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Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 24 |
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Folks line up for these plump, yummy cookies, oozing with creamy filling. Volunteers from the Federated Church of Marlborough, New Hampshire make them for the Keene Pumpkin Festival. Ingredients:
3 cups king arthur unbleached all-purpose flour |
1-1/2 cups sugar |
2 teaspoons baking powder |
2 teaspoons baking soda |
1-1/2 teaspoons ground cinnamon |
1 teaspoon ground nutmeg |
1 teaspoon ground cloves |
1/2 teaspoon salt |
5 eggs |
1 can (15 ounces) solid-pack pumpkin |
1/2 cup water |
1/2 cup canola oil |
1 teaspoon vanilla extract |
cream cheese filling: |
4 ounces cream cheese, softened |
1/4 cup butter, softened |
2 cups confectioners' sugar |
1 teaspoon vanilla extract |
Directions:
1. In a large bowl, combine the flour, sugar, baking powder, baking soda, cinnamon, nutmeg, cloves and salt. In another bowl, whisk the eggs, pumpkin, water, oil and vanilla. Stir into dry ingredients just until moistened.
2. Drop by 2 tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 8-10 minutes. Remove to wire racks to cool.
3. In a small bowl, beat the filling ingredients until smooth. Spread over the bottom of half of the cookies; top with remaining cookies. Store in the refrigerator. Yield: 2 dozen.
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