Day 22: Pumpkin Cream Sandwiches

Whelp, we're back to sweet stuff, we just can't seem to get away from it, I guess that's why we're called the Dessert Pocket and not the Savory Pocket! Following right along with our theme, which by the way I can't believe is going to be over in 9 days, I decided to do a play on one of my personal favorites, whoopie pies, but instead I did Pumpkin Cream Sandwiches - a recipe I found on Real Simple. I was planning to do pumpkin whoopie pies at some point this month but this recipe looked so much lighter I had to try it!


Pumpkin Cream Sandwiches 

(from Real Simple)

Ingredients

  • 3 tbsp unsalted butter, room temperature

  • 1/3 cup brown sugar

  • 1/4 cup granulated sugar

  • 1/2 cup canned pumpkin puree (feel free to use homemade puree if you've got it)

  • 1/2 tsp vanilla extract

  • 1 large egg

  • 1 cup flour

  • 1/2 tsp baking powder

  • 1/4 tsp baking soda

  • 1/2 tsp pumpkin pie spice

  • 1/4 tsp salt

  • 2/3 cup cream cheese, at room temperature

  • 1/4 cup heavy cream

  • 1/4 cup confectioners' sugar



1. Heat oven to 375 degrees

2. Beat the butter, brown sugar and regular sugar in a large bowl. Use an electric mixer fitted with a paddle attachment to mix until smooth. (I didn't have a paddle attachment at the time so I used a handheld mixer with two wire whisks and they still turned out great!) Then add the pumpkin, vanilla and egg - beat until combined.

3. In a separate bowl, combine the flour, baking powder, baking soda, pumpkin pie spice and salt. Slowly add this mixture to the large bowl and beat on medium-low speed until fully incorporated. (I added the dry ingredients in two parts.)

4. Spoon heaping tablespoons of the mixture 2 inches apart onto parchment paper lined baking sheets. Bake until puffed and cooked through, approximately 10 minutes. Cool for 5 minutes. (Hint: When dropping the dough try and make them all the same size so the cookies match up)

5. Using the mixer, beat the cream cheese, heavy cream and confectioners' sugar until smooth. Once the cookies have cooled, spread the flat sides of half the cooled cookies with the cream cheese mixture. Top with remaining cookies.

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