I know this is more of a fall recipe, but I didn't get to bake much in the fall and I've had this recipe in my file for a long time after finding them at She's Becoming Doughmesstic. Susan piped the cookies, but I just spread them with a spoon. They're like little pumpkin-y whoopie pies. I made them a little too big, but they're still pretty cute. The cookies puff up and are very cake-like. I love the cinnamon in the icing. I made some way too big to sandwich easily so I just frosted those with the same icing, but I love the cute sandwiches.
3 c. plus 2 T. all-purpose flour1 t. salt
1 t. baking soda
1 t. baking powder
1 1/2 t. ground ginger
2 T. cinnamon
½ t. ground nutmeg
1 c. granulated sugar
1/2 c. dark brown sugar, packed
1/2 c. light brown sugar, packed
1/2 cup melted butter
1/2 cup canola oil
3 cups pumpkin puree
2 large eggs
1 1/2 tsp vanilla extract
In a large bowl, whisk together the flour, salt, baking soda, baking powder, and spices. Set aside.
In a mixer bowl, whisk the sugars, canola and melted butter together. Add the pumpkin puree and combine thoroughly. Add the eggs and vanilla and whisk until combined. Pour the flour mixture over the wet ingredients and slowly whisk to combine. Do not overmix.
Preheat oven to 350º. Prepare to baking sheets lined with parchment paper or a SilPat.
Place entire mixer bowl in the refrigerator to chill for 20 minutes while oven preheats, then transfer batter to piping bag fitted with a star tip. Pipe cookies in about 1 inch circles onto prepared sheets. Bake for 10-12 minutes, or until cookies look done. Once cool, fill centers with cream cheese icing.
Cinnamon Cream Cheese Frosting
1/2 c. butter, at room temperature
8 oz. cream cheese, at room temperature
3 1/2 c. powdered sugar
1/2 t. cinnamon
1 t. vanilla
Dash of Salt
Beat cream cheese, butter, salt and cinnamon until lump-free and smooth. Gradually add sugar until well combined, added more as needed to make icing consistency. Add vanilla until just incorporated. Pipe onto cookies and sandwich them together.