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
- 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.
- 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.
- 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.
- 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
- 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.
- 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.
- 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).