Pumpkin Cookies with Balsamic Cream Filling

I found this cookie recipe online. The cookies are cake-like and perfect for frosting filling. I modified the frosting to my own style since I love to flavor frosting with different balsamic vinegars for a sweet and savory balance. The result is light and fluffy and flavorful without being too sweet or filling.

pumpkin cookies - main photo

Cookie Ingredients

  • 6 tablespoons unsalted butter at room temp.
  • 2/3 cup brown sugar
  • 1/2 cup granulated sugar
  • 1 cup canned pumpkin puree
  • 1 teaspoon vanilla
  • 2 large eggs
  • 2 cups all purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon pumpkin pie spice
  • ½ teaspoon kosher salt

Frosting Ingredients

  • one 8 oz package of cream cheese
  •  ½ stick of butter
  • 1 cup of powdered sugar
  • ¼ cup of harvest spice balsamic vinegar

Directions:

  1. Heat oven to 375 degrees
  2. Cream butter, brown sugar, and white sugar until smooth.
  3. Add pumpkin, vanilla and egg and beat until combined.
  4. Combine flour, baking powder, baking soda, pumpkin pie spice, and salt.
  5. Slowly add flour mixture to wet ingredients, beating on medium to low speed until fully mixed.
  6. Spoon heaping spoonfuls of mixture onto baking sheet with parchment.
  7. Dough will be sticky.
  8. Bake until puffed and golden, about 10 minutes.
  9. Allow to fully cool.
  10. Make frosting by beating all ingredients until creamy (see photo below)
  11. Cut cookies in ½ and fill with frosting. (see photos below)
  12. Drizzle with glaze made from powdered sugar liquefied until thick but runny with lemon juice. Drizzle with more balsamic (optional). Dust with more powdered sugar.
Frosting should be spreadable and very creamy.

Frosting should be spreadable and very creamy.

Cookies are cake-like. Use a serrated knife to cut.

Cookies are cake-like. Use a serrated knife to cut.

Be generous with the frosting filling, more is better!

Be generous with the frosting filling, more is better!

Smoked Chocolate Caramels

This recipe was invented by our friend Emily Stoffel of The Pig and Quill.

Here is how she describes it:

“Sweet, smoky, salty — I won’t lie, this caramel tastes a bit like candied barbecue sauce, but in an ohhhhh so good way. We’re talking seriously sophisticated flavor that opens with a big punch of salty smoke before melting into golden, sugary goodness. Be sure to use a high-percentage dark chocolate for this. Any less and you’ll lose the flavor to the olive oil.”

Photo Credit: thepigandquill.com

Photo Credit: thepigandquill.com

What you will need:

  • 1 (one) 14 oz. can of condensed milk
  • 1 tsp Enfuso Smoked Olive Oil – Turbo
  • 1.5 oz 70% dark chocolate, chopped
  • 1/3 cup dry roasted pecans, roughly chopped
  • 1/2 tsp sea salt

According to Emily: "Combine condensed milk, olive oil and chocolate in a nonstick saucepan. Cook over low to medium-low heat for 18-25 minutes or until mixture is shiny and very thick, stirring constantly. (Time will depend on the heat of your stove and the size of your saucepan.) Pour into a shallow dish and cool to room temp for 15 minutes. Refrigerate until completely cooled.

Combine pecans and sea salt in a small food processor and pulse until nuts are finely ground, but not pasty, about 10 times. Pour into small dish. With buttered hands, scoop rounded teaspoons of cooled mixture into balls and roll in pecan mixture, lightly pressing to adhere to caramel, if necessary. Set aside on parchment. Repeat with remaining mixture. Refrigerate until serving."

Lemon and Fig Flavored Fruit Stuffed Wontons

Lemon and Fig: one of my favorite pairings! To begin, you will need:

First, toss together the blueberries, apricots, goat cheese, and Fig Balsamic in a large bowl.

Next, fill wonton wrappers with the mixture and then seal. Drizzle Lemon Olive Oil on top and add a touch of brown sugar.

Bake at 350 degrees for about 12 minutes until golden brown.

This recipe was created on the fly by my daughter, Taryn. Enjoy!