Über 40 Weihnachtsdesserts

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• 3 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 2 tablespoons ground fresh cinnamon
• 1 tablespoon ground ginger
• 1 tablespoon ground cloves
• 2 cups brown sugar-firmly packed
• 1 cup vegetable oil
• 3 cups pumpkin puree-chilled
• 2 large eggs
• 1 teaspoon vanilla
• 3 cups powdered sugar
• 1/2 cup unsalted butter-at room temperature
• 8 ounces cream cheese-at room temperature
• 3 tablespoons maple syrup

Zubereitung

1. 1

   --- Make The Cookies: ---

2. 2

   Preheat the oven to 350 degrees.

3. 3

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

4. 4

   In another large bowl, whisk together brown sugar and oil until well combined. Add pumpkin puree and whisk until combined. Add eggs and vanilla and whisk until combined. Add half the flour mixture to pumpkin mixture and combine. Add the rest of flour mixture and combine well.

5. 5

   Using a small ice cream scoop, drop heaping tablespoon of dough onto silpat lined baking sheets. Bake 13-15 minutes or until a toothpick inserted into the center of each cookie comes out clean. Allow cool on pan completely and transfer to a wire cooling rack.

6. 6

   --- Make The Filling: ---

7. 7

   In a medium bowl, using an electric mixer, beat butter and cream cheese together until well combined and there are no lumps.

8. 8

   Add the powdered sugar, maple syrup, vanilla and cinnamon and beat until smooth. Do not over beat or the filling will lose structure.

9. 9

   Spoon filling in a piping bag or 1 quart zip top bag. (Just cut about 1/4 inch corner off bag. I don't use a tip.)

10. 10

    --- Assemble: ---

11. 11

    Turn half the totally cooled cookies upside down. Pipe about 1 tablespoon the halves. Place the other halves, flat side down on, on the filled halve. Press down slightly. Refrigerate until filling firms up slightly. Store any leftover in the fridge.