I posted on The Baker Chick’s facebook page yesterday how I’ve been having lots of baking failures this week. Nothing is more annoying to me than messing up my kitchen and having high hopes for something delicious only to end up with dirty dishes and a flop. I know it’s all part of the learning process, but it’s so much more satisfying when recipes work out the first time right?
Anyway- luckily for me, after 2 failed attempts at making pumpkin macarons, and the filling for them already made and ready to go, I knew I had to improvise. The creamy filling was just waiting to be part of a cookie creation, so something else would have to step in for the temperamental macaron shells. I remembered this classic snickerdoodle recipe I’d last attempted mid summer when my hot kitchen hated me. Luckily now, it’s crisp out, and baking a batch of these only made things more cozy.
Can I say how glad I am that plan A didn’t work out? I’m sure pumpkin macarons would have been to die for, but this combination was wonderful. The chewy cinnamon-y cookies were perfect with the creamy pumpkin-cheesecake-esque filling. They just tasted like everything I want in fall- dessert warm spices, pumpkin and a perfectly crispy edge. The name of these cookies alone made my friends and family go crazy for them. Get ready to “Ooh” and “Ah” after your first bite. They really are heaven. My best mistake yet!
- 1 1/3 cups all purpose flour
- 1/2 tsp. cream of tartar
- 1/2 tsp. baking soda
- 1/8 tsp. salt
- 1/2 cup unsalted butter- room temperature
- 1/2 cup plus 2 Tablespoons sugar
- 2 Tablespoons light brown sugar
- 1 egg
- 1 tsp. vanilla extract
- for rolling:
- 1/4 cup sugar
- 2 tsp. cinnamon
- pumpkin filling:
- 4 oz cream cheese, softened.
- 2 tablespoons of softened butter
- 2 cups powdered sugar- sifted
- 1/4 cup pumpkin puree
- 1/4 teaspoon of cinnamon
- 1/8 teaspoon of ginger
- 1/8 teaspoon of nutmeg
- pinch of cloves
- Preheat oven to 350. Line cookie sheets with parchment or a silpat. Combine the dry ingredients into a bowl and set aside.
- Cream the butter and sugars on medium speed for several minutes until they're light and fluffy. Add the egg and vanilla and mix to combine.
- Add the flour mixture in two batches, making sure the first is incorporated before adding the second. Stop when the second batch is fully combined.
- Chill dough for 15-20 mins. Meanwhile stir together cinnamon and sugar in a bowl. When dough is chilled enough to be handled, roll 1/2-inch balls of dough into the mixture. Place them on the cookie sheets about 2 inches apart.
- Bake for 9-10 minutes. Cool the sheets on wire racks for a few minutes, then transfer the cookies directly onto the racks to let them finish cooling.
For the Filling:
- Cream together the butter and cream cheese until light and fluffy. add powdered sugar one cup at a time until mixture is thick and well-combined. Stir in pumpkin pureé and spices.
- Match up similar-sized cookies and pipe or spread filling between them. Cookies last in the fridge for up to a week.
Nutrition Information:Yield: 18 Serving Size: 1 grams
Amount Per Serving: Unsaturated Fat: 0g
cookie recipe adapted from: The Cookiepedia by Stacy Adimando
filling adapted from: Sally’s Baking Addiction