Pumpkin Spice Cream Wafers
Well, it is now officially fall… and I have found yet another reason to use pumpkin AND pumpkin pie spice. My mom has made these cookies for years around the holidays so I thought that it would be a fun twist to add some pumpkin and pumpkin pie spice. These delicate little cookies are super light, flaky, and melt in your mouth. They are basically made the same way that you make pie crust… and we all know how great pie crust is! They also have a little crunch from the sugar on the outside that caramelizes a bit while baking. The icing has that great pumpkin flavor and when sandwiched between these light cookies it makes a perfect pumpkin spiced treat.
There are a couple of important things to remember in order to get a perfectly light, flaky cookie with a slight crunch. First, make sure your ingredients are COLD, especially the butter and whipping cream. Second, once the dough is made, it also needs to remain cold. If you feel the dough is becoming too close to room temperature, throw it back in the refrigerator for a bit. Lastly, try not to overwork the dough when rolling it out, as this will only add to warm dough. These are a perfect addition to any Thanksgiving dessert table!
Pumpkin Spiced Cream Wafers
2 cups unbleached all-purpose flour
1/4 teaspoon salt
1 cup unsalted butter; COLD and cut into small cubes
1/3 cup COLD whipping cream
Sugar Coating
1/2 cup sugar; I like baker’s sugar
1 tablespoon Pumpkin Pie Spice (Homemade Pumpkin Pie Spice)
Pumpkin Spiced Frosting
1/2 cup unsalted butter; room temperature
2 tablespoons Pumpkin Butter; room temperature
2 cups powdered sugar
1 teaspoon vanilla
How To:
*Combine the flour and salt in a food processor
*Add in the small cubes of cold butter and process until it resembles sand… some pea-sized pieces are fine too!
*You can do this with a pastry cutter as well
*With the mixer running slowly add the cold whipping cream until the dough forms a ball
*Separate the dough in half
*Place each half in plastic wrap and form into a small flat disk
*Refrigerate for at least an hour
*Preheat oven to 375 degrees
*Stir together the sugar and pumpkin pie spice in a small bowl
*Roll out the cold dough onto a floured surface
*If you have trouble rolling it out make sure it’s floured enough
*Roll the dough out to about 1/4 to 1/8 inch thick using a rolling pin
*Use a small cookie cutter, about 1 1/2 inch in diameter, to cut out small circles
*Dip both sides of the cut out dough into the sugar and spice mixture
*Place onto a baking sheet lined with parchment paper
*Place cookies about an inch or so apart
*Prick each piece of cut out sugar coated dough with a fork 3 to 4 times
*Refrigerate for another 5-10 minutes
*Place in oven and bake for 7-9 minutes making sure they do not get too golden
*Place on a baking rack to cool completely
*Meanwhile make the frosting
*In a stand mixer with a whisk attachment (or hand mixer) start to whisk the butter
*Stir in the powdered sugar slowly
*Stir in the pumpkin butter and vanilla
*Whisk on medium until well combined and light; being careful not to over-mix or the frosting can separate
*Place a small amount of frosting on the flat part of one cookie with a knife or scoop and sandwich together with the flat part of another cookie
*Once all of the cookies are sandwiched together they are ready to eat!
Pumpkin Spice Cream Wafers