.
- Drop spoonfuls of the dough onto the prepared baking sheets, leaving space between each dollop.
- Bake for 12-15 minutes or until the cookies are springy to the touch. Let them cool on the baking sheet before transferring to a wire rack.
- Prepare the cream filling by beating the softened butter until creamy, then mix in the powdered sugar and vanilla extract. Add milk to achieve a creamy consistency.
- Spread a generous amount of cream filling on the flat side of one cookie and top with another cookie, flat side down.
Notes
For healthier alternatives, consider swapping all-purpose flour with almond or coconut flour, and replace vegetable oil with unsweetened applesauce.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 pie
- Calories: 250
- Sugar: 20g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 20mg