Sunday, November 14, 2010

Pumpkin Creme Pies

WARNING: These cookies are addictive!

I saw this recipe a few weeks ago and knew I HAD to make these. I think one of the reasons I love this time of year is that pumpkin is one of my favorite flavors!

I made a few modifications to the recipe as I went along so my changes are in brackets.

•1 cup Brown Sugar
•1 cup Sugar
•1 cup Vegetable Oil
•1 can Pumpkin (15 Oz.)
•2 whole Eggs
•1 teaspoon Vanilla Extract
•3 cups All-purpose Flour
•1 teaspoon Baking Soda
•1 teaspoon Baking Powder
[I just added up all of the amounts for Cinnamon, ginger, nutmeg, and cloves and put in that much Pumpkin Pie Spice]
•1 Tablespoon Cinnamon
•1 teaspoon Ground Ginger
•½ teaspoons Salt
•½ teaspoons Ground Nutmeg
•¼ teaspoons Ground Cloves

•1 package Cream Cheese Softened (8 Oz.)
•1 stick Unsalted Butter, Room Temperature
•1 package Powdered Sugar (16 Oz.)
•3 drops Vanilla Extract
•2 dashes Cinnamon [about 1/2 tsp of Pumpkin Pie Spice instead of cinnamon]

Preparation Instructions
Preheat oven to 350 degrees.

Pumpkin Creme Pies: Beat together brown sugar, sugar, oil and pumpkin. Add eggs one at time, mixing well after each addition, followed by the vanilla.

In a separate bowl, mix together the dry ingredients.

Slowly incorporate the dry ingredients into the wet until just combined.

Using a pastry bag with a round tip, or a big zip top plastic bag with one corner snipped, squeeze out concentric circles of batter, starting from the middle and working outward until the circles are about 2 inches in diameter. [I made them a little smaller to make them easier to eat]

Transfer each square to a baking sheet. Bake for 11 minutes, or until firm, and cool on a rack.

Cream Cheese Filling: Beat together cream cheese and butter. Add powdered sugar, vanilla and cinnamon. Frost flat side of half the pies and top with another piece.

Enjoy right away, or chill overnight. These keep very nicely in the fridge for at least a few days.

And in the end you get....

So Yummy!!!

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