Ok so forgive me, but, like these sandwich cookies, this post will be short and sweet. It’s like my brain is punishing me for extensive overuse during election season or something, because it is pretty much refusing to generate anything even remotely creative. So if this post is devoid of all things clever, you know why. After all of the excessively cheesy wordplay in my last post, though, you could probably use a break anyway (yeah, breathe that sigh of relief, but don’t lie – you know at least parts of it made you secretly chuckle). Regardless, I couldn’t let my lack of creative juices keep me from sharing another fun, festive, fall recipe with y’all, so here we go.
The second I saw these things I knew I had to add them to my fall “must-bake” list. Simple yet sophisticated, the flavors are light and clean enough to please any palette for any occasion, but unique enough to look super elegant while doing it. And don’t let the fancy facade fool you – these are not as fussy as they seem! If you’re at all familiar with using piping tips, they’re actually relatively simple to make. And if you’re not, this is a great chance to learn!
There are actually no wet ingredients in this batter. You simply just mix the dry ingredients of a spice cake recipe with a can of pumpkin and voilà! Seriously the easiest batter you’ll ever make. Then just spoon it into a piping bag fitted with a Wilton 1M tip, and you’re ready to go. The simple recipe leaves some energy for the trickier part of this project: the piping. Instead of scooping little mounds of dough onto the cookie sheet to bake, you essentially pipe little rosettes. These cookies will not spread at all, so however you pipe them onto the cookie sheet is how they will bake. This technique is a great way to class up a traditional favorite, while still maintaining the crowd-pleasing comfort of a cookie.
I paired these cakey pumpkin spice cookies with a cinnamon maple cream cheese filling. The maple cream cheese was a great complement to the subtle flavor of the cookies themselves, and gave the finished product the perfect little punch of sweetness. While I probably wouldn’t serve these particular pumpkin cookies solo (I actually much prefer the flavor and texture of my mom’s soft pumpkin cookie recipe, which I’ll hopefully post soon!), they’re great for these sweet sandwiches and for adding an elegant twist to your dessert table.
All in all, these were a hit. People loved them and were super impressed with the presentation. Plus they’re light enough that you can enjoy a couple (or, I mean, several) without feeling weighed down. Everyone will think you slaved away all day utilizing some expert technique, but little do they know that’s not the case. These may be way easier than they look, but no one needs to know that. So when the inevitable accolades commence, just smile, say “thank you,” and take the credit anyway. Details.
Pumpkin & Maple Cream Cheese Sandwich Cookies
Pumpkin Rosette Cookies (from I Am Baker):
1 1/4 cups all purpose flour
1 cup brown sugar
2 tablespoons corn starch
2 teaspoons baking powder
1/4 teaspoon salt
1/2 teaspoon ground ginger
2 teaspoons pumpkin spice
1 15 oz can of pumpkin
Maple Cream Cheese Frosting (from Paperblog):
1/4 cup butter (1/2 stick) softened
8 ounces cream cheese, softened
3 cups powdered sugar
1/2 teaspoon cinnamon
1/2 cup maple syrup
2 teaspoons vanilla extract
1. For the rosette cupcakes, preheat the oven to 350 and line 2 baking sheets with parchment paper. Make sure it’s parchment paper and not wax paper – trust me! The cookies will stick to wax paper and be extremely difficult to remove. Add dry ingredients to a mixing bowl and whisk to combine. Add the pumpkin, and mix on medium until thoroughly combined.
Transfer batter to a piping bag fitted with a 1M tip, and pipe small rosettes onto the prepared baking sheet. You can make them as big or small as you’d like, but I kept them small since there would be two cookies in each serving. I piped them fairly close together because they don’t spread, and fit about 16-18 on each baking sheet. Bake for 12-15 minutes, but watch carefully so as not to overbake. They’ll set a little more as they cool.
2. To whip up the sandwich filing, cream butter and cream cheese together until smooth (I mixed for about 2 minutes). Gradually add the powdered sugar and mix until combined after each addition. Add the maple syrup and vanilla, and mix on medium until thoroughly incorporated.
3. Now make your sandwiches! Pipe a dollop of filling on the bottom side of a cooled pumpkin cookie, and place another on top. That’s it! Serve and enjoy!