Ingredients

The following ingredients have 10 Servings
  • PUMPKIN DOUGH
  • 1/4 cup + 2 tablespoons pureed pumpkin ((can be canned or fresh))
  • 2 cups + 2 tablespoons all purpose flour
  • 1/2 cup brown sugar lightly packed
  • 1/3 cup butter ((room temperature)*)
  • 1 medium egg ((room temperature)*)
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/8 teaspoon all spice
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon vanilla
  • pinch salt
  • MASCARPONE FILLING
  • 4 ounces Mascarpone**
  • 2 1/2 tablespoons powdered sugar
  • 1/2 teaspoon vanilla

Instruction

  • In a medium bowl whisk together flour, baking soda, cinnamon, baking powder, all spice and salt.
  • In a medium bowl beat butter and sugar until creamy, beat in egg, then vanilla, then pumpkin puree, beat for approximately 30 seconds.
  • Add beaten mixture to dry mixture, and with a fork, mix until it forms into a dough, move to a lightly floured flat surface (add a little flour if dough is too sticky) knead gently until well combined, wrap in plastic wrap and refrigerate for at least 30 minutes. (I made the dough the night before and left it overnight)
  • Pre-heat oven to 350° (180° celsius).
  • Roll dough into 4 or 5 ropes, cut off pieces, form small balls (about the size of a walnut or a little bigger). Place on parchment paper lined cookie sheets. (do not flatten)
  • Bake for approximately 12 minutes or until lightly golden. Let cool completely before filling with Mascarpone filling. Enjoy!
  • MASCARPONE FILLING
  • In a small bowl whisk until creamy mascarpone, powdered sugar and vanilla. Place in a frosting bag or use a spoon to fill cookies.