Spicy pumpkin-chocolate cookies, Whoopi Pie sandwiches – detailed cooking recipe. Share with friends: 
Time: 2 hours. 45 minutes Difficulty: Easy Quantity: 16 sandwich cookies Recipes use volumetric containers with a volume of: 1 glass (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (Art.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml
Ingredients for the recipe:
Biscuit
- 2 tbsp. premium wheat flour
- 0.66 Art. cocoa powder
- 1 tsp soda
- 1 tsp fine salt
- 1.25 Art. brown sugar
- 150 gr. butter at room temperature
- 0.5 tsp vanilla extract
- 1 large egg
- 1 tbsp. well mixed yogurt
Filling
- 110 gr. cream cheese cream at room temperature
- 2 tbsp. l (30 gr.) Butter at room temperature
- 0.25 Art. pumpkin puree
- 0.5 tbsp. powdered sugar
- 0.25 tsp spices for pumpkin pie (nutmeg, allspice, cloves)
- A pinch of fine salt
Recipes with similar ingredients: premium flour, cream cheese, pumpkin puree, seasoning for pumpkin pie, powdered sugar, brown sugar, eggs, yogurt, vanilla extract, cocoa
Recipe preparation:
- Make cookies: put 2 parchment baking sheets paper and spray with non-stick cooking spray. flour, cocoa powder, baking soda and salt in a medium-sized bowl. Whisk brown sugar, butter and vanilla on high speed in a large bowl with an electric mixer in a light and lush mass. Add the egg and beat to mix. Reduce speed to a minimum and add the flour mixture in 3 doses, alternating with curdled milk. Beat only to mix everything.
- Spread the dough on baking sheets, 1 tablespoon 2.5 cm. apart from each other. Moisten your fingers, carefully form from each Serve the circle and smooth the tops. Keep in the refrigerator until will freeze for about 30 minutes.
- Place the grills in the oven in the lower and upper third and preheat the oven to 200 ° C. Bake until the tops of the cookies will become elastic, 10-12 minutes, turning the pan in the middle process. Cool on baking sheets for 5 minutes, then shift to wire rack to allow to cool completely.
- Prepare the filling: whip cream cheese and butter mixer at high speed into a homogeneous creamy mass. Add mashed pumpkin and beat to mix. Add sugar, spices for pumpkin pie and salt, whisk to mix. half the cookies with the bottom side up and put on top of 1 tbsp. l toppings. Cover with the second half of the cookies and gently squeeze, so that the filling spread to the brim. Cool the sandwich cookies in refrigerator before serving for about an hour. Recipe for double sandwich cookies with a layer of marshmallows.
