The Humpherys Family

ZZ? Pumpkin Cookies with Maple Filling

Recipe Added:  10/1/2014
3 cups flour
2 Tbsp cinnamon
1 tsp baking powder
1 tsp baking soda
1 tsp salt
1 tsp ground ginger
½ tsp nutmeg
1 cup ea sugar, brown sugar
1 cup vegetable oil
3 cups canned pumpkin, chilled
2 eggs
1 tsp vanilla
 Maple-Cream Cheese Filling:
3 cups powdered sugar
8 oz cream cheese, softened
½ cup butter, softened
3 Tbsp maple syrup
1 tsp vanilla
Preheat oven to 350 F. Line baking sheets with parchment paper or a silicone baking mat. In a large bowl, whisk together the flour, cinnamon, baking powder, baking soda, salt, ginger and nutmeg. Set aside. In a separate bowl, whisk the sugar, the brown sugar, and the oil together. Add the pumpkin and whisk to combine. Add the eggs and vanilla and whisk until combined. Gradually add the flour mixture to the pumpkin mixture and whisk until completely combined.

Use a small cookie scoop to drop dough onto baking sheets, about 1 inch apart. Bake 10-12 minutes, making sure that the cookies are just starting to crack on top and a toothpick inserted comes out clean. The cookies should be firm when touched. Remove from oven and cool completely on a cooling rack.

Turn half of the cooled cookies upside down. Pipe or spoon the filling (about a Tbsp) onto that half. Place another cookie, flat side down, on top of the filling. Press down slightly so that the filling spread to the edges of the cookie. Repeat until all the cookies are used. Put the cookies in the refrigerator for about 30 minutes to firm before serving.

Maple-Cream Cheese Filling: Beat butter on medium speed until smooth, 3 minutes. Add cream cheese and beat until smooth, about 2 minutes. Add powdered sugar gradually, then add the maple syrup and vanilla and beat until smooth.
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