So remember those Chewy Ginger Cookies I raved about, well I had a devilish idea one Thanksgiving. I sandwiched smooth and spicy Pumpkin Cream Cheese Frosting between two Chewy Ginger Cookies. Quite possibly one of my better ideas to date.
It's a decadent dessert to be sure. But super fun to make and eat with the kiddos (or the adult-os).
Ginger Pumpkin Cream Pies
Ingredients
· 8oz cream cheese, softened
· 1/2 stick butter, softened
· 1/4 cup canned pumpkin
· 1 cup powdered sugar, sifted
· 1 tsp vanilla
· 1 tsp cinnamon
· 24 chewy ginger cookies
Cube the cream cheese and butter. On high speed, beat the cream cheese and butter using the whisk attachment. Scrape down the bowl and add the pumpkin. Whip the pumpkin into the cream cheese mixture on medium-high speed. Scrape down the bowl. On low speed, whisk in the powdered sugar, vanilla, and cinnamon. Scrape down the bowl and then beat on high speed for 2 minutes until fluffy.
Chill the cream cheese mixture for 15 minutes.
Spoon the cream cheese mixture into a piping bag. Pipe about 1 1/2 tbsp of the mixture around the bottoms of 12 cookies. Top each with another cookie. Press gently.
Chill sandwiches for about 30 minutes before serving.
Makes 1 dozen sandwich cookies
Gluten Free Friendly!
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