Taste: The pumpkin flavor is really delicious. The marshmallow center is SOOO good. Together it's heaven.
Texture: The cookies are huge and super spongey. The filling was a little runny, so maybe add more powered sugar.
Would I make these again?: YES, 100%. I had about 9.
For the cookies:
3 cups (750 mL) all-purpose flour
1 tbsp (15 mL) Pampered Chef Cinnamon Plus Spice Blend (or 2 teaspoons ground cinnamon + 1 teaspoon ground nutmeg)
1 tsp (5 mL) baking powder
1 tsp (5 mL) baking soda
1 tsp (5 mL) salt
1 cup (250 mL) butter (2 sticks), softened
2 cups (500 mL) packed brown sugar
1 can (15 oz) solid pack pumpkin puree (not pumpkin pie filling) (1¾ cups/425 mL)
2 eggs
1/2 tsp (2 mL) vanilla extract
1/2 cup (125 mL) toasted walnuts, coarsely chopped, divided (I left these out)
for the filling:
3/4 cup (175 mL) butter (11/2 sticks), softened
2 oz (60 g) cream cheese, softened
1 cup (250 mL) powdered sugar
1 jar (7.5 oz/213 g) marshmallow creme
3 cups (750 mL) all-purpose flour
1 tbsp (15 mL) Pampered Chef Cinnamon Plus Spice Blend (or 2 teaspoons ground cinnamon + 1 teaspoon ground nutmeg)
1 tsp (5 mL) baking powder
1 tsp (5 mL) baking soda
1 tsp (5 mL) salt
1 cup (250 mL) butter (2 sticks), softened
2 cups (500 mL) packed brown sugar
1 can (15 oz) solid pack pumpkin puree (not pumpkin pie filling) (1¾ cups/425 mL)
2 eggs
1/2 tsp (2 mL) vanilla extract
1/2 cup (125 mL) toasted walnuts, coarsely chopped, divided (I left these out)
for the filling:
3/4 cup (175 mL) butter (11/2 sticks), softened
2 oz (60 g) cream cheese, softened
1 cup (250 mL) powdered sugar
1 jar (7.5 oz/213 g) marshmallow creme
directions:
1. Preheat oven to 350°F (180°C). Line cookie sheet with parchment paper; set aside. In a large bowl, combine flour, spice blend, baking powder, baking soda and salt; mix well. In mixer, beat butter and brown sugar medium-high speed until creamy. Add pumpkin; beat until combined. Add eggs and vanilla; beat until light and fluffy. (Mixture will be thin, like a muffin batter.) Gradually add flour mixture; beat until well blended.
2. Using a large cookie scoop (about 2" diameter), scoop batter onto prepared Cookie Sheet 2 in. (5 cm) apart; slightly flatten cookies with back of scoop. Press half of the walnuts into half of the cookies. Bake 16-19 minutes or until cookies spring back when lightly pressed. Slide parchment and cookies onto cooling rack; cool completely. Repeat with remaining batter and walnuts.
3. Using clean beaters, beat together butter, cream cheese, powdered sugar and marshmallow cream on medium-high speed in until well blended. To assemble cookies, turn the cookies without nuts bottom side up. Using a clean, large cookie scoop, scoop filling onto each cookie bottom. Top with remaining cookies with walnuts, pressing down slightly so that the filling spreads to the edge. Wrap each cookie individually with plastic wrap and refrigerate at least 30 minutes before serving. **
1. Preheat oven to 350°F (180°C). Line cookie sheet with parchment paper; set aside. In a large bowl, combine flour, spice blend, baking powder, baking soda and salt; mix well. In mixer, beat butter and brown sugar medium-high speed until creamy. Add pumpkin; beat until combined. Add eggs and vanilla; beat until light and fluffy. (Mixture will be thin, like a muffin batter.) Gradually add flour mixture; beat until well blended.
2. Using a large cookie scoop (about 2" diameter), scoop batter onto prepared Cookie Sheet 2 in. (5 cm) apart; slightly flatten cookies with back of scoop. Press half of the walnuts into half of the cookies. Bake 16-19 minutes or until cookies spring back when lightly pressed. Slide parchment and cookies onto cooling rack; cool completely. Repeat with remaining batter and walnuts.
3. Using clean beaters, beat together butter, cream cheese, powdered sugar and marshmallow cream on medium-high speed in until well blended. To assemble cookies, turn the cookies without nuts bottom side up. Using a clean, large cookie scoop, scoop filling onto each cookie bottom. Top with remaining cookies with walnuts, pressing down slightly so that the filling spreads to the edge. Wrap each cookie individually with plastic wrap and refrigerate at least 30 minutes before serving. **
** I made the cookies and filling the night before. I refrigerated the filling in a piping bag overnight then assembled the cookies right before serving.
To make smaller sandwiches, use a smaller scoop. The Medium Scoop makes 24 sandwiches and bakes for 12-14 minutes per batch. The Small Scoop makes 48 sandwiches and bakes for 13-16 minutes per batch.
Recipe courtesy of The Pampered Chef
To make smaller sandwiches, use a smaller scoop. The Medium Scoop makes 24 sandwiches and bakes for 12-14 minutes per batch. The Small Scoop makes 48 sandwiches and bakes for 13-16 minutes per batch.
Recipe courtesy of The Pampered Chef
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