Today's Sweet Melissa Recipe is Spiced Pumpkin Cookie Cakes. This is the Recipe that I got to choose. I really wanted something with pumpkin in it because it is so close to Halloween. They were a real treat and my family loved them.
Before you start Position a rack int he center of your oven. preheat the oven to 350. Line a cookie sheet with parchment paper or aluminum foil.
In the bowl of an electric mixer fitted with the paddle attachment,(I don't have one of these so I just used a regular mixer), mix together the brown and white sugars on low speed to get rid of any lumps. Add the butter, and beat together until light and fluffy, 1 to 1 1/2 minutes. Add the molasses and egg, and mix to combine. Scrape down the sides of the bowl. Add the pumpkin puree and mix to combine.
In a
separate bowl,
whisk together the flour, baking soda, cinnamon, nutmeg, and salt.
Add the flour mixture to the pumpkin mixture in the three batches, alternating with the milk. Mix well after each addition. Scrape down the sides of the bowl. Blend thoroughly, but do not
overbeat.
Using a pastry bag fitted with an
Ateco #808 1/2 inch round pastry tip, pipe the dough into cookie cakes about 1 1/2 inch in diameter onto the prepared cookie Sheet. (Alternatively, drop the dough by rounded teaspoonfuls onto the prepared cookie sheet) Bake for 12 to 15 minutes, or until a wooden skewer inserted into the
center of one of the cookies comes out clean.
Remove to a wire rack to cool completely before filling.
To make the Filling:
In the bowl of and electric mixer fitted with the paddle attachment, combine the butter, cream cheese, confectioners' sugar, orange zest, and vanilla. Start mixing on low speed and then continue on medium speed until just fluffy and smooth, 2-3 minutes. Do not
overbeat.
To complete the cookie cakes:
Turn half of the cookie cakes upside down onto a freshly lined cookie sheet. Using a pastry bag fitted with a 1/4 inch round pastry tip( she uses
Ateco #801) ( or using a resealable plastic bag with a corner cut off or a teaspoon), pipe or place about 1 teaspoon of filling onto each upside-down cookie cake. Place the remaining cookie cake halves(right side up) on top.
Refrigerate briefly until set, 15-20 minutes. Dust with confectioners' sugar before serving.
(I forgot this step. but no one seemed to notice :) )
Keep the cookie cakes
refrigerated in an airtight container for up to 4 days.
I took these to a church dinner and they were a hit. People were asking about the filling and what the zest was. It gave just enough taste to stand out.
For the Cookie cakes:
1/2 cup firmly packed light brown sugar
1/2 cup granulated sugar
8 tablespoons(1 stick) unsalted butter, at room temperature
1/4 cup molasses
1 large egg
1 cup pumpkin puree fresh or canned
2 cups all-purpose flour
1 teaspoon baking soda
1 1/2 teaspoons ground cinnamon
1/2 teaspoon freshly ground nutmeg
3/4 teaspoon kosher salt
1/2 cup whole milk
Confectioners sugar for dusting
For the cream cheese Filling:
6 tablespoons unsalted butter, softened
6 tablespoons cream cheese, softened
3/4 cup confections' sugar
3/4 freshly grated orange zest ( about 1/2 orange)
1/2 teaspoon pure vanilla extract
Hope you enjoyed this recipe.
Today I did some major cleaning...
Denaes' cute room
My room
The guest bath
Family room
Girls bathroom
Denaes' cute room
My room
The guest bath
Family room
Girls bathroom
