The cookie I have chosen to post about today is a pumpkin sandwich cookie, with a really lovely, smooth buttercream filling! These cookies are more cake-like than cookie, but I still think they fit the bill for a "cookie of the month" post!
This cookie recipe is pretty versatile, too! It is a very runny dough, almost batter-like, which results in fairly flat cookies. But, if you want them domed, just add another cup and a half or so of flour, and these bake off beautifully!
I know it sounds a little different, but roll with me here, and lets get started!
This mixes up into a very loose dough (batter?), so it almost pours out. If you want flatter cookies, use this as is; I used about 1 Tbs at a time, on a baking sheet lined with parchment paper. If you want a poofier (is that a word?) cookie, add in another cup and a half of flour. This will make a stiffer dough, that is scoop-able. Again, scoop out about 1 Tbs of dough at a time. Bake these for 10-15 minutes; they don't get too golden in the oven, but they will brown around the edges a little.
Add in the vanilla and maple extract, until they are well mixed together.
Slowly add in the 2 cups of flour, 1/3rd of a cup at a time, until the mixture is well incorporated. This really is a lovely butter cream, the maple flavor really makes this entire recipe come together, and makes this just scream, "Autumn!" to me! These will be made very year in my house!