I think I’ve had pumpkin in one form or another almost everyday in the last two weeks. I had pumpkin tea, pumpkin swirl bread, pumpkin yogurt, a pumpkin smoothie and now these pumpkin cookies! I’m officially obsessed and my obsession doesn’t seem to be dying down at all. You should most likely plan on seeing at least a few more pumpkin recipes by me on this blog in the next month. I know you’re happy about that though.
Now onto these unbelievable cookies… they have just the right amount of pumpkin flavor rolled in sugar. You will love them even without the filling inside but it’s that cream cheese frosting that puts these over the top. If you’re a sucker for soft cookies, you’re in luck. They are a little messy to eat but worth every bite. Although there is only 1/4 cup of molasses in each batch, you can distinctively taste it in there. Pumpkin pie spice is another one of my favo
rite things to use this time of year. It is made with cinnamon, ginger, cloves, allspice and nutmeg and really adds to this cookie.
You trust me right? Well I have just a few words of advice then: DON’T lick the bowl of leftover cream cheese frosting at 10:00 at night – you won’t be able to sleep but DO eat a cookie (or two, or four) immediately upon coming out of the oven, even if that is your breakfast.
Pumpkin Molasses Sandwich Cookies (adapted by My Baking Addiction)
Ingredients for the Cookies:
- 2 1/3 cups Gold Medal all-purpose flour
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 1 tablespoon pumpkin pie spice
- 8 tablespoons unsalted butter, room temperature
- 1 cup light brown sugar, packed
- 1/4 cup molasses
- 2/3 cup pure pumpkin puree
- 1 large egg
- 1/2 cup granulated sugar, for rolling
Ingredients for the Filling:
- 1 (8 ounce) package cream cheese, softened
- 3 1/2 cups confectioners’ sugar, sifted
- 1 teaspoon vanilla extract
Directions for the Cookies:
1. Whisk together the flour, baking soda, salt, and pumpkin pie spice.
2. Working with a stand mixer, preferably fitted with a paddle attachment, or a hand mixer in a large bowl, beat the butter on medium speed until smooth and creamy. Add the brown sugar, molasses, and pumpkin puree and beat for 2 minutes, scraping down the sides of the bowl as needed. Add the egg and beat for 1 minute more.
3. Reduce the mixer speed to low and add the dry ingredients, mixing until the flour and spices disappear. If flour remains in the bottom of the bowl, mix the last of the dry ingredients by hand to avoid over beating. You will have a very soft dough.
4. Divide the dough in half and wrap each piece in plastic wrap. Freeze for at least 30 minutes, or refrigerate for at least 1 hour. The dough is sticky, so the longer time it can chill the easier it is to work with.
5. Preheat oven to 350°F. Line 2 baking sheets with parchment paper.
6. Put the sugar in a small bowl. Working with one packet of dough at a time, divide it into 24 pieces (or use a small cookie scoop), and roll each piece into a ball. Roll the balls in the sugar, then place dough balls on prepared cookie sheets and use a the bottom of a glass to ever-so-gently press down on the cookies. Do not over crowd.
7. Bake the cookies one sheet at a time for 7-9 minutes, or until the top feels set to the touch. Remove baking sheets from the oven. Let cookies cool 5 minutes on the sheets before transferring them to a cooling rack.
8. Repeat with second batch of dough. Makes 32 cookies (16 filled).
Directions for the Filling:
1. In a medium bowl with an electric mixer, combine cream cheese and confectioners’ sugar. Mix on low speed until the sugar is incorporated, increase speed to medium-high and mix for about one minute. Add in vanilla and continue mixing on low speed until vanilla in fully incorporated.
2. To assemble the cookies, pipe or spread the filling on the bottom of one cookie. Top with another cookie and press together gently to create a sandwich cookie. Repeat with remaining cookies.