Pumpkin Molasses Sandwich Cookies Recipes

PUMPKIN-MOLASSES COOKIES

Steps:

• Slowly melt shortening in a small saucepan over low heat. Remove from the heat and cool to room temperature, 5 to 10 minutes.
• Combine cooled shortening with brown sugar, 1/2 cup white sugar, molasses, and egg; mix well.
• Mix flour, baking soda, pumpkin pie spice, cinnamon, and salt in a separate bowl until well blended. Add to the moist ingredients and use your hands to gently push the mixture together, similar to kneading. Dough will be quite crumbly; do not add any liquids. Place in the refrigerator to chill for 30 minutes.
• Preheat the oven to 375 degrees F (190 degrees C). Grease 2 baking sheets with butter. Place remaining 1/4 cup sugar in a small, shallow bowl.
• Work about 1 tablespoon chilled dough at a time and roll into a ball. Lightly roll balls into sugar to coat and place on the prepared baking sheets.
• Bake in the preheated oven until edges are golden, about 9 minutes. Cool on the baking sheet briefly before removing to a wire rack to cool completely.

PUMPKIN SPICE SANDWICH COOKIES RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (175°C).
• Pumpkin spice: Whisk together spices OR use premade spice mix.
• Cookies: In a large bowl, combine melted butter, pumpkin purée, granulated sugar, brown sugar, molasses, and salt. Whisk together.
• Add egg and milk and whisk to incorporate.
• Add the flour, baking soda, and pumpkin spice to the bowl. Fold together with a spatula just until combined.
• Line a baking sheet with parchment. Scoop 21⁄2 tablespoon portions and place the cookies at least 2 inches (5 cm) apart. Press down on each scoop to lightly flatten.
• Bake for 8-10 minutes, rotating halfway through the baking time. Remove from the tray and cool completely.
• Filling: Add the cream cheese, butter, and vanilla to a large bowl and beat together with a hand mixer. Add the powdered sugar in two additions, and beat for another minute until fluffy and smooth.
• To make the cookie sandwiches, match the cookies together and line them up. Pipe frosting on the bottom of a cookie, then top with another. Refrigerate for 30 minutes before serving.
• Enjoy!

PUMPKIN MOLASSES COOKIES

Steps:

• Whisk together the flour, baking soda, salt, pumpkin pie spice, and pepper.
• Working with a stand mixer, preferably fitted with a paddle attachment, or a hand mixer in a large bowl, beat the butter on medium speed until smooth and creamy. Add the brown sugar, molasses, and pumpkin puree and beat for 2 minutes, scraping down the sides of the bowl as needed. Add the egg and beat for 1 minute more.
• Reduce the mixer speed to low and add the dry ingredients, mixing until the flour and spices disappear. If flour remains in the bottom of the bowl, mix the last of the dry ingredients by hand to avoid over beating. You will have a very soft dough.
• Divide the dough in half and wrap each piece in plastic wrap. Freeze for at least 30 minutes, or refrigerate for at least 1 hour. The dough is sticky, so the longer time it can chill the easier it is to work with.
• Preheat oven to 350 degrees F. Line 2 baking sheets with parchment paper.
• Put the sugar in a small bowl. Working with one packet of dough at a time, divide it into 12 pieces, and roll each piece into a ball. Roll the balls in the sugar and use a the bottom of a glass to press down on the cookies until they are between 1/4 and 1/2 inch thick. Transfer to cookie sheets. Do not over crowd.
• Bake the cookies one sheet at a time for 12-14 minutes, or until the top feels set to the touch. Remove baking sheets from the oven. Let cookies cool 5 minutes on the sheets before transferring them to a cooling rack.
• Repeat with second batch of dough.

MOLASSES SANDWICH COOKIES

Steps:

• Preheat oven to 350 degrees. In a small bowl, whisk together flour, baking soda, cinnamon, and salt; set aside.
• In a large bowl, with an electric mixer, beat sugar and butter until combined. Beat in egg, then molasses, until smooth. On low speed, gradually add flour mixture until a dough forms.
• Drop rounded measuring teaspoonfuls of dough onto 2 ungreased (or parchment-lined) baking sheets, about 1 1/2 inches apart.
• Bake until centers are dry to the touch, 12 to 15 minutes; rotate pans from top to bottom and front to back halfway through. Cool 1 minute on baking sheets; then transfer to a rack to cool completely.
• Make Creamy Molasses Filling: Whisk butter with molasses until smooth. Gradually whisk in confectioners' sugar; whisk until smooth and spreadable. Makes 1 1/2 cups.
• Spread a rounded measuring teaspoonful of Creamy Molasses Filling on the flat side of a cookie; place another cookie on top, and gently press. Repeat until all cookies are filled. Store in an airtight container at room temperature up to 1 day, or refrigerate up to 3 days (cookies may soften during refrigeration).

PUMPKIN SANDWICH COOKIES

Steps:

• For the cookies: Preheat the oven to 350 degrees. Have ready 2 ungreased baking sheets.
• Whisk together the flour, baking soda, pumpkin pie spice blend, baking powder and salt in a medium bowl.
• Combine the brown sugar and butter in the bowl of a stand mixer or hand-held electric mixer; beat at medium speed for 3 minutes, until creamy. Stop to add the pumpkin puree, milk, egg and vanilla extract; beat on medium-low spead for 2 minutes, until all ingredients are incorporated. Reduce the speed to low; gradually add the flour mixture, beating until just combined.
• Drop level tablespoonfuls of dough onto each baking sheet, spaced about 1 inch apart (the cookies do not spread much). Bake one sheet at a time, for 9 to 12 minutes or until set; they should spring back when lightly pressed. Cool for 2 minutes on the baking sheet; then transfer the cookies to a wire rack to cool completely. Repeat to use all the dough, making a total of 60 cookies.
• To make 2-inch cookies, drop 2-tablespoon amounts of dough on the sheets. Bake for 10 to 13 minutes, until set and springy to the touch. Cool as directed above; repeat to use all the dough, making a total of 32 cookies.
• For the filling: Combine the cream cheese, butter, cinnamon and vanilla extract in the bowl of a stand mixer or hand-held electric mixer. Beat at medium speed 3 minutes until smooth, stopping often to scrape down the sides of the bowl. Reduce the speed to low and gradually add 2 cups of the confectioners' sugar, or up to 4 cups as needed, beating well after each addition until the mixture is creamy. (More sugar means a stiffer filling.).
• Turn half the cookies flat-sides up. Spread each one with 2 teaspoons of the filling, then top with the remaining cookies. If desired, dust the tops of the cookies with confectioners' sugar just before serving.