Pumpkin Gobs

I'm still trying to empty out the blasted freezers.  It seems that, the more I take, the more that appears! INSANE.  So, I decided to grab some of the frozen pumpkin and toss together this recipe.  I didn't have high hopes for it as I haven't found a pumpkin cookie recipe I really love.  BUT - LOVED it.  The house smells all Divine and the cookies, even the burnt ones, are yummy.  You can even cheat and just use a tub of cream cheese frosting for the centers . . .

OH! - when making these, make certain the oven is set to the right temperature.  It's not a good thing to open the oven, the smoke to pour out and only then realize you'd left the oven set for the french fries you'd baked for dinner!

I also doubled this recipe.  Double, it will still fit in my KitchenAid bowl. I'm writing this entry with the NON-doubled amounts.

By the way - another ripped out magazine page can now be tossed!  YAH!

Pumpkin Gobs
~ adapted from Every Day With Rachael Ray

1 stick unsalted butter, melted
1 cup packed light brown sugar
2 large eggs, at room temperature, lightly beaten
1 cup canned pure pumpkin puree
1 T pumpkin pie spice
1 1/2 tsp pure vanilla extract
1 tsp baking powder
1 tsp baking soda
3/4 tsp salt
1 cup flour
2/3 cup whole wheat flour

Filling:
1/2 stick unsalted butter, softened
4 oz cream cheese, chilled
1 cup confectioners' sugar
1/2 tsp pure vanilla extract
2 pinches salt

Preheat oven to 350.  Line two baking sheets with parchment paper.

In a large bowl, whisk together the melted butter and brown sugar until smooth.  Whisk in the eggs, pumpkin puree, pumpkin pie spice, vanilla, baking powder, baking soda and 3/4 tsp salt.  Using a rubber spatula, fold in the flour.

Using an ice cream scoop or tablespoon, drop 12 generous mounds of batter, spaced evenly onto each baking sheet.  Bake until springy to the touch, about 10 minutes.  Transfer to a rack to cool completely.

Meanwhile, using an electric mixer, cream the softened butter with the cream cheese.  Add the confections' sugar and the 2 pinches salt and 1/2 tsp vanilla; mix on low speed until blended, then beat on medium high speed until fluffy, about 2 minutes.

Spread the flat side of 12 cakes with the cream cheese frosting.  Top each with another cake.

Linking to:
Don't Waste Your Homemaking