Pumpkin Gingerbread Sandwiches (Print Version)
# Ingredients:
01 -
3/4 cup molasses.
02 -
1 teaspoon baking soda.
03 -
2 1/2 cups powdered sugar.
04 -
3 3/4 cups all-purpose flour.
05 -
3 teaspoons pumpkin pie spice mix.
06 -
1 large egg.
07 -
3/4 cup light brown sugar, firmly packed.
08 -
3/4 cup unsalted butter, brought to room temperature.
09 -
1/4 teaspoon real vanilla extract.
10 -
1 teaspoon coarse kosher salt.
11 -
3/4 cup buttermilk.
12 -
1/2 cup unsalted butter, room temperature (used for filling).
13 -
6 oz softened cream cheese.
# Instructions:
01 -
Preheat your oven to 350°F. Cover your baking tray with parchment paper. In a bowl, stir together all the dry stuff.
02 -
Using a mixer, cream together sugar and butter. Toss in the egg. Alternate adding the molasses and buttermilk with your dry mix until smooth.
03 -
Scoop batter by tablespoons onto the parchment-lined tray. Bake for 10-12 minutes—edges should crisp up but the centers stay soft.
04 -
Whip softened cream cheese, butter, powdered sugar, and vanilla until the mixture holds stiff peaks.
05 -
Pair up cookies by size. Spread or pipe the filling onto the flat side of one cookie, then sandwich it with another.
# Notes:
01 -
Wait until cookies are fully cool to add the filling.
02 -
A piping bag keeps the filling nice and tidy.
03 -
Store in the fridge for freshness.