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[Total: 2 Average: 5/5]
These Pumpkin Moon Pies are the perfect fall dessert. They are great for Halloween, Thanksgiving or anytime. Make sure to use pure pumpkin puree and not pumpkin pie filling.
- Cakes:
- 1/2 Cup Unsalted Butter (Melted)
- 1 1/2 Cups Unbleached Flour
- 1 Teaspoon Kosher Salt
- 1/2 Teaspoon Baking Powder
- 1/2 Teaspoon Baking Soda
- 1 Tablespoon Ground Cinnamon
- 1 1/2 Teaspoons Ground Ginger
- 1 1/2 Teaspoons Ground Cloves
- 1 Cup Brown Sugar
- 1 1/2 Cups Pumpkin Puree (Chilled)
- 1 Lightly Beaten Large Egg
- 2 Teaspoons Vanilla Extract
- Cream Cheese Frosting:
- 1 1/2 Cups Powdered Sugar
- 6 Ounces Cream Cheese (Softened)
- 2 Teaspoons Vanilla Extract
- To Make The Cakes:
- Preheat your oven to 350 degrees.
- Line rimmed baking sheet with parchment paper.
- In a large-size bowl combine flour, kosher salt, baking powder, baking soda, cinnamon, ginger, and cloves.
- In another large-size bowl mix together brown sugar and butter. Add chilled pumpkin puree, egg, and vanilla. Mix until well combined.
- Slowly fold dry ingredients into wet ingredients and combine until just combined.
- Using an ice cream scoop, scoop mixture onto parchment paper lined baking sheet. Make sure to space cookies 1 inch apart.
- Place in oven and bake for 15 minutes until tops have darkened slightly and have just cracked. Remove from oven and cool completely.
- While cookies are cooling, make cream cheese frosting. In a large-size bowl whip together cream cheese, vanilla, and powdered sugar. You will want frosting to get smooth. If you want frosting sweeter add a bit more powdered sugar.
- With a spatula spread frosting on flat part of half cakes. Place unfrosted tops onto frosted bottoms.
- Transfer completed moon pies onto large-size plate. Place in refrigerator for 30 minutes.
- Makes 6
- “Work With What You Got”
- © Victoria Hart Glavin
