Honored Contributor
Posts: 12,953
Registered: ‎03-09-2010

Autumn Cookie Exchange

[ Edited ]

Caramel-Iced Pumpkin Cookies (makes about 4 dozen):


2 cups butter

1 cup sugar

1 cup light brown sugar

1 15-oz can pumpkin

2 eggs

2 tsp vanilla

2 tsp baking soda

4 tsp cinnamon

1/2 tsp ground cloves

1/2 tsp nutmeg

1/2 tsp ginger

1 tsp salt

4 cups flour



6 tbsp butter

1/2 cup heavy cream

1 cup light brown sugar

4 cups powdered sugar

2 tsp vanilla


Cream butter and sugars in big bowl.  Mix in eggs and vanilla.  Stir in pumpkin.  

Sift baking soda, cinnamon, cloves, nutmeg, ginger, salt, and flour together in second big bowl.  Mix dry ingredients into bowl of batter.  Drop heaping tablespoons of dough onto greased or lined baking sheet.  Bake at 350 degrees for 10-12 minutes.  Cool completely before icing.


Cook butter, cream, brown sugar, and big pinch of salt in large saucepan over medium heat, stirring constantly until it comes to a boil.  Stir in 2 cups powdered sugar and vanilla off heat.  Let cool to room temperature, then stir in other 2 cups powdered sugar.    





Respected Contributor
Posts: 3,113
Registered: ‎09-30-2010

Jam Bars from The Fannie Farmer Cookbook


1965 Little, Brown Edition


Butter an eight or nine inch square pan.  Preheat oven to 450 degrees.


Cream together

1/2 cup shortening (I use unsalted butter.)

1/2 cup sugar

1/2 tsp vanilla extract

1/2 tsp almond extract

Stir in 1 egg


Sift together 


1 1/2 cups flour

1 tsp baking powder

1/2 tsp cinnamon

1/4 tsp powdered cloves

1/2 tsp salt


Add to the first mixture and blend well.  Spread half into the pan.  Cover with a layer of raspberry jam, tart jelly, marmalade, or lemon cheese (which I think is actually a kind of lemon curd because the recipe for "lemon cheese" elsewhere in this book does NOT have any cheese in it.)


Pat the rest of the dough on top.  Bake 25 minutes.  Cool. Cut in bars.  Makes about twenty.


I've been baking these since 1975 and I usually just use Welch's grape jelly.  My second choice is the raspberry jam.


These keep very well stored in an air tight tin but they usually don't last long enough to go stale in my home.


Honored Contributor
Posts: 14,917
Registered: ‎03-09-2010

@deepwaterdotter.well now those sound killer...have you made them?

Honored Contributor
Posts: 12,953
Registered: ‎03-09-2010

@dex  Yes I have.  The folks dining at my church's most recent community meal gave them a 'thumbs up' when paired with a cup of coffee.

Honored Contributor
Posts: 14,917
Registered: ‎03-09-2010

@deepwaterdotter@Lucky people.I bet they hope that you make them again soon.

Honored Contributor
Posts: 12,953
Registered: ‎03-09-2010

@dex wrote:

@deepwaterdotter@Lucky people.I bet they hope that you make them again soon.

I bake a double-batch of cookies or candy once a month for the dessert table at the community meal.  The 'regulars' have already requested gingerbread cookies next month, and chocolate and peanut butter fudges in December.     

Honored Contributor
Posts: 9,820
Registered: ‎03-09-2010

I saw these on The Kitchen yesterday.  I'm looking forward to a reason to make them. Here's the original recipe.



Pumpkin Whoopie Pies Ingredients
  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 2 tablespoons cinnamon
  • 1 tablespoon ground ginger
  • 1 tablespoon ground cloves
  • 2 cups packed dark-brown sugar
  • 1 cup vegetable oil
  • 3 cups chilled pumpkin puree
  • 2 large eggs
  • 1/2 teaspoon vanilla extract
  • 3 cups confectioners' sugar
  • 1/2 cup (1 stick) unsalted butter, softened
  • 8 ounces cream cheese, softened
  • 1 teaspoon vanilla extract

Preheat oven to 350 degrees F.


Line two baking sheets with parchment paper.


In a large bowl, whisk the flour, salt, baking powder, baking soda, cinnamon, ginger, and cloves together and set aside.


In a separate bowl, whisk the brown sugar and oil together until combined.


Add the pumpkin puree and whisk to combine thoroughly.


Add the eggs and vanilla and whisk until combined.


Sprinkle the flour mixture over the pumpkin mixture and whisk until completely combined.


Use a medium ice cream scoop with a release mechanism to drop the dough onto prepared baking sheets, about one inch apart.


Bake for 10 to 12 minutes, until the cookies are just starting to crack on top and a toothpick inserted into the center of the cookie comes out clean.


Remove from the oven and let the cookies cool completely on the pan while you make the filling.


For the Cream Cheese Filling:


Sift the confectioners' sugar into a medium bowl and set aside.


In the bowl of an electric mixer fitted with paddle attachment, beat the butter until it's completely smooth, with no visible lumps.


Add the cream cheese and beat until combined.


Add the confectioners' sugar and vanilla and beat until smooth. Be careful not to overbeat the filling, or it will lose structure. (The filling can be made one day ahead. Cover the bowl tightly and put it in the refrigerator. Let the filling soften at room temperature before using.)


Assembling the Whoopie Pies:


Turn half of the cooled cookies upside down (flat side facing up).


Use an ice cream scoop or a tablespoon to drop a large dollop of filling onto the flat side of the cookie.


Place another cookie, flat side down, on top of the filling.


Press down slightly so that the filling spreads to the edges of the cookie. Repeat until all the cookies are used.


Put the whoopie pies in the refrigerator for about 30 minutes to firm up before serving.


The whoopie pies will keep for up to 3 days, on a parchment-lined baking sheet covered with plastic wrap, in the refrigerator.

"Baked: New Frontiers in Baking" by Matt Lewis and Renato Poliafito © Harry N. Abrams 2008. Provided courtesy of Matt Lewis and Renato Poliafito. All rights reserved.


~ house cat ~