These cookies are very delicious. I was expecting a super crunchy cookie, like you buy in the store, but these are much softer, almost like a slightly dense whoopie pie. Either way, this will keep my sweet tooth at bay for the week.
1 1/4 c. flour
1/2 tsp. salt
1/2 c. unsalted butter, room temp
2/3 c. sugar
1/2 c. pumpkin puree
1 egg, room temp
1/2 tsp. vanilla extract
1/2 tsp. ground cinnamon
1/2 tsp. ground nutmeg
4 oz. semisweet chocolate
1. Line a baking sheet with parchment paper or heavily grease a baking sheet.
2. In a small bowl, combine flour and salt. Set aside.
3. Beat butter and sugar together until light and fluffy.
4. Add pumpkin, egg, vanilla and spices and mix on high until combined.
5. On low speed, add flour mixture and stir until just combined.
6. Transfer the dough to a pastry bag with tip or use a Ziploc bag with the end cut off. Line a baking sheet with parchment paper or heavily grease a baking sheet. Pipe 3/4 x 2 inch cookies onto the baking sheet.
7. Chill in the refrigerator until firm, about 20 minutes.
8. Preheat oven to 325 degrees.
9. Bake cookies about 15-17 minutes or until the edges brown slightly.
10. Transfer to wire rack and cool.
11. Melt chocolate in a double boiler.
12. Spread chocolate on one half of a cookie and sandwich the cookie halves together. Put back into refrigerator and allow chocolate to set.
13. Stuff face!
Might also enjoy:
|Chocolate Thumbprint Cookies|
with Ganache Filling
|Peanut Butter Cup Cookies|