'Tis the season for delicious holiday treats! Whether you're making tasty sweets for a holiday party or need a unique recipe for you're annual cookie exchange, this recipe is sure to be a hit!
1 c. all-purpose flour
½ t. baking powder
½ t. baking soda
½ t. cinnamon, plus more for dusting
¼ t. allspice
¼ t. salt
½ c. packed light brown sugar
½ c. pumpkin puree
1/3 t. vegetable oil
1 large egg
1 t. vanilla
4 ounces cream cheese
2 T. unsalted butter
½ c. powdered sugar
½ t. lemon juice
Preheat oven to 375. Line two baking sheets with parchment, spray lightly with cooking spray.
Whisk flour, baking powder, baking soda, cinnamon, allspice, and salt in a medium bowl. In a large bowl whisk the brown sugar, pumpkin puree, vegetable oil, egg and ½ teaspoon vanilla in a large bowl. Add the flour mixture and gently stir with a wooden spoon until just incorporated.
Drop tablespoonful’s of dough 2 inches apart on the prepared baking sheets. Bake 6 minutes, and then remove from oven and make and indentation in the center with the back of a teaspoon. Return to the oven, and bake until set, 4 to 6 more minutes. Allow to cool 5 minutes on the baking sheets, then transfer to a cooling rack to cool completely.
Make the filling: beat the cream cheese and butter in a bowl with a mixer on medium high, until smooth. Add the powdered sugar, lemon juice and ½ t. vanilla; beat until incorporated. Transfer to a pastry bag fitted with a small round tip; pipe into the indentations of the cookies. Dust with cinnamon.
Recipe and Photo Provided By: Dorothy Thompson, Executive Pastry Chef at Upstream Catering & Bakery
Don't have time to make you sweet treat...let us help! Call Upstream Catering & Bakery today to place your order with one of our pastry chef's! 402.778.0100