Pilgrim Pies
If you think good old whoopie pies just can't be improved upon, just wait until you try these: pumpkin cookies filled with fluffy cream cheese frosting. They're guaranteed to be a popular new addition to your standard Thanksgiving dessert offerings.
- Ingredients
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- PUMPKIN COOKIES:
- 2 eggs
- 2 cups light brown sugar
- 1 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 (15-ounce) can pumpkin
- 3 cups flour
- 1 tablespoon pumpkin pie spice
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- FILLING/CREAM CHEESE FROSTING:
- 4 ounces cream cheese, softened
- 1/2 cup butter, softened
- 2 teaspoons vanilla extract
- 4 to 5 cups confectioners' sugar
- Instructions
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Heat the oven to 350 degrees. Beat the eggs, brown sugar, oil, and vanilla extract in a mixing bowl until smooth. Stir in the pumpkin. In a separate bowl, combine the flour, pumpkin spice, baking powder, baking soda, and salt. Add the dry ingredients to the egg mixture a half cup at a time, blending each time until smooth.
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Drop a heaping tablespoon of batter onto an ungreased cookie sheet, using a moist finger or the back of a spoon to slightly flatten each mound. Bake the cookies for 12 minutes, then transfer them to a wire rack to cool completely.
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Meanwhile, make the frosting. Beat together the cream cheese, butter, and vanilla extract in a bowl until light and fluffy. Mix in the confectioners' sugar a half cup at a time, until the frosting is spreadable.
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To assemble the pies, turn half of the cookies bottom side up and spread a generous amount of cream cheese frosting on each one. Top them with the remaining cookies (turned right side up). Makes 10 to 14 Pilgrim Pies.
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