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Updated: January 13, 2013 6:06AM



1 cup (2 sticks) unsalted
butter, softened

¾ cup sugar

¾ cup packed light-brown sugar

1 large egg plus 1 egg yolk, at room temperature

½ cup mashed or canned pumpkin

1½ teaspoons vanilla extract

2 cups all-purpose flour

1 cup whole wheat pastry flour

½ teaspoon baking powder

½ teaspoon baking soda

½ teaspoon salt

1 teaspoon cinnamon

1 teaspoon ground ginger

½ teaspoon nutmeg

½ teaspoon ground cloves


1 (8-ounce) package cream cheese

2/3 cup sugar

½ teaspoon vanilla extract

¼ teaspoon lemon extract

For cookies: In large bowl, using an electric mixer, cream butter, gradually adding sugars. Beat in egg and yolk, pumpkin and vanilla.

In separate bowl, sift flours, baking powder, baking soda, salt and spices. Stir dry ingredients into creamed mixture, a third at a time, until evenly mixed. Cover dough; refrigerate 1 hour.

Preheat oven to 350 degrees. Lightly butter 2 large baking sheets or line them with parchment paper.

With lightly floured hands, roll dough into ½-inch-diameter balls and place them on baking sheets, leaving about 2 inches between. Bake 1 sheet at a time on center oven rack for 16 to 17 minutes (when done, tops will be dome-shaped and yield slightly to light finger pressure). Cool cookies on baking sheet 2 minutes, then transfer them to a rack.

For filling: In a medium bowl, using an electric mixer, cream the cream cheese, gradually beating in sugar. Add vanilla and lemon extracts. Beat until smooth. Cover and refrigerate until needed. When cookies have cooled completely, spread flat side with some of filling and press flat side of second cookie onto filling to make a sandwich cookie.

From The Old Farmer’s
Almanac Everyday Baking

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