Tuesday, October 16, 2012

overdosing on pumpkin


 



im not here to deny it any longer.
its been happenin' in my kitchen.
i will soon probably need help, some kind of intervention or a ban from the canned pumpkin aisle in the very least.





clearly someone should sit me down....

recipe: (im an enabler too)

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cookies:

  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 2 tablespoons ground cinnamon
  • 3/4 tablespoon ground ginger
  • 3/4 tablespoon ground cloves
  • 2 cups firmly packed dark-brown sugar
  • 1 cup vegetable oil
  • 3 cups pumpkin puree
  • 2 eggs
  • 1 teaspoon pure vanilla extract
  1. preheat oven to 350 degrees.
  2. in a large bowl add flour, salt, baking powder, baking soda, cinnamon, ginger, and cloves. set aside.
  3. in another large bowl, whisk brown sugar and oil until well combined. add pumpkin puree and whisk until combined. add eggs and vanilla and whisk again until combined. add your flour mixture to your pumpkin mixture and whisk until fully mixed together.
  4. take a small ice cream scoop with a release mechanism, drop heaping tablespoons of dough onto prepared baking sheets, about 1 inch apart. the dough will not be the consistency of cookie dough-it falls somewhere in between cookie dough and cake batter. bake until cookies are just starting to crack on top and a toothpick inserted into the center of each cookie comes out clean, about 14-15 minutes. let cool completely on pan.

filling:

  • 3 cups powdered sugar
  • 1/2 cup unsalted butter, softened
  • 8 ounces cream cheese, softened
  • 1 teaspoon pure vanilla extract
  1. sift powdered sugar into a medium bowl; set aside.
  2. beat butter until smooth in large bowl
  3. add cream cheese to butter and beat until well combined. add powdered sugar and vanilla, beat just until smooth.

assembly:

put filling into a disposable pastry bag and snip the end. when cookies have cooled completely, pipe a large amount of filling on the flat side of half of the cookies. sandwich with remaining cookies. i make sure when i am piping them i get it at the edge so if you are using a fancy tip to pipe with you can see the swirl or tip decoration.  refrigerate cookies up to 3 days. you can freeze cookies for about 4 days max.



i ate two whoopies while writing this post, i have no other excuse for sticky keyboard keyes...shameful....