Spiced Pumpkin Cookie Cakes

Sweet little pumpkin cookie cakes, sandwiched with orange cream cheese icing in the middle - autumnal whoopie pies. Think pumpkin gingerbread. I loved the bright flavor of the orange zest in the cream cheese icing. All of the recipes I've tried from the Sweet Melissa Baking Book seem to have unique touches that make them stand out from the crowd. (Like the toasted almonds in her lemon bars.) I didn't worry about using a pastry bag. Instead I just used a cookie scoop and used a frosting knife for the icing.. I also made mine slightly bigger than called for in the recipe.

Spiced Pumpkin Cookie Cakes

Sweet Melissa Baking Book

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

Directions:

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, 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 over beat.

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 or use a cookie scoop) 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 over beat.

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 knife), 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.Keep the cookie cakes refrigerated in an airtight container for up to 4 days.

Posted by: Sallie