Day 7: Pumpkin Spice Sugar Cookies with Cream Cheese Fudge Filling5:00 AM
I know pumpkin and chocolate is a popular combination, but it generally isn't my favorite - I usually feel like the chocolate overpowers the delicate flavor of the pumpkin. Then I saw these cookies and they were just too pretty not to make! I was pleasantly surprised! The flavor combination was just perfect and I wish I had made more! This recipe only makes about 2 dozen sandwich cookies, but if you're planning to share I'd recommend making double.
Pumpkin Spice Sugar Cookies with Cream Cheese Fudge Filling
Adapted from The Pretty Bee
- 1 1/2 cups flour
- 1/8 tsp salt
- 3/4 tsp cinnamon
- 1/4 tsp ground ginger
- 1/8 tsp nutmeg
- 1/2 cup salted butter, at room temperature
- 1/2 cup granulated sugar
- 3 Tbsp pure pumpkin puree
- 1/2 tsp pure vanilla extract
- cinnamon sugar for dusting
- Cream Cheese Fudge Filling (recipe below)
In a medium bowl sift together the flour, salt, cinnamon, ginger, and nutmeg. Set aside.
In a large bowl, cream together butter and sugar until light and fluffy, about 3 minutes. Add the pumpkin puree and vanilla extract and mix until combined.
Add the dry ingredients in two parts, mixing on low speed. *The dough will be thick.*
Wrap the dough tightly in plastic wrap and chill for at least an hour, or overnight.
Preheat oven to 350 degrees F. Line two cookie sheets with parchment paper or silicone mats.
Lightly dust work surface with flour. Roll the dough to about 1/8 thickness. Cut out 1 1/2" rounds and place on prepared baking sheets.
Bake 8 minutes. Remove from oven and dust with cinnamon sugar. Allow to cool completely on baking sheets.
Make filling while cookies cool. Spoon filling into a pastry bag fitted with a medium sized star tip (or your favorite decorating tip). Turn half of the cookies upside-down and pipe filling onto the bottom of these cookies. Place another cookie on top to make a sandwich. (You can also just spread the filling onto the cookies.)
Makes 2 dozen.
Cream Cheese Fudge Filling
- 1/4 cup salted butter, at room temperature
- 6 oz cream cheese, at room temperature
- 2 Tbsp plus 2 tsp Dutch process cocoa powder
- 1 1/2 cups powdered sugar
- 1/2 cup semi-sweet chocolate chips
- 1 tsp vanilla extract
Beat butter and cream cheese together in a medium mixing bowl until light and fluffy.
Heat chocolate chips in a microwave-safe bowl for 30 seconds. Stir, and heat another 10 seconds at a time, stirring in between, until melted. Set aside to cool.
Sift cocoa powder and powdered sugar into cream cheese mixture.
Mix in melted chocolate and vanilla, until well combined.