I love anything pumpkin this time of year! Pumpkin Pie in a Jar, Pumpkin Seeds, Pumpkin Muffins…everything just reminds me of the season! I needed a way to use up pumpkin that was in my freezer from last year. I saw a recipe for these on another blog but it was made using a premade cake mix and that really isn’t my thing. So I came up with my own version. Enjoy!
What you need:
- 3/4 c. brown sugar
- 3/4 c. white or turbinado sugar
- 1 c. light olive oil
- One 15 ounce can or jar of pumpkin (or fresh pumpkin)
- 2 eggs
- 1 t. vanilla
- 3 c. flour
- 1 t. baking soda
- 1 t. baking powder
- 1 t. cinnamon
- 1 t. pumpkin spice
- 1/2 t. salt
Mix together the sugars, oil, vanilla, and pumpkin.
Mix in the rest of the wet ingredients. Then add all the dry ingredients and mix together until just blended.
Put the pumpkin mixture in a plastic bag or a pastry bag. Snip a hole in the corner.
Use the mixture and the bag to make circles from the dough. Make these circles on the greased cookie sheet.
Bake for 11 – 12 minutes at 350F. Let them cool completely.
While the cookies are cooling mix together 6 T melted butter, 1 pk(8oz) cream cheese, 1 t. vanilla, and 1 1/2 c. powdered sugar.
Isn’t it pretty? And so yummy…..If you aren’t a fan of using powdered sugar, just blend up some succant into a fine powder and use it in the place of the powdered sugar.
Put the frosting mixture in a plastic bag or a pastry bag. Snip a hole in the corner.
Drop blobs of frosting on the middles of half of the cooled cookies.
Put another cookie on top the cookie and frosting. That’s it!
Next up on your to-do list…Pumpkin Pie in a Jar!