This recipe makes use of canned pumpkin to make the cookie and the scrumptious creme filling that is going in between.
Ingredients
- 4 cup flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1/2 cup (1 stick) butter, softened
- 2 cup granulated sugar
- 1 cup canned pumpkin
- 1 egg
- 2 teaspoon canned natural pumpkin pie spice mixture extract
- extra granulated sugar, for coating
- 1/2 cup (1 stick) butter, softened
- 1 cup marshmallow
- 2 tablespoon canned pumpkin
- 1 teaspoon natural pumpkin pie spice mixture extract
- 14 drops yellow meals color
- 7 drops purple meals color
- 1 box (sixteen ounces) confectioners’ sugar
Instructions
- For the Cookies, blend flour, baking powder and salt in a huge bowl. Set aside.
- Beat butter and granulated sugar in a huge bowl with electric powered mixer on medium pace till mild and fluffy. Add pumpkin, egg, and pumpkin pie spice mixture extract; blend properly.
- Gradually beat in flour combination on low pace till properly mixed. Refrigerate 1 hour.
Preheat oven to 350°F. - Shape dough into 3/4 inch balls. Roll in extra granulated sugar to coat. Place on greased baking sheets. Gently flatten with backside of a glass.
- Bake 6 to 6 mins or till edges are firm. Cool on baking sheets 1 minute. Remove to cord racks and cool completely.
- For the Pumpkin Creme Filling, beat butter, marshmallow creme and pumpkin in a huge bowl with electric powered mixer on medium pace till mild and fluffy. Add pumpkin pie spice mixture extract and meals colors; blend properly.
- Gradually upload confectioners’ sugar, beating till properly mixed after every addition and scraping facets and backside of bowl frequently.
- If the filling is simply too thick to unfold, progressively beat in 1 to 1 teaspoons water.
- To gather sandwich cookies, region approximately 1 teaspoon filling at the flat aspect of one cookie.
- Top with a 2nd cookie, urgent lightly to unfold filling. Repeat with closing cookies and filling.
