I’ve found a new love…soft, chewy cookies stuffed with cool, creamy pumpkin and cream cheese filling.
- 1/4 cup butter, at room temperature
- 1/4 cup brown sugar, firmly packed
- 1/3 cup molasses
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 teaspoon ground ginger
- 1/2 teaspoon cinnamon
- 1/2 cup milk
- 1/2 teaspoon lemon juice
- 3 Tablespoons (approx.) granulated sugar
Preheat the oven to 375ºF.
Cream the margarine and brown sugar then add the molasses, continuing to mix until well blended.
In a separate bowl combine the flour, soda, salt, ginger and cinnamon.
In a pourable measuring cup combine the milk and lemon juice. Add half of the dry ingredients to the creamed sugar. Blend, then continue with half of the milk. Add the remaining dry ingredients and milk. Drop rounded tablespoonfuls of batter, evenly spaced, onto a parchment lined cookie sheet.
Sprinkle the granulated sugar into a shallow bowl and using a dampened, flat bottom glass, dipped into the sugar, flatten each cookie. Recover the glass bottom with the sugar as necessary to keep the dough from sticking. Bake for about 10 minutes or until golden and puffed. Cool on a rack before filling. Makes 18 cookies/9 whoopie pies
- 4 ounces cream cheese, room temperature
- 1/4 cup butter, room temperature
- 2/3 cup confectioners sugar
- 1/4 cup canned pumpkin puree
- 1/4 teaspoon ground cinnamon
- Pinch salt
Beat together the cream cheese and butter, in a small bowl, until smooth. Slowly add in the confectioners sugar. Once smooth, add the pumpkin puree, the cinnamon and a pinch of salt. Beat until smooth and well mixed.
To assemble the cookie, spread a heaping tablespoon of the filling to the flat side of a cookie and sandwich with another. Repeat with the remaining cookies. Transfer to a serving platter and serve.