Pumpkin Cream Cheese Ribbon Cookies

For the love of pumpkin! I wanted to try a recipe that incorporated cream cheese, pumpkin, spices, pecans, and dark chocolate, and I came up with this yummy cookie! I made  some strictly pumpkin, and others with a ribbon of cream cheese and sugar. My favorite match! Here’s the recipe (makes approximately 24 to 28 cookie sandwiches ):

Mix all the dry ingredients first:
2 1/2 cups of all purpose unbleached flour
1/2 teaspoon of salt
1 tablespoon of freshly grated ginger (or 1 teaspoon dry ground ginger)
1 teaspoon of ground nutmeg
1 teaspoon of ground allspice
1 teaspoon of ground cinnamon
2 teaspoons of baking powder
Wet ingredients mix separately :
1 3/4 cups of dark brown sugar
1/2 cup of butter (1 stick )
1 teaspoon of vanilla
1 egg
1 15 oz. can of pure pumpkin
After you mix your wet and dry individually,  then incorporate the dry into the wet on a low speed with your mixer.
Cream cheese ribbon:
1/4 cup of powder sugar
1 teaspoon of vanilla
1 8 oz. package of cream cheese
Take a piping bag with a Wilton 2D tip and add half cream cheese ribbon, and half pumpkin cookie mix. Began piping onto parchment paper that you lined your cookie sheet with.
Bake at 360°F for 6 1/2 minutes,  then let cool on cookie rack. They with firm as they cool.
Cream Cheese Buttercream Filling:
Mix with mixer until light and fluffy.
1 8 oz. package of cream cheese
1 teaspoon of vanilla
1/2 cup of butter (1 stick )
2 cups of powder sugar

Dark Chocolate Filling :
Melt 1 cup of dark chocolate  (I used Guittard dark chocolate melts)
Spread inside of one side of cookie
Let dry. Then pipe in your cream cheese buttercream,  and top with pecans (you will need about 1/2 to 3/4 cups for all the cookies). Then pipe the inside of the top cookie and sandwich them together!  Enjoy this soft creamy cookie all fall long!





Sierra Crafts


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