One of my favorite methods of experimenting in the kitchen is the variation on a theme technique. I utilize the process required for a basic (although sometimes a not-so-basic) recipe and incorporate a whole host of new flavor combinations to create spectacular and surprising new recipes. It worked well for me with hot cocoa - a Red Velvet Hot Cocoa with Cream Cheese Whipped Cream recipe translated quite easily to a Hot Cocoa with Peanut Butter Whipped Cream idea. And now I'm using that same concept to make some delicious pumpkin treats!
One of my favorite dessert finds ever is this Peanut Butter Oreo recipe. I utilized Smitten Kitchen's Homemade Oreo idea, then went one step further and made a peanut buttery cream filling (I usually add peanut butter to the middle of my Oreo sandwiches anyway - they are my one true vice!). I was in the mood for something sweet but also wanted to make something seasonal, warm, and cinnamony. So what better way to bring the flavors of fall to my palate than a pumpkin sandwich cookie? I basically kept the same crispy wafer recipe, opting for cinnamon, cloves, and pumpkin pie spice instead of cocoa powder to make a sandwich almost reminiscent of snickerdoodles. Then, instead of using peanut butter to flavor the cream filling, I thought pumpkin puree would be just the thing.
These cookies are full of the flavors and scents of fall. The cinnamon and cloves made my kitchen smell heavenly and the dough was too delicious to resist taking taste after taste after taste. These cookies are the sweetest way to welcome fall and to revel it in all season long!
Pumpkin Sandwich Cookies
Cinnamon Cookie Ingredients:
- 1 cup all-purpose flour
- 1/2 cup whole wheat flour
- 1 Tbsp ground cinnamon
- 1/4 tsp pumpkin pie spice
- 1/4 tsp ground cloves
- 1 tsp baking soda
- 1/4 tsp baking powder
- 1/4 tsp salt
- 1 1/4 cups sugar [see recipe note]
- 1/2 cup plus 2 tablespoons (1 1/4 sticks) room-temperature, unsalted butter
- 1 large egg
Cream Filling Ingredients:
- 1/4 cup room-temperature, unsalted butter
- 1/2 cup pumpkin puree
- 2 cups sifted confectioners’ sugar
- 1 Tbsp ground cinnamon
- 2 tsp water
To make the cookies:
- Preheat oven to 375°F.
- Mix flours, cinnamon, pumpkin pie spice, cloves, baking soda, baking powder, salt, and sugar.
- Add the butter, then the egg, while continuing to mix until dough forms a ball.
- Prepare baking sheets with parchment paper or a generous coat of cooking spray. Use only one rounded teaspoon of batter for each cookie and space them two inches apart. Flatten each cookie slightly.
- Bake for 7-8 minutes, rotating the baking sheet once in the middle of baking.
To make the cream filling:
- Use a mixer to combine butter and pumpkin puree.
- Add in the cinnamon, then add the sugar 1/2 cup at a time.
- Mix on highest setting for 2 to 3 minutes to achieve a light and fluffy cream filling. Add water if the filling is too thick, though you don't want it to run out the cookie sandwiches either.
To assemble the cookies:
- Scoop filling into a pastry bag or gallon sized freezer bag. Use a 1/2 inch round tip on pastry bag or simply cut of a small corner off a freezer bag to pipe out filling.
- Pipe filling onto cookies, a little more than one teaspoon of filling per cookie. Top with an equal sized cookie and give a little squeeze to spread the filling.
- Repeat this process for all cookies. Enjoy!
Makes 25 to 30 sandwich cookies.