Pumpkin Cookie Cakes

These cookie cakes look like small muffin tops, when they’re done baking.  These would also be great as whoopie pies with a sweet cinnamon spiced whipped cream filling

2 cups unsalted softened butter

2 cups sugar

2 tsp baking soda

1 tsp salt

2 tsp cinnamon

1 tsp ground nutmeg

2 large eggs

2 tsp vanilla

15 ounces pumpkin puree (fresh is best, canned will do)

4 cups all purpose flour

Icing

½ cup unsalted softened butter

½ cup packed dark or light brown sugar

½ cup milk

1 tsp vanilla

2 cups powdered sugar

2 tsp cinnamon

Equipment: Stand mixer or by hand

Preheat oven to 350°

Line cookie sheets with parchment or silpat mat

For cookies:

1. Cream butter and sugars until combine.

2. Mix in eggs, vanilla and spices, scrape down the bowl.  Add pumpkin and continue mixing until all ingredients are incorporated.

3. Slowly add in flour until fully mixed in.

4. Drop teaspoonfuls of dough onto prepared cookie  sheet, leaving 2 inches space in between.  These cookies tend to spread when baking.

For icing:

1. In a small saucepan, heat butter and brown sugar until melted and smooth.

2. Pour mixture into a medium bowl, then add milk,   cinnamon and vanilla and whisk in powdered sugar. 

3. Add more powdered sugar for a frosting like texture.

4. Using a spoon or a pastry bag (if you want to be fancy), to ice the cookies. 

Store un-iced cookie cakes in an airtight container layered between wax or parchment paper.  Best if eaten within 2-3 days.

Enjoy!
MJM

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