I'm calling it. It's the start of the fall baking season. Fall IS my favorite season, but it's also my favorite BAKING SEASON. The warm flavors, the spices, the pumpkin...it cannot be topped.
*this recipe was created for Imperial Sugar
There are a few of you who don't care for pumpkin. Here's what you should know - these cookies are INCREDIBLE without the pumpkin cream filling, too.
The cookies are deeply chocolate with a lingering hint of spice. The dough contains what you might think of as typical fall spices plus just a pinch of red pepper. I probably could eat the entire bowl of cookie dough before baking. The baked cookies thick, and when sandwiched together with the cream, absolutely decadent.
I had an epiphany when making the cream. I didn't want the cream watered down by the puree which is chockful of water. Could I STRAIN it? Yes! I think I might go back and revisit all of my pumpkin recipes to use this tip.
That strained pumpkin water did not go to waste....remember the pumpkin juice royal icing? You could also use it in a smoothie, or in any recipe that calls for water where you want a hint of pumpkin (and some extra nutrients).
Once the cookies are made and cooled, whip up the filling and dollop between the cookies.
I like to store these in the fridge and then bring them to room temperature before serving (if I can wait that long). They'll keep up to a week in the refrigerator.
I'm sharing the recipe over on Imperial Sugar today. Go get it and let the fall baking commence!!!
