Today I’m sharing one of my favorite fall recipes with you. It’s a Gooseberry Patch recipe I first made when Munchie was just toddling around. I remember handing her one of these Pumpkin Sandwich Cookies to share with her daddy, but she gobbled up the entire cookie so quickly, no sharing occurred. Sweet memories.
I filmed this recipe as part of a collaboration video with a handful of other awesome You Tubers. We’ve each contributed a dish to create a full Thanksgiving menu and my selection is this delicious, portable cookie. While it may not be a classic Thanksgiving dessert, it will be a welcome treat for guests. And that cream cheese filling? Oh dear.
Try it! I think you’re going to love it. Happy Thanksgiving! ♥
Watch the video here:
- 2 eggs, beaten
- 15-oz. can pumpkin
- 2 cups sugar
- 1 cup oil
- 2 tsp. vanilla
- 4 cups all-purpose flour
- 1 Tbsp. plus 1 tsp. baking powder
- 2 tsp. cinnamon
- ½ tsp. baking soda
- ¼ tsp. salt
- Combine eggs, pumpkin, sugar, oil and vanilla in a large bowl; set aside. In another bowl, stir together flour, baking powder, cinnamon, baking soda and salt. Add to pumpkin mixture; stir well. Drop by rounded teaspoonfuls onto ungreased baking sheets. Flatten each to a 2-inch circle. Bake at 350 degrees for 8 to 10 minutes, or until set and bottoms are golden. Cool on wire racks. Spread half the cookies with filling and top with remaining cookies flat-side down. Store in refrigerator.
- Filling: 8-oz. pkg. cream cheese, softened; ½ cup butter, softened; 16-oz. powdered sugar (4 cups); 1 tsp. vanilla extract. Beat cream cheese and butter in a medium bowl. Add powdered sugar and vanilla; beat until smooth.
This recipe is from Gooseberry Patch’s “Fall, Family & Friends” Cookbook and the recipe is from Mary Patenaude of Griswold, CT. Thank you so much!
Find links to all the recipes from this Thanksgiving menu in the description box of my video.