Family Fun/November 2005

Pilgrim Pies
Servings Preparation Time Cooking Time Calories Saturated Fat Fat Sodium Carbohydrates Protein Cholesterol
14 each


INGREDIENTS:
PUMPKIN COOKIES: 2 eggs 2 cups light brown sugar 1 cup vegetable oil
1 teapsoon vanilla extract 1 (15-ounce) can pumpkin 3 cups flour
3 cups flour 1 tablespoon pumpkin pie spice 1 teaspoon baking powder
1 teaspoon baking soda 1 teaspoon salt FILLING/CREAM CHEESE FROSTING: 4 ounces cream cheese, softened
1/2 cup butter, softened 2 teaspoons vanilla extract 4 to 5 cups confectioners' sugar



1 HEAT THE OVEN: to 350 F. Beat the eggs, brown sugar, oil, vanilla extract in a mixing bowl until smooth. Stir in the pumpkin. In a separate bowl, combine the flour, pumpkin spice, baking powder, baking soda, and salt. Add the dry ingredients to the egg mixture a half cup at a time, blending each time until smooth.
2 Drop a heaping tablespoon of batter onto an ungreased cookie sheet, using a moist finger or the back of a spoon to slightly flatten each mound. Bake the cookies for 12 minutes, then transfer them to a wire rack to cool completely.
3 Meanwhile, make the frosting. Beat together the cream cheese, butter, and vanilla extract in a bowl until light and fluffy. Mix in the confectioners' sugar a half cup at a time, until the frosting is spreadable.
4 To assemble the pies, turn half of the cookies bottom side up and spread a generous amount of cream cheese frosting on each one. Top them with the remaining cookies (turned right side up).

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