Recipe Source: Joy of Baking (I
halved the original recipe)
Ingredients
All purpose Flour 1 ½ cup
Brown Sugar 1 cup
Butter ½ cup or 1 stick
Egg 1 No
Pumpkin Puree 1 cup
Baking Soda ½ tsp
Baking Powder ½ tsp
Cinnamon ½ tbsp
Ground Clove ½ tsp
Ground Ginger ¾ tsp
Salt ¼ tsp
Vanilla Extract ½ tsp
Vanilla Filling
Butter ¼ cup
Vegetable shortening
¼ cup
Confectioners’ Sugar
1 cup (Sifted)
Vanilla Extract
1 ½ tsp
Corn Syrup 1/3 cup
Method
Pumpkin puree – You
can either use store bought one or make it your own.
To make pumpkin puree
Preheat the oven to 400F.
Bake it for 30 minutes or until it tender. Check the
tenderness by piercing the fork.
Once done let them cool, peel the skin and blended it in a
blender. Keep aside
For Pumpkin Cookies
Preheat the oven to 350 degree F. Grease or line baking
sheet with parchment paper.
In a mixing bowl, whisk together all purpose flour, baking
powder, baking soda, ground ginger, ground clove, cinnamon and salt
In a mixing bowl using electric hand mixer or stand mixer
beat butter and then add sugar beat still creamy and fluffy.
Add eggs and beat well. Add vanilla extract, pumpkin puree
and beat until combined.
Now mix the dry ingredients little by little to the wet
ingredients until combined.
Drop tablespoon of batter into a prepared baking sheet,
spacing about 2 inches apart. With moistened finger or back of the spoon shape
the cookies.
Bake for about 10 -15 minutes or until the top of the cookie
spring back. Remove from oven and cool it on wire rack
Vanilla Filling
Beat the Shortening and butter until soft and creamy
.Gradually add sugar and beat until light and fluffy.
Then add vanilla extract and beat in low speed until
combined. Finally drizzle in corn syrup and beat until soft and fluffy.
To Assemble
Take one cookie and spread a tablespoon of filling on the
flat side of the cookie.Top
it with another one.