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Pumpkin Molasses Cream Pies

  • Author: joshisbaking
  • Prep Time: 45 Min.
  • Chill Time: 1 Hr.
  • Cook Time: 12 Min.
  • Total Time: ~2 Hours with Chill Time
  • Yield: 10-12 Cream Pies 1x

Description

A perfectly sweet pumpkin spice buttercream sandwiched between two soft & fluffy pumpkin molasses cookies. If these don’t scream fall and comfort, then I don’t know what does!


Ingredients

Units Scale

Pumpkin Molasses Cookies

  • 2 1/2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon kosher salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 3/4 cup unsalted butter, room temperature
  • 1/2 cup granulated sugar
  • 1/2 cup dark brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/4 cup unsulphured molasses
  • 1/4 cup pumpkin puree

Pumpkin Spice Buttercream

  • 1 cup unsalted butter, room temperature
  • 1/2 teaspoon table salt
  • 4 cups powdered sugar, sifted
  • 1 teaspoon pumpkin pie spice
  • 3 tablespoons Plain Lowfat Lifeway Kefir
    • Whole Milk can substitute, but I love the tanginess the Kefir brings!

Instructions

Pumpkin Molasses Cookies

  1. Prep two large baking sheets with parchment paper. Set aside. Whisk together your flour, baking soda, salt, & spices in a medium bowl, setting aside as well.
  2. In a standing mixer fitted with the paddle attachment, cream together your butter & both sugars on medium speed until fully combined, about 2 minutes. Add your egg and vanilla extract, mixing on medium until fully incorporated.
  3. Next add your molasses and pumpkin puree. Mix for about another 2 minutes until combined. Then, with the mixer on low, gradually add in your flour mixture until fully combined. Wrap the bowl with plastic wrap and refrigerate your dough for 1 hour (30 minutes at least if you’re in a pinch). Make sure to preheat the oven to 350°F when your chill time is almost through.
  4. Scoop out 1 1/2 – 2 Tbsps. of dough, roll them quickly into balls using your hands (might still be sticky which is okay), and place onto your prepared baking sheets, spacing a few inches apart. Bake for 12 minutes. Let cool on the baking sheet for about 10 minutes, then transfer to a separate rack to cool completely.

Pumpkin Spice Buttercream + Assembly

  1. In the bowl of a stand mixer fitted with the paddle attachment, beat your butter and salt on medium speed for one minute. Sift in your powdered sugar one cup at a time, beating on medium and scraping down the bowl after each cup.
  2. Add in your pumpkin pie spice and mix on low until fully incorporated. With the mixer on low, add in your Lifeway Kefir one tablespoon at a time until combined. Once you’ve added in your last tablespoon, beat the mixture on medium-high speed for 1 minutes until fluffy and thickened.
  3. When your cookies have cooled completely, pipe buttercream onto half using a large piping tip (I used a Wilton 12 round), and then place the other halves on top to form your cream pies. These are best enjoyed day-of, but will keep in the fridge for 3-5 days stored in an airtight container (let them come to room temperature before eating for the best buttercream consistency).