Monday, October 5, 2015

Pumpkin Spice Mini-Pies with Cinnamon Cream Cheese


One of my yacht owners also owns a professional minor baseball team in Sioux City, Iowa. I have been following the Sioux City Explorers all year as they set a league record of 75 wins out of a 100 game regular season; thus putting the “X’s” in the playoffs for their league’s championship. And as a fan, I traveled to Sioux City in September to cheer on our team. This trip gave me the perfect opportunity to put together a mid-west regional favorite. This delicious treat will get rave revues at any Halloween party.



1/2 cup butter, at room temperature
3/4 cups white sugar
3/4 cups brown sugar
1 egg
1 teaspoon vanilla extract
1-15oz can 100% pumpkin puree (not pumpkin pie filling)
1/3 cup sour cream
3 cups flour
2 Tablespoons cinnamon
2 teaspoons pumpkin pie spice
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt

For the Cream Cheese Filling:

1/4 cup butter, at room temperature
4oz cream cheese, at room temperature
1/2 teaspoon vanilla extract
1/4 teaspoon cinnamon
2-3 cups powdered sugar


Preheat oven to 350 degrees. In the bowl of an electric mixer, or with a hand mixer, beat butter and sugars together for 1 minute. Add egg and vanilla then beat to combine. Add pumpkin puree and sour cream then beat to combine.

In a separate bowl, stir together flour, cinnamon, pumpkin pie spice, baking powder, baking soda, and salt. Add the dry ingredients to the wet ingredients in three batches, mixing until just combined before adding the next batch.

Drop batter using a cookie scoop onto a parchment paper-lined baking sheet and bake for 10 minutes, rotating the pan half way through. Let cookies cool for one minute on the baking sheet before removing to a cooling rack to cool completely. Once cooled, slice cakes in half.

For the cream cheese frosting: Beat together butter, cream cheese, vanilla, and cinnamon in a large bowl until smooth. Mix in powdered sugar 1/2 cup at a time until desired consistency of frosting is reached. Pipe (put frosting in a gallon zip-lock and snip a corner and squeeze) cinnamon cream cheese frosting on half the cookies, then top with remaining cookies. Enjoy JW

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